Puff pastry pillow with bacon and cream cheese filling

Name: Puff pastry pillow with bacon and cream cheese filling
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 8 square slices (à 45 g) of deep-frozen puff pastry; 100 g diced bacon; 1/2 bunch Spring onions; 400 g Fromage à la crème aux herbes (42 % de matières grasses dans la matière sèche); 100 g Blue cheese; 7-10 Tbsp Pepper; 2 Eggs (size M); 4 TABLESPOONS Whipped cream; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 8

8 square slices (à 45 g) of deep-frozen puff pastry
100 g diced bacon
1/2 bunch Spring onions
400 g Fromage à la crème aux herbes (42 % de matières grasses dans la matière sèche)
100 g Blue cheese
7-10 Tbsp Pepper
2 Eggs (size M)
4 TABLESPOONS Whipped cream
baking paper

Directions

1
Place the puff pastry slices next to each other and let them thaw for about 10 minutes. Leave the bacon in a pan without fat until crispy. Clean and wash spring onions and cut into fine rings. Knead cream cheese and blue cheese with a fork, stir in spring onions and bacon and season with pepper.
2
Whisk eggs and cream. Spread the cheese mixture on one half of each puff pastry slice. Spread the edges with the egg mixture. Fold the other half over the filling. Press the edges together with a fork.
3
Place on a baking tray lined with baking paper. Spread with the remaining egg mixture. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes.
4
It goes well with ketchup.