Wild garlic bows

Ingredients for 1 servings:

• 1 packet of dry yeast
• 1 tsp sugar
• 250 ml water
• 2 tbsp olive oil
• 100 g durum wheat semolina
• 400 g wheat flour type 405 or type 630
• 2 tsp salt
• 40 g wild garlic
• 75 g olive oil
• 50 g pine nuts
• 50 g Parmesan
• ½ tsp salt
• 200 g sour cream
• 100 g Cheddar cheese

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

For the yeast dough, mix the flour, semolina, dried yeast, and sugar in a mixing bowl. Add the water, oil, and salt and knead by hand, using the dough hook on a hand mixer, or in a food processor until you have a smooth yeast dough. Cover and let the dough rise in a warm place for 45 minutes. While the dough is rising, wash the wild garlic thoroughly, pat it dry, and then use a hand blender to make a pesto with olive oil, pine nuts, and grated Parmesan. Knead the risen dough again on a floured surface and roll it out to about 40-60 cm. Mix the sour cream with the salt and pesto and spread the wild garlic cream on half of the dough. Sprinkle with grated Cheddar cheese. Now fold the other half over the half spread with the wild garlic cream and press the dough down slightly on the sides. Then cut the dough into 24 rectangular pieces. Spread the dough pieces onto two baking sheets lined with parchment paper and twist them once. Make sure to leave enough space between the loops. Preheat the oven to 180°C fan/convection oven and bake the sheets for 25 minutes. If you want to bake both sheets at the same time, swap them halfway through. Alternatively, you can bake them one after the other.