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Ingredients (2 servings)
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270 g Tante Fanny Dinkel-Blätterteig
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199 g Beeren-Mix
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1 Stk. Granatapfel
Preparation
- Preheat the oven to 200 degrees Celsius (top/bottom heat) and unroll the spelt puff pastry on a baking tray.
- Cut the dough into even rectangles and spread the berry mix on top, leaving a narrow border.
- Bake the puff pastry pieces in the preheated oven for about 15 minutes until golden brown.
- Meanwhile, halve the pomegranate and remove the seeds.
- Remove the baked puff pastry pieces from the oven and sprinkle with fresh pomegranate seeds before serving.
