Such biscuits are a kind of variation of serving a side dish on a festive table or can serve as one of the types of snacks. Their filling is very simple, but the taste of the finished baking is so varied and rich that you can cook on weekdays and holidays. In addition, these biscuits can serve as an excellent alternative to pizza, as they have a characteristic taste with cheese and tomato notes.
| Cook Time | 180 minutes |
| Servings |
Ingredients
For the dough:
- 480 gram Flour wheat / Flour
- 150 ml Milk
- 1 piece Chicken egg
- 1 piece Egg white
- 1 teaspoon Yeast
For the filling:
- 1 glass Buckwheat
- 200 gram Onion
- 1 tablespoon olive oil
- 680 gram Lecho (Frozen vegetables) on Bulgarian
- 0,5 teaspoons Nutmeg
- 0,33 teaspoons Coriander (ground)
Additionally:
- 1 piece Egg yolk
- 1 tablespoon Milk
- 200 gram Hard cheese
Ingredients
For the dough:
For the filling:
Additionally:
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Instructions
- Prepare the necessary ingredients. Flour may need a little less or more depending on various factors: gluten, humidity, variety, geography of origin, and many others. The filling and dough can be prepared in advance, thus reducing the cooking time on the day of serving.
- Buckwheat groats (1 faceted glass of Soviet times ) thoroughly washed, pour boiling water (1.5 St.), close the lid or tighten the film and wait until the groats absorb all the water. During this time, it is preferable to mix a couple of times.
- Shake the milk, chicken egg and egg white (the yolk will be used later to add gloss to the pastry) with a whisk until smooth. Dissolve the dry yeast in the resulting mixture. Add half the volume of pre-sifted wheat flour, knead until smooth. Then, in parts, mix the necessary volume and knead the dough of a strong enough consistency, but soft and elastic, not sticky to the hands and dishes. Tighten the container with the dough with food wrap or close the lid and leave for proofing in a warm place for 90-120 minutes. During this time, its volume should increase by 1.5-2 times.
- For the filling, peel the onion, rinse it and cut it into small cubes. Grate hard or semi-hard cheese on a coarse grater.
- In a preheated frying pan with a small amount of olive oil, fry the prepared onion. Spread the buckwheat groats and sauce "Lecho in Bulgarian", to add ground nutmeg and coriander and mix well. Cook for 5 minutes, don't forget to stir. Before forming biscuits, the filling must be cooled.
- "Grown-up " dough slightly crumple. To celebrate the "New year", biscuits can be served in the form of the main symbol - a Christmas Tree. To do this, divide the dough into 5 parts of slightly different sizes, so that the result is a pyramid when adding the biscuits to each other.
- Each "bun" roll out in a round sochen 2 mm thick. lay out the filling Tightly, but so much that there are no difficulties with forming. Top with a little cheese. (Leave a fifth of its volume for serving.)
- Form the blank biscuits in the form of a five-pointed star , and the smallest at will in three or four, or similarly to others in five. Put them on a baking sheet so that they do not touch each other. If the filling remains, it can be used as a substrate for serving.
- Bake the product in a preheated oven to 180-190 degrees for 30 minutes . It is better to focus on the parameters of your oven and the ruddy appearance of baking.
- Beat the remaining egg yolk with milk and use a cooking brush to coat the biscuits, starting with the one that will be the base of the pyramid. In the open area of the biscuit, put 1/5 of the deferred cheese. Fold the pyramid and continue baking for another 10 minutes , but so that the product does not burn. Put the remaining filling on a serving dish (preheat if desired) and carefully place the "Christmas Tree" on top. Bon Appetit.
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