for 16 pieces

Puff pastry

1	puff pastry dough, rolled into a rectangle
200 g	Gorgonzola-Mascarpone, in pieces
200 g	squash, coarsely grated
½ tsp	salt
2 sprig	sage, finely chopped
a little	pepper

How it's done

Puff pastry

Cut the dough into 8 squares, slice in half diagonally, place on two baking trays lined with baking paper. Spread the gorgonzola-mascarpone onto the pieces of dough. Season the pumpkin with salt, place on top, scatter over the sage, season.

Bake

Approx. 15 mins. in an oven preheated to 220 °C (convection).

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