Макаронени семки
Тези пръчки правят вкусно начало на всяко празнично ястие.
Източник: Марта Стюарт Ливинг, април 1998 г.
добив
Съставки
инструкции
Бележките на готвача
Тестото за тези пръчки е най-лесно да се оформя, когато е неговата фирма. Ако вашето сладкиши стане прекалено меко, поставете го във фризер, докато отново се втвърди.
Talon
27.04.2023 @ 08:07
These sticks make a delicious starter for any festive meal. Source: Martha Stewart Living, April 1998. Makes 30. Ingredients: 1 package of dried phyllo dough, a baking sheet, and a dry mix of seventeen and a quarter, 3 large egg yolks, beaten, 3/4 teaspoon salt, 1/4 teaspoon freshly ground pepper, 1/4 cup poppy seeds. Instructions: 1. Preheat the oven to 425 degrees. Line two baking sheets with parchment paper. Clean the work surface with flour and roll each piece of breaded dough into a rectangle of 10 to 14 inches, less than 1/8 inch thick. Transfer the removed dough to trays; cool for 15 minutes. 2. Remove the dough from the refrigerator and shake one sheet for resting with egg yolk. Sprinkle salt and pepper on the sheet, then cover with poppy seeds. Clean the second sheet of dough with egg yolk and place the yolks together first. Carefully press the two sheets together so that the poppy seeds stick between them. Return the dough to the refrigerator and cool for another 15 minutes. 3. Remove the sweet from the refrigerator and clear it with the remaining egg yolk. Using a pizza or long sharp knife, cut the dough into 10-inch strips 1/4 inch wide. Hold a piece of dough in the middle and start rolling towards each end; roll until the entire piece of dough is tightly wound. Transfer back to the baking sheet; press the ends of the metal. Repeat with the remaining dough. 4. Bake until the sticks are golden brown, about 8 minutes. Transfer to a wire rack to cool completely and store in an airtight container for up to 1 week. Chefs notes: The dough for these sticks is easiest to shape when it is firm. If your pastry becomes too soft, put it in the freezer until it hardens again.