Cassler in leaves dough

Cassler in leaves dough

Kassler in the leaves dough becomes particularly tender and juicy. Due to the dough coat the Kassler roast stays hot longer at the table and looks decorative. Rinse Kassler under running water. Pour water into a saucepan, add a peeled onion and bay leaf, cover with a lid and bring to the boil. Reduce the temperature to a low level, add the Kassler and cook for 30 minutes. Place three sheets of dough next to each other on a lightly floured work surface and defrost for 10 minutes at room temperature. Preheat the oven to 200° C and line a baking tray with baking paper. Cut the parsley into fine strips and fill into a bowl. Add horseradish, egg and breadcrumbs flour, mix with a fork to a herb paste and season with pepper. Place two sheets of dough on top of each other and roll out into one. Spread the herb paste on the leaves dough and leave a finger wide edge free all around. Drain the cooked Kassler well, dry with kitchen paper, lay the dough on the leaves and roll up. Put Kassler in the leaves dough with the seam place down on the tray. Roll out the remaining sheets of dough thinly, cut out any shapes and decorate the Kassler in the sheets of dough with them. Whisk the egg yolk with a few drops of water and brush the leaves with the dough. Bake the kassler in the leaves for 20 to 25 minutes on the middle shelf until golden brown.

Servings: 4, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
402 kcal
15 g
47 g
18 g

(C)opyright by Marions Kochbuch