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Delicious Veggie Puff Pastry Recipe #sofiaafoodie #short
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Delicious Veggie Puff Pastry Recipe #sofiaafoodie #short

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Delicious Veggie Puff Pastry Recipe
Ingredients:
• 1 sheet of puff pastry
• 1 medium eggplant (aubergine), sliced into thin
rounds
• 1 medium zucchini (courgette), sliced into thin rounds
• 2 medium tomatoes, sliced into thin rounds
• 2 tablespoons fresh parsley, finely chopped
• 2-3 tablespoons olive oil
• 1/2 teaspoon salt (or to taste)
• 100-150g (about 1/2 cup) cream cheese
Instructions:
1. Preheat your oven to 180°C (350°F).
2. In a small bowl, mix the finely chopped parsley with
olive oil and salt. Stir well to combine.
3. Roll out the puff pastry sheet on a baking tray lined
with parchment paper.
4. Spread the cream cheese evenly over the puff
pastry.
5. Arrange the sliced eggplant, zucchini, and tomato
rounds on top of the cream cheese in an overlapping
pattern.
6. Drizzle the olive oil and parsley mixture evenly over
the vegetables.
7. Bake in the preheated oven for 15-18 minutes, or
until the pastry is golden and crispy.
8. Remove from the oven, let it cool slightly, and enjoy!
Tip: Serve warm for the best flavor. Perfect as a snack
or appetizer!
Let me know how it turns out or if you need any
tweaks! 😊

15 Comments

  1. @SofiaaFoodie

    Delicious Veggie Puff Pastry Recipe

    Ingredients:

    • 1 sheet of puff pastry

    • 1 medium eggplant (aubergine), sliced into thin

    rounds

    • 1 medium zucchini (courgette), sliced into thin rounds

    • 2 medium tomatoes, sliced into thin rounds

    • 2 tablespoons fresh parsley, finely chopped

    • 2-3 tablespoons olive oil

    • 1/2 teaspoon salt (or to taste)

    • 100-150g (about 1/2 cup) cream cheese

    Instructions:

    1. Preheat your oven to 180°C (350°F).

    2. In a small bowl, mix the finely chopped parsley with

    olive oil and salt. Stir well to combine.

    3. Roll out the puff pastry sheet on a baking tray lined

    with parchment paper.

    4. Spread the cream cheese evenly over the puff

    pastry.

    5. Arrange the sliced eggplant, zucchini, and tomato

    rounds on top of the cream cheese in an overlapping

    pattern.

    6. Drizzle the olive oil and parsley mixture evenly over

    the vegetables.

    7. Bake in the preheated oven for 15-18 minutes, or

    until the pastry is golden and crispy.

    8. Remove from the oven, let it cool slightly, and enjoy!

    Tip: Serve warm for the best flavor. Perfect as a snack

    or appetizer!

    Let me know how it turns out or if you need any

    tweaks! 😊

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