These cheesy filled puffed pastry with broccoli and honey are just a perfect for salty and sweet puff pastry fans
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Wash and halve the broccoli. Heat a pan over medium high heat with olive oil. Once warm, fry the broccoli for about 2 minutes and season with salt and pepper.
Meanwhile, preheat the oven to 180 ºC and line a baking tray with baking paper.
Roll out the puff pastry and cut into six rectangular pieces. Wash the thyme, cut dry and pluck the leaves from the stem.
In a small bowl, mix the cream cheese with the thyme, cream cheese, miso and lemon zest.
In the middle of each rectangle, add and spread one tablespoon of the cream cheese mixture. Top with the wild broccoli and sprinkle with cheddar cheese. Then fold the opposite corners over the filling.
Transfer onto the baking sheet and brush the dough with the egg yolk. Sprinkle with salt and pepper and bake for about 15-18 minutes, until golden brown and the cheese melted.
Before serving, drizzle with honey
Preparing In The Kitchen
Wash and halve the broccoli. Heat a pan over medium high heat with olive oil. Once warm, fry the broccoli for about 2 minutes and season with salt and pepper.
Meanwhile, preheat the oven to 180 ºC and line a baking tray with baking paper.
Roll out the puff pastry and cut into six rectangular pieces. Wash the thyme, cut dry and pluck the leaves from the stem.
In a small bowl, mix the cream cheese with the thyme, cream cheese, miso and lemon zest.
In the middle of each rectangle, add and spread one tablespoon of the cream cheese mixture. Top with the wild broccoli and sprinkle with cheddar cheese. Then fold the opposite corners over the filling.
Transfer onto the baking sheet and brush the dough with the egg yolk. Sprinkle with salt and pepper and bake for about 15-18 minutes, until golden brown and the cheese melted.
