Gourmet tongues with bacon and broccoli

Name: Gourmet tongues with bacon and broccoli
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 pack of (270 g) fresh butter puff pastry sweet or savoury croissants and golaches (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf); 400 g Broccoli; 2 red onions; 8 discs Bacon; 200 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2-3 TABLESPOONS Olive oil; 100 g Mountain cheese; 4-5 Tsp green pesto (glass); 7-10 Tbsp Flour; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 pack of (270 g) fresh butter puff pastry sweet or savoury croissants and golaches (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
400 g Broccoli
2 red onions
8 discs Bacon
200 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2-3 TABLESPOONS Olive oil
100 g Mountain cheese
4-5 Tsp green pesto (glass)
7-10 Tbsp Flour
baking paper

Directions

1
Take the dough out of the refrigerator and let it rest at room temperature for 5-10 minutes. Clean the broccoli, divide into florets and wash. Cut the florets in half or in thirds, depending on their size. Peel onions and cut into rings. Cut bacon into pieces. Season sour cream with salt, pepper and a little sugar
2
Fold the dough from the narrow side halfway over, cut across into 4 strips. Roll slightly wider on a floured work surface and place on a baking tray lined with baking paper. Spread with sour cream, leaving about 1 cm free to the edge. Press the dough ends together. Put the bacon, onions and broccoli in the pockets and drizzle some olive oil on each. Grate the cheese, sprinkle over it
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Take out, arrange and sprinkle with pesto