Silvercrest 270658 Operating Instructions Manual page 18

5) Place the cauliflower in a baking dish (about
14 cm in diameter) and pour the sauce evenly
over it.
6) Sprinkle in the cheese and almond slivers over it.
7) Place the baking dish on the baking tray
8) Bake the prepared dish at 200 °C in a pre-
heated oven, using top and bottom heat, for
about 20 minutes on the bottom rail.
Salmon-filled flaky pastries (burek)
Ingredients:
♦ 1 pack of flaky pastry slices (approx. 8 pieces)
♦ 1 pack of smoked salmon, sliced (about 200 g)
♦ 1 lemon
♦ 1 onion
♦ 1 pack of cream cheese (200 g)
♦ Fresh dill
♦ Salt and pepper
♦ 1 egg yolk
Preparation:
1) Separate the puff pastry sheets and, if neces-
sary, allow them to thaw.
2) Mix the cream cheese with salt, pepper and
the juice of one lemon.
3) Finely dice the onion.
4) Add half of the salmon and the onion to the
cream cheese mixture and mix it all coarsely
with a blender.
5) Cut the remaining salmon into thin strips.
6) Add the salmon and the dill to the mixture and
blend all ingredients together.
7) Place individual tablespoonfuls of the mixture
on a flaky pastry sheet and fold them over.
8) Coat the resulting pouch with egg yolk.
SGB 1200 A1
9) Place the burek pieces on a baking sheet
Leave sufficient space between the individual
pouches because the flaky pastry will expand.
10) Bake the pastries on the lower rail at around
120°C using top and bottom heat for about
.
25–30 minutes. The flaky pastry should turn
light brown in colour.
NOTE
The stated quantity of pastry is sufficient for
several baking trays .
.
GB
IE
15