Tiny and tasty pastries suitable for breakfast, pleasant spring day picnic or just a dairy meal. All baked goods and cheese on a different and surprising textures.
More food page:
Thailand North Dizengoff Maya Darin tested the "Nam" and vowed to return soon
Breakfast Club: dishes are invested particularly strong opening day
In honor of Hila Alpert summer refreshing battle: 3 recipes with beer
Ice Cream: in the games machine or ice cream in professional
Spinach and cheese pastry
Borkits soft and delicate dough remains too racy hours after baking. Small and addictive pastry eaten bite. The special is cheese pastry dough is too.
Materials (60 units);
Dough:
√ 200g soft butter
√ 200 grams of lean cheese bake (Canaan / good taste), crumbled
√ 2 egg yolks
√ 1/2 teaspoon salt
√ 4 tablespoons warm water
√ 300g (2 cups + 2 tablespoons) flour
√ 2 teaspoons baking powder
For the filling:
√ 500 grams of fresh spinach leaves, rinsed and drained well
√ 250 grams of lean cheese bake (Canaan / good taste), crumbled
√ 125 g (1/2 cup) cream cheese 5%
√ 125 g feta cheese, crumbled
Topping:
√ 1 egg, beaten
Prepare the dough: the bowl of a mixer with paddle attachment mix all the components of the dough for 3-2 minutes on slow speed until blended. Wrap the mixture in plastic wrap and refrigerate at least two hours.
Prepare the filling: coarsely chop the spinach leaves. Mix the spinach with cheese. Wrap in plastic wrap and refrigerate until use.
Fill and bake: Preheat oven to 190 degrees. Divide the dough into 2 pieces and roll out each portion on a floured surface 1/2 cm thick leaf. Spread the filling over the dough and roll up a long, narrow cylinder. Cut the dough into 2 cm thick slices. Arrange the slices lying down on a baking tray lined with baking paper and brush with egg. Bake about 20 minutes until golden. Serve warm.
Can be frozen for up to two weeks. Thawing Heat 10-5 minutes at 170 degrees.
Diversity can replace the feta cheese and grated Caciocavallo or Fromaz the same amount.
Weeks food section:
Mickey put five dairy foods we like best
Tene cheese market: Maya Darin two winning recipes for the holiday
Cheesecake three versions with added flavor and color
Sambusak with Bulgarian. Even the cheese dough
Bulgarian cheese filling sambusak
Sambusak besides filling his dough also contains cheese, creating a rich flavor and crisp texture. It is important not to add salt For the filling, which receives its salinity Bulgarian cheese.
Materials (30 units);
Dough:
√ 200g soft butter
√ 250 grams of lean cheese bake (good taste / Canaan), coarsely crumbled
√ 1/2 teaspoon salt
√ 2 cups (280 grams) flour
For the filling:
√ 125 grams of lean cheese bake (good taste / Canaan), coarsely crumbled
√ 125 g Bulgarian cheese, crumbled
√ 1 egg, beaten
Topping:
√ 1 egg, beaten
√ little sesame
Prepare the dough: the bowl of a mixer with paddle attachment mix all the components of the dough for 2 minutes at Aitit-binonit, until dough is smooth. Cover with plastic wrap and refrigerate for an hour.
Prepare the filling: Mix the components thoroughly in a bowl until blended. Refrigerate until use, at least half an hour.
Designers and bake: Preheat oven to 190 degrees. Remove the dough from the refrigerator and divide it into two parts. While working with half the dough, keeping the other half in the fridge. Roll out half the dough to a thickness of 1.2 cm on a floured surface slightly. Use a glass with a diameter of 8 cm cut out 30 circles. Using a spoon place some of the filling in the center of each circle. Fold it created a semi-circle and press. Place the pastry pattern lined with baking paper, brush with egg, sprinkle with some sesame and bake for 20 minutes until golden. Repeat the second part of the dough. Serve warm.
Can be stored for a day or frozen for up to a month. Before serving Heat 10-5 minutes at 170 degrees.
Diversity can be combined with the stuffing pitted green olives, sliced nature or watch sesame and nigella.
Croissant parmesan and paprika. Salinity sweet
Croissant parmesan and paprika
Croissant delicious and interesting combines the sweetness of the dough salinity of the filling. Paprika adds more interest and color croissant.
Materials (30 units);
Dough:
√ 500 g (3 1/2 cups + tbsp) flour
√ 25 g of fresh yeast
√ half a bag of baking improves the Soviet
√ 50 g (1/4 cup) sugar
√ 160 ml (2/3 cup) cold water
√ 2 eggs
√ 100g soft butter
√ 1/2 teaspoon salt
Creasing:
√ 250g soft butter, cut into cubes
√ 20g (2 Tbsp) flour
For the filling:
√ 250 grams of lean cheese bake (Canaan / good taste), crumbled
√ 1 egg if L
√ 1 teaspoon cornstarch
√ 1/2 teaspoon salt
√ 25 g butter, melted
Topping:
√ 50 g Parmesan cheese, grated
√ little paprika
√ 1 egg, beaten
Prepare the dough: the bowl of a mixer with a dough hook at slow speed mixers flour, yeast, baking enhancer, sugar and water for about 2 minutes. Add the eggs, butter and salt and stir for another 10 minutes on medium speed until the dough is soft and slightly sticky. While kneading occasionally stop the mixer and fold the dough from the sides of the bowl with a spatula. Sprinkle a little flour on the dough, cover with a damp towel and leave at room temperature for half an hour or 45 minutes in winter in summer. Remove the dough from the bowl and pressed palms to lower its volume. Wrap the dough and refrigerate for an hour.
Prepare the mixture fold: the bowl of a mixer with a dough hook mix butter and flour until blended. Place the mixture on a cookie sheet, cover with another baking paper and roll out to the square of the size of 20x20 cm. Refrigerate until use, at least half an hour.
Fold: Remove the dough from the refrigerator and roll out into a rectangle the size of 20x30 inches. Place about 2/3 from the square fold is mixed, so that there is one party without mixture. Fold the dough 1/3 without mixture over the dough with the mixture, for a square size 20x20 cm. Fold the dough with the remaining mixture onto the folded portion, so that there is a rectangle the size of 20x10 cm. Wrap and refrigerate for half an hour.
Fold twice more: Remove the dough from the refrigerator and roll out on a floured surface fold in the same way (except folding mixture, already embedded in the dough). Cover with plastic wrap and refrigerate for an hour. Returning once again the rolling and folding, cover and refrigerate at least 6 hours.
Prepare the filling: Mix the filling material mixture is smooth.
Play, shape and bake: Roll out the dough on a floured surface into a rectangle slightly in size 45x30 cm and 1/2 cm thick. Split the dough rectangles that received two sizes 45x15 cm, cut each rectangle into 15 triangles. Using a spoon or pastry bag put some stuffing at the base of each triangle and roll it toward the apex, the shape of a croissant. Arrange on a baking tray lined with baking paper hemmed 4 cm. Mix the Parmesan cheese with paprika. Brush the croissants beaten egg and sprinkle over the Parmesan mixture. Set aside half an hour to rise. Preheat oven to 180 degrees and bake for 20-15 minutes.
Eat that day or the next day, or freeze. Thawing Heat 7-5 minutes at 180 degrees.
No comments:
Post a Comment