Junior chef
Utensils
Apron
baking paper
Baking tray
Knife
Oven mitts
Tablespoon
Timer
small bowl
Cutting board
Cooling rack
wooden skewers
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Filling
Tear off the parsley leaves, chop finely. Cut the rashers of bacon in half lengthwise.
Puff pastry strips
Roll out the dough, spread the tapenade on top and sprinkle with the parsley. Cut the dough lengthwise into 12 strips of equal width, place 2 strips of bacon on top of each.
To shape
Skewer the strips of dough to create a wave pattern with a tip at the top. Line the tray with baking paper, place the skewers on the tray.
To bake
Approx. 13 mins. in the lower half of an oven preheated to 220 °C. Remove from the oven, allow to cool slightly, then leave to cool completely on a rack.
| Tip: | Use olive tapenade instead of red tapenade. |
|---|
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