PUFF PASTRY WITH MASCARPONE AND SPINACH

Ingredients

  • 300 g Extra white flour type 400
  • 150 ml water
  • 120 g melted butter
  • 1 tablespoon salt

For the butter mixture:

  • 400 g butter
  • 180 g Extra white flour type 400

For the filling:

  • 150g mascarpone
  • 1 egg
  • 100 g grated cheese
  • salt and ground black pepper
  • 50 g fresh young spinach
  • 4 red peppers baked and peeled
  • egg for coating

8-10

240

PREPARATION

In a deep bowl, mix the flour, water, butter and salt. Knead the dough that is left in the refrigerator for 2-3 hours. To make the dough greasy, mix the flour and butter. Place the mixture between two pieces of baking paper to get a square shape. Leave the dough prepared in this way in the refrigerator for 20 minutes to tighten the butter. Roll out the first dough, as well as the greasy dough into a long crust. Put them on top of each other and fold them 3 times. Leave the dough in the refrigerator for 1 hour. Repeat the procedure twice more. In a deep bowl, mix the egg, mascarpone and grated yellow cheese. Season with salt and ground black pepper to taste. Roll out the puff pastry to a thickness of 1 cm. Cut the crust into squares. In the middle, apply the filling, and and cot the ends with beaten egg. Bake in a preheated oven at 200°C for about 20 minutes. Before serving, add the young spinach on top of each piece.
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MUSHROOMS IN PUFF PASTRY

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690
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Pastry

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For the dough: 1kg Bakery flour type 500 2 teaspoons salt 1 margarine 40g yeast 2 eggs 150ml cooking oil 100ml milk 2 teaspoons sugar 300 ml of water Sesame or caraway seeds for decoration.

90

ЈАВЕН ПОВИК ЗА ГОДИШНО СОБРАНИЕ НА АКЦИОНЕРИ