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Mince cheese roses
Preparation: approx. 15 min.
Baking: approx. 30 Min. | Yields approx. 6 pieces
80 g
Bolognese Sauce (e.g. Barilla)
40 g
grated Parmesan
1
rolled out puff pastry
(approx. 25 × 42 cm, approx. 320 g)
1
egg, beaten
Per piece: 248 kcal, Fat 15 g, Carbohydrate 22 g, Protein 6 g
12
1. Mix sauce and Parmesan. 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 pizza dough instead of puff pastry, rolled
out to a thickness of approx. 3 mm.
• Add a few chilli flakes to the filling.
• Serve with green salad.
Cream cheese raspberry roses
Preparation: approx. 15 min.
Baking: approx. 30 Min. | Yields approx. 6 pieces
60 g
full-fat cream cheese
(e.g. Philadelphia)
40 g
deep-frozen raspberries, thawed
20 g
shortbread biscuits, finely crumbled
1 Tbsp icing sugar
1
rolled out puff pastry
(approx. 25 × 42 cm, approx. 320 g)
1
egg, beaten
Per piece: 264 kcal, Fat 16 g, Carbohydrate 26 g, Protein 4 g
1. Mix cream cheese, raspberries, short-bread
biscuits and icing sugar. 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.
Tip: Serve with raspberry sauce.
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