By working with high-quality puff pastry, you skip several steps in the process as a baker. So you can focus on creating a surprising filling for this snack!
Ingredients
Baking advice
Tip
Roll out puff pastry to 2.5 mm. Cut into 14 cm squares. Lightly moisten the slices at the edges. Place the filling, half-boiled egg and grated cheese. Fold, press and brush with water. Sprinkle with mature cheese and possibly green dried herbs.
Puff pastry is characterised by a flaky effect. This structure of layers is created by the turning of the puff pastry. The puffing effect occurs during baking, when the water evaporates and the layers are pushed apart. It is important for you to know which puff pastry you can best use for a specific end product. Read more here.
Do you have any questions about this recipe? Then please contact your account manager.
Thomas Knook
Sales Manager
