For this roll, you must definitely take porcini mushrooms or at least chanterelles - they have a more pronounced mushroom taste. But it is better not to take champignons, they will not be especially felt in the appetizer.
It is necessary
- For cheese and choux pastry:
- - 150 g of hard cheese;
- - 125 ml of milk;
- - 60 g flour;
- - 50 g butter;
- - 4 eggs.
- For filling:
- - 200 g of mushrooms;
- - 100 g of curd cheese;
- - 75 g of hard cheese;
- - 50 g of raw smoked ham;
- - 2 feathers of green onions;
- - 1 tbsp. a spoonful of butter.
Instructions
Step 1
Prepare the dough: Cut the cheese into thin strips. Divide the eggs into whites and yolks, beat the whites until a strong foam forms. Melt butter in a skillet, add flour there, stir until all flour is mixed with butter. Pour in milk, add half of the chopped cheese and let it melt completely. Cool slightly and stir in the yolks. Cool completely and stir in whites. The dough for the roll is ready.
Step 2
Line a baking sheet with baking paper, spread the cheese dough over it evenly. Place in an oven preheated to 180 degrees. Bake for about 10-15 minutes until golden brown.
Step 3
Prepare the filling: cut the cheese into strips, cut the green onion into thin rings. Melt the butter in a skillet, fry the porcini mushrooms, then simmer them under the lid. Add the onion, diced smoked ham to the mushroom pan, remove from the stove immediately. Cool the mass slightly, mix it with cottage cheese or cream cheese.
Step 4
Now assemble the roll: turn the dough over onto a damp towel so that it is paper upside down, remove it. Cover the dough evenly with the filling, roll with a roll. Place the roll seam down on a baking sheet, sprinkle with half of the remaining cheese from the dough. Bake until cheese spreads. Then cut the roll across and serve.
