Quick, Hospitable Bites Made from Puff Pastry

Preparation of the puff pastry rolls

1. Roll out the puff pastry and roll it out lightly on a work surface. Then the sheet of puff pastry is cut into strips.
2. Take about 10 stalks of basil and mix them with olive oil to make a spreadable, medium-flowing paste. Season with sea salt and add some grated Parmesan. Mix again.
3. Take a ginger root and rub about 10 grams in a small bowl. Then add olive oil, lime juice to your taste and 100 grams of the tears of joy (approx. 10 pieces) and mix these into a slightly firmer (which can be spooned) paste. Season them with pimento d’Espelette and sea salt. Mix well again.
4. Now coat half of the puff pastry strips with the basil oil and the other half with the ginger paste. If you like, you can put on Parmesan snippets. In the next step, the avocado is taken out of the skin and then the halves are halved and cut into pieces.
5. Now cover the prepared strips of leaves as desired. For example only avocado and lime zest – or avocado and sausage or tears of joy and ham – or or or …… you have 12 different options in total 🙂 Try it out – maybe I miscalculated 🙂 Place on a fire-proof dish and that Pour in the rest of the basil oil.
6. As soon as all the rolls have been rolled, switch the oven on to 200 degrees O / bottom heat. Put the mold in the oven. Put the butter in a jar to slowly melt into the nut butter.
7. Open the oven after 20 minutes and spread the “nut butter” on the puff pastry rolls. Now bake again for 5 minutes – done!
8. We like to use lightly salted yogurt as a dip.

Bon appetit and culinary greetings your Biggi ♥