Читать книгу Summer Kitchen - Bernhard Long - Страница 103

Ingredients for 8 bags

200 grams of tomato

60 grams mozzarella cheese

4 sprigs basil

1 tablespoon pesto (glass)

Salt and freshly ground pepper

1 package (270 grams) fresh pastry for strudel or biscuits (42 x 24 centimeters back ready to ready blank parchment paper)

1 egg yolk (size M)

2 tablespoons milk

finished blank parchment paper

The preparation sequence

clean, clean tomatoes in water. mince mozzarella and tomatoes into cubes. clean basil in water, shake dry, pluck leaves from the stems and chop. Pesto, basil, tomatoes and cheese mix and season with salt and pepper.

Dough unroll and 6 circles (12 cm diameter) cut out. Incidentally dough superimpose, roll out and cut out another 2 circles. Egg yolk and milk together. spread cheese and tomato mixture onto the Stack dough circles. Edges with egg milk reap.

Puff pastry circles over flap for bags. Lightly press edges. Bags with eggs milk a thin coat. Place on a lined finish cutting cake baking paper baking sheet. In the heated, preheated oven electric oven: 200 ° C / with convection: 175 ° C / Gas at: knob to position 3) as to the. bake 15 minutes. Serve with salad.