Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Knife
Lemon grater
Oven mitts
Paring knife
Rubber spatula
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Spoon
Bread knife
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
Grate the zest of the lemon, finely chop the wild garlic, place both in a bowl along with the nuts, mix, season with salt.
Swirls
Roll out the pastry, spread the cream cheese on top. Cover with half of the wild garlic filling.
Starting from one of the long edges, roll up the dough. Cut the rolls in half, brush with a little water. Place the remainder of the wild garlic filling on the work surface, roll both rolls over the filling, chill for approx. 15 mins. Using a bread knife, gently cut the rolls into slices approx. 2 cm thick, place on a baking tray lined with baking paper.
To bake
Approx. 20 mins. in the upper half of an oven preheated to 220 °C. Remove from the oven, leave to cool on a rack.
| Tip: | Instead of wild garlic, use ½ bunch parsley, ½ bunch basil and 1 pressed garlic clove. |
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