Courgette roses with Maruzzella tuna

Ingredients

– 160 g Maruzzella tuna
– 2 courgettes
– 220 g soft spreading cheese
– sheet of puff pastry (rectangle)
– mint leaves
– salt
– capers
– paper cake cases
– muffin tray

Procedure

Courgette roses with Maruzzella tuna will astound your guests with their elegance and fantastic taste. Ideal as an appetizer or finger food. First of all, place the spreading cheese in a bowl, add the Maruzzella tuna, the finely chopped mint leaves, and a pinch of salt, then mix to a smooth cream. Now cut the courgettes into very fine rounds; divide the pastry into 5 cm strips. Start by creating the roses: take a strip of pastry, spread it with the preciously mixed cream and place the courgette rounds so that the top part of each one sticks out from the pastry by less than half; roll up the strip and place it in a cake case. Do the same with the remaining strips. Bake in the oven for about half an hour at 170°, making sure to cover the roses with foil after 15/20 minutes to prevent the top part of the courgettes from burning.