Guzher with ham mousse

Submitted by enr on 18 Jan 2013
# For the dough:
1 cup milk
4 tbsp butter
1/2 tsp salt
1/4 tsp cayenne pepper
1 cup flour
4 large eggs
1 and 1/2 cup grated feta cheese Gruyere
# For the mousse:
125 g cream cheese
1/4 cup sour cream
3 tbsp cream
1 tbsp lemon juice
2 tbsp Dijon mustard
1/4 tsp salt
1/8 tsp cayenne pepper
250 g sliced ​​ham
3 tbsp chopped green onions
1 tsp chopped fresh thyme
Milk, the butter, salt and cayenne pepper are put to boil. Kotlonat reduced. Add flour and stirred vigorously until the dough is a ball. Remove from heat. Add eggs one at a time. Any further added after the previous is fully passed on to the dough. Stir until a smooth dough. Add the feta cheese and stir until melted. Pour into pastry Posh. Are made circles on greased baking paper. Oven preheated to 180C degrees. Bake until golden brown, about 20-25 minutes. 10-15 minutes after taking off, the oven does not open. Musat is prepared, all products are broken in a blender until a smooth mixture. The balls are removed and leave to cool slightly. Each flap is cut, the base is filled with mousse and capped.
0 users
18 Jan 2013