{"id":1906,"date":"2011-06-06T18:46:02","date_gmt":"2011-06-06T18:46:02","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1906"},"modified":"2011-06-06T18:46:02","modified_gmt":"2011-06-06T18:46:02","slug":"erdbeeren-in-blatterteig","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/06\/erdbeeren-in-blatterteig\/","title":{"rendered":"Erdbeeren in Bl\u00e4tterteig"},"content":{"rendered":"

Zutaten<\/strong>
\n1 Packung Bl\u00e4tterteig
\n12 Erdbeeren, mittelgross
\n2 Orangenschalen
\n40 gr\u00fcne Pfefferk\u00f6rner gehackt
\nEiweiss
\nEigelb
\n1 P\u00e4ckchen Vanillezucker
\nSauce<\/em>
\n250 g Mascarpone
\n3 EL s\u00fcsse Sahne
\n1 P\u00e4ckchen Vanillezucker
\n1\/2 Zitronensaft <\/p>\n

Zubereitung<\/strong>
\nEine Packung Bl\u00e4tterteig, tiefgek\u00fchlt – 4 Bl\u00e4tter
\nDen Bl\u00e4tterteig auf einer bemehlten Fl\u00e4che ausrollen – etwa 3 mm dick und 10 x 15 cm gross.
\nErdbeeren vierteln und auf der Mitte des Bl\u00e4tterteiges verteilen. Pro P\u00e4ckchen 3 – 4 Erdbeeren, dann mit gr\u00fcnem Pfeffer und in feine Streifen blanchierter Orangenschale belegen. Mit Vanillezucker bestreuen. Jetzt die R\u00e4nder mit Eiweiss einstreichen und ein P\u00e4ckchen formen.
\nBitte gr\u00fcndlich mit Eiweiss einstreichen – es dient als Kleber beim zusammenklappen.
\nDie P\u00e4ckchen mit Eigelb bepinseln – zwei Luftl\u00f6cher einstechen und f\u00fcr 15 Min. bei 220 Grad in den Backofen geben. Die Luftl\u00f6cher m\u00fcssen relativ klein sein, sonst l\u00e4uft
\nErdbeerfl\u00fcssigkeit aus.
\nW\u00e4hrend der Backzeit Mascarpone mit Zucker, Zitrone und Sahne verr\u00fchren und auf einen Teller geben; wenn zu dick, evtl. etwas mehr Sahne dazu. Hier setzt man das fertige Bl\u00e4tterteigp\u00e4ckchen drauf und serviert <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 Packung Bl\u00e4tterteig 12 Erdbeeren, mittelgross 2 Orangenschalen 40 gr\u00fcne Pfefferk\u00f6rner gehackt Eiweiss Eigelb 1 P\u00e4ckchen Vanillezucker Sauce 250 g Mascarpone 3 EL s\u00fcsse Sahne 1 P\u00e4ckchen Vanillezucker 1\/2 Zitronensaft Zubereitung Eine Packung Bl\u00e4tterteig, tiefgek\u00fchlt – 4 Bl\u00e4tter Den Bl\u00e4tterteig auf einer bemehlten Fl\u00e4che ausrollen – etwa 3 mm dick und 10 x 15 … <\/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":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_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},"jetpack_post_was_ever_published":false},"categories":[27,18],"tags":[359,341],"class_list":["post-1906","post","type-post","status-publish","format-standard","hentry","category-geback","category-gemuse","tag-blatterteig","tag-erdbeere","item-wrap"],"yoast_head":"\nErdbeeren 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Juni 2011","format":false,"excerpt":"Zutaten 1 Paket Bl\u00e4tterteig, tiefgek\u00fchlt 50 g Butter 2-3 EL Zucker weiterhin 1 kg Erdbeeren 200 g Quark (saure Sahne oder Frischk\u00e4se) 200 g Sahne 2-3 EL Zucker Zubereitung Schnell zubereitet, wenn sich G\u00e4ste zum Kaffee ansagen. Die Bl\u00e4tterteigplatten dazu sind rasch gemacht und lassen sich \u00fcbrigens auch auf Vorrat\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":[]},{"id":515,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/12\/champignon-pie\/","url_meta":{"origin":1906,"position":5},"title":"Champignon-Pie","author":"Steffen","date":"12. April 2011","format":false,"excerpt":"Zutaten: 1 Packung tiefgek\u00fchlter Bl\u00e4tterteig 250 g Champignons 1 EL Butter Salz Pfeffer 2 Eier 2 EL Sahne 100 g Schinken Muskatnu\u00df Zum Bestreichen 1 Ei etwas Milch Zubereitung: Bl\u00e4tterteig nach Anweisung auf der Packung auftauen. 3 Platten Bl\u00e4tterteig auf einer bemehlten Arbeitsfl\u00e4che ausrollen. Eine Pie-Form (Durchmesser 24 cm) kurz\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\/1906","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=1906"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1906\/revisions"}],"predecessor-version":[{"id":1907,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1906\/revisions\/1907"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=1906"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=1906"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=1906"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}