Salted saccottini
With the dough of savory croissants you can make many appetizers to enrich your buffet or for appetizers time. Today I have chosen to use it to prepare these savory saccottini with a very tasty vegetarian filling!
Your guests will fall in love with the fragrant texture of the layers of dough that overlap lightly one on top of the other!
To stuff them we prepared a dried tomato pate and to soften their strong taste a layer of ricotta proved to be the perfect match. Obviously you can customize the filling according to your tastes, using prosciutto and cheese for example!
The neutral taste of puff pastry will go well with many ingredients, open the fridge and give vent to your imagination!
INGREDIENTS FOR THE DOUGH
Flour 400 gSalt up to 10 gExtra virgin olive oil 40 gSugar 10 gWater 230 gFresh brewer's yeast 15 gButter for leafing 250 g
FOR THE CREAM OF SUN-DRIED TOMATOESDrained dried tomatoes in oil 100 g
FOR FILLINGRicotta cheese 200 gYolks 1Whole milk 20 gBasil to taste
PREPARATION
To prepare the salty saccottini first start making puff pastry. Dissolve the yeast in the water at room temperature. In a planetary mixer equipped with hook pour the two flours, then add the yeast dissolved in the water and sugar. Operate the planetary mixer until a homogeneous dough is obtained. Then add the oil and let it incorporate until the dough is strung to the hook. Finally, add salt and work for a few more minutes until it is completely absorbed. Then transfer to a work surface and give the dough a spherical shape. Transfer to a bowl, cover with plastic wrap and let rise at room temperature for 2 hours. Meanwhile, transfer the butter to a floured pastry board and adding a little flour, roll it out with a rolling pin so as to obtain a square 20x20 about half a cm thick. Then wrap in plastic wrap and refrigerate. At the end of leavening transfer the dough to a floured pastry board and always roll it out with a rolling pin so as to obtain a square 30x30 cm. Then place the butter dough in the center of the square so as to form a turbot. Then fold the ends of the dough below towards the center of the butter dough, joining the flaps but not overlapping them. Seal the ends with your hands. Let it rest in the refrigerator for 10-15 minutes. Place the resulting square again on a lightly floured pastry board and spread it out towards one of the sides.Roll it out to stretch only one of the sides until you get a rectangle 44 cm long and half a cm thick. Then make the first fold to 3 bringing a flap of dough to 1/3 of the rectangle. Then cover with the other flap. The first fold is ready. Cover with plastic wrap and let stand for at least 30 minutes in the refrigerator. Then take the dough, always place it on a floured pastry board; Spread it in the direction of the folds until you get a rectangle of the same measurements as before. At this point repeat the fold to 3 always bringing a flap of dough towards 1/3 of the rectangle and the other to cover. Wrap in plastic wrap and refrigerate for another 30 minutes and make a last fold at 3 as just done. Wrap again in plastic wrap and let it rest again in the refrigerator, this time for about 120 minutes. Prepare the dried tomato pate. Place the sun-dried tomatoes in a container with high edges and blend everything with an immersion mixer, until you get a cream. When the dough has rested, transfer it to a floured pastry board and using a rolling pin roll it out until you get a rectangle 30x60 cm, about 3 mm thick. Then cut your rectangle in half lengthwise, so as to obtain 2 of 15x60 cm. Spread half of the ricotta only in the central strip of the two rectangles, sprinkle over half of the dried tomato pate and add a few basil leaves. Brush the edge of dough without filling with milk and fold it so as to cover the filling. Then brush the other side and bring it towards you, making it adhere to the dough below, so as to obtain a roll. Cut off the uneven ends and cut into cylinders about 7 cm long. Place them on a baking sheet, with the closure resting on the base. In a small bowl pour egg yolk and milk; Beat with a fork and use it to cover the surface of the saccottini. Let rise for an hour at room temperature, away from drafts. Then bake in a preheated static oven at 200 ° for 30 minutes, in the central shelf. Then bake and serve your hot savory saccottini.
PRESERVATIONSalted saccottini can be kept for a day at room temperature.They can be frozen before cooking. Then just let them defrost, rise and cook as per the recipe.
ADVICEIt is also possible to stuff the saccottini with different aged cheeses and cold cuts.
