Defrost puff pastry squares according to package directions. Clean, rinse and finely dice carrots, fennel and zucchini. Heat light butter, sauté vegetable cubes in it for about three minutes, stirring several times until soft. Season with salt and pepper and fold in cream cheese.
Spread puff pastry slices slightly overlapping to form a square, press edges firmly and roll out to double size. Cut out 20 stars or circles about ten centimeters in size. Spread the cream cheese mixture evenly on half of the puff pastry pieces. Separate the egg. Brush the edges of the pastry with egg white, place the remaining pieces on top and press the edges firmly.
If desired, cut out vine leaves or other decorations from leftover puff pastry and place on top. Mix egg yolk with milk and brush puff pastry with it. Cover a baking tray with parchment paper,
Place the puff pastry bites on it and bake in a heated oven at 200 degrees (gas mark 3) for about 20 minutes until golden brown. Serve warm.
Put trout fillet into the filling.
Preparation Tip:
Tip: Zucchini is a type of squash, so it's low in calories, high in vitamins and easy to digest - just the thing for a light meal!
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