Prawns in a puff pastry crust


Prawns wrapped in puff pastry crust: a delicious and fragrant fish appetizer. By choosing a smaller crustacean, they are also perfect as morsels or finger food to accompany your aperitifs with friends. Excellent for your holiday fish menu, just 3 ingredients for an impressive result!

RECIPE

Scope starter, aperitif, second course
  • 10 prawns
  • 1 roll puff pastry rectangular
  • 1 yolk
  • 1 table spoon latte
  • sesame or poppy seeds to taste
  • sale q.b.
  • pepe q.b.
  • Shell the prawns, removing the carcass and the black thread inside, leaving only the tail.

  • Divide the puff pastry into 10 2cm strips from the widest part.

  • Roll out each single strip on a work surface, place the prawn on top and, starting from one side, roll it all around trying to overlap the dough slightly on itself.

  • Place them one by one on a baking tray covered with baking paper.

  • Brush with lightly beaten egg yolk and milk and sprinkle with sesame or poppy seeds. Let it rest for a few minutes in the fridge to hold the shape and then immediately in the oven.

  • Bake in static mode, on the upper shelf at the intermediate level at 200°C for approximately 30-40 minutes.

For this recipe you can use both fresh and frozen prawns, being careful in the latter case to defrost them completely. After defrosting them, let them rest on kitchen paper to eliminate excess liquid.
If using smaller shellfish, halve the strips of puff pastry to wrap around.

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