Lye confectionery with spring cream cheese dip

Name: Lye confectionery with spring cream cheese dip
Cook time: 50 min
Total time: 50 min
Yield: 20
Ingredients: 1 Onion; 250 g Low-fat curd; 200 g Double cream cream cheese; 7-8 TABLESPOONS Milk; 1/2 bunch Chives; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 (à 100 g) frozen Bavarian "Laugenstangerl; 1 Egg yolk (size M); 1 TABLESPOON coarse salt; 1 TABLESPOON Poppy; 30 g Seed Mix Muesli and Salad Topping; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 20

1 Onion
250 g Low-fat curd
200 g Double cream cream cheese
7-8 TABLESPOONS Milk
1/2 bunch Chives
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 (à 100 g) frozen Bavarian "Laugenstangerl
1 Egg yolk (size M)
1 TABLESPOON coarse salt
1 TABLESPOON Poppy
30 g Seed Mix Muesli and Salad Topping
baking paper

Directions

1
For the dip, peel and finely dice the onion. Stir curd, cream cheese and 6-7 tablespoons of milk until smooth. Wash the chives, shake dry and cut into fine rolls. Put 1 teaspoon aside for decoration, stir the remaining chives into the quark.
2
Season to taste with salt and pepper. Let the pretzel stalks thaw for about 10 minutes at room temperature. Whisk the egg yolk and 1 tablespoon of milk. Then cut each stalk into 4 pieces. Place on a baking tray lined with baking paper, brush with egg yolk and sprinkle with salt, poppy seed or seed mix.
3
Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 12-15 minutes. Remove from the oven, place on a cake rack and allow to cool slightly. Tastes very good lukewarm.
4
Serve lye confectionery and dip sprinkled with chives in a small bowl. Radishes taste great with it.