Cottage cheese and asparagus pastries

Cottage cheese and asparagus pastries

Total: 45 Min. | Active: 30 Min.
Nutritional value / people: 431 kcal
, Fat: 24 g
, Carbohydrate: 37 g
, Protein: 13 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
1 egg yolk


500 g green asparagus organic
salted water, boiling
1 tbsp rapeseed oil

Filling & serving

20 g rocket
½ organic lemon
200 g plain cottage cheese plain, HIRZ
¼ tsp salt
a little pepper
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How it's done

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Halve the puff pastry lengthwise and crosswise, diagonally halve the squares created, transfer to an oven tray lined with baking paper and chill for approx. 10 mins. Brush half the triangles with the beaten egg yolk.

Bake for approx. 10 mins. in the centre of an oven preheated to 200°C.


Peel the bottom third of the asparagus, halve lengthwise. Leave the asparagus to steep in salted water at just below boiling point for approx. 5 mins., drain and mix with the oil.

Filling & serving

For the filling, finely chop the rocket, grate a little lemon zest, mix with the cottage cheese and season.

To serve: Divide the cottage cheese mixture onto the 4 uncoated triangles, top with warm asparagus, then place the remaining pieces of pastry on top and serve immediately.


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