Colorful Vegetable Flowers

Rating: 3.8095 / 5.00 (189 Votes)

Total time: 45 min

For the short pastry:

For the spinach filling:

For the pumpkin filling:


For the colorful vegetable flowers, first prepare the beetroot short pastry.

To do this, puree the beetroot cubes with the water. Empty the flour into a mound on the work surface and quickly rub the butter pieces with the flour between your hands. Quickly knead together with the beetroot puree to form a shortcrust pastry, wrap in cling film and place in the fridge for half an hour.

For the spinach filling, cut half an onion into small cubes and sauté in hot oil until translucent. Add spinach to the pan and season with salt and a pinch of nutmeg. Puree the spinach and stir in the grated Parmesan.

For the pumpkin filling, peel the pumpkin and cut into wedges. Cover and saute in the pan with the soup, salt and rosemary until soft. Remove the rosemary from the pan again and also finely mash the pumpkin and mix with Parmesan.

Roll out the short pastry on a floured work surface to a thickness of about 3 mm and cut out about 12 flowers with a large flower cutter about 10 cm in diameter.

Press the dough flowers into mini muffin tins. Pour the two fillings into two piping bags and fill each with 6 flowers.

Bake in a preheated oven at 180 °C for about 18 minutes.

Serve the colorful vegetable flowers while they are still warm.

You can find the video for the vegetable flowers here.

Preparation Tip:

Colorful vegetable flowers are perfect to make children friends with vegetables. At the next children's party, the flowers will not only serve decorative purposes, but will provide vitamins and delight the party guests, both big and small.

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