Traditional recipes

Appetizer twisted with cheese

Appetizer twisted with cheese

The chefs' picnic.
Fast and very good. I used Lidl cheese mix.

  • 1 frozen puff pastry dough
  • grated cheese
  • egg for greased

Servings: 5

Preparation time: less than 30 minutes

RECIPE PREPARATION Twisted cheese appetizer:

I spread the thawed dough, sprinkled grated cheese on the entire surface. I folded the dough in half, that is, I put one half of the dough on top of the other half.

I portioned the dough into narrow strips, twisted each strip, placed the strips in a tray with baking paper, greased them with egg and put the tray in the hot oven for 15-20 minutes until golden brown.

Serve hot with a cold beer.

Put the yeast and a spoonful of sugar in a bowl. Rub with a whisk until liquefied. Then add the warm milk and leave for 10 minutes. After 10 minutes, add the olive oil, a teaspoon of salt, the malai and the yolk from the egg (the egg white is kept for greasing). Gradually add the bread flour until a malleable and non-sticky dough results (different types of flour require weight adjustment).

Place the dough in a lightly greased bowl and leave to rise for an hour. Pour the dough on the lightly floured countertop, divide it into 20 equal pieces, and spread each piece into a cylinder. The dimensions of the wands are at the discretion of everyone. Take two sticks that twist together and then place them on a tray lined with baking paper. A

the remaining lbus is beaten together with a spoonful of cold water. Grease each baguette with egg whites, sprinkle with coarse salt and sesame seeds.

Twisted Strip Cake, Filled with Chocolate

Dissolve the greased yeast with 2 tablespoons of sugar in 100 ml of warm milk.
Leave to rise for 10-15 minutes, in a warm place.
Pour the activated yeast over the sifted flour, then add the egg, soft butter, the rest of the sugar and the essence one by one.

Knead a little, then add salt.

When the dough starts to set, take it out on the lightly floured table and continue kneading until you get a homogeneous, smooth and fine dough.

* If necessary, add a little more flour or milk, as required by the dough.

Return to the bowl, shape into a ball, cover with a napkin and leave to rise for 1-2 hours, in a warm place or until the dough doubles in volume.

* You can also prepare the dough in the bread machine.

Separately, melt the chocolate in a bain-marie, let it cool a bit, then incorporate the nutella.

Spread a rectangular sheet of dough with a thickness of about 5-7 mm and grease ¾ on its surface with chocolate cream.

Fold the sheet into 3, the width of the rectangle, bringing the ungreased part over ½ of the greased one, then fold the opposite side, thus obtaining another rectangle.

Fold the new sheet obtained once more, along the length of the rectangle, bringing one side to the middle of the length, then the other side.

Spread again in a sheet the size of the tray used.

Cut the dough lengthwise into 2 cm wide strips.

Take each strip one at a time and twist it carefully several times so as not to spoil the layers of chocolate and dough.

Place them side by side in the tray lined with baking paper.

Leave for 15-25 minutes to rest, in a warm place.

Put in the preheated oven, for about 25-30 minutes, at 180 degrees or until the dough is done and nicely browned.

Remove the tray from the oven and immediately transfer the top to a clean kitchen napkin.

Grease quickly with a slightly heated jam with a more fluid consistency.

Roll tightly into a roll with a towel and seal the ends.

Leave the cake wrapped in a napkin for about 4-5 hours, but best in the evening until morning.

Remove the towel, place the cake on a plate and dust with powdered sugar.

Twisted with Cream

Butter and cinnamon cream
Mix the butter with the sugar and cinnamon until you get a frothy cream.
Set aside and keep at room temperature.

It took
Grease the yeast with 2 teaspoons of sugar in the specified amount.
Separately, mix the egg and yolks well together with the salt, the rest of the sugar, the vanilla extract / essence and the grated lemon peel, until the sugar is melted.
Incorporate warm milk and activated yeast.
Pour little by little over the sifted flour, mixing first with a spatula, then by hand, until a dough is formed that can be kneaded.
Add the melted and cooled butter and continue to knead until the dough begins to form blisters and no longer sticks to your hands and bowl.
* If necessary, if the dough is too soft, add another 1-2 tablespoons of flour or 1-2 tablespoons of warm milk, if it is too hard.
Shape into a ball, place the dough in a bowl greased with a little oil, wrap, cover with a thick napkin and leave to rise in a warm place until it doubles in volume.
Remove the dough on the work surface greased with oil and divide into 12 equal pieces.
Take one piece at a time and spread it in an ellipsoidal sheet with a thickness of 3-4 mm.
Grease evenly with 1 teaspoon of buttercream with cinnamon (if you want them sweeter, you can sprinkle over caster sugar).
Cut strips about 1 cm wide, on the longest side of the piece of dough, from right to left, until close to the opposite end, without completely cutting the edge of the dough on the left, using a sharp knife or pastry roll.
Roll the dough obliquely, starting from left to right and holding the end of the roll formed on the left.
Then twist the roll obtained in a spiral, forming a crown. Insert the end of the roller underneath.
Transfer to a tray lined with baking paper.
Proceed identically with the rest of the dough pieces.
Leave to rise for 20-30 minutes, in a warm place or until it doubles in volume.
Gently rub with lightly beaten egg yolk with 1-2 teaspoons of water.
Put in the hot oven, for about 25 minutes, at 180 degrees or until they are cooked and nicely browned. Glazed.

Mix the powdered sugar well with about 1 tablespoon of cold water, poured drop by drop, until you get a creamy consistency.
Sprinkle with icing while they are hot, as soon as they are taken out of the oven.
Leave to cool on a grill.

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Prepare a yeast mayonnaise, 1 teaspoon of sugar and one teaspoon of flour - over which pour the warm milk. Leave to swell for about 10-15 minutes.

When the mayonnaise swells, turn over the other ingredients and knead everything in the food processor for about 10 minutes.

I let the dough rise for 50 minutes, until it doubled in volume.

Then I kneaded it to get the air out and let it rest for 5 minutes. I then spread the dough with the rolling pin and greased it with a little oil. I left it for about 5 minutes, then I took it in my hand and started to stretch it, placing it on a long strip of baking paper. The procedure is identical to the stretched pie technique. Pull the dough until it is thin. I didn't make this variant very thin. Then I greased the whole sheet with melted butter and divided it visually into 3. I folded the first piece, the second part. I put the pudding (made from an envelope dissolved in 500 ml of milk) which was not yet very cold.

I folded the strips on both sides. I turned the dough on my stomach with the help of baking paper.

We start to cut strips 2 cm wide and twist each "slice" taking care that the edges of the dough are underneath. I left the dough in a warm place (in the oven that I had heated before up to about 50 degrees) for about 30 minutes.

Then I took the trays out of the oven, heated the oven to 180 degrees and put the trays. They baked in about 10-15 minutes.

When they were ready, after they cooled, I greased them with icing powder and coconut milk, and I greased the others with coconut milk and powdered them with sugar.
The recipe Twisted with pudding was proposed by seima

Twisted with cheddar cheese

Beat the eggs and put the cheddar cheese on the small grater.

Grease the puff pastry sheet with beaten egg,

then sprinkle with cheddar

and with sesame seeds, all over the surface.

The sheet thus prepared is cut into 8.

Each piece is twisted

Place in the baking paper tray

and bake at 220 degrees for 20 minutes, until golden brown.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.