Perfect for serving as a snack during the holidays: this poinsettia of puff pastry with goat cheese! Also fun to bake with children. Success guaranteed!
Preheat the oven to 200 degrees.
Thaw the slices of puff pastry.
Draw a poinsettia on the baking paper with a pencil.
Cut each puff pastry slice into 4 strips.
Place a piece of natural Bettine goat's cheese in the middle of each strip. Lightly spread out the goat's cheese. Drizzle some honey on the goat's cheese and add some finely chopped thyme.
Place one almond on the filling and make sure it sticks out a little above the puff pastry.
Roll the puff pastry into a roll, make sure that the almond sticks out a bit at the top. Fold the bottom of the roll. Beat an egg yolk and brush the roll with the egg yolk. TIP: Sprinkle the roll with sea salt, pepper and sesame seeds.
Place the roll on the baking paper in the poinsettia shape. Repeat this until the poinsettia is completely filled with the rolls. Bake the poinsettia for 20 to 30 minutes until cooked and golden brown.