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Pastrami cheese jalousie pastries
Preparation: approx. 15 min. | Baking: approx. 16 min. | Yields approx. 12 pieces
100 g Stripes of pastrami, finely cut
60 g
Grated Parmesan
30 g
Cream (curd) cheese
20 g
Hot mustard
1
rolled out puff pastry
(approx. 25 × 42 cm, approx. 320 g)
1
Egg, beaten
Per cone: 140 kcal, Fat 8 g, Carbohydrate 11 g, Protein 6 g
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1. Mix pastrami, cheese, curd cheese and
mustard. Spread the filling evenly over the
dough, form Jalousie pastries and coat with
a little egg (refer to instructions p. 6).
2. Baking: approx.16 min. in the oven
preheated to 200°C (convection). Remove
from oven, leave to cool slightly.
Tip: Use strips of roast beef instead of pastrami.
Tomato mozzarella jalousie pastries
Preparation: approx. 15 min. | Baking: approx. 16 min. | Yields approx. 12 pieces
110 g Sundried tomatoes in oil, drained,
diced
100 g Mozzarella, finely chopped
1 Tbsp Basil, finely cut
1
rolled out puff pastry
(approx. 25 × 42 cm, approx. 320 g)
1
Egg, beaten
Per cone: 140 kcal, Fat 8 g, Carbohydrate 12 g, Protein 4 g
1. Mix tomatoes, mozzarella and basil. Spread
the filling evenly over the dough, form
Jalousie pastries and coat with a little egg
(refer to instructions p. 6).
2. Baking: approx.16 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.
• Serve with rocket salad.
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