'Hawaii' puff pastry pieces

For 6 pieces
  • 1 pack (6 slices, 450 g) of frozen puff pastry
  • 150 g frozen peas
  • 1 jar (s) (236 ml; Abtr. Weight: 140 g) Pineapple
  • 250 g triggered Kassel chop
  • 75 g medieval Gouda cheese
  • 2 EL Crème fraîche
  • Pepper
  • 1 Egg
  • 1 EL whipped cream
  • 2 EL Sesame
  • Parsley
40 minutes
light
1.
Place puff pastry slices next to each other on the work surface and let them thaw. Let the peas thaw as well. Drain the pineapple. Cut the smoked pork into small cubes. Rasp cheese. Chop the pineapple. Mix the smoked pork, pineapple and peas together. Stir in the cheese and crème fraîche. Season with pepper. Halve the puff pastry slices to make 2 squares each. Cut out flowers from one half with a cookie cutter. Separate egg. Whisk the egg yolks and cream together. Brush the edges of the whole puff pastry squares with egg white. Place one half of the puff pastry with the blossom cut out on each and press it against the edges. Brush with beaten egg yolk, sprinkle with sesame seeds. Put some filling in the cut out circle. Brush the cut flowers with egg yolk and cream mixture and sprinkle with sesame seeds. Bake all the pieces in a preheated oven (electric stove: 200 ° C / gas: level 3) for about 20 minutes. Remove the pierced flowers after 12-15 minutes. Puff pastry pieces as desiredGarnish with parsley and arrange on a platter
1 piece approx:
  • 520 kcal
  • 2180 kJ
  • 21 g protein
  • 34 g fat
  • 34 g carbohydrates

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