John Myers
Chili and Garlic Cream on Puff Pastry
The perfect chili and garlic cream on puff pastry recipe with a picture and simple step-by-step instructions.
- 2 Bl. Puff pastry slices
- 200 g Cream cheese low in fat
- 2 Pc. Chili
- 1 Bd Spring onions
- 2 Pc. Garlic
- 1 tbsp Extra virgin olive oil
- Salt
- Pepper from the grinder
- 1 Pc. Egg yolk
- Cut the puff pastry slices into 4 equal-sized, rectangular pieces, roll out.
- Place the four corners in the middle and brush with the egg yolk.
- Place the bags on baking paper and bake in the oven preheated to 180 ° for 12 minutes.
- Chop the spring onions, chilli and garlic into small pieces.
- Mix the cream cheese with these ingredients. Add olive oil and season with salt and pepper.
- Just before serving, cover the puff pastry pockets generously with it.
- IMPORTANT: In the picture you can see filled pockets. Yes, I tried to fill the pockets, but most of it leaked while baking. I’ve had guests and thought about what now ???? Fortunately, I had enough filling, so I filled the pockets with the filling. And look here, the lukewarm bags with the sharp, cool filling turned out to be interesting and refreshingly delicious. I can recommend you to try it, my guests were from Belgium, they wanted the recipe right away :-))))
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