Puff pastry snacks with vegetables and cream cheese Recipe
Recipe Ingredients for Puff pastry snacks with vegetables and cream cheese
| Amount | Ingredient |
|---|---|
| 1 Pk | 450 g puff pastry |
| 150 grams | Carrots |
| 150 grams | Fennel |
| 150 grams | Zucchini |
| 1 tbsp | Margarine |
| some | Salt |
| some | Freshly ground pepper |
| 150 grams | Cream cheese with herbs |
| 1 pc | Egg |
| 1 tbsp | Milk |
Puff pastry snacks with vegetables and cream cheese Recipe Directions
Puff pastry squares thaw according to package directions. Carrots, fennel and zucchini Clean, wash and chop finely. Heat margarine, sauté diced vegetables in it, with repeated stirring about three minutes. Season with salt and pepper and stir in cream cheese.
Puff pastry slices, slightly overlapping design to form a square, and press the edges firmly to the double size roll. 20 circles and stars cut out of about ten centimeters size. Spread on half of the puff pieces of the cream cheese mixture. Egg separate. Teigränder Brush with egg white, put the remaining pieces to it and press edges firmly.
Cut out desired decorations and hang up remnants of puff pastry. Mix egg yolk with milk and brush pastry with it. Line a baking sheet with parchment paper, lay out puff pastry bites, and bake in a preheated oven at 200 degrees (gas mark 3) for about 20 minutes until golden brown.
