Wild Garlic (Ramson) Cream Cheese in Cripsy Puff Pastry

Recipe for about 20 rods or 36 pockets:

500 g (1.1 pound) of cream cheese (for about 20 rods or 36 pockets, two fresh puff pastry rolls) (vegan cream cheese will work as well)
30 g (1 oz) of fresh wild garlic (ramson)
2 rolls of fresh puff pastry
salt
pepper
some soy cream or 1 egg to spread
sesame

Stir the cream cheese until its creamy. Wash the ramson and chop into little pieces (with a knife or your food processor). Fold into the cream cheese and mix well. Season with salt and pepper.

Put baking paper on a baking plate and preheat the oven (depends on your puff pastry, I had 200 °C/390 °F).

For the rods: Roll out a puff pastry roll and spread the ramson cream cheese on it. Roll out the other puff pastry roll and put it succinctly on the other puff pastry. Sweep softly over the puff pastry and push it a little bit down. Spread some soy cream or the mixed egg over it and add some sesame on top. Cut about 20 stripes, spin each stripe spirally and put it on the baking plate.

For the pockets: Roll out a puff pastry roll and cut equally big squares (about 8×8 cm/3×3 inch). Put 1 tsp. of ramson cream cheese in one corner and then turn down the corners. Then close the edges with fork teeth. Spread some soy cream or the mixed egg over the pockets and add some sesame on top. Put them on a baking plate.

Bake for about 10-12 minutes and enjoy crispy. ❤

Bon Appétit! Enjoy!