Onion pakor with tamarind chutney
2020-08-13 / test@t
Puffs with pumpkin, tomatoes and cream cheese
Fast and tasty baked goods. Can be prepared for breakfast with tea or coffee, perfect for a snack. Can also be served as a party snack.
Ingredients
- puff unleavened dough 250 g
- Processed cheese Hochland "Classic trio. Assorted" 70 g
- fresh or frozen pumpkin 200 g
- fresh tomatoes 1 - 2 pcs.
- butter 50 g
- freshly ground black pepper 1 pinch
- 1 pinch salt
STEP-BY-STEP COOKING RECIPE
Step 1
Prepare food for making puffs.
Step 2
Defrost puff yeast-free dough in advance. Divide into 4 parts.
Step 3
Pumpkin, if fresh, peel, rinse, dry. Cut into small segments. If frozen, defrost in advance and squeeze out of water.
Step 4
Place the dough squares on the muffin tins. Press gently inward to create a small depression. Do not press hard on the edges, since the puffs will then be difficult to pull out of the mold.
Step 5
Wash the tomatoes, peel them. Cut into semicircles (if plum, like mine) or slices.
Step 6
Put several pumpkin segments in the deepening of each puff, salt a little, then a piece of butter, then a few slices of tomatoes.
Step 7
Put the molds with puffs on a baking sheet and place in the oven, preheated to 200 ͦ C, for 10 - 15 minutes.
Step 8
Open the package of Hochland Processed Cheese. Take 4 slices of cheese: 2 cream cheese, 1 with ham and 1 with mushrooms. Remove the foil and cut each cheese triangle in half lengthwise. Remove the baking sheet from the oven. Put 2 slices of different cheese on each puff.
Step 9
Put the baking sheet with the puffs back in the oven for a couple of minutes to warm up the cheese.
Step 10
Remove the baking sheet from the oven. Allow the puffs to cool slightly, carefully remove from the molds. Place the puffs on a dish. Decorate with any herbs to taste and serve.
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