Hermelín wrapped in puff pastry and then baked in the oven.
Ingredients:
Rule for 4 servings:
4 pieces
of Hermelines
1 piece
of puff pastry
1 pc
yolk for spreading
1/2 pc
small leek
1 tbsp
ketchup
salt
water to scald the leeks
smooth flour to roll out the dough
Procedure:
Roll out the puff pastry on a lightly floured rolling pin into a thinner sheet.
Divide the dough into four regular squares and brush each square with ketchup.
Wash the leeks well, cut them into thin rounds and steam them in lightly salted water.
Place a whole Hermelin in the middle of each pastry and sprinkle the surface with leeks, then wrap the cheese in the pastry so that it does not bubble up.
Coat the pastry with beaten egg yolk.
Bake the wrapped Hermelines in a medium oven until golden brown.
Recommendation:
The surface of the puff pastry can be sprinkled with sesame or sunflower seeds, salt, cumin, etc.