Flambé strips with gooseberries

Name: Flambé strips with gooseberries
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 1⁄4 Cubes (10 g) Yeast; 7-10 Tbsp sugar, salt; 300 g + some flour; 150 g Schmand; 1 TABLESPOON grainy mustard; 300 g red or green gooseberries (or blackberries); 50 g Arugula; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
not easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

1⁄4 Cubes (10 g) Yeast
7-10 Tbsp sugar, salt
300 g + some flour
150 g Schmand
1 TABLESPOON grainy mustard
300 g red or green gooseberries (or blackberries)
50 g Arugula
baking paper

Directions

1
For the dough, crumble yeast in 1⁄8 l lukewarm water. 1⁄2 Add TL sugar and stir until the yeast has dissolved. Let stand for about 5 minutes.
2
Mix 300 g flour and 1⁄4 TL salt in a bowl. Add yeast water. Knead into an elastic dough with the dough hooks of the mixer. Cover and leave to rise in a warm place for about 1 hour until the dough volume has doubled.
3
For the cream mix sour cream and mustard. Season to taste with salt. Wash and clean the gooseberries.
4
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Line two baking trays with baking paper. Knead the yeast dough again slightly and divide into 8 portions. Roll out dough portions one after the other on a floured work surface to form long strips.
5
Spread out on the sheets. Spread a thin layer of mustard cream and cover with gooseberries. Bake in a hot oven for about 10 minutes.
6
Meanwhile, sort out the rocket, wash, shake dry and spread on the finished strips.