Mediterranean Copenhageners

Name: Mediterranean Copenhageners
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 2 Onions; 250 g cherry tomatoes; 3-4 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Feta cheese; 1 package (530 g) fresh yeast tin cake dough (37 x 25 cm; refrigerated shelf); 1 Egg yolk (size M); 3-4 Stem(s) Basil; 2 TABLESPOONS Pesto (glass); baking paper

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

2 Onions
250 g cherry tomatoes
3-4 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Feta cheese
1 package (530 g) fresh yeast tin cake dough (37 x 25 cm; refrigerated shelf)
1 Egg yolk (size M)
3-4 Stem(s) Basil
2 TABLESPOONS Pesto (glass)
baking paper

Directions

1
Peel and finely dice the onions. Wash and halve the tomatoes. Heat the oil in a pan, fry the tomatoes and onions for 2-3 minutes, turning over medium heat, season with salt and pepper and remove.
2
Crumble cheese.
3
Take the yeast dough out of the package, unroll. Halve lengthwise and divide by three to make 6 equally sized dough sheets. Fold the corners of the pastry sheets towards the middle and press them down slightly.
4
Place prepared dough plates next to each other on a baking tray lined with baking paper. Spread the tomato and onion mixture in the middle of each pastry sheet. Sprinkle cheese evenly on top. Whisk the egg yolks and 2 tbsp. water.
5
Spread the edges of the dough with it.
6
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes. Wash the basil, shake dry and pluck the leaves from the stalks. Remove Copenhagen from the oven and place on a cake rack.
7
Sprinkle Copenhageners with basil and serve with some pesto.