Saturday, January 15, 2011

You can't deny you are a foodblogger...

... if you type in "googlehupf" instead of "gugelhupf" when searching for a recipe for German Bundt Cake online! Where is this going to end my dear readers? 
But lo and behold, we are not baking Bundt cake, or gugelhupf today. I promised last week that there was a savory recipe coming up, and here it is. Yes, reliability is my middle name (though my third name is procrastination, but you don't need to tell everyone about it, deal?).
Today's recipe is inspired by puff pastry tartelettes which a friend of mine recently prepared for me and a bunch of friends. She had mixed hazlenuts with cream cheese and used that as the pastries' filling. In my version,  I added apple slices, as I like the combination of cheese and fruit. So here we go, finally a sugar-free recipe again!





copyrigth of all photos j.


Savory hazelnut pastries with applefans and a nice bowl of greens

4 puff pastry squares
1 apple
1 lime
4 tbsp of ground hazelnuts
50 gr of cream cheese, if you like you can use goat cream cheese
salt 
pepper
1 egg yoke

a small handfull of lamb's lettuce per person
olive oil
lime juice
sugar
salt
pepper

Defrost the puff pastry. Preheat the oven at 200 °C. In a dry pan, slightly roast the ground hazelnuts. Mix them with the cream cheese, some salt and pepper. Cut the apple into squares, and cut those squares long ways into thin slices, but make sure that you don't cut all the way through. That way, you can spread the slices apart a little, and they will unfold sort of like a fan. Cut the lime in half and sprinkle the apples with lime juice so that they won't turn brown.  Once the puff pastry has thawed, spread an equal amount of the cream cheese nut mixture on all four squares, leaving an edge, then place an applefan on top. Now take the egg yoke and brush it along the edge of each square. Put the pastry into the oven for about 15 minutes or until it has risen and turned golden brown. Rise and shine so to speak!
In the meantime, thoroughly clean the lamb's lettuce and prepare the vinaigrette, which in this case, does not really deserve that name because I substituted the vinegar with lime juice. I took 2 spoons of olive oil and one spoon of lime juice, some sugar, salt end pepper, quick and easy and also a good way to use up the lime.
Makes 2 servings and also tastes great the next day at work!

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