Vegetables puff pastry squares (serves 3) 8.8 ounces (250 gr.) puff pastry 2 zucchini, medium size 1 yellow pepper, medium size 1 red pepper, medium size 1 eggplant, medium size salt pepper 1 teaspoon of vegetable granular nut oregano Prepare the puff pastry (or use one roll of already prepared puff pastry). Heat the oven to 400° F. (200°). Dice all vegetables in small cubes. Burnish the vegetables in a pan for 5 minutes with a little olive oil and the vegetable granular. Season with salt and pepper. Stretch out the dough giving it the shape of a rectangle, cut in half lengthwise, in order to obtain from each strip 3 equal portions. Line a baking tray with baking paper, which you moistened and wringed and place over the pieces of puff pastry putting on each some diced vegetables. Bake for 20 minutes until the pastry turns golden. Take out from the oven and remove from pan before serving, sprinkle the squares of pastry with oregano.
Chocolate flowers (make about 15 flowers) 8.8 ounces (250 gr.) puff pastry 3.52 ounces (100 gr.) dark chocolate 1 whole egg granulated sugar Prepare the puff pastry (or use one roll of already prepared puff pastry). Heat the oven to 350°F. (180°). With the help of a flower-shaped cutter 2 inches (5 cm.) in diameter, cut out of the dough 30 flowers. Place a chocolate piece of approximately 1 teaspoon (5 gr.) in the middle of 15 flowers, brush over the edges with a slightly beaten egg and close them. Press the edges well to seal them. Brush over the edges again with the egg and sprinkle the sugar. Bake in the oven for 15 minutes until golden.