Brandy nests with cream cheese filling

Name: Brandy nests with cream cheese filling
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 40 g Butter; 1 pinch Salt; 1/2 TEASPOON grated rind of 1 untreated lemon; 100 g Flour; 2 Eggs (size M); 150 g Cream cheese with herbs from Provence (22 % fat absolute); 50 g Fresh cream; 150 g Cherry tomatoes (red and yellow); 50 g Olives; 1 TABLESPOON Pine nuts; 7-10 Tbsp Basil; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

40 g Butter
1 pinch Salt
1/2 TEASPOON grated rind of 1 untreated lemon
100 g Flour
2 Eggs (size M)
150 g Cream cheese with herbs from Provence (22 % fat absolute)
50 g Fresh cream
150 g Cherry tomatoes (red and yellow)
50 g Olives
1 TABLESPOON Pine nuts
7-10 Tbsp Basil
baking paper

Directions

1
Bring 125 ml water, butter, salt and lemon zest to the boil. Sift the flour and pour it in all at once. Stir until the dough separates from the bottom of the pot as a dumpling. Pour the dough into a mixing bowl and let it cool down a little. Stir in the eggs one after the other. Pour into a piping bag with star-shaped spout. Spray 4 nests in a circle on a baking tray lined with baking paper.
2
Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 15 minutes. Let cool off. In the meantime mix cream cheese and crème fraîche. Clean and wash the tomatoes. First spread the cream, then the tomatoes and olives on the nests. Sprinkle with pine nuts. Serve garnished with basil
3
Waiting time approx. 30 minutes