{"id":1809,"date":"2011-05-27T15:34:28","date_gmt":"2011-05-27T15:34:28","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1809"},"modified":"2011-05-27T15:34:28","modified_gmt":"2011-05-27T15:34:28","slug":"blatterteigtaschen-mit-spargel","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/27\/blatterteigtaschen-mit-spargel\/","title":{"rendered":"Bl\u00e4tterteigtaschen mit Spargel"},"content":{"rendered":"

Zutaten<\/strong>
\n4 Platten Bl\u00e4tterteig (Tiefk\u00fchlware, etwa 250 g)
\n500 Gramm Spargelk\u00f6pfe
\nSalz
\n1 Prise Zucker
\n1 Bund Petersilie
\n50 Gramm Parmesan oder Pecorino
\n50 Gramm Roher Schinken
\nFrisch gemahlener bunter Pfeffer
\n1 Ei<\/p>\n

Zubereitung<\/strong>
\nBl\u00e4tterteigplatten zum Auftauen einzeln auf eine Arbeitsplatte legen. Spargelk\u00f6pfe waschen und die Bruchstellen nach Bedarf abschneiden. 250 Milliliter Wasser zum Kochen bringen, mit Salz und Zucker w\u00fcrzen. Die Spargelst\u00fccke darin etwa f\u00fcnf Minuten kochen, abgie\u00dfen und abtropfen lassen.
\nDie Petersilie waschen, trocknen, die Bl\u00e4tter von den Stielen zupfen, fein hacken. Den K\u00e4se fein reiben, Schinken in sehr kleine W\u00fcrfel schneiden. Alle Zutaten miteinander vermischen, mit Salz und Pfeffer w\u00fcrzen.
\nBl\u00e4tterteigplatten einzeln zu etwa drei Millimeter dicken Rechtecken ausrollen. Jedes Rechteck in zwei Quadrate teilen, je etwas Spargel auf eine Seite der Teigst\u00fccke geben, mit K\u00e4se-Schinken- Mischung belegen. Das Ei trennen, die Teigr\u00e4nder mit Eiwei\u00df bestreichen, die Teigh\u00e4lften \u00fcber die F\u00fcllung klappen. Die R\u00e4nder gut zusammendr\u00fccken und mit einem Messerr\u00fccken in regelm\u00e4\u00dfigen, kleinen Abst\u00e4nden eindr\u00fccken.
\nDie Teigtaschen auf ein bemehltes Brett setzen, mit dem Eigelb bestreichen – f\u00fcr zehn Minuten in den K\u00fchlschrank stellen. Den Backofen auf 220 Grad Celsius (Umluft 200 Grad) vorheizen. Ein Backblech kalt absp\u00fclen, Teigtaschen darauf setzen, auf der
\nmittleren Schiene 15 bis 20 Minuten goldbraun backen und noch warm servieren. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 4 Platten Bl\u00e4tterteig (Tiefk\u00fchlware, etwa 250 g) 500 Gramm Spargelk\u00f6pfe Salz 1 Prise Zucker 1 Bund Petersilie 50 Gramm Parmesan oder Pecorino 50 Gramm Roher Schinken Frisch gemahlener bunter Pfeffer 1 Ei Zubereitung Bl\u00e4tterteigplatten zum Auftauen einzeln auf eine Arbeitsplatte legen. Spargelk\u00f6pfe waschen und die Bruchstellen nach Bedarf abschneiden. 250 Milliliter Wasser zum Kochen … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[18],"tags":[17],"class_list":["post-1809","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-spargel","item-wrap"],"yoast_head":"\nBl\u00e4tterteigtaschen mit 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Mai 2011","format":false,"excerpt":"Zutaten 200 Gramm wei\u00dfer Stangenspargel 1\/2 TL Zucker 1 TL Butter 1\/2 TL Salz 4 Strauchtomaten (360 g) 2 EL Oliven\u00f6l 1 Schale Broccolikresse (Broccolisprossen) 130 Gramm Weizenmehl 3 Eier 1\/8 Liter Milch 1 kleines Bund B\u00e4rlauch 15 Gramm Oliven\u00f6l Muskat Salz Pfeffer Zubereitung B\u00e4rlauch s\u00e4ubern, Stiele etwas abschneiden, und\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1809","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=1809"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1809\/revisions"}],"predecessor-version":[{"id":1832,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1809\/revisions\/1832"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=1809"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=1809"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=1809"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}