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Beetroot cream cheese roses
Preparation: approx. 15 min.
Baking: approx. 30 Min. | Yields approx. 6 pieces
60 g
boiled beetroot, diced
50 g
full-fat cream cheese
(e.g. Philadelphia)
10 g
walnuts, coarsely chopped
1
rolled out puff pastry
(approx. 25 × 42 cm, approx. 320 g)
1
egg, beaten
Per piece: 248 kcal, Fat 16 g, Carbohydrate 22 g, Protein 4 g
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1. Purée beetroot, cream cheese and nuts.
Spread the filling evenly over the dough,
form roses and coat with a little egg (refer to
instructions p. 6).
2. Baking: approx. 30 min. in the oven
preheated to 200°C (convection). Remove
from oven, leave to cool slightly.
Tips:
• Use tarte flambée dough instead of puff
pastry, reduce the filling by a quarter (approx.
4 pieces).
• Add a little, freshly grated horseradish to the
filling.
• Use Feta instead of cream cheese.
Cheese bacon roses
Preparation: approx. 15 min.
Baking: approx. 30 min. | Yields approx. 6 pieces
40 g
grated Parmesan
30 g
diced bacon
1 Tbsp spring Onions or onions,
finely chopped
1
rolled out puff pastry
(approx. 25 × 42 cm, approx. 320 g)
1
egg, beaten
Per piece: 262 kcal, Fat 16 g, Carbohydrate 21 g, Protein 8 g
1. Mix cheese, bacon and onions. Spread the
filling evenly over the dough, form roses and
coat with a little egg (refer to instructions p. 6).
2. Baking: approx. 30 min. in the oven
preheated to 200°C (convection). Remove
from oven, leave to cool slightly.
Tips:
• Use tarte flambée dough instead of puff
pastry, reduce the filling by a quarter (approx.
4 pieces).
• Use ham instead of bacon.
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