Puff Pastry Creations


Puff Pastry Appetizer:

- Vanmarcke puff pastry sheet 12 x 12 cm
- tuscan tapenade (store-bought)
- chives



- Vanmarcke puff pastry sheet 12 x 12 cm
- leek (sliced)
- red onion (sliced)
- 50 g butter
- smoked salmon (shredded)
- roquefort (cubes)
- egg yolk and water: dorure
- sweet & sour sauce


Puff Pastry Package:

- Preheat the oven at 190°C.
- Stew the leek and red onion in butter and let it simmer.
- Take off the stove and let it cool. Mix with the smoked salmon and Roquefort.
- Arrange the filling in the middle of the puff pastry and cover the sides of the puff pastry with the dorure. Fold the puff pastry and use a knife to close the edges. Cover with the dorure and place in an ovenproof dish. Bake in the oven for 15 minutes.
- Serve with a dash of sweet and sour sauce.


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