Pastry with Saffron Cream Cheese and Toonish

30 min
10 servings


  • 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



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


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


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.


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.


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

About the chef Hooked Foods

This is Tom! He's our CEO, but he doesn't create our recipes. Actually, we have a few people at Hooked who have experience in the kitchen. With that in mind, we put together some recipes based off of how we think you can use all of our products.
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More about Hooked Foods

Hooked Foods' mission is to improve our ocean ecosystem by providing plant-based alternatives to the fish we love to eat. We're committed to bringing our plant-based seafood alternatives to all of Europe and eventually the rest of the world! Within our recipes we always try to go for the vegan option, but you can customise them how you'd like!

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