Use egg whites with puff pastry
I often make puff pastry strudel with vegetable filling. I coat the puff pastry with egg yolk before baking. I always thought it was a bit stupid with the rest protein, Now today I discovered the following for myself:
I divide the egg and bring the egg whites into the vortex. So I can use the whole egg right away. So that the protein does not leak, I make it something to stutter before: The protein I have in the bowl with the processed filling and heated it briefly in the microwave so it stalls. Now I could wrap the filling with egg whites well in the puff pastry without leaking. And tasted it too.
Maybe it will help someone ?!
