Hearty Midsummer wreath with garlic sauce
Ingredients
- 4 sheets yeast-free puff pastry
- 150g finely diced smoked bacon
- 50g melty cheese, grated
- 1 beaten egg
- 1 tablespoon caraway
- Handful of chopped parsley
Sauce
- 100g sour cream
- 100g buttermilk
- 50g mayonnaise
- 2 garlic cloves, minced
- 1 tablespoons lemon juice
- 1 tablespoon chopped dill
- ½ teaspoon black pepper
- Pinch of salt
Preparation video
Preheat oven to 180 C. Dust the working surface with flour.
Stick the sheets together in pairs by the longer sides and lightly roll out, resulting in two wide rectangles. Cut each rectangle into six triangles (twelve altogether). Lay the triangles on a greased baking tray, forming a circle. The wider ends should face inward whereas the tops should face outward, like the shape of the sun. Leave the center empty. Place the bacon, cheese and parsley on the inner circle (the wider ends of the triangles). Fold the longer edges over the filling and seal, forming a wreath. Brush with egg wash and sprinkle with caraway. Bake for 20–25 minutes.
Make the sauce by mixing all ingredients. Cut the wreath, enjoy warm with the dipping sauce.
Preparation
Preheat oven to 180 C. Dust the working surface with flour.
Stick the sheets together in pairs by the longer sides and lightly roll out, resulting in two wide rectangles. Cut each rectangle into six triangles (twelve altogether). Lay the triangles on a greased baking tray, forming a circle. The wider ends should face inward whereas the tops should face outward, like the shape of the sun. Leave the center empty. Place the bacon, cheese and parsley on the inner circle (the wider ends of the triangles). Fold the longer edges over the filling and seal, forming a wreath. Brush with egg wash and sprinkle with caraway. Bake for 20–25 minutes.
Make the sauce by mixing all ingredients. Cut the wreath, enjoy warm with the dipping sauce.
Hearty Midsummer wreath with garlic sauce
Ingredients
- 4 sheets yeast-free puff pastry
- 150g finely diced smoked bacon
- 50g melty cheese, grated
- 1 beaten egg
- 1 tablespoon caraway
- Handful of chopped parsley
Sauce
- 100g sour cream
- 100g buttermilk
- 50g mayonnaise
- 2 garlic cloves, minced
- 1 tablespoons lemon juice
- 1 tablespoon chopped dill
- ½ teaspoon black pepper
- Pinch of salt
Preparation
Preheat oven to 180 C. Dust the working surface with flour.
Stick the sheets together in pairs by the longer sides and lightly roll out, resulting in two wide rectangles. Cut each rectangle into six triangles (twelve altogether). Lay the triangles on a greased baking tray, forming a circle. The wider ends should face inward whereas the tops should face outward, like the shape of the sun. Leave the center empty. Place the bacon, cheese and parsley on the inner circle (the wider ends of the triangles). Fold the longer edges over the filling and seal, forming a wreath. Brush with egg wash and sprinkle with caraway. Bake for 20–25 minutes.
Make the sauce by mixing all ingredients. Cut the wreath, enjoy warm with the dipping sauce.
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