Sultan's Pillow

Ingredients for 4 servings:

• 8 slice(s) puff pastry, frozen
• 1 small onion(s) (finely diced)
• 1 tsp butter
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 bell pepper(s), green
• 2 tomatoes
• 50 g apricot(s), dried
• 1 egg(s)
• 1 tsp honey
• ½ tsp spice mix (Indian spice mix)
• ½ tsp cinnamon
• 1 bell pepper(s), yellow or red, for decoration.

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thaw the puff pastry. Sauté the diced onions in hot butter. Wash the bell peppers and tomatoes, remove the stems from the tomatoes, and trim the bell peppers. Finely dice the tomatoes, bell peppers, and apricots, add them to the diced onions, and sauté briefly. Separate the egg. Season the vegetables with honey, cinnamon, and Indian spice mix. Spread the mixture onto the puff pastry squares, brush the edges with egg white, fold the squares into “pillows,” press the edges firmly, and brush the pockets with beaten egg yolk. Bake the “pillows” for 20-30 minutes (top and bottom heat at 180°C/convection oven at 160°C). If desired, cut out crescent moons or stars from the bell peppers and garnish the pockets with them. Dust with cinnamon and Indian spice mix.