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Puff pastry snails with sweet cheese and raisins
250-300 gr puff pastry dough
1 teaspoon vanilla essence
How to prepare
- First, the puff pastry is thawed beforehand. Prepare the filling in a large bowl. Mix the cheese with the rest of the ingredients.
- The dough is spread in a rectangular sheet. The cheese filling is spread over the entire surface of the dough and rolled. Using a knife, cut the rounds of approx. 4-5 cm, which is placed in a tray lined with baking paper.
- Grease the snails on top with beaten egg and put in the preheated oven at 200°C about 45 minutes or until they are nicely browned.
- Snails are served hot sprinkled with powdered sugar.
- I hope you like this recipe and enjoy it with pleasure. Good appetite!
- Have you tried this recipe? If you liked it, don't forget to leave a comment below.
See more recipes in the same category: Muffins / Cookies.
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Snails with sweet cheese and raisins
Fluffy snails stuffed with sweet cheese and raisins, a delicious dessert that is easy to prepare and does not involve too much time. They can be served with a glass of milk, they are extremely tasty and fragrant.
Snails with sweet cheese and raisins recipes. Snails with sweet cheese and raisins images.Preparation Filling
Dough preparation - 100 gr of flour is mixed with yeast, add warm milk and mix.
Cover the bowl with cling film and put in a warm place for about 10 minutes, until it doubles in volume.Eggs are mixed with sugar, vanilla extract , oil and salt. The formed composition (not to be cold) is added over the mayo. Mix well with a whisk until you get a homogeneous composition. Gradually add the rest of the flour and mix. We will get a dough similar to sweet bread . Cover with cling film and leaven in a warm place until it doubles in volume.
Rose cheese with sweet cheese and raisins
We kept saying that we like cheese, or cheese pies, but these are wonderful Rose cheese with sweet cheese and raisins they were the best so far.
The first time I saw and really liked these forms of rose cheese, on the blog Rețetefeldefel.ro , but the dough petals were arranged differently.
Then, after a search on the net I liked the arrangement of HEREand I went for it, only I made them with 5 and 6 petals.
The dough is with yeast, similar to sweet bread with cream in it, and the cheese filling, in abundance, with raisins and vanilla & # 8211 a madness.
I spread the dough into thin sheets, but whoever wants more dough, because it is very good, can leave the sheets thicker.
Snails with cheese
For the dough :,, 800g. flour ,, 3 yolks ,, 120g. powdered sugar ,, 500 ml. milk ,, 150 g. butter ,, 25 g. yeast ,, 1 tablespoon caster sugar ,, 1 vanilla sugar ,, grated lemon peel ,, a pinch of salt, For the filling :, 550 g. cottage cheese, , 200 g. Sugar ,, 100 g. Raisins ,, 2 teaspoons grated lemon peel ,, 1 vanilla sugar, For syrup :, 50 ml. milk ,, 4 tablespoons sugar
Difficulty: Average | Time: 1h 40 min
EASTER RECIPE: Easter stuffed with sweet cheese and raisins
Here's what you need to prepare the delicious Easter recipe stuffed with sweet cheese and raisins:
100 grams of butter, 10 eggs, 1 lemon, 500 ml milk, salt, 200 grams of sugar, 1 kg of flour, 50 grams of yeast, 2 ampoules of rum essence, 200 grams of raisins, 500 grams of fresh cottage cheese, grated rind from a lemon, 100 grams of cream.
How do you prepare it? First, the raisins are hydrated in a rum essence mixed with a little water, after which a yeast mayonnaise, a tablespoon of flour and 100 ml of warm milk are prepared. After mixing well, leave to rise until it doubles in volume. The next step is to separate 7 eggs from egg whites and yolks, and the latter are rubbed with a pinch of salt until you get a light foam.
Put the remaining milk to boil, along with the sugar, until it starts to boil, then leave it to cool. When the composition has cooled enough, add a rum essence, egg yolk foam and grated lemon peel.
In a large bowl, place the flour, previously sifted. Make a hole in the middle, then add the mayonnaise and milk. Knead until the dough is smooth. Melt the butter and gradually incorporate it. The composition is kneaded well, until the crust is easily detached from the hands and left to rise for about 45 minutes.
During this time, mix the cheese with the sugar, the remaining 3 eggs, the raisins, the cream and a little lemon peel.
After the dough has risen, divide it into four equal pieces, from which we will make two pieces of Easter.
Part of the dough is stretched and will be added in a round shape. Another part will be stretched in a long, twisted row and added to the edge of the vessel, to increase again, until the volume doubles.
In the middle, put the filling with cheese and raisins, which we repeat for the other Easter, after which it is put in the oven, preheated. After browning, leave the Easter to cool, to be easily cut
Method of preparation
First of all, the raisins are hydrated in vanilla essence with a little water (or some fruit tea, or even simple sugar water).
