Beetroot puff pastry strips

Name: Beetroot puff pastry strips
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 pack of (270 g) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf); 125 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Fresh goat cheese; 125 g pre-cooked, vacuum packed beetroot; 2 Branches of rosemary; 2 TABLESPOONS liquid honey; 7-10 Tbsp coarse pepper; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 pack of (270 g) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
125 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Fresh goat cheese
125 g pre-cooked, vacuum packed beetroot
2 Branches of rosemary
2 TABLESPOONS liquid honey
7-10 Tbsp coarse pepper
baking paper

Directions

1
Take the puff pastry out of the fridge about 10 minutes before processing. In the meantime, stir sour cream with salt and pepper until smooth. Crumble cream cheese, slice beetroot finely. Wash rosemary, shake dry and pluck needles from the stalks.
2
Line 2 baking trays with baking paper. Unroll puff pastry and cut into strips (approx. 3 x 14 cm). Distribute the strips on the baking trays. Spread sour cream on the strips of dough, sprinkle with beetroot, cream cheese and rosemary.
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes one after the other. Remove from the oven, sprinkle with honey and sprinkle with coarse pepper.