Knyshov puff pastry with potatoes


300-400 g of finished mashed potatoes (medium density)
1 onion
500 g of finished puff Puff dough
A little vegetable oil for frying and baking lubrication


1. The dough is pulled out of the freezer and left on a flat surface to defrost.
2. Potato peel and put to boil in the sauce. Finely chop the onion and fry.
3. When the potatoes are cooked, mash. It postpones the right amount of toppings.
4. Add the fried onion to it. Stir. The filling is ready.
5. Roll out the dough into a long formation. Share on potato dough filling. Tighten the dough into a roll. The blunt side of a knife, without cutting and prodavlivaya, divided the roll into pieces. Open space each particle is embedded connecting edges of the dough.
6. Then the thumb and forefinger squeezed cake at the junction. I should get a roll with a pit in the middle. Another layer of the test I did a little bit different. Stuffing laid in groups.
Knife forced into place without filling. So do a little easier, but, in general, the difference is small.
7. knyshiki stacked on a baking sheet. Lubricate yolk.
8. She put bake at 190 degrees for 35 minutes.

кныши из слоен теста1


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