Ingredients

INGREDIENTS

For one cocktail:

4 cl red vermouth

Sparkling wine or tonic water Ice cube

For the finger food dough:

200 g flour

3 tbsp butter

100 ml water

A pinch of salt

Flour for rolling out the dough

To finish off the finger food:

Red onions, finely chopped

Olives, chopped

200 g cream cheese

Fresh herbs to garnish

Allergens are marked in bold

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step 1

Step 1

4 cl red vermouth, for example Antica Formula from Turin.
Pour into a glass and slowly pour sparkling wine on top.
In the summer, always add an ice cube. If you want less alcohol, use tonic water instead of sparkling wine.

step 2

Step 2

Heat the butter and water over low heat. When the butter has melted, remove the pan from the heat. Fold flour and salt into the butter-water mixture. Knead the dough vigorously on a floured surface. Let stand for 15 minutes in a warm place.

step 3

Step 3

Using a rolling pin, roll out the dough into a thin sheet. Turn it occasionally and dust it with flour.

step 4

Step 4

Place the dough on a baking sheet lined with parchment paper and place it in the preheated oven. Bake for 12 to 15 minutes at 180°C Circo Therm until golden-brown.

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step 5

Step 5

Mix red onions and olives into the cream cheese as desired. Season to taste with salt and pepper.

step 6

Step 6

Let the dough cool and cut into strips, then spread with the cream cheese mix. Serve with fresh herbs alongside the cocktails.

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