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Print Recipe
Buffet Snack with Olive Recipe
Prepare these snack balls will not be difficult and the process of modeling can attract young cooks. The dough recipe is so simple that in the absence of fashionable kitchen gadgets, you can easily prepare it by hand. This "flyaway", in the literal sense of the word (eaten very quickly), snack is perfect for any kind of receptions, banquets, festive feasts, parties of different subjects, and even for evening family gatherings and games. Yes, it is games! If you use olives of two colors as a filling, then guests/ family members can be invited to play the game " guess the color!", and at this point, the rate of their disappearance from the serving dish increases dramatically, like a handful of delicious roasted seeds.
Cook Time 50 minutes
Servings
pieces
Ingredients
For the dough:
For the filling:
Additionally:
Cook Time 50 minutes
Servings
pieces
Ingredients
For the dough:
For the filling:
Additionally:
Instructions
  1. Prepare the necessary set of ingredients for making snacks. Olives must be pitted. Processed cheese can be used with any flavor additives (cream, ham, greens), but of a pasty consistency. More often it is found in small baths, but there are also briquettes with a rather delicate structure – it can also be safely used.
    Prepare the necessary set of ingredients for making snacks. Olives must be pitted. Processed cheese can be used with any flavor additives (cream, ham, greens), but of a pasty consistency. More often it is found in small baths, but there are also briquettes with a rather delicate structure – it can also be safely used.
  2. The use of pasty cheese allows you to avoid using blenders, combines and similar fashion devices. Put the cheese, chicken egg, ground paprika and red hot pepper in a bowl and mix with a whisk until smooth. You can add your favorite spices that you use when cooking pizza.
    The use of pasty cheese allows you to avoid using blenders, combines and similar fashion devices. Put the cheese, chicken egg, ground paprika and red hot pepper in a bowl and mix with a whisk until smooth. You can add your favorite spices that you use when cooking pizza.
  3. Pre-sift the wheat flour, add half of its volume to the cheese mass first, and mix thoroughly. Then enter the remaining portion in small portions. Due to differences in the properties of flour by region, egg volume , cheese density, and many other factors, it may need less or slightly more, so it is not recommended to pour the entire specified volume at once .
    Pre-sift the wheat flour, add half of its volume to the cheese mass first, and mix thoroughly. Then enter the remaining portion in small portions. Due to differences in the properties of flour by region, egg volume , cheese density, and many other factors, it may need less or slightly more, so it is not recommended to pour the entire specified volume at once .
  4. Knead the dough, not sticky to the hands and dishes, but not too tight. It should be soft and elastic. If the dough is tight, you can add a small amount of cold drinking water and knead until soft. The finished dough can be set aside in case of other cases, tightening the bowl with cling film.
    Knead the dough, not sticky to the hands and dishes, but not too tight. It should be soft and elastic. If the dough is tight, you can add a small amount of cold drinking water and knead until soft. The finished dough can be set aside in case of other cases, tightening the bowl with cling film.
  5. napkin. Pinch off a small piece of dough a little larger than a hazelnut, make a tortilla, place an olive in the center and collect the sap in a knot, carefully pinch, forming a ball. These balls usually come out 42-50 pieces. Put them on a roasting sheet, covered with parchment at a distance from each other, since the blanks will increase slightly in size during baking. Shake the chicken egg and grease the balls with it using a cooking brush. If desired, sprinkle with sesame seeds, for a change, you can use it in different colors.
    napkin. Pinch off a small piece of dough a little larger than a hazelnut, make a tortilla, place an olive in the center and collect the sap in a knot, carefully pinch, forming a ball. These balls usually come out 42-50 pieces. Put them on a roasting sheet, covered with parchment at a distance from each other, since the blanks will increase slightly in size during baking. Shake the chicken egg and grease the balls with it using a cooking brush. If desired, sprinkle with sesame seeds, for a change, you can use it in different colors.
  6. Preheat the oven to 190-200 degrees. Bake the product for 15 to 20 minutes . It is better to focus on the characteristics of your oven and the appearance of baking. Ready-made balls should acquire an appetizing blush. Carefully remove them from the paper and you can taste them . You can prepare them 2 to 3 days before the planned event , cool them and store them in a closed container or sealed paper / plastic bag at room temperature. If desired , before serving, warm up in the oven for 2 to 3 minutes at 180 degrees, but good in cold form.
    Preheat the oven to 190-200 degrees. Bake the product for 15 to 20 minutes . It is better to focus on the characteristics of your oven and the appearance of baking. Ready-made balls should acquire an appetizing blush. Carefully remove them from the paper and you can taste them . You can prepare them 2 to 3 days before the planned event , cool them and store them in a closed container or sealed paper / plastic bag at room temperature. If desired , before serving, warm up in the oven for 2 to 3 minutes at 180 degrees, but good in cold form.
  7. Bon appetit.
    Bon appetit.

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