Puff pastry pockets with radicchio and goat cheese

Serve these puff pastry pockets filled with radicchio, goat cheese and honey with salad – makes a great appetizer for a dinner!

 

Puff pastry pockets with radicchio and goat cheese - Gourmet Elephant

 

Puff pastry pockets with radicchio and goat cheese - Gourmet Elephant

 

Puff pastry pockets with radicchio and goat cheese - Gourmet Elephant

 

Puff pastry pockets with radicchio and goat cheese - Gourmet Elephant

 

Puff pastry pockets with radicchio and goat cheese

What you need:
1/2 pack fresh puff pastry
100g Saint Maure cheese (or any other soft goat cheese)
8 radicchio leaves, washed, white parts removed
4 tsp. honey
4 tbsp. lingonberries

What you do:
Preheat the oven to 200°C/390°F. Line a baking sheet with parchment paper.

Cut the puff pastry in to four pieces. Cut the Saint Maure into 8 slices, place each slice on a radicchio leaf. Drizzle 1/2 tsp. of honey over each piece of cheese, then wrap in the radicchio.

On one half of each piece of puff pastry, place two radicchio cheese wraps and fold the over half over it. Use a fork to press the edges to seal.

Bake for 20 minutes. Serve with lingonberries.

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