Copenhagen "Caprese"

Ingredients for 2 servings:

• 1 pack of puff pastry from the refrigerated section
• 4 tomatoes
• 2 balls of mozzarella
• 1 egg yolk, size L
• 10 sprigs basil
• 5 sprigs of oregano
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar, dark
• some salt and pepper
• balsamic cream for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Puff pastry with tomato and mozzarella

Wash the tomatoes, remove the stems, and then slice them. Drain the mozzarella and slice them. Wash the basil and oregano, spin them dry, and roughly chop them. Set some aside for decoration. Whisk the egg yolk. Roll out the puff pastry and cut into 4 rectangles. Center each piece of dough with tomato slices, top with basil and oregano, and then with mozzarella. Drizzle with a little olive oil and balsamic vinegar and season with salt and pepper. Then fold the corners of the dough towards the center. Brush the egg yolk onto the puff pastry with a brush. Line a baking tray with baking paper and bake the “Copenhagen” pastries in a preheated oven at 200°C (top/bottom heat) for about 20 minutes. After baking, garnish with basil and, if desired, balsamic cream, and serve immediately while hot.