Puff pastry sunflower with courgettes
Puff pastry sunflower with courgettes is a very tasty and very scenographic savory cake if you want to make a great impression.
There are several ways to fill the puff pastry using the same technique.
Ingredients for puff pastry sunflower with courgettes :
- 2 rolls of puff pastry
- 4 medium zucchini
- 1 egg
- 150 Gr cooked ham
- 1 mozzarella
- 150 gr Emmental
- 1 garlic clove
- 1 tablespoon of milk
- Poppy seeds or mixed seeds (flax seeds, pumpkin seeds, sunflower seeds, sesame seeds)
How to prepare puff pastry sunflower with courgettes
First wash the courgettes and grate it with the help of a grater.
Cook the grated courgettes in a pan with garlic oil and salt.
Let the zucchini cool.
As soon as they have cooled, add 1 egg, the minced cooked ham, the mozzarella and the emmental cut into cubes.
Now let’s take the first roll of puff pastry open, add the seasoning in the following way.
A part of the dough of zucchini we put it in the center of the dough forming a ball, the remaining dough we place all around forming a ring, leaving 3 fingers of space between the circle and the ring then a finger of space from the edge of the puff pastry, so that the edges of the two puff pastry can be well sealed.
After this we superimpose the other puff pastry, with our fingers we seal all the edges and we put pressure around the circle.
Now we have to create the petals of our sunflower.
With a knife cut 16 wedges starting from the central ball and going all the way down.
Then turn each slice 90 degrees with the inside upwards to create each petal and so on up to the last petal.
So you create the puff pastry sunflower.
Brush the pastry with the beaten egg and a spoonful of milk over the entire surface, and sprinkle with poppy seeds or mixed seeds, to taste.
Bake at 180 degrees for 30 minutes.
Serve the puff pastry sunflower with courgettes stil hot.