Classic German Sweet Corn Puff Pastry
A sweet and savory pastry filled with caramelized sweet corn and a hint of German charm.
Ingredients
- ●1 sheet yeasty puff pastry, thawed
- ●1/4 teaspoon flaky sea salt
- ●1 cup, kernels only sweetcorn, fresh
- ●2 tablespoons butter, unsalted
- ●1 tablespoon brown sugar
- ●1 eggs
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a large skillet, melt butter over medium heat. Add sweetcorn and cook, stirring occasionally, until caramelized, about 10-12 minutes.
- 3
Mix in brown sugar, flaky sea salt, and a pinch of black pepper.
- 4
On a lightly floured surface, roll out puff pastry to a thickness of about 1/8 inch.
- 5
Transfer pastry to the prepared baking sheet and spread the sweetcorn mixture evenly, leaving a 1/2-inch border around the edges.
- 6
Brush the edges with beaten eggs and fold the pastry over the filling, pressing gently to seal.
- 7
Bake for 25-30 minutes, or until pastry is golden brown.
- 8
Remove from oven and let cool on a wire rack for 5 minutes before slicing and serving.