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Anika
Savory bread loaf caprese
A showpiece at the brunch or drinks. With sun-dried tomatoes, garlic, pine nuts, cheese, thyme, mozzarella and basil.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Roast 3 tbsp pine nuts in a dry frying pan in 3 min. Golden brown. Let cool on a plate.
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Let the to drain and put in the food processor or the tray of the hand blender.
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Chop the garlic coarsely. Add with the cheese, thyme, roasted pine nuts and oil to the to.
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Puree the tomato-cheese mixture into a smooth pesto. Season with pepper and salt.
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Place a sheet of puff pastry lengthwise on a lightly floured work surface. Spread the tomato pesto over it, but keep 2 cm at the edges.
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Cut the basil into thin strips and the mozzarella into 9 slices.
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Sprinkle the chopped basil over the pesto and place the mozzarella in a vertical row. Sprinkle with pepper and the rest of the pine nuts.
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Brush the edges with the baking brush lightly with water and place the other sheet of puff pastry on top. Press the edges and place on a griddle covered with parchment paper.
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Leave the dough 2 cm intact on 1 long side. Cut the other long side with a sharp knife 9 times. Take the cheese into account.
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You now have 9 strips of approx. 22 x 4.5 cm, which are attached to one side.
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Stick 1 cutting edge per bar. Press the dough together with water, so that the cheese does not run out.
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Carefully pull the 2 outer bars together so that a circle is created. Stick the 2 top points together well with water.
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Turn the bars upwards so that the filling becomes visible. Form nice circles and stick excess dough with a little water.
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Beat the egg and brush the dough with the baking brush.
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Fry the dough garland in approx. 30 minutes in the middle of the oven until golden brown and done. Check after 25 min.
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Remove the wreath from the oven, sprinkle with the rest of the basil and serve hot or cold.
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Nutrition
580Calories
Sodium21% DV510mg
Fat68% DV44g
Protein28% DV14g
Carbs10% DV30g
Fiber12% DV3g
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