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Roland Trettls: Herbs Parmesan Stangerl
With his kräuter-Parmesan-Stangerl recipe shows us top chef and STAY SPICED ! Team member Roland Trettl once again a snack to kneel down: Freshly baked, crispy, a touch of Mediterranean – foodie heart, what more could you want? Our tip: Be sure to bake ... and enjoy!
preparation
Preheat the oven to 210 degrees with top/bottom heat.
If the Stangerl are prepared in the steamer then best at 60 % steam and 210 degree heat.
1. Knead all ingredients from above into a dough and let it rise covered for about 30 minutes.
2. For the abundance STAY SPICED ! Bruschetta Verde, STAY SPICED ! Mix alpine herbs bread mixture with olive oil.
3. Then divide the dough into 65 g pieces and form the dough piece into a round ball. Roll out the ball in an oval triangle shape.
4. Spread 1 tbsp of filling onto the dough.
5. From the wide lower edge, start rolling up the dough, holding the upper end or weighing down a little with an object.
6. Place the finished herb sticks on a baking tray, spray with water and sprinkle with Parmesan.
7. Let the herb sticks on the baking tray rise again for 10 minutes and then bake with plenty of steam in the preheated oven for 20 minutes.
Tip: Always put only 4 sticks on a baking tray, otherwise they will rise too much.
Note: to get "a lot of steam" into the preheated oven, heat another baking tray on the lowest rail and pour a cup of water (about 50 ml) on it immediately after inserting the pastry. Caution: hot!
Weitere Rezepte
When you think of a soup, you always have a hot appetizer in mind. But for your summer feeling on the table, we have a very special recipe tip from top chef Roland Trettl for you. Its gazpacho is simply good for kneeling down – and with the right ingredients and spices, this cold-served Spanish vegetable soup is actually pretty easy to prepare. Here we tell you everything you need for the perfect gazpacho.
Our "Little Risotto Boy" Roland Trettl fuses risotto and Christmas in this recipe – culinary delights are guaranteed!
We love it when it smells like fresh bread. And if we also bake a recipe á la Roland Trettl, with spelt and rye flour, then the anticipation of tasting is huge.