Veggie bites with herbed cream cheese<\/p>\n","protected":false},"featured_media":6021,"parent":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true,"inline_featured_image":false,"editor_notices":[]},"rezepte_cat":[184,212],"class_list":["post-5315","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","rezepte_cat-pastry-shop-confectionery","rezepte_cat-snacks"],"acf":{"rezepte_top_info_block":{"rez_aus_quantity":"20","ausbeute":"
pieces of 78 g<\/p>\n","zeitplanung":{"zubereitung_label":"Preparation","zubereitung":"35 minutes","ruhezeit_label":"Rest period","ruhezeit":"120 minutes","backzeit_label":"Baking time","backzeit":"15 minutes\/180\u00b0C dropping, circulating air","optional_label":"","optional":""},"nahrwerte":{"energiewert":"1'120 kJ\/268 kcal;","fett":"14 g, of which saturated 4.5 g;","kohlenhydrate":"25 g, of which sugars 1.7 g;","eiweiss":"9.1 g; salt 1.5 g"}},"rez_section_heading":"Ingredients","rezept":[{"rez_heading":"Filo pastry","rez_infos":[{"rez_weight":"300","rez_weight_unit":"g","rez_value":"
wheat flour 400<\/p>\n"},{"rez_weight":"200","rez_weight_unit":"g","rez_value":"
pure spelt flour 720<\/p>\n"},{"rez_weight":"225","rez_weight_unit":"g","rez_value":"
water<\/p>\n"},{"rez_weight":"20","rez_weight_unit":"g","rez_value":"
rapeseed oil table salt Dough rest: Allow to rest for 2 hours at room temperature.<\/p>\n This dough dries out very quickly. Therefore, always cover the dough with plastic wrap when not in use.<\/p>\n"},{"rez_heading":"Ingredients","rez_infos":[{"rez_weight":"40","rez_weight_unit":"g","rez_value":" butter, liquid<\/p>\n"},{"rez_weight":"50","rez_weight_unit":"g","rez_value":" fine semolina egg wash<\/p>\n"},{"rez_weight":"160","rez_weight_unit":"g","rez_value":" pistachio kernels, coarsely ground<\/p>\n"}],"bottom_description":""},{"rez_heading":"Vegetable cream cheese filling","rez_infos":[{"rez_weight":"10","rez_weight_unit":"g","rez_value":" olive oil<\/p>\n"},{"rez_weight":"55","rez_weight_unit":"g","rez_value":" onions, chopped spinach, frozen, chopped eggplant pur\u00e9e<\/p>\n"},{"rez_weight":"140","rez_weight_unit":"g","rez_value":" zucchini goat cream cheese<\/p>\n"},{"rez_weight":"110","rez_weight_unit":"g","rez_value":" cream cheese<\/p>\n"},{"rez_weight":"12","rez_weight_unit":"g","rez_value":" basil leaves, chopped<\/p>\n"},{"rez_weight":"7","rez_weight_unit":"g","rez_value":" peppermint leaves, chopped<\/p>\n"},{"rez_weight":"8","rez_weight_unit":"g","rez_value":" table salt<\/p>\n"},{"rez_weight":"5","rez_weight_unit":"g","rez_value":" tabasco, red<\/p>\n"}],"bottom_description":" For the eggplant pur\u00e9e, use 200 g eggplant, remove the stem and cut the eggplant in half lengthwise. Place them cut-side down on trays lined with parchment paper and roast in a low oven until tender. Then peel and remove the skin. Pur\u00e9e the eggplant and use immediately or divide into portions and store in the freezer.<\/p>\n"}],"hers_section_heading":"Production","hers_herstellung":[{"hers_heading":"Filling","hers_description":" Heat olive oil in a frying pan, saut\u00e9 chopped onions and briefly saut\u00e9 spinach. Add remaining ingredients and mix everything together. Process immediately. The mixture is suitable for freezing.<\/p>\n","hers_images":[{"hers_image":6022}]},{"hers_heading":"Layering and cutting the filo pastry","hers_description":" Divide the dough into three equal pieces. Roll out the first piece to 0.2 mm and brush thinly with melted butter. Then roll out the second piece of dough and place it on top of the prepared dough without trapping any air. Brush with melted butter again and roll out the last layer of dough on top.<\/p>\n Cut the layered filo pastry into 12\u00d712 cm squares with a sharp knife. Brush the middle of the squares (except for the edges) with egg wash.<\/p>\n","hers_images":[{"hers_image":6023}]},{"hers_heading":"Portioning the filling","hers_description":" Portion 40 g of vegetable cream cheese filling onto each square.<\/p>\n","hers_images":false},{"hers_heading":"Processing","hers_description":" Fold two corners diagonally upwards and press them together over the filling, then do the same with the other two corners. It is important not to press the edges themselves so that the layers can unfold properly during baking.<\/p>\n","hers_images":[{"hers_image":6024}]},{"hers_heading":"Baking preparation","hers_description":" Brush all four sides with egg, sprinkle with coarsely ground pistachios and place the dough pieces on trays lined with silicone paper.<\/p>\n","hers_images":[{"hers_image":6025}]},{"hers_heading":"Baking","hers_description":" Bake the snacks in a mild convection oven at a dropping temperature until they are golden brown and crispy.<\/p>\n","hers_images":false}],"hers_fertigstellen":"","rel_select_products":"","rel_select_fachblatt":"","is_sticky":true},"yoast_head":"\n
\nadd gradually after mixing for 1 minute<\/em><\/p>\n"},{"rez_weight":"10","rez_weight_unit":"g","rez_value":"
\nadd towards the end of the mixing time and knead the dough until an extensive gluten structure is built<\/em><\/p>\n"}],"bottom_description":"
\n(for dusting)<\/p>\n"},{"rez_weight":"80","rez_weight_unit":"g","rez_value":"
\nsaut\u00e9<\/em><\/p>\n"},{"rez_weight":"135","rez_weight_unit":"g","rez_value":"
\ndefrost, drain<\/em><\/p>\n"},{"rez_weight":"150","rez_weight_unit":"g","rez_value":"
\nfinely diced<\/em><\/p>\n"},{"rez_weight":"170","rez_weight_unit":"g","rez_value":"