Puff pastry bars with dip

Ingredients

Directions

1. 1

   Place the puff pastry slices next to each other and defrost at room temperature for about 10 minutes. Whisk the egg. Place 2 slices on top of each other again. Roll out on a floured work surface from one side to a length of about 18 cm. Brush the slices with egg. Sprinkle one dough rectangle each with caraway, poppy seed, salt or cheese.

2. 2

   Sprinkle one slice with sesame and chili flakes. Press on a little with your hands. Cut each slice into 2 cm wide strips, so that 9 strips are created from each slice. Open each strip in a spiral and place on 4 baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. For the dip, cut the avocado in half and remove the stone. Remove the flesh from the skin. Finely puree with yoghurt and lime juice. Season to taste with salt and pepper. Wash, quarter and seed the tomatoes. Cut the flesh into small cubes. Stir the dices into the cream, except for one tablespoon.

3. 3

   Remove the flesh from the skin. Finely puree with yoghurt and lime juice. Season to taste with salt and pepper. Wash, quarter and seed the tomatoes. Cut the flesh into small cubes. Stir the dices into the cream, except for one tablespoon. Pour into a bowl and sprinkle with remaining tomato cubes. Serve puff pastry sticks with the dip

4. 4

   10 minutes waiting time