Cream Cheese in Puff Pastry

Defrost the puff pastry. Fry the pine nuts, cool and chop coarsely. Mix Parmesan, whipped cream, cream cheese, pine nuts and a little pepper. Preheat stove to 200 °C.

Rinse the kitchen herbs, dry them well and cut them. Remove the peel from the garlic, chop coarsely, sprinkle with a little salt and crush, add to the herbs form and mix well.

Place the dough slices always 1cm overlapping on a floured kitchen towel. Roll out to a rectangle of about 25x20cm, cut into small pieces if necessary. Cut a 3cm wide strip from the narrow side and put it aside.

Cover the pastry with the ham, sprinkle the kitchen herb mixture on top and spread with the cheese. Brush the edges with water.

Roll up from the narrow side, pinch the ends together and place on a cooled baking sheet. Cut the dough strip into thin strips. Brush strudel with egg yolk and top with the strip. Bake in a hot oven for 50-60 minutes until golden brown.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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