Composition / ingredients
Cooking method
Ready-made puff pastry is a great helper for every housewife. Putting one package in the refrigerator, you can be sure that even the most unexpected guests will not be left without treats. This dough thaws quickly, rolls out easily, holds its shape perfectly in the finished dish. You can use it for both salty and sweet pastries, today we will prepare envelopes with cheese. They are not as binding as a sweet dessert, but they also do not belong to such heavy dishes as meat pastries.
We spread the defrosted puff pastry on the table, which first needs to be sprinkled with flour so that it does not stick. Roll out the dough layer into a rectangle 2-3 mm thick. It's not worth trying too hard and making it practically transparent, it can break during the cooking process. It is also not necessary to make the dough too thick, the amount of dough and filling should be proportional. The rolled dough layer is cut into rectangles with an approximate size of 7x12 cm .
We take any cheese we like. The classic combination suggests its salty taste, but it all depends on personal preferences. Grate the cheese on a coarse grater.
In one half of each rectangle, spread two teaspoons of grated cheese. We close the filling with the second half of the dough and slightly press down so that they connect and the envelopes do not fall apart during baking. You can decorate the edge of the envelopes by pressing it with a fork.
The baking tray on which we will bake envelopes with cheese is covered with oiled baking paper. If there is a silicone mat, we use it, then nothing will stick for sure.
We put the envelopes on the baking sheet so that they do not touch each other. In the process, they will increase and may stick together, breaking the presentable appearance. Beat the egg with a fork until smooth and lubricate the surface of each envelope with it.
Bake at 180 degrees for 15 minutes until golden brown. As soon as the envelopes look ready externally, we take them out and serve them to the table hot while the cheese is melted inside and stretches well.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Puff pastry - 400 kcal/100g
- Puff pastry, unleavened - 337 kcal/100g
