Filled Puff Pastry

Defrost puff pastry at room temperature for 20 min. In the meantime, remove the skin from the onions and finely dice them. Remove the skin from the garlic and press through a garlic press. Rinse basil, shake dry and cut into strips except for a few leaves for garnish. Rinse tomatoes, cut into quarters, remove seeds and cut into wedges. Mash anchovy fillets with a fork.

Heat oil in a frying pan, sauté onions until translucent. Add anchovies, garlic, tomatoes and basil strips and cook for 6-8 minutes, stirring gently. Season with salt, bell pepper and paprika. Add olives.

Separate the eggs. Mix egg whites with a fork. Mix egg yolks with whipped cream. Brush edges of puff pastry slices with egg white. Spread tomato filling evenly on puff pastry slices and fold over to form a triangle. Press the edges together with a fork.

Place on a baking tray lined with parchment paper and bake in a heated oven (electric oven: 200 °C /

Gas oven: level 3) for about 20 min. After 10-15 min of baking time, brush the triangles with egg yolk. Place the puff pastry triangles on a plate and sprinkle with the remaining basil leaves and paprika.

Wine recommendation:

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