John Myers
Contents
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Ingredients
- 2 plates Frozen puff pastry, rectangular
- 2 piece Dried tomatoes in oil *
- 10 Leaves Basil, fresh
- 0,5 bullet Mozzarella
- 1 Pc. Onion fresh, small
- 1 tablespoon Grated Parmesan
- Pepper and salt
- 2 tablespoon Cream 10% fat
Instructions
- Let the puff pastry sheets defrost.
- In the meantime, cut the sun-dried tomatoes into tiny cubes and finely chop the basil. Mix the two together well.
- Place a sheet of puff pastry on a floured surface and spread the tomato and basil mixture on top. Now place the second plate on top and roll it out with a rolling pin.
- Chop the mozzarella, peel and finely dice the onion and mash well with the grated Parmesame using a fork. Season this mixture with salt and pepper.
- Now place the whole thing on the puff pastry sheet and roll it up tightly from the long side.
- Use a sharp knife to cut approx. 0.5 cm thick slices. (approx. 20 pieces)
- Place the slices on a tray lined with foil or baking paper and bake in a preheated oven at 180 degrees top / bottom heat until golden yellow. Duration: approx. 20 minutes.
- Brush with the cream while it is still hot.
- * Link to supply: Sun-dried tomatoes soaked in olive oil
Nutrition
Serving: 100gCalories: 160kcalCarbohydrates: 2gProtein: 9.2gFat: 12.9g
