Starters

Bouquet of Phyllo pastry breadsticks served with ROBO 1938 cream mix

Total time required

25 mins preparation

Difficulty

Low

Ingredients | Serves 1

600 g

Phyllo pastry
100 g

Butter
8 g

Thyme
8 g

Marjoram
72 g

Sesame seeds
68 g

Pumpkin seeds
40 g

ROBO Chunky Salmon Cream
24 g

ROBO Armonia / Crema Tartufata (Truffle Cream)
40 g

ROBO Armonia/ Crema Pistacchi (Pistacchio Cream)
40 g

ROBO Crema di Friarielli (Cream of Broccoli Rabe Sauce)
36 g

ROBO Crema di Funghi Porcini (Cream of Porcini Mushroom Sauce)
40 g

ROBO Crema di Zucca da Zucca fresca (Cream of Pumpkin Sauce made with Fresh Pumpkin)
40 g

ROBO Crema di Carciofi (Cream of Artichoke Sauce)
40 g

ROBO Crema di Asparagi (Cream of Asparagus Sauce)
24 g

ROBO Armonia/Crema Tartufata Ambrata (Cream of Amber Truffle Sauce)
28 g

Pesto Rosso con Pomodori Secchi ROBO

Open the sheets of Phyllo pastry, taking care not to let them dry out when they come into contact with the air (as a precaution, you can keep them covered with a cloth). Take one sheet of Phyllo pastry, brush with melted butter, add thyme and marjoram leaves and lay a second layer of phyllo pastry on top, making it stick well.

Spread a line of a ROBO cream of your choice, no more than 3 cm high, on the longest side of the sheet of Phyllo pastry. Roll the 3 cm flap up on itself to create a breadstick, leaving the cream on the inside. Repeat the operation by spreading new lines of cream and continuing rolling until the sheet is completely rolled up. Before baking the Phyllo pastry breadsticks, brush them with water and add pumpkin and sesame seeds.

Bake in the oven at 215°C for 7 minutes until golden brown. Arrange them on a serving dish as shown in the photo or put them in a breadstick holder.