Trilogy puff cheese

Traditional dish simply tripled

Trilogy of bounty cheese

The Spundekäs is a typical dish in Rheinhessen. There are even three variations in this recipe. In addition a homemade lye balls!

For the cheese

  • 1 pckg butter
  • 200 g cream cheese
  • 200 g of lean quark
  • Wild herb pesto
  • 8 pickled dry tomatoes
  • 1 tablespoon tomato paste
  • 1 toe garlic
  • fresh oregano
  • 150 g goat cream cheese, a sprig of rosemary, white wine jelly / honey

For the Knorzen

  • 500 g of flour (wheat with wheat germ / spelled)
  • 250 ml of lukewarm water
  • ½ cup of yogurt
  • ½ cube fresh yeast
  • 1 tsp salt
  • 7% sodium hydroxide solution from the pharmacy

Soften the butter in a bowl at room temperature. Whip until creamy white with a hand mixer. Quark and cream cheese and a good tsp salt with it. Divide the mass into two bowls. Mix the dried tomatoes with 3 tablespoons of tomato marinade, peeled garlic clove and leaves of oregano and freshly ground pepper. Stir the resulting tomato pesto under one mass, refine the other with 2 tbsp of wild herb pesto.

For the third variant, strip some leaves from a sprig of rosemary and finely chop. Knead with 150 grams of goat cream cheese and a teaspoon of white wine jelly with the help of a spoonful. Season as desired with (white) pepper. Measure cold or gratinate under the oven grill to the pre-baked lye rolls.

For the lye rolls mix lukewarm water from the pipe, yoghurt, the crumbled fresh yeast and a heaped tsp salt in a measuring cup. Put the flour into a bowl and form a hollow in the middle. Add the liquid mixture in there and stir until smooth. Leave the dough in the oven for 30 minutes at 50 degrees of still heat. Remove the dough and preheat the oven to 180 degrees.

To finish kneading the dough, use just enough flour that the paste does not stick to your fingers. Divide the dough into eight portions and, as for making pretzels, roll about 30 cm long sausages. Put a U, grab the ends and roll roughly to a pointed pigtail. Place in S-shape on baking paper and brush with caustic soda. Depending on thickness, bake for 15 - 20 minutes.

Serve all together and enjoy to your Rheinhessen favorite wines