Ham and cheese spoon with bacon spirals

Ingredients for 20 servings:

• 5 slices of bacon
• 1 shallot(s)
• 5 slice(s) bacon, streaky, thinly sliced
• little sunflower oil
• 75 g butter
• 150 g flour
• 1 egg white, optional
• 2 pinches of salt
• 3 tbsp Parmesan, freshly grated
• 1 egg yolk

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

To make the bacon spirals, cut each slice of bacon lengthwise into 4 strips. Wrap each strip individually around a wooden spoon handle in a spiral pattern and bake in the oven at 180°C until the bacon is crispy. Remove from the oven and immediately carefully remove from the spoon handle. It is recommended to use a little more bacon, as the spirals are not easy to remove from the spoon handle and break easily. Finely dice the bacon and shallot and fry in the oil in a pan until crispy. Drain in a sieve and let cool. Knead a shortcrust pastry mixture from the flour, butter, a little salt, and Parmesan cheese, then knead in the bacon and shallots. Knead in a little more egg white, if desired. Let the dough rest in the refrigerator for about 30 minutes. Roll out the dough, cut out spoons using a suitable shape or cut them out using a stencil, brush the spoons with egg yolk, and bake in a conventional oven at 180°C for about 10 minutes until golden brown. We like to use the baked spoons for soup in a jar. To make this, place the spoon on top of the soup jars and place the bacon spirals in the hollow of the spoon.