Ingredients:
puff pastry
1 egg white
50g grated Parmesan cheese
pinch of salt
pinch of cayenne pepper
Method:
Roll the pastry (3mm) and cut in small rounds.
Brush with stiffly-beaten egg white and sprinkle two-thirds of the number with cheese and seasoning,
Put these together in pairs and top with a plain on, so that each puff consists of three layers of pastry.
Bake for 20-25 minutes at 230°C until lightly brown and cooked through. Serve hot.
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Bestanddele:
blaardeeg
1 eierwit
50g gerasperde Parmesankaas
knippie sout
knippie rissiepeper
Metode:
Rol blaardeeg uit (3mm) en sny in klein sirkels.
Smeer styfgeklopte eierwit liggies op en sprinkel kaas en speserye oor tweederdes van die deeg.
Sit twee gesprinkelde deegstukkies op mekaar en dan ’n stukkie skoon deeg sodat elke poffertjie uit drie lae deeg bestaan.
Bak vir 20-25 minute by 230°C tot ligbruin en goed gaar. Bedien warm.
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