Spinach and fontina cheese puffs
Instructions
Roll out the dough to a thickness of 1/2 cm and with a pastry cutter, cut from browse many disks.
Season in 20 g Parmesan and add the fontina cheese, diced.
Distribute the mixture on the disks, turn giving them Crescent shape.
Brush with egg yolk and cook in the oven for 30 minutes.
Ingredients and dosing for 4 persons
- 500 g of puff pastry
- 30 g of butter
- 400 g of boiled and chopped spinach
- 120 g of fontina cheese
- 1 tablespoon of grated parmesan cheese
- 1 egg
- Pepper