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DS Receipts
Parmesan Squares
250 gr. (9 oz.) DS Millefoglie
100 gr. (4 oz.) grated parmesan cheese
1 egg yolk
Preparation of the puff pastry dough: Thaw the frozen puff pastry dough the evening before or at least four hours before use. Without dusting with flour, roll out the puff pastry dough between two sheets of greaseproof paper (wax paper) until it is half its original thickness. Caution: the gluten-free puff pastry dough is very delicate and can easily tear during rolling.
Cut the puff pastry dough into eight squares. Brush four of these squares of dough with egg yolk and then sprinkle them with the grated parmesan cheese. Cover them with the other four squares of dough and then roll them out again lightly. Brush the upper layer again with egg yolk. Then bake the parmesan squares for 15 minutes at 220° C. (425° F. / Gasmark 7).
ANALYSIS per 100g:
| Protein | 2,6 g |
| Carbohydrate | 21,8 g |
| Fat | 28,5 g |
| kJ | 1469 |
| kcal | 354 |
- Apple Strudel, Four Servings
