Pissaladière Kierteet
recipe

A French delicacy featuring brioche dough spirals filled with a savory onion mixture, anchovies, and olives. Perfect for snacking or as an appetizer!
Preparation Time: 2 hours (including rising)
Serving Size: 12 pieces
Ingredients:
- 75 g + 25 g unsalted butter
- 1 tablespoon olive oil
- 1 bay leaf
- A pinch of salt
- Black pepper, to taste
- 700 g sliced onions (red onions and shallots)
- 100 g pitted black olives
- 100 g anchovy fillets (2 cans)
- A little all-purpose flour
Instructions:
1. Peel and slice the onions thinly.
2. Melt 75 g of butter in a heavy-bottomed pot. Add olive oil and the bay leaf.
3. Add the sliced onions to the pot, season with a pinch of salt and black pepper. Add 2 tablespoons of water, stir, and cover the pot tightly.
4. Cook the onions on low heat for about 30 minutes until soft and sweet. Remove the lid and cook for another 30-45 minutes until the onions begin to caramelize.
5. Drain the anchovy fillets and finely chop both the olives and anchovies. Add them to the onion mixture and stir. Taste and adjust seasoning.
6. Roll out the brioche dough into a rectangle approximately 25 x 36 cm. Spread the onion filling evenly over the dough.
7. Roll the dough tightly, cut into 12 equal pieces, and place them on a baking tray lined with parchment paper. Cover and let rise for about one hour.
8. Bake the spirals in a preheated oven at 220 °C (428 °F) for about 20-25 minutes until golden brown.
9. Melt 25 g of butter and mix it with the oil from the anchovies. Brush the spirals immediately after removing them from the oven.
Nutritional Information (per spiral):
- Energy: 210 kcal
- Protein: 5 g
- Carbohydrates: 25 g
- Fat: 10 g
- Salt: 0.8 g

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