For a festive table, unusual snacks are needed. Instead of familiar and proven salads, prepare something more original. Puff pastry products are sure to impress - they look beautiful, they are convenient to eat. Well, the taste will surely receive compliments from guests - especially if you make homemade puff pastry biscuits with Roquefort cream.
It is necessary
-
- For the test:
- 200 g butter;
- 200 g flour;
- 3/4 cup water
- 1/2 teaspoon salt.
- For the cream:
- 250 g butter;
- 250 g of Roquefort cheese;
- 3/4 cup heavy cream
- For decoration:
- cranberries or lingonberries;
- pitted olives.
Instructions
Step 1
Making real puff pastry is a rather long process. However, the taste of homemade biscuits will be excellent - provided you take your time. Pour the sifted flour into a bowl, make a depression in the middle and pour the salted water into it. Use a knife to combine flour and water until creamy. Knead the dough with your hands until smooth, collect it in a lump, cover the bowl with the dough with a towel and refrigerate.
Step 2
Roll the frozen semi-finished product into an even rectangular layer half a finger thick. Place a block of butter in the middle of the layer - it should be in the form of rolled dough, but smaller. Fold the edges of the dough, covering the butter, and pinch them slightly. Roll out the resulting bundle to make it thinner. Sprinkle flour over the dough, fold in three, line the edges and place in the refrigerator for 15 minutes.
Step 3
Take out the dough and roll it out again, then fold it 2 times along, making sure that the folded edge is on the right. Place the package in the cold for 20 minutes. Repeat the operation three times, remember to cool the dough in the refrigerator after each rolling and rolling. Roll the dough one last time into a half-finger thick slab.
Step 4
Cut out of the dough with a glass or a special round notch. If you prefer the rectangular shape of the biscuits, cut the dough into short strips. Place the blanks on a baking sheet and place them in an oven preheated to 200 degrees C. When the biscuits rise and brown, reduce the heat and bake until tender.
Step 5
Prepare the cream. Finely chop the Roquefort cheese and butter. Grind the mixture until smooth and pasty. Whip the cream in a separate bowl. Add them in small portions to the butter-cheese mass and stir gently so that the cream does not fall off and the cream turns out to be airy.
Step 6
Remove the biscuits from the baking sheet, refrigerate and divide in half in layers. Grease the bottom half with cheese cream. Combine the halves and decorate the biscuits with cream using a pastry syringe. Top the cream with cranberries or lingonberries or half a pitted olive.
