Filled puff pastry with kiwi

Name: Filled puff pastry with kiwi
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 2 discs (à 75 g) deep-frozen puff pastry; 1 TABLESPOON Breadcrumbs; 1 package (200 g) Brie cheese; 1 egg (size M); 1 TABLESPOON Whipped cream; 2 Kiwis; 7-10 Tbsp Pink berries and lemon balm; 7-10 Tbsp Flour; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

2 discs (à 75 g) deep-frozen puff pastry
1 TABLESPOON Breadcrumbs
1 package (200 g) Brie cheese
1 egg (size M)
1 TABLESPOON Whipped cream
2 Kiwis
7-10 Tbsp Pink berries and lemon balm
7-10 Tbsp Flour
baking paper

Directions

1
Defrost puff pastry at room temperature for 15 minutes side by side. Place the puff pastry slices on top of each other and roll out into a rectangle (30cm x 20 cm) on a floured work surface.
2
Sprinkle the middle part with breadcrumbs and place the cheese on top. Separate the egg. Beat the egg white vigorously with a fork. Coat the edges of the puff pastry with it. Place the cheese corner in the middle of the pastry sheet and fold the puff pastry over from the narrow sides.
3
Cut the folded puff pastry with a knife at a distance of about two centimetres. Place the filled puff pastry on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 25 minutes.
4
In the meantime, whisk the egg yolk and cream and spread the puff pastry with it five minutes before the end of the baking time. Peel the kiwis and cut into thin slices. Take the puff pastry out of the oven and let it rest for five minutes.
5
Arrange filled puff pastry and kiwi slices on a plate, sprinkled with pink berries as desired. Serve garnished with lemon balm.