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Savory stuffed waffles with pesto and goat cheese



4 puff pastryof 10 by 18 cm
2 tbsp soft goat cheese (chavroux type)
1 tbsp fresh pesto
6 slices of sun-dried tomato, cut in 2
Handful of arugula


Warm the waffle iron at setting 4 to 5.
Lay 1 rectangle of puff pastry per mold (2 in total)
Brush both rectangles with the goat cheese, keep about one cm off the edge.
Repeat with the pesto.
Divide the tomatoes over the dough and sprinkle with the arugula.
Cover with the other sheets of puff pastry and press well.
Bake for 6 minutes, or until the dough is crispy.