
Puff Pastry Sunflower with Camembert
A recipe for a perfect appetizer for lunch, dinner, or buffet. It is made with few and simple ingredients and its spectacular appearance will win over all your guests.
Ingredients
- Frozen (or fresh) spinach
500g500g - Cow's ricotta
250g250g - Grated parmesan
70g70g - Saltas needed
- Pepperas needed
- Camembert
250g250g - Egg yolk
1unit1unit - Milk for brushingas needed
- Sesame or poppy seedsas needed
Preparation
- STEP 1 OF 7
Boil the spinach and drain well to remove excess water.
- STEP 2 OF 7
Transfer the spinach to a bowl and add the ricotta, grated Parmesan, salt, and pepper.
- STEP 3 OF 7
Place the camembert in the center of the first puff pastry sheet and spread the spinach and ricotta filling around the cheese, leaving a few centimeters free from the edge.
- STEP 4 OF 7
Cover with the other puff pastry sheet and divide the pastry first into 4, then into 8 until you get 16 slices.
- STEP 5 OF 7
Fold each slice onto itself and brush with the mixed egg yolk and milk.
- STEP 6 OF 7
Add the sesame seeds in the center and bake in a preheated ventilated oven at 180 degrees Celsius for 25/30 minutes.
- STEP 7 OF 7
When ready, remove the central part with a knife and dip each slice into the melted cheese.
General Information
Origin
Italia, Emilia Romagna
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 160.55 |
Carbohydrates (g) | 2.03 |
of which Sugars (g) | 0.92 |
Fat (g) | 11.86 |
of which Saturates (g) | 6.63 |
Protein (g) | 11.15 |
Fiber (g) | 0.81 |
Sale (g) | 0.23 |
- Proteins11.15g·43%
- Carbohydrates2.03g·8%
- Fats11.86g·46%
- Fibers0.81g·3%