Bunny ears

Ingredients for 1 servings:

• 1 package of puff pastry
• 50 g honey
• 120 g walnuts or almonds, chopped
• 100 g crème fraîche or sour cream
• 1 egg yolk
• 80 g bacon
• 1 onion(s), very finely diced
• 2 cloves garlic, very finely diced
• 50 g cream cheese
• 2 tbsp mixed herbs, possibly frozen
• 1 handful of ground walnuts
• salt and pepper
• ½ tsp caraway seeds

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with puff pastry, sweet and savory, great as finger food

Place the puff pastry sheets next to each other, let it thaw, and then seal the edges. For the sweet filling, melt the honey, stir in the chopped nuts, and mix in the crème fraîche and egg yolk. Spread it over the pastry sheets, leaving a narrow edge all around. Roll up each sheet from both sides so that both rolls meet in the middle. Slightly flatten the roll so that its oval cross-section resembles bunny ears. If the roll is too soft, wrap it in foil and chill for half an hour. Then cut crosswise into slices the thickness of a little finger. Place them next to each other on a baking sheet lined with baking paper. Additional brushing will not be necessary, as the filling will release enough juices. Bake in a preheated oven at 180°C (fan oven) for about 10-15 minutes. For the savory bunny ears, cut the bacon into strips, then cut these crosswise into cubes. Sauté with the very finely diced onion. Only when the garlic is softened, stir in the chopped garlic and sauté briefly – it should soften, but not brown. Finally, stir in the cream cheese and seasonings. Spread this mixture onto the dough and continue as described above.