CROSTATTA

Ingredients

350 g Extra white flour type 400
250 g unmelted butter cut into cubes
1 egg yolk
100 g powdered sugar
30-49 ml cold water
1 jar of apricot jam

6

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PREPARATION

In a deep bowl, mix the butter with the flour, salt and sugar to get a sandy consistency. Add the yolk and cold water and mix. Wrap the dough in baking paper in the shape of a disc and leave it in the refrigerator to harden for about 40 minutes. Spread a crust with a rolling pin and set it in a round tin. Cut off the excess dough and put it back in the refrigerator for about 30 minutes. Preheat the oven to 170 degrees. Before putting it to bake, pierce it with a fork in several places so that it does not rise during baking. Bake for about 10 minutes at 170 degrees. Take out the hot dough and put the apricot jam mixed well on it. Top with the rest of the dough intertwined in a zigzag effect. Coat the crust with egg yolk and bake for another 15 minutes until golden brown. Cool the pie completely and serve cold.

SPINACH ROLL

For the dough: 3 tablespoons Extra white flour type 400 500 g cleaned and boiled spinach 7 eggs 2 tablespoons grated Parmesan salt and ground black pepper 150 g grated yellow cheese For the filling: 700 g cottage cheese 7-8 peppers, boiled and diced salt and ground black pepper to taste

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COLORFUL SAVOURY CAKE

INGREDIENTS 1 package of White bread For the red cream salad: 1 jar of beetroot, finely chopped 3 boiled eggs 6-7 tablespoons mayonnaise 1 tablespoon sour cream salt and ground pepper to taste For the white cream salad: 2 chicken steaks, boiled and cut into cubes 1 small can of peas 2 potatoes, boiled and […]

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