Crispy sticks made from yeast and puff pastry

Ingredients for 1 servings:

• 250 g spelt flour type 630
• 250 g wheat flour type 550
• 200 ml milk, lukewarm
• 1 pinch of salt
• ½ cube of fresh yeast
• 1 tbsp sugar
• 60 g butter, melted
• 1 pack of frozen puff pastry, approx. 6 sheets
• Flour for the work surface
• 1 jar Ajvar, approx. 200 g
• 5 tbsp tomato paste
• 150 g fried onions
• 250g Gouda
• 100 g sesame seeds
• 100 g poppy seeds
• 1 tbsp milk
• 1 egg(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 25 minutes

makes approx. 16 bars

Mix the flour, salt, and sugar. Heat the milk to lukewarm and dissolve the yeast in it. Melt the butter. Knead the yeast milk and butter with the flour until you have an elastic dough. Cover the dough and let it rise in a warm place for about 1 hour, until it has doubled in size. While the yeast dough is rising, thaw the puff pastry in the refrigerator. Once the yeast dough has risen, roll it out on a floured surface into a square about 0.5 cm thick. Moisten the puff pastry and evenly distribute 4 puff pastry sheets on half of the yeast dough. Fold the other half of the dough over it. Cover half of the yeast dough with the 2 remaining puff pastry sheets and fold them together again. Roll everything out again into a very large square 0.5 cm thick. This is a bit tiring. Spread the dough with tomato paste. Then spread with ajvar. Spread the fried onions and cheese evenly on top. Fold the dough in half. Brush the top side with an egg beaten with milk and sprinkle with sesame seeds. Flip the dough over with a floured flour and brush the other side with the egg wash and sprinkle with poppy seeds. Cut the dough into strips about 2 cm wide. Twist each strip and place it on a baking sheet lined with baking paper. Cover and let rise for another 20 minutes in a warm place. Bake in an oven preheated to 200°C (top/bottom heat) for about 35 minutes on the middle rack. They taste best fresh. Tip: Add some bacon to the filling.