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Delicious puff pastry rolls with goat cheese that goes fast and easy to prepare. The rolls have a perfect combination of a nicely crispy cheese crust with a soft inside. They are perfect as a starter, mingling food, or for a buffet. You can freeze them and then put them directly in the oven before serving.
Ingredient List for 6 servings:
1
Puff pastry roll
1
Egg
100
gr
Shredded cheese
100
gr
Goat cheese
Oven temperature:
220 degrees Celsius
Instructions:
Preheat the oven at 220 degrees Celsius.
Roll out the puff pastry roll. Dived the roll in approx twenty long rectangles along the short side of the roll. Then dived the rolls in half on the long side of the roll.
Put the egg in a small bowl and stir it together with a fork. Brush the puff pastry roll with the egg.
Shred the cheese, and cut the goat cheese in thin slices.
Sprinkle the cheese over the puff pastry rolls.
Turn the puff pastry like a spirals, and then lay them on a baking paper.
Brush the rolls with the egg when they are shaped like spirals.
Divide the goat cheese evenly on top of the rolls.
Put the rolls in the middle of the oven for approx fifteen minutes, or until the surface of the rolls are golden brown.
Take out the rolls from the oven and let them rest five minutes before serving.
A selection of recipes from the same country.
This recipe is from
France
A homemade salty cake with walnuts and blue cheese is easy to prepare in just a few minutes. Can be served as a appetizer, starter, side dish, or as part of a buffet or picnic. If you prefer a softer cheese, you can use goat cheese or brie instead. The cake is aslo called Savory cake or salty bread.
These Alsatian Christmas cookies are shaped as mini bretzels and topped with a sweet glazing. The glaze can be made with any taste you prefere. It is common to make these cookies long in advance before Christmas, as early as in November. This has to do with that the cookies are usally placed in a tin box with a baking paper.
This is a traditional homemade roast beef from the region Alsace in France. The dish is served together with Alsatian pasta called Spätzele. To get the meat really tender, let the meat soak in the marinade over the night before the dish will be served. The portions are usually very big in this part of the country so you will not be hungry after a dinner like this.
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and homemade recipes from around the world.
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