This small appetizers are just what you are looking for to entertain your guests (or your kids…) when the main dish is not yet ready.
For 12 pieces, you need one puff pastry sheet, two carrots and zucchini, a creamy cheese, some Parmesan cheese and one egg.
Roll out the puff pastry and cut it into rounds. Put a little piece of butter in each cavity of a muffin pan, and insert the pieces of puff pastry into it.
Prepare a soft cream with the creamy cheese, the egg, some Parmesan cheese and a pinch of salt and pepper. If you use a dense cheese, like Philadelphia, you may add some milk to make the cream more liquid. Pour a couple of spoons of this cream in each of the cavity.
Cut the vegetables to make long stripes and boil them for a couple of minutes. Drain, roll them together and place them over the cream.
Bake at 390F for about 25 minutes, until the pastry is golden and crisp.