Puff Pastry with Egg Cream
1 hour 30 min. Recipe Yield:
20 pcs Difficulty:
Medium recipe
Puff pastry with egg cream – a simple recipe made from puff pastry and unsweetened cream. In general, if there is puff pastry in the freezer, then any holiday with original snacks is guaranteed to you. Cream for tubules is prepared on the basis of eggs, and some of the eggs are added during cooking, and some are pre-boiled and added to the finished cream.
Recipe Ingredients
Cooking Recipe
For the puff pastry with egg cream recipe, roll out the puff pastry into a 0.5 cm thick layer and cut it into 2x20 cm strips. Screw the dough strips onto special cone-shaped baking tubes, starting from the narrow end. When rolling, the dough should overlap slightly.
Line a baking sheet with baking paper. Lubricate the prepared tubes with a slightly beaten egg, sprinkle with grated cheese and place in an oven preheated to 220°C (430°F) and bake for 20 minutes.
While the tubes are being prepared, prepare the cream for the tubes. Eggs (4 pcs.) Beat, without ceasing to beat, add alternately potato, and then wheat flour. Pour salt, pepper, nutmeg, pour in hot milk and put on a slow fire.
The cream must be constantly stirred. Boil the cream until thick, and then cool and mix with boiled and finely chopped eggs (2 pcs.).
Chop the greens very finely. Pour chopped greens into the palm of your hand, put a tube, fill it with cream with a syringe, sprinkle the open end of the tube with greens.
In this way, stuff the rest of the tubes, transfer to the prepared dish and serve.