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Betty Bossi Jalousie Stars Instrucciones Y Recetas página 6

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Edamame salmon jalousie pastries
Preparation: approx. 20 min.
Baking: approx. 16 min. | Yields approx. 12 pieces
90 g
Tinned edamame beans, rinsed,
drained, finely chopped
70 g
Natural Soy Yoghurt
50 g
smoked salmon, finely chopped
1 Tbsp Soy sauce
½ Tsp Wasabi paste
1
rolled out puff pastry
(approx. 25 × 42 cm, approx. 320 g)
1
Egg, beaten
Per cone: 127 kcal, Fat 7 g, Carbohydrate 12 g, Protein 4 g
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1. Mix the edamame beans and all the other
ingredients together with wasabi. Spread the
filling evenly over the dough, form Jalousie
pastries and coat with a little egg (refer to
instructions p. 6).
2. Baking: approx.16 min. in the oven
preheated to 200°C (convection). Remove
from oven, leave to cool slightly.
Tips:
• Use smoked tofu instead of salmon, or boiled
peas instead of edamame beans.
• Lightly dust the Jalousie pastries with sesame
seeds before baking.
Brie cranberry jalousie pastries
Preparation: approx. 15 min.
Baking: approx. 16 min. | Yields approx. 12 pieces
160 g Brie, mashed
40 g
Cranberries from the jar
10 g
Walnuts, finely chopped
1
rolled out puff pastry
(approx. 25 × 42 cm, approx. 320 g)
1
Egg, beaten
Per cone: 162 kcal, Fat 11 g, Carbohydrate 12 g, Protein 4 g
1. Use a fork to thoroughly mix the cheese,
cranberries and nuts. Spread the filling
evenly over the dough, form Jalousie
pastries and coat with a little egg (refer to
instructions p. 6).
2. Baking: approx.16 min. in the oven
preheated to 200°C (convection). Remove
from oven, leave to cool slightly.
Tip: Use Gorgonzola mascarpone instead of brie.
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