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Print Recipe
Puff Pastry in Pita Bread Recipe
Quickly! Easy! Beautiful! It will become a real table decoration! Everyone's familiar and favorite lasagna will sparkle with new colors - thanks to pita bread instead of pasta and original decoration. Pita bread when baked becomes soft due to the sauce, but does not get wet. Cut into portions, it holds its shape perfectly.
Cook Time 90 minutes
Servings
Ingredients
For the sauce:
Composition:
Cook Time 90 minutes
Servings
Ingredients
For the sauce:
Composition:
Instructions
  1. First of all, I recommend cooking flavored milk. Of course, you can skip this step and just use milk. But, with fragrant milk is very tasty. So: in a saucepan with a thick bottom, pour the milk, add salt, Bay leaf, black pepper and nutmeg. 1 onion, cut in half. Put on the stove and bring to a boil. Then reduce the heat to a minimum and boil for another 5 minutes. Turn off, cover with a lid, and let it infuse for 20 minutes. Before using, strain the milk, removing the onion and Bay leaf.
    First of all, I recommend cooking flavored milk. Of course, you can skip this step and just use milk. But, with fragrant milk is very tasty.
So: in a saucepan with a thick bottom, pour the milk, add salt, Bay leaf, black pepper and nutmeg. 1 onion, cut in half. Put on the stove and bring to a boil. Then reduce the heat to a minimum and boil for another 5 minutes. Turn off, cover with a lid, and let it infuse for 20 minutes. Before using, strain the milk, removing the onion and Bay leaf.
  2. Peel the mushrooms, cut them and fry them in a pan with 1 onion.
    Peel the mushrooms, cut them and fry them in a pan with 1 onion.
  3. Fry the minced meat in a pan with 1 onion, with the addition of spices and salt.
    Fry the minced meat in a pan with 1 onion, with the addition of spices and salt.
  4. Separate the broccoli into small florets.
    Separate the broccoli into small florets.
  5. Prepare the sauce: in a thick-bottomed saucepan, melt the butter. With constant stirring, melt the butter, but do not let it boil. Add flour to the butter, stir them actively. Without stopping stirring, fry the flour for a minute, until a light nutty flavor appears.
    Prepare the sauce: in a thick-bottomed saucepan, melt the butter. With constant stirring, melt the butter, but do not let it boil. Add flour to the butter, stir them actively. Without stopping stirring, fry the flour for a minute, until a light nutty flavor appears.
  6. Pour a small portion of milk into a saucepan in a thin stream. Stir well. Then add a small portion (1/3 part) of milk again. Stir. Pour in the remaining milk. The flour should completely disperse in the milk-dissolve. Cook the sauce over low heat until it thickens. Ready-made sauce or use immediately, or cover with plastic wrap so that it rests on the surface. Otherwise, the sauce will be covered with foam. The consistency of the sauce should be like a test for thin pancakes.
    Pour a small portion of milk into a saucepan in a thin stream. Stir well. Then add a small portion (1/3 part) of milk again. Stir. Pour in the remaining milk. The flour should completely disperse in the milk-dissolve. Cook the sauce over low heat until it thickens. Ready-made sauce or use immediately, or cover with plastic wrap so that it rests on the surface. Otherwise, the sauce will be covered with foam.
The consistency of the sauce should be like a test for thin pancakes.
  7. Pour a small portion of milk into a saucepan in a thin stream. Stir well. Then add a small portion (1/3 part) of milk again. Stir. Pour in the remaining milk. The flour should completely disperse in the milk-dissolve. Cook the sauce over low heat until it thickens. Ready-made sauce or use immediately, or cover with plastic wrap so that it rests on the surface. Otherwise, the sauce will be covered with foam. The consistency of the sauce should be like dough for thin pancakes.
    Pour a small portion of milk into a saucepan in a thin stream. Stir well. Then add a small portion (1/3 part) of milk again. Stir. Pour in the remaining milk. The flour should completely disperse in the milk-dissolve. Cook the sauce over low heat until it thickens. Ready-made sauce or use immediately, or cover with plastic wrap so that it rests on the surface. Otherwise, the sauce will be covered with foam.
The consistency of the sauce should be like dough for thin pancakes.
  8. Lay the pita bread so that its edges cover the sides of the mold.
    Lay the pita bread so that its edges cover the sides of the mold.
  9. Put part of the minced meat and part of the broccoli on the pita bread. Pour 2/3 of a ladle of sauce. On top of the pita bread (cut it according to the size of the form, you can make up pieces)
    Put part of the minced meat and part of the broccoli on the pita bread. Pour 2/3 of a ladle of sauce. On top of the pita bread (cut it according to the size of the form, you can make up pieces)
  10. The next layer is mushrooms and broccoli. And again part of the sauce (2/3 ladle). And so alternate, until there is enough filling and the height of the form.
    The next layer is mushrooms and broccoli. And again part of the sauce (2/3 ladle).
And so alternate, until there is enough filling and the height of the form.
  11. Turn the last layer of pita bread inside to the first layer. Top well with the remaining sauce and sprinkle with cheese.
    Turn the last layer of pita bread inside to the first layer. Top well with the remaining sauce and sprinkle with cheese.
  12. You can decorate as you wish. But this is according to the mood and desire.
    You can decorate as you wish. But this is according to the mood and desire.
  13. Bake in a well-heated oven at 180*С 40min.
    Bake in a well-heated oven at 180*С 40min.
  14. Cut on portions!
    Cut on portions!
  15. Bon appetit.
    Bon appetit.

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