Thurgauer Böllewegge – Thurgau Onion Pockets

Stir the crumbled yeast with a little milk until liquid. Put all the dough ingredients in a large enough bowl and knead for 10 minutes until smooth. Leave in a warm place to rise until double in size.

For the filling, chop the onions, cut the bacon even smaller and sauté in the warm butter until soft. Extinguish with cream and cool.

Roll out dough about 7 mm thick into a large rectangle and cut out rectangles about 10 x 15 cm. Spread filling evenly in the center of the dough pieces, fold the rectangles together from the narrow side and press the edges well. Brush with beaten egg yolk.

Bake in a 200 °C oven for 20 minutes. The Böllewegge taste exceptionally good hot, but can also be served cooled.

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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