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Spiral pastry made from yeast dough filled with sun-dried tomatoes and manchego
Soft and delightful texture, crunchy pastry technique and salty, pungent and kicking filling
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recipe
yeast
pastry
Wreath
Applies
cheese
Ines Shilat Yanai
Sunday, 01 August 2021, 06:00 Updated: 07:22
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Serve with salads and spreads and you have a complete meal.
Salted yeast pastry (Photo: Alon Mesika)
The texture - like that of a soft and delicate challah, the technique - like that of a crunchy pastry and the filling - is salty with sun-dried tomatoes, fresh oregano leaves and manchego cheese with a pungent and kicking taste.
Ines Shilat Yanai mixes all this happiness in a round pan for a large and fragrant spiral pastry.
Do you have any doubts about the outcome?
Especially now at the height of summer when you feel like serving a light meal or when guests come for dinner or brunch, place the yeast spiral pastry filled with sun-dried tomatoes and manchego cheese in the center of the table and serve with a fresh vegetable salad and some spreads and you have a whole meal.
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To the full article
Dried tomato crunch and manchego
Recipe By: Ines Shilat Yanai, Walla!
Food
★
★
★
★
★
Medium difficulty
Diameter 26 cm
Israeli
vegetarian
milky
Pastries
Breads
cheese
kosher
Yeast pastry filled with sun-dried tomatoes and manchego cheese (Photo: Alon Mesika)
Conversion calculator
Ingredients
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500 grams of flour
2 tablespoons dry yeast (flat)
1 tablespoon sugar
1 egg
120 grams of soft butter
¼1 cups of milk
1 tablespoon salt
For the stuffing:
½ Cup of chopped sun-dried tomatoes
250 g grated manchego
¼ Fresh oregano cilantro or basil
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Preparation
How to make a dried tomato crunch and manchego?
1 In a mixer with a kneading hook or in a large bowl mix the flour, yeast and sugar.
2 Make a hole and pour in the milk, egg and butter.
Put about 3 minutes, add the salt and put another 5 minutes.
3 Cover the bowl with plastic wrap and puff for about an hour, until the dough doubles in volume.
4 After rising, transfer the dough to a lightly floured surface, reduce its volume and roll into a wide, thin sheet.
5 Sprinkle the manchego cheese, sun-dried tomatoes and oregano over the rolled dough and roll into a tight roll.
Using a serrated knife, cut the roll lengthwise (as in a crunch).
6 In a round pan 26 cm in diameter and greased with butter, place the first half of the roll close to the sides and in a circular shape, with the side with the cut facing up. Repeat with the other half of the roll with one strip of dough continuing the strip in front of it Large or spiral.
7 Cover the pan and swell for about 30 minutes.
Meanwhile, preheat oven to 180 degrees.
Bake for about 30 minutes or until the pastry is browned and nice.
Remove and brush with a little olive oil while the pastry is hot.
Serve hot.
Yeast pastry filled with sun-dried tomatoes and manchego cheese (Photo: Alon Mesika)
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