Summary

Ingredients

• 1 package puff pastry
• 100 g cream cheese, possibly liht
• some pesto, green
• 0.5 ½ glass tomato (s), dried in oil, diced
• 0.25 ¼ onion (s), diced
• 1 cube leaf spinach, frozen
• some pepper
• 1 egg yolk

Print Recipe Pin Recipe

Instructions

1. Roll out the puff pastry sheet and cut into squares. I cut them into 15 pieces, but you can certainly make them bigger or even smaller.
2. Preheat the oven. The temperature is stated on the packaging of the puff pastry.
3. Now you fill the squares as you like. I took about 1 teaspoon each of cream cheese, a pinch of pesto, a few diced onions, a few diced dried tomatoes and some spinach leaves. However, you should be careful not to use too much filling. Season with a little pepper.
4. Now cut into the squares at the corners up to the filling, i.e. towards the middle. Place the corners around the filling until the filling is, so to speak, enclosed. Brush the batter with the whisked egg yolk and place on a baking sheet.
5. The baking time varies from puff pastry to puff pastry, just check the packaging. My puff pastry roses were good after 15-20 minutes.