Multi-sheets pretzels

Submitted by enr on 01 Dec 2002
# For the dough:
1 and 3/4 cup (350 g) flour
3/4 cup (150 ml) of water
2 tbsp (20 ml) sunflower oil
1 tsp (5 g) salt
1 tbsp (10 ml) lemon juice
1 yolk
125 g margarine
25 g butter
# For the filling:
150 g feta cheese
3 eggs
With 300 g of flour and other products without margarine and the butter, knead the dough medium hard. On the finished dough ball made 2-3 score and allow to rest 20 minutes covered with a damp cloth. Vintage dough is rolled into a sheet with a rectangular shape, sprinkle with remaining flour. On its center grate with a grater and spread evenly half of pre-frozen margarine. With two side portions of the sheet covered the middle two. The dough was aged an additional 20 min in the cold and then is rolled again in the same way by adding the rest of the margarine and frozen butter. After aging a further 20 minutes rolled crust, thick 0.5 cm, from which were cut circles and squares. They put the grated feta cheese, mixed with 1 whole egg and 2 egg whites. Each cracker is folded gently without pinching the top is brushed with beaten egg yolk and bake in the oven initially at a high heat (up to mild redness and development), then moderate.
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01 Dec 2002