Mini Spiral Pastries

Ingredients for 6 pastries or 1 big pastry:

250 g quiche dough (or pizza dough or puff pastry)
4-5 Tbsp oat drink Barista
80 g BEDDA Frischcreme herbs
50 g BEDDA hollandaise
500 g vegetables (e.g., zucchini, eggplant, beet, sweet potato, carrot) 
2 Tbsp BEDDA Granvegano + more for garnishing
olive oil
salt, pepper


Preheat the oven to 200°C / 390 °F.  

Press the quiche dough into 6 tartlet molds. Prick the bottom using a fork and spread with oat drink barista. Then pre-bake the dough for 15 minutes.

In the meantime mix BEDDA fresh cream and BEDDA hollandaise in a bowl. Season to taste with salt and pepper and achieve the desired consistency with the oat drink barista

Using a peeler or a sharp knife, cut the vegetables into long about 1 cm wide strips. Depending on the vegetables, this should yield approx 250 vegetable strips.

Spread the vegan cheese alternative mix on the bottom of the pastries. Sprinkle with BEDDA Granvegano.

Take one vegetable strip, roll it up into a tight circle, and press it into the center of the tartlet. Roll more strips around the first circle and repeat until the mold is filled. Repeat this with the remaining molds.

Brush the tartlets generously with olive oil and bake for 200 °C for 15 to 20 minutes until the vegetables are cooked. If you want to make a large tartlet instead of 6 small ones, bake for 25 to 30 minutes.

Sprinkle the tartlets with BEDDA Granvegano and let them slightly cool before serving.

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