Puff pastry sticks and dip

Name: Puff pastry sticks and dip
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 1 pack of (300 g) deep-frozen puff pastry; 1 Egg Yolk; 7-10 Tbsp Caraway seeds; 7-10 Tbsp Sweet peppers; 75 g medieval Gouda cheese; 3 TABLESPOONS unsalted peanut kernels; 1 package (200 g) Double cream cream cheese; 150 g Skimmed milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp ground chili

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

1 pack of (300 g) deep-frozen puff pastry
1 Egg Yolk
7-10 Tbsp Caraway seeds
7-10 Tbsp Sweet peppers
75 g medieval Gouda cheese
3 TABLESPOONS unsalted peanut kernels
1 package (200 g) Double cream cream cheese
150 g Skimmed milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp ground chili

Directions

1
Place the puff pastry slices next to each other and let them thaw slightly. Cut each slice lengthwise into 10 strips. Twist two pieces each into a cord. Brush with whisked egg yolk. Sprinkle half with caraway seeds. Place on a baking tray lined with baking paper.
2
Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 12 minutes. Dust the remaining sticks with paprika. For the Gouda dip, grate the peanuts. Mix both with cream cheese and yoghurt. Season with salt and chili