INGREDIENTS
- Filling:
- -400g butter.
- I knead:
- -Harina 0000 500gr.
- -240cc water.
- -100g butter.
- -Sal 10gr.
- -Lemon juice 1 teaspoon.
- Filling and ending:
- -White of 1 egg.
- -Impalpable sugar 200gr.
- -Cooked sliced ham 200gr.
- -Feteated machine cheese 200gr.
- For the sticks:
- -Grated Parmesan cheese 200gr.
- -Egg 1 unit
1.Make a dough with all of the elements of the dough and let it relaxation for 15′ within the freezer. Crush the butter right into a brick and hold it within the fridge. Stretch the dough to 55 x 25 cm, place the butter on one finish and wrap it in itself. Give it 2 single turns and a pair of double turns with a remainder of half an hour between every one within the fridge. Let it relaxation within the fridge till the subsequent day.
2.Stretch the puff pastry to three mm and place it on a plate moistened with water, and let it relaxation within the fridge for 10′.
3.Prick the puff pastry with a rolling pin, place a silpat on high and bake at 180ºC for 20′.
4.Reduce the already cooked puff pastry into even rectangles, and fill with ham and cheese.
5.Embellish the floor of every one with icing made with the combination of the egg white, powdered sugar and lemon juice.
6.Warmth in a medium oven till the glaze gently browns and the cheese melts.
7.For the sticks, stretch the puff pastry and brush with egg on either side. Coat with cheese. Reduce strips measuring 10 cm by 2 cm huge, twist, making a twist, and place on a baking sheet, producing strain at each ends.
8.Bake at 190°C till golden.
ENJOY NOW!.
