Zucchini Wreath


  • 350 g spelt flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking powder
  • 80 g butter
  • allowed oil
  • app. 150 ml water

For filling:

  • 1 small zucchini
  • 200 g young cheese
  • 100 g bacon
  • sesame


Mix in a bowl flour, salt and baking powder. Add butter cubes and a little water to knead smooth dough. Form the dough into ball, wrap into foil and leave to rest 150 minutes. In a meantime prepare filling: cut zucchini with the skin into circles, salt them to release juice and remove excess fluid using paper napkin. Cut bacon into cubes and grate cheese. Stretch the dough into rectangular crust. Over the crust arrange zucchini, cheese and bacon (leave some for decoration). Roll up the crust and blend the ends to form a wreath. Put the wreath into baking dish covered with baking paper. Coat with mixture of water and oil and decorate with zucchini and bacon. Bake in preheated oven on 200 degrees between 30 and 40 minutes.

Zucchini Wreath

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