John Myers
Zucchini in Puff Pastry and Sheep Cheese
The perfect zucchini in puff pastry and sheep cheese recipe with a picture and simple step-by-step instructions.
- 500 g Zucchini fresh
- 270 g Puff pastry roll
- 150 g Sheep cheese Bulgarian
- 4 Tbsp. Extra virgin olive oil
- 0,25 Bd Parsley
- 0,5 tsp. Dried marjoram
- 2 tsp. Balsamic vinegar crema
- 1 pinch Fleur de sel
- 1 pinch Pepper from the grinder
- Wash the zucchini and cut lengthways (about 3 mm thick), in a fluted pan with 2 tbsp. Fry the olive oil until golden brown and allow to cool.
- Finely chop the parsley and mix with the marjoram, salt and pepper. Chop the sheep cheese very finely.
- Roll out the puff pastry, place the cooled zucchini in the middle of the dough in 2 rows and 2 layers next to each other, sprinkle with the parsley mixture over the zucchini, spread the sheep’s cheese over it and spread the rest of the fried zucchini over the sheep’s cheese and drizzle with the basil cream.
- Place the puff pastry roll on baking paper and on the baking sheet, brush with olive oil and sprinkle with marjoram, put in the preheated oven (180 ° C approx. 20 min), when the surface is golden brown, take it out of the oven and let it cool.
Facebook Comments