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Fondue boats
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 610
  • Fat about 37g
  • Carbohydrates about 42g
  • Protein about 25g
This is needed
This is needed for 4 people
  • 200 g white flour
  • 0.25 cube yeast (approx. 10 g)
  • 1 tsp salt
  • 0.75 dl water
  • 80 g butter, chilled
  • 180 g frozen leaf spinach, defrosted
  • 1 carrots
  • 250 g leek
  • 250 g fondue cheese mix
  • 0.25 tsp salt
  • 1.5 tbsp Maizena cornflour
  • 0.25 nutmeg
  • Apron, baking paper, Baking tray, Bowl, Knife, Measuring cup, Oven mitts, Peeler, Rolling pin, Rösti grater, Sieve, Tablespoon, Teaspoon, Timer, Cutting board, Kitchen scales, Dough scraper
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And that's how it's done
And that's how it's done
Mix the flour and salt in a bowl. Crumble in the yeast. Cut the butter into pieces, add to the bowl, rub together using your hands to form an even, crumbly mixture. Pour in the water, mix quickly using a dough scraper to create a soft dough, knead briefly, cover and leave to rest for approx. 10 mins.
Cut the leek into rings, squeeze out the spinach. Peel the carrots, grate using a roesti grater. Mix the vegetables with the cheese and cornflour, season.
To shape
Divide the dough in half. On a lightly floured surface, roll into ovals, place on a baking tray lined with baking paper. Spread the filling in the centre of the pieces of dough. Fold the longer edges approx. 2 cm in towards the middle, ensuring the filling is still visible. Twist the ends.
To bake
Approx. 20 mins. on the bottom shelf of an oven preheated to 220°C.

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