These were quick and easy to prepare and tasted great! I had contacted the chef before making them as I couldn't find quark so I subbed cream cheese and it worked beautifully. I used one sheet of pastry dough, which I cut into four squares. I softened about 2/3 of a 8oz. package of cream cheese, stirred in a sprinkling of nutmeg and enough cream (1T?) to make it spreading consistency. I spread a fourth on each pastry square. Then I topped one with grated parmesan cheese and walnuts, one with cheddar and bacon, one with cheddar and roasted red peppers, the other with garlic and herbs. I baked them 15 minutes til golden brown on bottom. Removed them from the oven then sliced them in half and/or quarters to make triangles. I served them with salads. My DH and I both really enjoyed these and the creamy texture of the filling. The parmesan and walnut was our favorite. Although the cheddar and roasted red pepper was a close second for me! These are delicious and totally flexible. The recipe went straight into my Keeper recipe book. Thank you for sharing your recipe littleturtle!
Very good and easy. I made these for brunch today with a few minor changes. I used a small saucer to impress the round shape onto the pastry, and then cut them out with a knife. From the leftover pastry I was able to re-roll and get a fifth round (there were plenty of other ingredients for this fifth "pizza"). I poked the pastry with a fork before freezing to make it easier, and used parchment paper instead of wax paper on the baking sheet so I could go straight to the oven after adding the toppings. I pre-cooked the bacon strips for a few minutes because I like my bacon fairly well done. Next time I will also pre-cook the onion slices for some carmelization. (They were tender enough as it was, but rather pale looking.) I brushed beaten egg on the edges of the pastry to get it nice and brown as it puffed up, which took 15 minutes. I think smaller rounds will make great appetizers, and I'll definitely make this again. Thanks for sharing the recipe.