• Angelica Larsson

Puff pastry stuffed with cheese & seaweed caviar | Vegan | Midsummer

Uppdaterat: 9 mars 2021

Hello my lovelies! I love adding different textures on a Midsummer buffet it not only adds more options but helps round up the buffet which has a lot of tang. The lovely crunch and soft cream cheese worked very well with the leek pickled carrots and this dish doesn't take that much effort to make which is nice when there are many stomachs to fill. These stuffed puffed pastries is a lovely compliment to a Midsummer buffet.



Serves 4-6 people.


What you need for pastry:


2 pakets puff pastry

2–3 dl (0.8-1.2 cups) vegan grated cheese

2 tbsp finely chopped chives

3 tbsp vegan butter


What you need for topping:


150g cream cheese

80g seaweed caviar

Finely chopped chives

Salt and pepper to taste


Begin with preheating the oven 225°C (435℉)


Roll out the puff pastry onto a baking tray and evenly distribute the grated cheese and chopped chives. Now onto the short side begin rolling the pastry and brush the end with butter so help keep the pastry together. Slice the roll about 1 cm thick and place them flat on the baking tray.


Pop the tray into the middle of the oven for about 10-15 minutes and once they are done baking allow them to cool before we move onto the next step.


Top them off with cream cheese mixed with seaweed caviar and a sprinkle of chives.

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