Vegan alternative to ham and cheese swirls
Ingredients
For the dough:
1
Cube(s)
fresh yeast
375
ml
warm water
1
tb
brown sugar
600
g
flour
1
ts
salt
40
g
rapeseed oil
For the ham and cheese topping:
2
Sprig(s)
parsley
Some
Salt and pepper
Preparation
1. Crumble the yeast and mix in a bowl with the brown sugar and lukewarm water. Leave to stand for 10 minutes. Add the oil and salt. Gradually knead in 400 grams of flour. The dough should still be sticky. Cover the bowl with a damp cloth and leave to rise for an hour. Then knead in another 200 grams of flour and leave to rise for a further hour.
2. Roll out the dough into a rectangle (approx. 30 cm x 40 cm) and spread with the vegan crème fraiche vegan alternative.
3. Sprinkle with the cubes of bacon alternative.
4. Chop the parsley and sprinkle over the dough. Season with salt and pepper.
5. Spread the vegan cheese over the covered surface and roll up the puff pastry from the long side. Then cut into 16 equal slices.
6. Place the vegan ham and cheese slices on a baking tray lined with baking paper, making sure there is enough space between them.
7. Bake in a preheated oven at 180°C fan oven for approx. 40 minutes until golden brown.
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