Roll of parsley with feta.

Roll of parsley with feta.

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Very original and unusual taste roll. If you like parsley and want to surprise your guests and household, then this recipe is for you.

For the dough:

Parsley — 3 beam
Eggs — 5 pcs.
Cream — 1 tbsp
Flour — 120 g
Baking powder — 1/4 tsp
Salt — 1/4 tsp
For the cream:

Feta — 150 g
Cream (clotted cream) — 150 g
Garlic — 2 cloves

I note that I am repelled by the recipe with spinach, but as we have already passed the season spinach, decided to replace it with parsley. By the way, in addition to the garlic you can put in the stuffing tomatoes, pieces of cooked meat or fish, and you can have and so. Still very tasty and original (if you are, of course, like parsley).

Take three bunches of parsley, separate the leaves. Separate the whites from the yolks. Put in a blender bowl greens, egg yolks, cream and chop.

Then sift the mixture to the flour with baking powder. Stir the resulting mixture.

Beat the whites with the salt until firm peaks.

Gently stir in proteins in divided doses Petrushkova mixture. Put the weight on the pan, the laid parchment. Petrushkova Spread batter evenly in the form of the sheet before reaching the edges of the parchment.

Bake in a preheated 180 degree oven for 13-15 minutes. Most importantly the dough should not redden above.

Hot flip dough layer on a towel and remove the paper. The lower part can be a bit rosy.

While hot, take it to the roll seam and let cool. Take cream.
Fet, cream and garlic mix in a blender until smooth.
Expand the cooled roll, put the filling and roll up again, try to stay below the seam.
Leave in the refrigerator for several hours before curing cream.

roll-of-parsley-with-feta

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