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5 from 2 votes

Spiced Palak (Spinach) Pesto Mozarella Star Bread

Rangoli bread! Two types one savory pull-apart bread filled with Indian spiced spinach, pesto, and mozzarella. The other with rose and almond.
Servings: 8
Author: Shilpa Joshi

Ingredients

Savory bread dough:

  • 1 cup oat flour
  • 2 cups whole wheat pastry flour
  • 3/4 cup warm milk
  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 1 tsp salt
  • 2 tsp instant yeast
  • 1/4 cup lukewarm water

Spiced spinach pesto mozzarella filling:

  • 5 heaping tbsp spinach puree
  • 1 tbsp olive oil
  • 5 tbsp spinach puree
  • 1/2 tsp salt
  • 1/2 tsp dhana jeera coriander cumin powder
  • 1/4 tsp red chili powder
  • 1/4 tsp onion powder
  • 2 tbsp pesto
  • 1 cup of shredded mozzarella

Instructions

Step 1

  • Melt sugar into 1/4 cup water and add yeast. Let sit to activate a few minutes.

Step 2

  • Mix together dough ingredients. Add water slowly to form soft, smooth dough and knead for 6-7 minutes, if by hand. Cover and let rise for 60 minutes until doubled in lightly greased bowl.

Step 3

  • Cut into 4 equal-sized balls and let rest 15 minutes.

Step 4

  • In the meantime, make the filling mix. Heat oil. Add spinach puree and spices to mix. Put on low-medium and cook 3-4 minutes until water evaporates and you have a smooth paste like mixture. Turn off heat. Add 2 tbsp pesto and mix. Set aside to cool.

Step 5

  • Roll out each dough ball into 10″ (or equal size if using different measurement) circles

Step 6

  • Lay one circle out on parchment and lightly spread 1 tsp heavy cream all over then spread 2 tbsp of filling on layer leaving a 1/4 inch border. Sprinkle 1 tsp cinnamon and 1 tbsp crushed almonds on top of each layer of cream cheese. Repeat 2 more times before topping with final layer.

Step 7

  • Place 3″ circle cutter in center. Cut 16 even strips. Take two strips and twist away from each other. Then twist away from each other again. Pinch ends and close to form tip shape. Repeat until 8 tips formed. Cover and let rise for 30-40 minutes

Step 8

  • Brush with heavy cream (or egg wash if you use) and bake for 13-15 minutes until browned.