Rhenish-Hessian Sfineġ Delight

Ingredients

In this adaptation, the traditional Maltese Sfineġ is transformed into a Rhenish-Hessian delight by incorporating ingredients and flavors typical of the region. The original recipe is modified to include sautéed onions and bacon, which add a savory and smoky element to the dish. Additionally, fresh herbs are introduced to enhance the flavor profile and provide a touch of freshness. The baking technique remains the same, ensuring a light and fluffy texture while infusing the Sfineġ with the essence of Rhenish-Hessian cuisine. We alse have the original recipe for Sfineġ, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon (5g) instant yeast 1 teaspoon (5g) instant yeast
• 1/2 teaspoon (3g) salt 1/2 teaspoon (3g) salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 slices of bacon, diced 4 slices of bacon, diced
• 2 tablespoons (30g) fresh parsley, chopped 2 tablespoons (30g) fresh parsley, chopped
• 1 tablespoon (15g) fresh thyme leaves 1 tablespoon (15g) fresh thyme leaves
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 42g, 2g
• Protein: 10g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, and salt. Make a well in the center.
2. 2.
   Pour the warm water and olive oil into the well. Mix until a soft dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 5 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
4. 4.
   In the meantime, heat a tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and diced bacon. Sauté until the onion is translucent and the bacon is crispy.
5. 5.
   Remove the skillet from heat and stir in the fresh parsley and thyme. Season with salt and pepper to taste.
6. 6.
   Preheat the oven to 200°C (400°F).
7. 7.
   Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a small circle.
8. 8.
   Spoon a generous amount of the onion and bacon mixture onto the center of each dough circle. Fold the edges over the filling, pinching them together to seal.
9. 9.
   Place the filled dough circles on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the Sfineġ are golden brown.
10. 10.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Bacon — Choose a high-quality bacon with a good balance of fat and meat. Crisp it up nicely to add texture and flavor to the Sfineġ.

Tips & Tricks

• For a vegetarian version, replace the bacon with sautéed mushrooms and add some grated cheese to the filling.
• Serve the Sfineġ with a dollop of sour cream or crème fraîche for added creaminess.
• Experiment with different herbs such as rosemary or sage to customize the flavor profile.
• Make a double batch and freeze the extra Sfineġ for a quick and delicious meal later on.
• Serve the Sfineġ as an appetizer or alongside a fresh salad for a complete meal.

Serving advice

Serve the Rhenish-Hessian Sfineġ warm, straight from the oven, to fully enjoy the flaky crust and flavorful filling. Pair it with a crisp green salad dressed with a light vinaigrette for a well-rounded meal.

Presentation advice

Arrange the Sfineġ on a platter, garnished with a sprig of fresh thyme or parsley, to add a touch of elegance to your presentation. The golden-brown crust and savory aroma will entice your guests before they even take their first bite.