- For children
- 40 min
Puffed pastry stuffed with Cream Cheese, broccoli and radicchio
1 fresh medium green broccoli
1 head of radicchio
125 g Fresco Spalmabile Nonno Nanni
Nonno Nanni Fresco Spalmabile is a fresh, soft and spreadable cheese, with a lively but delicate flavour.
Wash and cut the broccoli into pieces, dip into boiling salted water until cooked, removing it when it is still pretty green.
Meanwhile wash, cut and place the radicchio in a pan with a little olive oil leaving it to wilt on low heat. Pass the vegetable separately in the mixer and place in two different bowls: half of the cream cheese should be added to each bowl. Add lemon zest to the broccoli and mix until smooth.
Unroll the puff pastry and, with the help of a form, give your puff pastry a shape and eliminate the trimmings. With a smooth knife blade draw horizontal lines and then vertical lines, half inch away from one another, to create a mesh. Beat the egg with a dash of lemon; brush the sheets that you will transfer with their paper onto the oven tray. Bake in preheated oven at 190 degrees for about 10 minutes; they are ready when they are puffed and golden. Enter the two mixtures of vegetables and cheese into two disposable pastry bag with the nozzle and, after making a small hole in the pastry, fill it carefully. Sprinkle a little salt to decorate and your puff pastry is ready. Delicious and crispy on the outside, rich soft flavour inside, they are fine and good to offer as a starter or appetizer. Success is guaranteed!