Spicy puff pastry-Copenhagener with Hawaiian filling (football snacks)

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
5 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 6
  • 1 pack of (270 g) fresh puff pastry for strudel or small pastries (rolled out on baking paper; approx. 42 x 24 cm)
  • 3 discs cooked ham
  • 6 discs Pineapple (can)
  • 1 Egg yolk (size M)
  • 3 TABLESPOONS Milk
  • 50 g grated gouda cheese
  • 7-10 Tbsp Cress
  • baking paper

Directions

  1. 1

    Take the puff pastry out of the fridge 5-10 minutes before processing. Unroll the puff pastry and cut into 6 rectangles. Cut ham slices in half. Cover each puff pastry rectangle with 1/2 slice of ham and 1 slice of ##pineapple##. Whip the puff pastry corners towards the middle.

  2. 2

    Whisk egg yolk and milk and spread on the puff pastry. Sprinkle with cheese. Place on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Take out, let cool and garnish with cress

  3. 3

    Waiting time approx. 45 minutes

Nutrition Facts

KCAL
270 kcal
CARBS
23 g
FATS
17 g
PROTEINS
8 g