POPPIES
Laminated puff pastry 1/2 Packet(s)
POPPINS
Pearl onions, peeled 24 pcs
Creamy Delight 72 g
Sugar 80 g
Water 125 ml
Dry white wine 125 ml
CHEESE CREAM
Salt as needed
Wheat flour 23 g
Milk 125 ml
Grated Ementhal cheese 50 g
Chopped green onions 25 g
Nutmeg as needed
TORTINES
1. Grease 6 individual quiche tins with a little Delícia Cremosa vegetable cream and set aside.
2. Defrost the puff pastry according to the manufacturer's recommendations.
3. Separate the quantity indicated in the recipe into 6 disks with a diameter of 11 cm.
4. Place the pastry into the molds and fold the edges outwards. Set aside.
CEBOLINHAS
5. In a deep, non-stick frying pan, melt the Delícia Cremosa vegetable cream.
6. Add the sugar and, stirring constantly, cook until it begins to caramelize.
7. Add the spring onions, white wine and water and cook until the syrup is medium caramel.
8. Allow to cool, cut in half lengthways and set aside.
CREAM OF CHEESE
9. In a saucepan, melt the Delícia Cremosa vegetable cream.
10. Add the wheat flour and mix without letting it brown.
11. Add the milk and mix until smooth and homogeneous.
12. Add the cheese and green onions and mix.
13. Remove from the heat, season with salt and nutmeg to taste.
MONTAGE
14. Place the cream cheese on top of the pasta and cover with the spring onions, placed side by side, with the inside facing up.
15. Brush the caramel syrup over the spring onions and place them on a baking sheet.
16. Bake in a preheated oven at 180°C for 30 minutes or until golden brown.
17. Leave to cool for five minutes before unmolding.
