Puff Pastry with Egg Cream

Puff Pastry with Egg Cream – recipe with photo, appetizer
rating: 4
wotes: 1

Cooking time: 1 h

Difficulty: Medium recipe

Recipe yield: 20 pcs.

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.

Puff Pastry with Egg Cream Ingredients

Puff Pastry with Egg Cream Recipe

Puff pastry

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.

Puff pastry tubes

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 degrees and bake for 20 minutes.

Eggs with spices

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.

Egg cream for tubules

The cream must be constantly stirred. Boil the cream until thick, and then cool and mix with boiled and finely chopped eggs (2 pcs.).

Finely chopped greens

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.

Puff pastry with egg cream and herbs

In this way, stuff the rest of the tubes, transfer to the prepared dish and serve.

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