Tuesday, April 29, 2014

Beltane: Tomato-Cheese Pretzels

I have to admit that neither tomatoes or cheese are actual Beltane ingredients but I choose to make these for the Beltane picnic anyway, because the shape and stripes symbolised the ribbons around the maypole for me. So I thought they would be suitable :)
The recipe I got from sacla, which is a brand that sells pesto and Italian products. They make these with green pesto and tomato tapenade. But I choose to make them all the same with a pesto rosso. But it will work either way :) They taste great both warm and cold. And make a nice addition to lunch or as a snack. The first batch we forgot to twist. But the 2nd batch was twisted which adds to the Beltane effect.

Tomato-Cheese Pretzels (Makes 8)
- 8 sheets of puff pastry
- flour
- 4 tbsp pesto rosso (or regular, or tomato tapenade)
- 100 gr cheddar cheese, grated
- 50 gr parmesan, grated
- 1 egg yolk, beaten

Thaw the puff pastry. Make sure you do this only shorty before you make them or else the dough goes floppy and it more difficult to work with. Pre heat the oven on 200 degrees. Place flour on a clean work space and place 2 stacks with 4 sheets of puff pastry on it. Roll both of them into a rectangular sheet of dough, as thick as 1 sheet of puff pastry. Spread some pesto on top. Or do 2 different ones for each. Sprinkle both cheeses on top of that so that is sticks.

Cut into strips of about 2 cm. Use the short end of the dough as the length of the stripes. The grab each on both ends and twist in opposite directions, like unrolling a candy wrap. Place a baking sheet on your baking tray and lay the pretzels on top. Stroke the parts that don't have pesto with egg yolk. Bake for 10-12 minutes until crispy. (or 30 minutes in our oven).

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