Vegetable roses

Ingredients for 6 servings:

• 1 carrot(s)
• ½ zucchini
• 3 tbsp cream cheese
• 1 tsp salad herbs, dried
• 1 pack of puff pastry, rectangular
• 60 g cheese, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

with puff pastry

Preheat the oven to 200°C (top/bottom heat). Peel the carrot, wash the zucchini, and slice it lengthwise. Cut both into very thin slices using a vegetable slicer. Mix the cream cheese with the herbs. Cut the puff pastry lengthwise into 6 strips and spread each strip thinly with herb cream cheese. Cover the top edge of each strip with the vegetable slices (either carrot or zucchini), overlapping and extending halfway over the edge of the pastry. Sprinkle some grated cheese on top. Now fold over the bottom half of the puff pastry and roll the strips as tightly as possible. Place the vegetable roses in the wells of a prepared muffin tin and bake for 20-25 minutes. I use a silicone muffin tin. If you use a different one, grease it first. The muffins taste delicious both hot and cold. Tip: Instead of zucchini and carrots, you can also use other vegetables, salami or raw ham.