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Snail puff pastry with cheese and vegetables

Snail puff pastry with cheese and vegetables

Let the puff pastry thaw.

Wash the pepper and cut it into cubes.

Wash and cut green onions.

Allow the canned mushrooms to drain from the water, then cut them into small pieces.

On a sheet of puff pastry, put half the amount of cheese and spread it nicely with a spatula.

Top with half the grated cheese, half the amount of red peppers, half the amount of olives and half the amount of mushrooms.

Roll the dough sheet tightly and cut the slices of approx. 2-2.5 cm.

Put them in a tray lined with baking paper.

On top, grease the dough snails with a brush, with the egg yolk mixed with a tablespoon of milk.

Do the same with the other puff pastry sheet.

Bake the snails in the preheated oven, at 180 degrees C, until they turn golden, about 20 minutes.

They are good both hot and cold.

Good appetite!

Snail puff pastry with cheese and vegetables - Recipes

I decided to make these spirals with the filling of mushrooms and cheese (smoked, in my case) because I had some yufka leaves left after I prepared the Borek with cheese and yogurt. In fact, for a long time I had in mind to make some & # 8220something & # 8221 with mushrooms (pies, pie, anything), and the remaining yufka only gave me the opportunity. It should not be understood that you cannot prepare snails with normal pie sheets. No, no, I'm doing great. The cheese gives richness and creaminess to the mixture of mushrooms, onions (green and dried), bell peppers and garlic, and the red and crunchy leaves complete the combination. Obviously, you can also go for the pate version, using a puff pastry dough.

Posted in 200-300 kcal, Aperitifs, News Tags: entree, appetizer, cheese appetizer, mushroom appetizer, cheese, green onions, mushrooms, champignon mushrooms, pie sheets, yufka leaves, mushroom puff pastry, milk, mushroom pies, mushroom pie, appetizer recipe, borek recipe with thin sheets, mushroom recipe, mushroom recipe, garlic 4 Comments & # 187

Snails and Palm Trees with Spinach

Wash the spinach well and let it drain. Then chop the fidelita and mix with the goat's urda, a whole egg and an egg white, the two tablespoons of sour cream, grated cheese, a pinch of salt and a pinch of pepper, and finely chopped green onions.

Spread the puff pastry sheet on the workbench and arrange it as follows.

1. To give it the final palm shape, draw an imaginary line in the middle of the dough. The filling is placed on approximately the entire surface of the dough, leaving a gap of about one cm exactly in the middle to be able to join. Roll one at a time from the edge to the center, and instead of joining the dough, brush with egg yolk and milk - see photo. Cut the slices of about 1.5-2 cm wide, then put them in the tray horizontally.

2. To give it the shape of a snail, spread the composition on the entire surface of the dough, less than about 1 cm on one side, where it will close. Brush with egg yolk and press a little to stick the dough and not to open when baking. Cut slices of about 1.5-2 cm that are placed in the tray in a horizontal position.

Brush well on the side and on the opening with milk yolk and bake for about 25-30 minutes at 180º, only with the bottom fire, and in the last 5 minutes the top.

For those who want, you can add fresh dill in the composition or you can put a little extra cheese on top in the last 5 minutes of baking.

Good appetite!
They are very good warm but also cold, as an appetizer or snack.

Puff pastry rolls with spinach and smoked cheese

I was absent motivated for a while. It is a well-known fact that we have jobs and we hardly make time to write something here. But that doesn't mean we don't eat, dohh! :)) So today we show you what we are preparing when we are in a time crisis. I used the puff pastry dough I bought, I chose some spinach, a little cheese and the snack is ready for today.

Ingredients for 12 mini rolls:
a defrosted puff pastry dough
500 g fresh spinach
3 green onion threads, finely chopped
smoked cheese given on a small grater
salt pepper

Method of preparation:
1. The thawed dough is carefully spread on a baking sheet (placed in the stove tray).
2. Cook the spinach a little together with the green onions. Season with salt and pepper and leave to cool.
3. Spread the spinach mixture on the entire surface of the sheet and sprinkle with grated cheese.

4. We rolled carefully, then cut the slices neither too thin nor too thick.
5. Put the tray in the preheated oven at 180 degrees and bake for about 25 minutes, until golden brown.