Mix the ingredients for the countertop well until you get an elastic dough. Put it in a bag and put it in the fridge until we prepare the cream cheese.
Put the sweet cheese in a bowl for the mixer, add all the ingredients together with it, except the raisins (these will be added at the end, by incorporating with a spoon so as not to crumble). Mix everything until you get a kind of cheese paste. At this point add the raisins as I said before, stirring with a spoon.
Preheat the oven for 5-10 minutes.
Meanwhile, take the dough out of the fridge, shape it by hand on the tray, place the cream cheese on top and put it in the oven heated to 180-200 degrees for about 50 minutes. To check that the cream cheese is well coagulated, insert a toothpick. If the cream does not stick to it, it means that it is ready.
At the end I powdered it with vanilla flavored powdered sugar.
TYPES: instead of cream cheese you can prepare this tart with any kind of fruit you want, as follows: in a mixer bowl beat an egg with 5 tablespoons of sugar and 2 sachets of vanilla sugar. Over add 2 tablespoons of flour, grated lemon peel and 250 ml of milk. Place the fruit on top of the dough and place this composition on top. Don't be afraid that it is soft, it will make a cream in the oven. I tried it with apples and peaches. It was excellent.
Snails with walnut Venetian recipe
Rating: 3 & # 8211 12 votes & # 8211 1 hour 40 min. For simple, but delicious and nutritious snacks, these puff pastry snails with spinach and feta cheese are really suitable! Rolled puff pastry, with cheese, smoked meat & # 8211 baked in the shape of a snail, very easy to make. If you have a craving for something good but you don't feel like filling the house with flour and spending 2 hours in the kitchen, there is a solution & # 8211 puff pastry. Puff pastry snails with sweet cheese and raisins.
Autumn has come, the mornings and evenings are really cool. A super quick recipe for puff pastry snails with chocolate and walnuts. So he used a puff pastry he had in the freezer and some ground walnuts mixed with sugar and he did.
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Melt the butter in a saucepan, to which the milk and flour are added, and stir continuously so that no lumps form. Grate the Telemea cheese, add the crushed garlic and the melted cheese, and add it to the milk composition. He mixes. Snails with sweet cheese and raisins
Boil the pasta in water with a little salt, drain and mix with the butter. Then beat the eggs, mix with the sugar, crumbled cheese and raisins and pour over the pasta. Grease a pan of butter with butter and sprinkle a little breadcrumbs. , pour. Eggplant and pumpkin pasta
the pumpkins, you wash them, you clean them like pajamas (to be striped, one cleaned, one uncleaned) and you cut their rounds. Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and squeeze the juice. Put all the vegetables in. Pasta with breadcrumbs and nuts
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Snails with sweet cheese and raisins - Recipes
Dough snails have an important advantage over meat snails and it was like bones. Nobody grimaces when they see them on the plate. On the contrary & # 8230
What you need (picture 1):
& # 8211 500 gr. flour
& # 8211 50 ml oil
& # 8211 200 ml milk
& # 8211 25 gr yeast
& # 8211 3 tablespoons sugar
& # 8211 orange free
& # 8211 grated peel of a lemon
& # 8211 2 eggs
For the filling:
& # 8211 500 gr sweet cheese
& # 8211 100 gr raisins
& # 8211 3 tablespoons sugar
& # 8211 1 sachet of vanilla sugar
For the above:
& # 8211 2 tablespoons sugar (optional, sprinkle with egg yolk)
& # 8211 prepare the dough. CLICK HERE for pictures
& # 8211 Dilute the yeast in a few tablespoons of warm milk with a powder of sugar.
& # 8211 Heat the remaining milk a little (it should be just warm), dissolve the sugar in it, and then add the orange peel and lemon peel.
& # 8211 we put the flour in the bowl in which we knead the crust. In the middle pour the diluted yeast, then the mixture of milk, sugar and lemon and orange peel. Knead well. Meanwhile, add the 2 eggs and, towards the end, incorporate the oil into the crust. Knead well until you get a homogeneous dough. (Picture 2)
& # 8211 let rise in a well heated room for about 1 hour. (picture 3)
For the filling, mix the sweet cheese with 4 tablespoons of sugar, the vanilla sugar, the raisins and the remaining egg plus the egg white (left over from the yolk that we need to grease over the snails). (picture 4)
& # 8211 I divided the dough into 2. Roll out each half with a rolling pin in a sheet, then cover with the cheese mixture (picture 5).
Roll, then cut the slices about 3 cm thick (picture 6).
-I placed the snails in a tray lined with baking sheet and left them to rise for another 15 minutes, then I greased them with the egg yolk (picture 7). We can sprinkle over the yolk and sugar.
We leave it in the oven well preheated, at a lower temperature until it browns (about 20-30 minutes).
& # 8211 good appetite! (picture 8)