• 1 pack of puff pastry plates (5 pcs)
• 2 dl crème fraîche
• 1 tbsp plant-based milk
• ½ package saffron
• 2 dl plant-based cream cheese
• 150g of Toonish Original defrosted
• 1 small clove of garlic
• ½ lemon, lemon zest
• Sea salt flakes and freshly ground black pepper
• 100g kale
• 1 pomegranate, seeds
• Olive oil, for frying

1.

Preheat the oven to 180 °C (hot air) or 200 °C (standard). Defrost the Toonish Original if you are using it.

2.

Let the puff pastry squares rest at room temperature for 15-20 minutes before baking.

3.

Heat plant-based milk in a bowl and add the saffron while stirring. Stir in cream cheese, crushed garlic, Toonish, and lemon zest. Taste with salt and freshly ground black pepper.

4.

Spread a layer of saffron cream cheese on each puff pastry. Bake in the middle of the oven for about 10 minutes. Take out the baking sheet. Add kale and bake for another 5 minutes.

5.

Remove the baking sheet from the oven and let it cool. Top with pomegranate seeds. Enjoy!