Puff Pastry is so versatile. Why not bake some hearts.
The idea for it I found at "s-küche", but changed it to my own preferences.
Most would fill these hearts with a sweet jam or pudding, but savoury works fine too. At the Eastern European supermarket I bought a jar of mild Ayvar that had a very thick consistency.
That is needed to prevent the hearts from being too soggy. And the flavour of the aubergine tomato sauce was very intense.
On top went freshly toasted pine nuts that were crushed in a pestel and mortar then. A good amount of fresh chopped herbs and grated Parmesan and fresh ground pepper.
The ayvar is spread on the puff pastry, then pine nuts, herbs and cheese and pepper went on top. Rolled up from both sides to the middle and wrapped in the baking sheet to spend 45 min in the fridge to get firm again.
Cut in 3,5 cm pieces and spaced on baking paper. Use a chopstick and pull the underside out and pinch it together. Try to seperate the tops of the hearts a little.
Bake at 200 C fan for 15 min.
Ingredients:
1 roll of butter puff pastry rectangular
Jar of mild Ayvar - about half of it
35 g pine nuts
50 g Parmesan
6 tbsp dill, basil
Black pepper
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