Mosaic bread
This mosaic puff pastry bread will impress not only with its taste, but also with its spectacular appearance when cut. The colorful filling alternates leek, camembert and ham, which are combined with a delicate creamy dressing and Edam cheese. It is also great as a savory treat.
Ingredients · Servings 1 where
- For the sandwich:
- 1 package of puff pastry
- 2 larger leeks
- 240 g of chervil (2 pieces)
- 200 g pork ham with a high meat content
- plain flour for rolling
- For the cream mixture:
- 200 g French-style sour cream
- 3 eggs
- 100 g eidamu
- nutmeg
- salt
- ground pepper
Method · 1 h 10 min
- Clean the leeks, halve them lengthwise and cut them into cubes according to the width of the pan. Cut the Hermelin into wider strips and roll the ham slices into rolls. Grate the Eidam.
- Roll out the puff pastry on a floured rolling pin and line the Bishop's Bread tin with it. Cut off the excess dough and set aside for the final decoration.
- Preheat the oven to 180 °C. Beat the sour cream with the eggs and grated Edam cheese. Season with salt, pepper and grated nutmeg.
- In the prepared dish, alternately arrange the leek, camembert and ham rolls so that they form a mosaic after cutting. Pour the cream mixture evenly over everything.
- Cut the reserved dough into strips and arrange them in a grid on the surface of the bread. Bake in a preheated oven at 180 °C for approximately 40–45 minutes until golden brown.
- Let the baked bread cool completely so that the filling hardens and the bread slices easily. Then cut it diagonally into slices to create a mosaic. It can be served cold or slightly warmed.
