As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text in Czech to English:
“Recipes for these elegant appetizers are from “Martha Bakes” episode MBLB1002. Makes 18. Yield. Ingredients: 1 pound puff pastry, about 1/3 of the recipe, 1 teaspoon paprika (optional), 1 cup finely grated Parmigiano-Reggiano or Gruyere cheese, 4 tablespoons toasted poppy seeds (optional). Instructions: 1. Prepare the pastry. 2. Preheat the oven to 375 degrees. If using, mix the paprika with the cheese. Sprinkle the mixture on a work surface. Turn the pastry into a rectangle about 10 inches by 13 inches, press the dough onto the cheese and stick it together. If desired, sprinkle the dough with poppy seeds. Gently press with a rolling pin. 3. Trim the edges with a pastry roller. (You will have a rectangle that is approximately 9 x 12 inches.) 4. Cut the dough into 3/4-inch strips and twist from one end to the other. Arrange the strips 1 and 2 inches apart on a Silpat-lined baking sheet. Chill the twists on the baking sheets until very firm, about 45 minutes. 5. Bake the cheese straws in the middle of the oven until browned and puffed, about 20 to 25 minutes. Transfer the cheese straws to a rack and cool.”
27.04.2023 @ 01:02
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text in Czech to English:
“Recipes for these elegant appetizers are from “Martha Bakes” episode MBLB1002. Makes 18. Yield. Ingredients: 1 pound puff pastry, about 1/3 of the recipe, 1 teaspoon paprika (optional), 1 cup finely grated Parmigiano-Reggiano or Gruyere cheese, 4 tablespoons toasted poppy seeds (optional). Instructions: 1. Prepare the pastry. 2. Preheat the oven to 375 degrees. If using, mix the paprika with the cheese. Sprinkle the mixture on a work surface. Turn the pastry into a rectangle about 10 inches by 13 inches, press the dough onto the cheese and stick it together. If desired, sprinkle the dough with poppy seeds. Gently press with a rolling pin. 3. Trim the edges with a pastry roller. (You will have a rectangle that is approximately 9 x 12 inches.) 4. Cut the dough into 3/4-inch strips and twist from one end to the other. Arrange the strips 1 and 2 inches apart on a Silpat-lined baking sheet. Chill the twists on the baking sheets until very firm, about 45 minutes. 5. Bake the cheese straws in the middle of the oven until browned and puffed, about 20 to 25 minutes. Transfer the cheese straws to a rack and cool.”