11,5 oz. / 330 g puff pastry, frozen
1 egg – lightly beaten
3,5 oz. / 100 g gorgonzola
1 oz. / 30 g butter
1 tablespoon cream
a little cream cheese
a little paprika powder
Prepare pastry as directed on package. Roll out on a lightly floured work surface to a ca. 0,1 inch / 3 mm thickness. Divide the dough into smaller pieces, 1 x 3 inch / m3 x 8 cm.
Brush slices with lightly beaten egg and place them on a baking tray lined with baking paper. Bake in oven at 410 F / 210 C (top and bottom heat) for about 12 minutes.
Stir together gorgonzola and butter. Add the cream and stir everything to an airy mass. Put the cheese cream in a piping bag with a medium big star tip. Ad a strip of cheese cream on one puff pastry bar and place another one on top.
Decorate the gorgonzola bars after taste.