Cheese twists with salami and herbs

Cheese twists with salami and herbs

Total: 1 hr 15 min. | Active: 20 min.
Nutritional value / piece: 103 kcal
, Fat: 7 g
, Carbohydrate: 7 g
, Protein: 3 g

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Herb and cheese topping

2 tbsp oregano, finely chopped
2 tbsp thyme, finely chopped
2 tbsp sage, finely chopped
2 tbsp rosemary, finely chopped
40 g grated Parmesan
4 tbsp water

Salami topping

80 g salami in slices, finely chopped
4 dried tomatoes in oil, drained, finely chopped
1 tsp fennel seeds

Cheese twists

1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
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How it's done

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Herb and cheese topping

Mix the herbs, cheese and water.

Salami topping

Mix the salami, tomatoes and fennel seeds with 2 tbsp of the cheese and herb topping.

Cheese twists

Roll out the pastry, cut crosswise into strips approx. 2 cm thick, place on a baking tray along with the baking paper. Cover half of the pastry strips with the herb and cheese topping, and the other half with the salami topping, press down firmly, cover and chill for approx. 30 mins. Twist the strips of pastry.

To bake

Approx. 25 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool completely on a rack.

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