Perfect for entertaining: A festive garlic bread pastry filled with cheese that steals the whole show
You can not resist garlic bread, check it out, now Batya Soreq takes it one step further, fills it with cheese, and wraps it in a festive pastry, from which all that comes is to pluck a piece
Batya Whistles
02/12/2021
Thursday, 02 December 2021, 07:50 Updated: 07:53
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A delectable pastry spiced with garlic and herbs and stuffed with cheese (Photo: Walla !, Batya Soreq system)
Garlic bread is a consensus, there is hardly anyone who does not like the spicy bread and is captivated by its addictive taste.
Now try filling it with cheese and you've got a dream.
But why stop only at garlic bread stuffed with cheese if it can be wrapped in a beautiful and festive pastry?
If you are looking for an idea for the perfect dish for hosting a candle lighting, brunch or just for a family dinner, this pastry will steal the whole show.
Be sure not to leave even a crumb until the end of the meal.
More on Walla!
Yeast cake is torn off with a delicious cinnamon filling
To the full article
Festive garlic bread pastry filled with cheese
Recipe By: Batya Sorek, Walla!
Food
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★
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30 minutes work
120 minutes total
Medium difficulty
Diameter 28 cm
American
vegetarian
milky
Pastries
Breads
kosher
Festive garlic bread pastry filled with cheese (Photo: Batya Sorek)
Ingredients
For a mold with a diameter of 28/26 cm:
500 grams of flour
1 teaspoon dry yeast or a tablespoon of fresh yeast
3 tablespoons sugar
1 buckwheat (240 ml / g)
¼ Olive oil (60 ml or 50 g)
To fill the dough:
150 grams of grated mozzarella or gouda
For coating any herbs:
¼ Olive oil
2 handfuls chopped parsley
4 cloves of crushed garlic
½ A teaspoon of salt
For the conversion table, click here>
Preparation
How to make a festive garlic bread pastry filled with cheese?
1
Prepare the dough:
In a mixer with a kneading hook, mix the flour, yeast and sugar a little to disperse the ingredients.
2 Add water and then gradually add the oil and process with a kneading hook.
When a uniform dough begins to form, add the salt and continue to process for at least 8 minutes or until the dough is smooth and detaches from the sides.
3 Transfer the dough to a wide bowl, cover and leave to rise for about an hour and a quarter (in winter the process of course takes a little longer), almost until it doubles in volume.
4 Using your hand, lower the air into the dough.
Divide and roll into 8 equal balls.
Work with one ball at a time and cover the rest.
5
Fill the dough with cheese:
Roll with a first ball rolling pin into a long, thin oval shape, place cheese along the entire length of the dough and roll.
Squeeze the opening well (so that we do not run out of cheese) and roll again into a tube as long as possible (the dough is elastic, let it rest slightly covered and then repeat again to lengthen them). Repeat the operation and form 8 tubes.
6
Garlic and herb coating and assembly:
Mix all the coating ingredients together.
Place a pair of tubes side by side, brush with a coating and wrap them into a screw shape.
Tighten the edges that will not open.
Place on a baking sheet lined with baking paper first at the edges and continue inside like a snail with the rest of the pairs.
7 Cover for another swell for about half an hour and meanwhile preheat oven to 180 degrees turbo.
8 Before placing in the hot oven, brush off the remaining coating and sprinkle a little coarse salt if desired.
Bake in the oven for about 28 minutes until the pastry is golden and fine.
9 It is recommended to prepare grated tomatoes, a little olive oil and salt on the side and of course to eat hot next to fresh vegetables.
How to fill the dough and assemble the pastry in the pictures:
Roll into an elongated ellipse and place the cauliflower lengthwise (Photo: Walla !, Batya Soreq system)
Start rolling (Photo: Walla !, Batya Soreq system)
Squeeze the opening well (so that cheese does not escape us) and roll it into a tube as long as possible (Photo: Walla !, Batya Soreq system)
Place a pair of pipes next to each other (Photo: Walla !, Batya Sorek)
Brush with a coating and wrap them in the shape of a screw (Photo: Walla !, Batya Sorek)
This is what the screw looks like (Photo: Walla !, Batya Soreq)
Place in a pan first at the edges and continue inside like a snail with the other couples (Photo: Walla !, Batya Soreq system)
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