minutes baking time
Temperature in °C
2000 g spelt flour, type 630
100 g Westfalia Back free E
60 g sugar
30 g salt
1000 g water, cold
4500 g vegetable of own choice, e.g., courgette, aubergine, sweet pepper, onion and so on
200 g olive oil
50 g balsamic vinegar
herbs, e.g., rosemary, oregano, thyme, basil
For the puff pastry, knead the ingredients to a basic dough, dough temperature approx. 16 °C.
Keep the dough rested for approx. 10 minutes in a fridge.
Laminate the Westfalia Plunder Croissant Platte with two single and two double folds, keep the ready dough rested in a fridge.
For the filling, cut the vegetables in short pieces and marinate with olive oil, balsamic vinegar, garlic and herbs.
Precook the mixture at 200 °C for approx. 30 minutes in an oven, turn the vegetables in between.
Roll the puff pastry on a thickness of 2,5 mm and cut in pieces of 11 x 11 cm.
Fill the vegetable filling in the center of the dough pieces and turn the edges over.
Brush the pastries with liquid egg and cover with a mixture of wheat semolina and herbs, ready to bake.
baking temperature: approx. 210 °C
baking time: approx. 20 minutes