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Recipe Fillo pastry snails with mushrooms of 04-10-2019
The phyllo pastry snails with mushrooms they are a tasty rustic to bring to the table, perfect as an appetizer or even as a main course, depending on the portion. The light honey glaze will give your snails an unparalleled browning and a delicious aftertaste, worthy of an ethnic dinner, and in my opinion it goes very well with the slightly strong sausage and mushroom filling, try it for yourself;)
Today I am in Bolzano, a guest in Stuffer's kitchen and what better way to celebrate this day than by using one of their ready-made bases to make a recipe? Make these rustics following my recipe and you will see what flavor: P
How to make phyllo pastry snails with mushrooms
Clean the mushrooms with a damp cloth, remove the stems and cut into slices and then in half. Brown a clove of garlic in a pan with the oil, then add the mushrooms and cook for about ten minutes.
Lift the garlic clove then add the crumbled sausage, add salt and pepper and cook for another 5/10 minutes until the cooking liquids are completely dry.
Unroll the phyllo dough and brush each sheet with a little oil. Arrange the filling on the long side creating a strip of a couple of cm wide. Now wrap the phyllo dough on itself to form a long roll.
Proceed in this way for all sheets. Once the 4 snails have been obtained, place them on a baking sheet lined with parchment paper.
Brush the surface with a little oil and honey then sprinkle with sesame and poppy seeds.
Bake in a preheated convection oven at 200 ° C for 10 minutes or in any case until the surface of the rustici is golden brown.
Remove from the oven, the phyllo pastry snails with mushrooms, let them cool and serve.