{"id":3129,"date":"2013-05-13T22:00:26","date_gmt":"2013-05-13T20:00:26","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=3129"},"modified":"2013-12-08T22:06:40","modified_gmt":"2013-12-08T21:06:40","slug":"bear%c2%b4s-garlic-rolls-barlauchschnecken","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=3129","title":{"rendered":"bear\u00b4s garlic rolls – b\u00e4rlauchschnecken"},"content":{"rendered":"

\"bears<\/a><\/p>\n

for me, all those seasonal vegetables trigger the same phenomenon. during the whole year, while thinking about bear\u00b4s garlic, i have very concrete dishes in mind. this year it has been pasta with bear\u00b4s garlic pesto<\/a><\/em>, bear\u00b4s garlic butter <\/a><\/em>and bear\u00b4s garlic soup<\/a><\/em>. and now, after i already had almost all those dishes this season, i have to admit that it is not so easy for me to think beyond my bear\u00b4s garlic classics. but luckily i remembered the bear\u00b4s garlic rolls i discovered in a magazine one year ago. et voila, here comes something new in my bear\u00b4s garlic repertoire.<\/p>\n

the bear\u00b4s garlic rolls are super quickly prepared and a perfect company with a glass of beer or well chilled white wine. you can have it as a snack, entr\u00e9e, party finger food or for a picnic.<\/p>\n

\"bears<\/a><\/p>\n

2 hands full of bear\u00b4s garlic, chopped
\n12 dried tomatoes, chopped
\n200 g cheese, like comt\u00e9, gruyere or appenzeller, grated
\nsalt
\npepper
\n450 g puff pastry<\/p>\n

if you use frozen puff pastry you will need some extra time to defrost. the size of the single puff pastry sheets you will use for rolling the bear\u00b4s garlic rolls is up to you. i had the frozen ones in the size of 5 x 10 cm. and i rolled them over the longer side.<\/p>\n

preheat the oven to 180\u00b0 C.<\/p>\n

to prepare the filling, wash the bear\u00b4s garlic and roughly chop. chop the dried tomatoes and grate the cheese. keep a little bit of the dried tomatoes oil. combine all ingredients and season to taste with salt and pepper.<\/p>\n

spread the puff pastry sheets with the filling, roll and cut the roll in 2 cm thick slices. place the slices on a baking tray which you lined with some baking paper before. leave some distance between the slices to allow them to rise.<\/p>\n

place them in the oven and bake for 25-30 minutes.<\/p>\n

serve while still warm.
\nbon app\u00e9tit!<\/p>\n

\"bears<\/a><\/p>\n

\u00a02 hand voll gehackten b\u00e4rlauch
\n12 getrocknete tomaten, gehackt
\n200 g k\u00e4se (zb. gruyere, appenzeller oder comt\u00e9)
\nsalz
\npfeffer
\n450 g bl\u00e4tterteig<\/p>\n

bei tiefgefrorenem bl\u00e4tterteig sollte in der vorbereitung zeit zum auftauen eingeplant werden. die gr\u00f6\u00dfe der einzelnen bl\u00e4tterteigst\u00fccke aus denen dann die schnecken gerollt werden ist im eigenen ermessen. ich hatte den tiefgek\u00fchlten bl\u00e4tterteig mit einzelst\u00fccken von etwa 5 x 10 cm gr\u00f6\u00dfe. und ich habe \u00fcber die lange seite gerollt.<\/p>\n

den ofen auf 180\u00b0C vorheizen.<\/p>\n

f\u00fcr die f\u00fcllung den b\u00e4rlauch waschen und grob hacken. ebenso die tomaten grob hacken und den k\u00e4se reiben. ein wenig von dem \u00f6l der getrockneten tomaten aufbewahren. dann alle zutaten vermengen und mit salz und pfeffer w\u00fcrzen.<\/p>\n

die f\u00fcllung auf die teigplatten streichen, den teig zusammenrollen und in 2 cm dicke scheiben schneiden. dann die scheiben auf backpapier auf einem backblech setzen. zwischen den einzelnen scheiben etwas platz lassen, da sie w\u00e4hrend des backens aufgehen.<\/p>\n

25-30 minuten backen.<\/p>\n

noch warm servieren.
\nguten appetit!<\/p>\n","protected":false},"excerpt":{"rendered":"

for me, all those seasonal vegetables trigger the same phenomenon. during the whole year, while thinking about bear\u00b4s garlic, i have very concrete dishes in mind. this year it has been pasta with bear\u00b4s garlic pesto, bear\u00b4s garlic butter and … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[7,10],"tags":[28,63,103],"class_list":["post-3129","post","type-post","status-publish","format-gallery","hentry","category-recipes","category-spring","tag-bears-garlic","tag-pastry","tag-vegetarian","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/3129","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3129"}],"version-history":[{"count":27,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/3129\/revisions"}],"predecessor-version":[{"id":4182,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/3129\/revisions\/4182"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3129"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3129"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3129"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}