Puff Pastry with Pointed Cabbage – Cream Cheese Hood
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 slices puff pastry (frozen)
- 200 g pointed cabbae
- 1 tablespoon butter
- 2 spring onion (s)
- 100 g cream cheese (herbal cream cheese)
- 1 egg yolk
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Thaw the puff pastry and cut it in half to make four squares. Cut the pointed cabbage into fine strips and fry in 1 tablespoon butter, do not brown. Cut the white and light green of the spring onions into fine rings, add and fry briefly.
- Place the puff pastry on a baking sheet with baking paper. Stir herbal cream cheese, egg yolk, salt and pepper into the pointed cabbage mixture. Place in the middle of the puff pastry pieces.
- Bake in the preheated oven at 200 degrees on the lowest rack for 18-20 minutes.
- Mixed lettuce goes well with it.
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