Savory puff pastry cookies

Ingredients for 4 servings:

• 1 pack of puff pastry, from the refrigerated section
• 60 g herb butter, room temperature
• 80 g walnuts, chopped
• 80 g tomatoes, dried
• 1 egg yolk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Finger food, champagne reception, picnic

Finely chop the walnuts. Cut the sun-dried tomatoes into small pieces and let them soak in hot water for 5 minutes. Drain the tomatoes in a sieve and pat them dry with kitchen paper. Mix the chopped walnuts and tomato pieces with the herb butter. Spread the mixture thinly on the rolled out puff pastry. It’s best to leave a 3 cm border at the top so that nothing oozes out when you roll it up. Roll out the dough, starting from the wide side. Using a sharp knife, cut approximately 5 mm thick slices from the roll and place them on a baking sheet lined with baking paper. Brush the cookies with beaten egg yolk and bake in the preheated oven until the puff pastry has risen nicely and is browned, i.e. for approximately 15 minutes at 180°C (fan oven).