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Puff pastry-asparagus-bags
Ingredients:
- 1 package puff pastry PAN
- 1 egg
- 500g white and green asparagus each
- salt, sugar
- 1 soup-spoon butter or margarine
- 450g baked ham
- 2 cups of Crème fraîche (à 125 g)
- 5 soup-spoons mixed cut herbs (e.g. chives, parsley, lemon balm)
- pepper
- 1 soup-spoon lemon juice
- 100g grated Gouda
Preparation:
Let thaw the puff pastry, cut it into squares (approx. 15 x 15 cm). Separate the egg. Clean the asparagus, cut off the ends. Let the water boil with salt, sugar, butter or margarine. Add the asparagus and let it cook for 10-15 minutes. Stripe the ham, mix it with Crème fraîche and herbs, season it with salt, pepper and lemon juice. Lay down the asparagus stalks diagonally on the thawed squares of puff pastry, brush with ham cream and sprinkle it with cheese. Brush the opposite wedges with egg-white and roll them up twice narrowly, in order to let the bags look like boats. Brush the borders with egg yolk. Lay down the asparagus-bags on a baking tray covered with baking paper and bake it in the pre-heated oven at a temperature of 200°C approx. for 20 minutes.
Pizzette
Ingredients:
- 1 package puff pastry PAN
- cocktail tomatoes
- mozzarella
- basil
- oregano
- olive oil
Preparation:
Let thaw the puff pastry according to the instructions, cut out circles with a round baking tin (approx. 10 cm). Cover it with pieces of mozzarella and cocktail tomatoes cut in halves. Spice with salt and pepper, oregano and basil and bake it in the pre-heated oven at a temperature of 180°C approx. for 10 minutes or until the cheese melts. TIP: Ideal for your party-guests, quickly prepared canapès. You can change the topping as you like, similar to pizza (e.g. tomato sauce, mozzarella and olives, anchovies or mushrooms).
Rolls
Ingredients for 4-6 people:
- 1 package puff pastry PAN
- approx. 350g sausages
- 2 soup-spoons milk
- 1 egg yolk
Preparation:
Let thaw the puff pastry and preheat the oven at a temperature of 220°C. Cut in rectangles and put the sausages in the middle of the rectangle, moist the borders a bit and roll up the pastry. Cut the puff pastry sausages in approx. 4-5 cm long pieces and put them on a baking tray covered with baking paper. The overlapping part of the pastry should be down below. Carve every roll 2 times diagonally, mix the egg yolk with milk and brush it onto the rolls. Bake for 20 minutes. Best served warm with salad.
Apricot wind wheels
Ingredients:- 1 package puff pastry PAN
- apricots cut in halves (from the tin)
- apricot jam
- sugar
Preparation:
Let thaw the puff pastry according to the instructions, cut it into squares (approx. 10 x 10 cm) and make a diagonal cut in the wedges (see sketch). Tilt each wedge to the middle, in order to let it look like a wind wheel. Let the fruit drain well and put one apricot-half in each centre. Bake it in the pre-heated oven at a temperature of 220°C for about 15-20 minutes. Bring the apricot-jam to the boil with a bit of sugar and brush the wind wheels with it.
