Filled Puff Pastry

Defrost the puff pastry.

Finely chop the parsley, onion and bell bell pepper and sauté in oil until soft. Now add whipped cream, kukuruz and the egg (remove 1 tbsp. egg white) and season heartily with the spices.

Now spread evenly on the puff pastry sheets. Brush the edges with egg white and fold and press well together. Brush the pockets with whipped cream and sprinkle with paprika and place on a baking tray rinsed with cold water. Bake at 200 °C for 20 min.

Tip: Always use aromatic spices to refine your dishes!

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