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Courgette roses

with Prosciutto de Parma & Pecorino Romano
With Cheese, With Cold Cuts / Bacon, and Snacks
Courgette roses side

Shopping list
6 sheets of puff pastry
1 courgette
3 slices prosciutto di Parma
50g grated pecorino Romano
olive oil to grease

Courgette roses home

On this Sunday, at the end of summer, we bake delicious courgette roses with an Italian touch. They are very easy to make - therefore perfect to bake together with the kids - and they look amazing too!

Making courgette roses is this simple

Preheat the oven to 200°C

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Shave the courgette in thin slices.

Cut the puff pastry in halves.

Stick to halves together.

Grate the cheese.

When you have stuck the two halves of puff pastry horizontally together with some water, place overlapping and slightly protruding slices of courgette on top.

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Cover the bottom half with half a slice of prosciutto, sprinkle on cheese.

Roll the pastry gently then stick the end on the roll with some water.

Fold the underside of the roses closed, press them on your work surface.

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Place the roses in a greased muffin tin.

Bake the roses in 20-25 minutes cooked and golden.

Have a lovely Sunday!