Foam from a puff pastry can be filled with almost any filling and serve them as a snack for receptions and parties.
Type of kitchen:
Cooking method :
In the oven
- 0.5 kg of puff-baked, unleavened test
- 250 ml of milk
- 200 g of champignons (+ 150 grams of boiled chicken - optional)
- 30 g butter
- 1 egg
- 3 garlic cloves
- 2 tablespoons flour
- 1 bay leaf
- pinch of ground nutmeg
- salt, pepper to taste
Recipe for cooking at home
Roll out about half a puff dough to a thickness of about 0.3 cm, cut out dough mugs with a diameter of about 4 cm. Move the dough circles to a baking sheet covered with parchment paper and greased with a thin layer of vegetable oil. Often prick the dough with a fork so that it does not rise when baking.
The second half of the test roll out thicker – up to 1 cm, cut the rings of the desired diameter.
The middle of the rings for volovany will not be needed, but they can be baked and used as a lid for snacks or sprinkled with powdered sugar and served for tea.
Shake the egg with a fork, cover the thin dough slices with a silicone brush, attach the rings to them and send them to a preheated oven.
Bake puff strands about 15-20 minutes at 200C. It is advisable to place in the oven under the baking sheet with products a heat resistant dish, filled with boiling water a third. Thanks to moisture in the oven, the dough will rise better. Hot volostov from puff pastry a little to crush inside.
Mushrooms thoroughly rinsed, two cloves of garlic cleaned and chopped with a knife. In a frying pan heat up a couple of spoons of vegetable oil, put the garlic and fry it on a small fire for 3 minutes. Add the chopped mushrooms, increase the fire to medium and fry for about 10 minutes until all the juice is evaporated. Salt, pepper to taste and remove from heat, if desired, mix with chopped boiled chicken.
In a saucepan with a thick bottom, melt the butter, add flour and fry it for about a minute to a sandy color on a small fire, stirring with a spatula.
Milk in the meantime pour into a saucepan, add one clove of garlic, bay leaf and bring to a boil. Take out the leaf and garlic, pour the boiling milk with a thin trickle into the oil and flour mixture, continuously stirring the last whisk. Cook the Béchamel sauce for another 1 minute with a slight boil, stirring constantly with a whisk.
Combine the mushrooms with the sauce, fill the cooled volovany with stuffing and decorate to your taste. You can serve both hot and completely cooled. Bon appetit!