1 package Philadelphia® cream cheese, at room temperature
1/3 cups table cream
3 eggs
250 grams zucchini blossoms, chopped
1/2 cups cheddar cheese, grated
1/4 cups Parmesan cheese, grated
1 onion, finely chopped
1/4 tablespoons salt
1/4 tablespoons pepper
1 can corn kernels
Preparation
2h
0 mins
Low
Preheat the oven to 200º Celsius.
On a clean surface, flour and roll out the puff pastry to obtain a 25 cm square.
Place the square of dough in a pie baking dish and press it with your hands. Use a knife to trim the edges of the dough that extend beyond the mold.
Beat the cream cheese until fluffy.
Add the cream and eggs and continue beating.
Add the zucchini blossoms, corn, cheddar cheese, parmesan cheese, onion, salt, and pepper, and finish beating.
Pour the mixture into the pastry and bake for 25 minutes or until the pastry is golden and the filling is set. Remove from the oven. Cool for 10 minutes before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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