Puff pastry parcels with goat cheese and nectarines

Ingredients for 4 servings:

• 4 slice(s) of frozen puff pastry, square, 45 g each
• 100 g goat’s cheese
• 1 tbsp crème fraîche
• Vanilla salt
• 1 nectarine(s)
• 1 egg(s)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

a delicious side dish to pan-fried lamb with mint

Thaw the puff pastry sheets for about 10 minutes. Mix the goat’s cheese with the crème fraîche until smooth and season with vanilla salt. Peel the skin off the nectarine and dice the flesh. Spread the cheese mixture evenly over the center of the puff pastry sheets, leaving a border of about 1.5 cm. Arrange the nectarine cubes on top of the cheese. Separate the egg and lightly beat the yolk and egg white. Brush the edges of the puff pastry with egg white, fold the squares together at an angle, and press the edges firmly. Place the parcels on a baking sheet lined with baking paper, brush with the egg yolk, and bake in a preheated oven at 200°C (fan oven) for about 18 minutes.