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Voorgerechten en kleine gerechten
72
Gevuld bladerdeeg “Palermo”
Totale bereidingstijd: 45–55 minuten
voor 10 stuks
Ingrediënten
1 pakje bladerdeeg, vierkant (diepvries,
450g, 10 bladen)
Ingrediënten vulling
250 g mozzarella
50 g tomaten, gedroogd en in olie inge-
legd
1 blik tonijn (185g)
10 groene olijven
1 eetlepel basilicum, gesneden
Zout
Peper, vers gemalen
1 ei
Accessoires
Glazen schaal
Bereiding
Laat het bladerdeeg volgens de aanwij-
zingen op de verpakking naast elkaar
ontdooien.
Laat de mozzarella, de tomaten en de
tonijn uitdruppelen. Snijd het geheel
met de olijven in kleine blokjes. Voeg
het basilicum toe en kruid de massa
met zout en peper.
Scheid het eiwit van de dooier. Bestrijk
de bladerdeegranden met het eiwit.
Verdeel de vulling over het deeg. Klap
de bladen dicht en druk de randen ste-
vig aan.
Bestrijk het bladerdeeg met de gekluts-
te eidooier en leg de pakketjes in de
met koud water afgespoelde glazen
schaal. Bak het bladerdeeg goudbruin.
Aanbevolen instelling
Ovenfunctie: Boven-Onderwarmte
Temperatuur: 190–210°C
Niveau: 2e van onderen
Bereidingstijd: 20–30 minuten + voor-
verwarmen
Alternatieve instelling
Ovenfunctie: Hetelucht plus
Temperatuur: 170–190°C
Niveau: 2e van onderen
Bereidingstijd: 20–30 minuten
72


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