9.9 Cheese Pastry
Ingredients:
• 400 g Feta cheese
• 2 eggs
• 3 tablespoons chopped flat leaf
parsley
• black pepper
• 80 ml olive oil
• 375 g filo pastry
Method:
Mix together Feta, eggs, parsley and
pepper. Cover filo pastry with a damp
cloth, so that it does not dry out. Lay 4
sheets on top of one another, brushing
each lightly with oil.
Cut into 4 strips, each about 7 cm long.
Place 2 heaped tablespoons of Feta
mixture on one corner of each strip and
fold this up diagonally into a triangle.
Place upside down on a baking tray and
brush with oil.
• Time in the appliance: 25 minutes
• Shelf position: 2
9.10 Pierogi (30 small pieces)
Ingredients for the dough:
• 250 g spelt flour
• 250 g butter
• 250 g low fat quark
• salt
Ingredients for the filling:
• 1 small head of white cabbage (400 g)
• 50 g bacon
• 2 tablespoon clarified butter
• salt, pepper and nutmeg
• 3 tablespoons sour cream
• 2 eggs
Other:
• Baking tray with baking parchment
Method:
Knead spelt flour, butter, low fat quark
and a little salt into a dough and place in
the fridge.
Cut white cabbage into fine strips. Dice
bacon and fry in the clarified butter. Add
the cabbage and sauté until soft. Season
with salt, pepper and nutmeg and fold in
the sour cream.
Continue to braise until all liquid has
evaporated.
Hard boil eggs, cool and then dice, mix
into the cabbage and leave to cool.
Roll out the dough and cut out round
circles with an 8 cm diameter.
Put a little filling in the middle of each
one and fold over. Seal the edges by
pressing together with a fork.
Place the pierogi on a baking tray lined
with baking parchment and brush with
egg yolk.
• Time in the appliance: 20 minutes
• Shelf position: 3
9.11 White Bread
Ingredients:
• 1000 g flour
• 40 g fresh yeast or 20 g dried yeast
• 650 ml milk
• 15 g salt
Other:
• Baking tray which has been greased
or lined with baking parchment
Method:
Place flour and salt in a large bowl.
Dissolve the yeast in tepid milk and add
to the flour. Knead all ingredients into a
workable dough. Depending on the
qualities of the flour, a little more milk
may be required to achieve a workable
dough.
Leave the dough to rise until it doubles
in volume.
Cut the dough into two, make into two
long loaves and place on the baking tray
which has been greased or covered with
baking parchment.
Leave the loaves to rise again by half
their volume.
Before baking, dust them with flour and
with a sharp knife cut 3 - 4 diagonal lines,
at least 1 cm deep.
• Time in the appliance: 55 minutes
• Shelf position: 2
9.12 Farmer Bread
Ingredients:
• 500 g wheat flour
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