John Myers
Ingredients for 4 servings:
- 1 pack of puff pastry, fresh shelf, rectangular
- 1 pack of cream cheese with pineapple, 200 g
- 70 g ham (Serrano)
- Lemon pepper, or pepper crushed with lemon zest
- 1 egg(s)
- Basil, fresh leaves
- ½ tsp fennel seeds
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
very variable
Roll out the puff pastry on baking paper and spread the pineapple cream cheese on top, leaving about 5 cm of the narrow edge free. Sprinkle with lemon pepper, arrange the Serrano ham evenly on top, and scatter the coarsely chopped basil over the top. Now roll up tightly from the narrow side to the uncoated side and seal the seam with beaten egg. Wrap tightly in the paper. Refrigerate for half an hour. Then uncover the “sausage” again, cut into 3 cm thick slices, place flat on a baking sheet (with baking paper underneath), sprinkle sparingly with fennel seeds crushed in a mortar (if you don’t like them, omit them), and bake at 170°C (350°F) fan-assisted oven for about 15 minutes. Variation: Use horseradish cream cheese instead of pineapple, smoked salmon slices instead of Serrano ham, and fresh dill instead of basil.
Facebook Comments