Filled Puff Pastry Pockets

1. defrost the puff pastry. Clean zucchini, rinse, cut into strips. Remove peel from onions, cut into wedges.

Remove garlic from peel and chop.

Sauté zucchini, onions and garlic in hot oil. Season with salt, pepper and herbs, cool. Crumble cheese and mix with vegetables. 3.

Separate the eggs. Mix egg yolk and milk. Cut dough slices diagonally in half. Roll out thinly on flour (approx. 13 x 17 cm). Form 1 tbsp. filling in the center of each. Brush edges with egg white. Fold long sides towards center and press smoothly on sides. Brush pockets with egg yolk.

Bake in the heated oven (electric oven: 200 degrees / convection oven: 175 degrees / gas: level 3) for 15-20 minutes. Serve with a colorful leaf salad. Drink: mineral water.

Baking time: 50 min

200 840 4 14 13

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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