Allow about 15 minutes for the fresh, rolled up puff pastry to thaw at room temperature. Roll it out and cut it in 6 pieces.

Wash the bell peppers that are of different colors. Cut them in half, remove their core and dice them. Mix them together and divide them into 6 portions.

Spread the plain cream cheese onto the middle of the puff pastry pieces and place a portion of the pepper on each. Salt and pepper them.

Fold the corners of the pastry onto the middle and then place the bundles on a tin lined with baking paper. Spread them with the beaten egg yolk. Bake the pastries in a convection oven at 180 °C or in a traditional oven at 200 °C in 20-25 minutes.

For the salad, put the raspberry vinegar in a small mixing bowl, adding the salt and the pepper. Allow time for the salt crystals to melt.

Add the walnut oil and mix the ingredients thoroughly.

When the dressing is done, toss it together with the sprouts. Serve the cheese and pepper bundles with it.