Crispy puff pastry flute with bacon and broccoli

Name: Crispy puff pastry flute with bacon and broccoli
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Roll (270 g) butter puff pastry (refrigerator shelf; e.g. from Aunt Fanny); 400 g Broccoli; 1 red onion; 6 discs Bacon (breakfast bacon); 200 g Schmand; 7-10 Tbsp salt and pepper; 75 g grated pizza cheese; 2 TEASPOONS green pesto (glass); baking paper

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Roll (270 g) butter puff pastry (refrigerator shelf; e.g. from Aunt Fanny)
400 g Broccoli
1 red onion
6 discs Bacon (breakfast bacon)
200 g Schmand
7-10 Tbsp salt and pepper
75 g grated pizza cheese
2 TEASPOONS green pesto (glass)
baking paper

Directions

1
Take the dough out of the refrigerator and let it rest for a short time. Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: see manufacturer). Line a baking tray with baking paper.
2
Cut the broccoli into very small florets, wash and drain. Peel the onion and cut into strips. Cut the bacon into pieces.
3
Roll out the dough, fold it over halfway from the short side. Then cut across into 4 strips. Place on a baking tray, press the middle of the strips a little wider, press the ends of the dough together.
4
Spread the dough with sour cream, leaving a small rim on each. Spread broccoli on top. Season with salt and pepper. Spread bacon and onion over it. Sprinkle with cheese. Bake in a hot oven for about 20 minutes.
5
Take them out and sprinkle each with 1/2 teaspoon pesto.