Snack made from puff pastry, zucchini and onions

Ingredients for 1 servings:

• 2 slice(s) puff pastry, frozen, rectangular
• ½ small onion(s)
• 5 slice(s) zucchini, approx. 1 mm thick
• 1 handful of chives, chopped
• 2 tbsp Parmesan, freshly grated
• 1 pinch of chili flakes
• salt and pepper
• Paprika powder, sweet

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

makes about 60 pieces

Thaw the puff pastry sheets. Peel the onion and cut one half into tiny cubes. Finely dice the thin (1 mm) zucchini slices. Chop the chives. Mix everything with the cheese and season with chili flakes, a little salt, and pepper. Divide the puff pastry sheets into four squares. Spread one-third of the vegetable mixture on the first sheet, place the second sheet on top, and repeat until all the vegetables and all the sheets have been used up. Roll out this “tower” with a rolling pin to a thickness of 2 mm, cut into small squares (2 x 2 cm), place these on a baking sheet lined with foil or paper, and bake in a preheated oven at 200°C (top/bottom heat) for about 10–12 minutes until golden brown. Then immediately sprinkle with a little paprika.