Vegetable Crescents.

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    Yummy crunchy: Ham crescents are an old favourite of appetizer cooks. But what to offer your vegetarian friends? Vegetable crescents of course!

    Recipe for 12 crescents

  • Pre-rolled puff pastry (26 x 42 cm)
  • 1 medium sized zucchetti (ca. 300 g)
  • 3 tablespoons of herb sauce
  • 1 big onion
  • 2 egg yolks
  • Chives
  • Salt and pepper
  • Oil

  • Preheat oven to 200 degrees C
  • Dice onions and chives
  • Dice zucchetti into pieces of ca. 0.5 cm
  • Slightly braise the onions with little oil in a frying pan
  • Add zucchetti and braise for about 10 minutes
  • Season with salt and pepper
  • In the meantime, cut the puff pastry into 12 triangular pieces (see cutting tip)
  • Put the zucchetti into a bowl and let them chill for a bit
  • Add 3 heaped tablespoons of herb sauce to the zucchetti
  • Add chives and mix well
  • Put about 2 teaspoons of the zucchetti mixture onto each piece of puff pastry
  • Roll up the pastry pieces from the long side towards the tip
  • Press on the pastry everywhere to prevent the filling from leaking out
  • Form crescents
  • Brush crescents with egg yolk
  • Put crescents onto a baking tray and bake for about 30 minutes in the middle of the oven until golden yellow

  • The crescents taste best when served warm and go exceptionally well with salad

  • Instead of zucchetti, also aubergines, leek, carrots, artichokes or peppers are suitable for this recipe