UNSERE BIO-TEIGE
REZEPTE
Nudel-/Lasagneteig
Puff pastry pockets with spinach and feta cheese
Ingredients:
puff pastry
250 g feta, crumbled
1 kg spinach leaves
2 sticks of leek
1 onion
4 eggs
1 egg yolk
4 tbsp breadcrumbs
3 tablespoons of olive oil
1 tbsp dill, chopped
2 tbsp parsley, chopped
Nutmeg, salt and pepper
butter
Preparation:
Roll out the dough, divide into squares and brush with olive oil. Wash the spinach and blanch in boiling salted water for 1 minute and drain. Braise the onion and leek in a saucepan in butter, add the spinach and cook for about 5 minutes. Season with the herbs and spices. Stir in the whisked eggs, breadcrumbs and cheese.
Spread the mixture on the dough sheets. Fold up the corners and lay them on top of each other so that square pockets are created. Press the edges of the dough firmly, brush with egg yolk and place on a greased baking sheet. Bake in a preheated oven for about 30 minutes at 180 ° C until golden.
Cherry bags
Ingredients:
puff pastry
1 glass of sour cherries
1 tbsp vanilla sugar
3 tbsp cornstarch
some icing sugar
Preparation:
Drain the cherries and collect the juice in a small saucepan. Sweeten this juice with a tablespoon of vanilla sugar and bring to the boil. When he is simmering, put a tablespoon of cold water in a small bowl and stir with three to four tablespoons of hot juice. Add the cornstarch to the water-juice mixture and stir without lumps. Add the mixed starch to the boiling juice and stir in well. Let it cook for a minute. Add the cherries and mix well. If necessary, let it open again until it binds, then pull it off the hob and let it cool down a bit.
Roll out the puff pastry and cut it into a rectangular shape. Brush the edges lightly with water, this increases the subsequent adhesion. Add three to four tablespoons of cherries with a little juice to each square in the lower half. Fold the top half over and press the edges together well with a fork.
Bake the bags crispy in the preheated oven for about 10 to 15 minutes. The cherry bags are ready when they have opened well and are slightly browned. Let cool and dust with powdered sugar.
Asparagus in puff pastry
Ingredients:
puff pastry
700 g asparagus, peeled
200 g cooked ham
2 eggs
1 cup of sweet cream
50 g parmesan cheese, grated
3 tsp mixed herbs
Salt, pepper, chili powder
Preparation:
Peel the asparagus, cut into pieces about 3 cm long and cook. Line a medium baking dish with the puff pastry, keep some of it. Place the cooked asparagus on the puff pastry and sprinkle with the diced ham.
Mix the eggs with cream, parmesan, herbs and spices in one and pour over the asparagus. Cut the remaining puff pastry into strips approx. 2 cm wide and lay it over everything in a lattice shape.
Bake at 180 ° for about 20 minutes.
