Red Cabbage pastry

Drain the Kühne Red Cabbage Original. Slice the spring onions into thin rings. Combine both with the cream cheese and half of the eggs in a bowl and mix well. Season with salt, pepper, and nutmeg. Preheat the oven to 175 °C.

Separate the remaining eggs and place the yolk in a small bowl. Using a cup, cut 9 cm circles from the puff pastry. Place a small amount of filling in the centre of each circle, fold into half-moons, and press the edges firmly to prevent them from opening during baking.

Brush the pastry pockets with the egg yolk and bake on a baking tray lined with parchment paper for 20–25 minutes until golden brown.

Light, airy, buttery – that’s how puff pastry should be. This multi-layered dough made from flour, salt, and water is perfect for both sweet and savoury dishes, delighting guests at coffee tables or party buffets. For a savoury filling, try sautéed minced meat with onions and tomatoes, or ham and cheese. Spinach and feta are also popular classics. For a sweet treat, Danish pastries, palmiers, or custard swirls are particularly delicious. For fruity flavours, puff pastry pairs wonderfully with fresh fruits such as strawberries, raspberries, and apples. Whether savoury or sweet, this versatile dough is quick to prepare and a real treat served warm or cold.