Bruschetta Muffins in Puff Pastry with Feta

Summary

Ingredients

• 4 tomato (s)
• 4 cloves garlic
• 3 teaspoons basil
• 1 small onion (s)
• 2 pinch (s) salt
• 3 pinch (s) pepper
• 1 teaspoon paprika powder, noble sweet
• 1 tablespoon, leveled sugar
• 3 tablespoon, heaped tomato paste
• 1 roll (s) puff pastry
• 100 g feta cheese
• olive oil

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Instructions

1. Finely chop tomatoes, onions and garlic. Steam the onion and garlic with the sugar and oil until translucent. Add tomatoes and tomato paste and fry on the highest level. Add herbs and spices. Simmer, stirring constantly, until the mixture is no longer liquid. Let the mixture cool down.
2. Cut the puff pastry 2 times on the long side and 4 times on the short side, so that it results in 12 equal pieces. Preheat the oven to 200 degrees or 180 degrees hot air.
3. Put 12 silicone muffin molds in a muffin baking pan and insert the puff pastry. When the filling has cooled down, distribute it evenly on the molds. Crumble the feta and sprinkle on top.
4. Bake on the middle rack for about 15-20 minutes, until the feta is golden.