Spicy puff pastry-Copenhagener with Hawaiian filling (football snacks)

Name: Spicy puff pastry-Copenhagener with Hawaiian filling (football snacks)
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1 pack of (270 g) fresh puff pastry for strudel or small pastries (rolled out on baking paper; approx. 42 x 24 cm); 3 discs cooked ham; 6 discs Pineapple (can); 1 Egg yolk (size M); 3 TABLESPOONS Milk; 50 g grated gouda cheese; 7-10 Tbsp Cress; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

1 pack of (270 g) fresh puff pastry for strudel or small pastries (rolled out on baking paper; approx. 42 x 24 cm)
3 discs cooked ham
6 discs Pineapple (can)
1 Egg yolk (size M)
3 TABLESPOONS Milk
50 g grated gouda cheese
7-10 Tbsp Cress
baking paper

Directions

1
Take the puff pastry out of the fridge 5-10 minutes before processing. Unroll the puff pastry and cut into 6 rectangles. Cut ham slices in half. Cover each puff pastry rectangle with 1/2 slice of ham and 1 slice of ##pineapple##. Whip the puff pastry corners towards the middle.
2
Whisk egg yolk and milk and spread on the puff pastry. Sprinkle with cheese. Place on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Take out, let cool and garnish with cress
3
Waiting time approx. 45 minutes