With the dough of savory croissants you can make many appetizers to enrich your buffet or for appetizers time. Today I have chosen to use it to prepare these savory saccottini with a very tasty vegetarian filling!
Your guests will fall in love with the fragrant texture of the layers of dough that overlap lightly one on top of the other!
To stuff them we prepared a dried tomato pate and to soften their strong taste a layer of ricotta proved to be the perfect match. Obviously you can customize the filling according to your tastes, using prosciutto and cheese for example!
The neutral taste of puff pastry will go well with many ingredients, open the fridge and give vent to your imagination!
INGREDIENTS FOR THE DOUGH
Flour 400 g
Salt up to 10 g
Extra virgin olive oil 40 g
Sugar 10 g
Water 230 g
Fresh brewer's yeast 15 g
Butter for leafing 250 g
FOR THE CREAM OF SUN-DRIED TOMATOES
Drained dried tomatoes in oil 100 g
FOR FILLING
Ricotta cheese 200 g
Yolks 1
Whole milk 20 g
Basil to taste
PREPARATION
To prepare the salty saccottini first start making puff pastry. Dissolve the yeast in the water at room temperature. In a planetary mixer equipped with hook pour the two flours, then add the yeast dissolved in the water and sugar. Operate the planetary mixer until a homogeneous dough is obtained. Then add the oil and let it incorporate until the dough is strung to the hook. Finally, add salt and work for a few more minutes until it is completely absorbed. Then transfer to a work surface and give the dough a spherical shape. Transfer to a bowl, cover with plastic wrap and let rise at room temperature for 2 hours. Meanwhile, transfer the butter to a floured pastry board and adding a little flour, roll it out with a rolling pin so as to obtain a square 20x20 about half a cm thick. Then wrap in plastic wrap and refrigerate. At the end of leavening transfer the dough to a floured pastry board and always roll it out with a rolling pin so as to obtain a square 30x30 cm. Then place the butter dough in the center of the square so as to form a turbot. Then fold the ends of the dough below towards the center of the butter dough, joining the flaps but not overlapping them. Seal the ends with your hands. Let it rest in the refrigerator for 10-15 minutes. Place the resulting square again on a lightly floured pastry board and spread it out towards one of the sides.
Roll it out to stretch only one of the sides until you get a rectangle 44 cm long and half a cm thick. Then make the first fold to 3 bringing a flap of dough to 1/3 of the rectangle. Then cover with the other flap. The first fold is ready. Cover with plastic wrap and let stand for at least 30 minutes in the refrigerator. Then take the dough, always place it on a floured pastry board; Spread it in the direction of the folds until you get a rectangle of the same measurements as before. At this point repeat the fold to 3 always bringing a flap of dough towards 1/3 of the rectangle and the other to cover. Wrap in plastic wrap and refrigerate for another 30 minutes and make a last fold at 3 as just done. Wrap again in plastic wrap and let it rest again in the refrigerator, this time for about 120 minutes. Prepare the dried tomato pate. Place the sun-dried tomatoes in a container with high edges and blend everything with an immersion mixer, until you get a cream. When the dough has rested, transfer it to a floured pastry board and using a rolling pin roll it out until you get a rectangle 30x60 cm, about 3 mm thick. Then cut your rectangle in half lengthwise, so as to obtain 2 of 15x60 cm. Spread half of the ricotta only in the central strip of the two rectangles, sprinkle over half of the dried tomato pate and add a few basil leaves. Brush the edge of dough without filling with milk and fold it so as to cover the filling. Then brush the other side and bring it towards you, making it adhere to the dough below, so as to obtain a roll. Cut off the uneven ends and cut into cylinders about 7 cm long. Place them on a baking sheet, with the closure resting on the base. In a small bowl pour egg yolk and milk; Beat with a fork and use it to cover the surface of the saccottini. Let rise for an hour at room temperature, away from drafts. Then bake in a preheated static oven at 200 ° for 30 minutes, in the central shelf. Then bake and serve your hot savory saccottini.
PRESERVATION
Salted saccottini can be kept for a day at room temperature.
They can be frozen before cooking. Then just let them defrost, rise and cook as per the recipe.
ADVICE
It is also possible to stuff the saccottini with different aged cheeses and cold cuts.
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