Bryndza snails,
Last Updated on
ingredients
Cesto
500 g plain flour 3,5 dl water 4 tbsp oil 21 g fresh yeast 1,5 KL salt
Filling
250 g bryndza 3 tbsp yoghurt 1 tbsp ground red pepper to taste salt
For spreading
1 pk egg yolk 1 tbsp oil for sprinkling cumin and sesame seeds
progress in the video above
Light yeasty dough and smooth filling. Excellent savoury snack not only for lovers of bryndza 🙂 I recommend to try it, you won’t regret it!
1.
First we knead our dough from the above ingredients and let it rise for 30 minutes.
2.
While the dough is rising, prepare the filling. Mix the bryndza, yoghurt, paprika and salt as needed.
3.
After the dough has risen, roll out into a rectangle, spread the filling evenly and twist gently into a wrap. Then cut into 2 finger thick pieces and place on a baking sheet with parchment paper.
4.
Brush the top and sides with egg yolk mixed with 1pl oil and sprinkle the top with any seeds. I put whole cumin seeds and sesame seeds. Finally, immediately place the baking tray in a preheated oven at 190°C for about 25-30 minutes.
5.
The pastry is delicious and suitable not only as a snack, but also as a side dish to soup or some side dish 🙂 Have a good taste !
6.
You can find more of my recipes on my blog: cesminazuenal.blogspot.com
