11er Rosti Pockets, filled with cream cheese and herbs

11er Rosti Pockets, filled with cream cheese and herbs


slightly prebaked in sunflower oil - deep frozen

A delicate cream cheese and herbs filling encased in a crispy golden brown coat of rosti turn the 11er filled rosti with cream cheese and herbs into a culinary delight. Garnished with fresh lettuce they make the gourmet's heart jump for joy and are an absolute a must have on every menu.


Deep fryer

Place the frozen rosti pockets in preheated frying fat/ oil (170 °C) and fry for approx. 8 minutes until golden yellow (only half fill the frying basket, do not overfill it).

Pan

Heat plenty of oil or fat in a pan. Fry the frozen rosti pockets over a low to medium heat for approx. 10 minutes until golden yellow (turn over several times). Our tip! To reduce preparation time and for an even better result, unthaw rosti pockets in the microwave first: place 2 rosti pockets on a plate and heat for 1 minute at 800 - 1000 W. For each additional rosti pocket heat for another ½ minute. Our tip for pan or fryer cooking: remove excess fat with kitchen paper. Do not refreeze after thawing!


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