Caprese puff pastries

Name: Caprese puff pastries
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 200 g Tomatoes; 60 g Mozzarella cheese; 4 Stem(s) Basil; 1 TABLESPOON Pesto (glass); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (270 g) Fresh puff pastry for strudel or small pastries (42 x 24 cm; ready to bake on baking paper); 1 Egg yolk (size M); 2 TABLESPOONS Milk; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

200 g Tomatoes
60 g Mozzarella cheese
4 Stem(s) Basil
1 TABLESPOON Pesto (glass)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (270 g) Fresh puff pastry for strudel or small pastries (42 x 24 cm; ready to bake on baking paper)
1 Egg yolk (size M)
2 TABLESPOONS Milk
baking paper

Directions

1
Washing tomatoes, cleaning. Dice mozzarella and tomatoes. Wash basil, shake dry, pluck leaves from the stalks and chop. Mix pesto, basil, tomatoes and cheese and season with salt and pepper.
2
Roll out the dough and cut out 6 circles (12 cm Ø). Lay the remaining dough on top of each other, roll out and cut out another 2 circles. Whisk egg yolk and milk. Spread the tomato and cheese mixture over the dough circles.
3
Coat the edges with egg milk. Fold puff pastry circles into pockets. Press the edges lightly. Coat pockets with a thin layer of egg milk. Place on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes.
4
Salad tastes good with it.