Vegetarian Puff Pastry

Ingredients

• 450 g puff pastry (frozen)
• 2 carrots
• 1 kohlrabi
• 1 red bell pepper
• 1 yellow bell pepper
• 400 g broccoli florets
• Salt
• 1 onion
• 1 tbsp butter
• 0.5 tbsp flour
• 200 ml heavy cream
• 80 g freshly grated cheese (e.g., Emmental)
• black pepper (freshly ground)
• Nutmeg (freshly grated)
• flour (for the work surface)
• 1 egg yolk

Instructions

1. 1.

   Let the puff pastry thaw while lying flat side by side.

2. 2.

   Preheat the oven to 200°C with upper and lower heat.

3. 3.

   Wash and trim the vegetables. Peel the carrots and kohlrabi, then cut into small cubes or thin sticks. Halve the bell peppers, remove seeds, and dice them as well. Blanch all vegetables except the bell peppers in boiling salted water for 4 minutes, drain, shock with cold water, and let dry thoroughly.

4. 4.

   Peel the onion, finely chop it, and sauté it in a pot with melted butter until translucent. Sprinkle flour over it, lightly toast, then deglaze with cream. Stir vigorously to avoid lumps and simmer for 3 minutes. Add the cheese and melt while stirring. Season with salt, pepper, and nutmeg; fold in the vegetables and remove from heat.

5. 5.

   Roll out the puff pastry on a floured surface and cut into four circles (18 cm each). Spoon some of the vegetable-cheese mixture onto half of each dough circle, leaving a wide border free, then fold the other half over. Brush the edges with egg yolk, press together, and roll like a braid. Place the pastry rounds on a parchment-lined baking sheet, brush with more egg yolk, and bake in the preheated oven for 25–30 minutes. Remove and serve immediately.