Savory Filled Puff Pastry
Ingredients
- For the puff pastry
- 3
- 2 egg yolks
- For the tomato cream filling
- 1 garlic clove
- 50 grams sun-dried Tomatoes (in oil)
- 100 grams cream cheese
- 1 Tbsp lemon juice
- 2 Tbsps Yogurt (0.1% fat)
- salt
- freshly ground peppers
- For the caviar cream filling
- 1 onion
- 1 egg (hard-boiled)
- 150 grams Yogurt (0.1% fat)
- 2 Tbsps lemon juice
- 50 grams Trout roe
- salt (cayenne pepper)
- For the pear cheese cream filling
- 2 Tbsps chopped almonds
- 1 Pear
- 100 grams Roquefort cheese
- 3 Tbsps Yogurt (0.1% fat)
- salt
- freshly ground peppers
Preparation steps
For the puff pastry: With a heart shaped cookie cutter (about 6 cm or approximately 2 1/2 inches wide), cut out 30 hearts from the pastry. Place on a lined baking sheet and brush with egg yolk. Bake in preheated oven at 200°C (approximately 400°F) convection on the middle rack for about 15 minutes until golden brown. Remove and allow to cool on a wire rack.
For the tomato cream filling: Peel garlic and chop finely. Pat dry the sundried tomato and also finely chop. Mix together cream cheese, garlic, tomato, lemon juice and yogurt. Season with salt and pepper.
For the caviar cream filling: Peel onion and chop finely. Peel egg and chop finely. Mix both together with yogurt, lemon juice and trout caviar. Season with salt and cayenne pepper.
For the pear cheese filling: Toast almonds in a frying pan until golden brown. Peel pear, cut in half, remove core, and chop finely. Mix with the almonds, Roquefort cheese and yogurt. Season with salt and cayenne pepper.
Split each puff pastry heart horizontally. Spread one of the fillings onto lower half of each heart. Place other half on top and press gently to adhere.
