Gluten-free stuffed leaves
A recipe that will enchant not only your taste buds, but also your eyes.
Ingredients
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- 100 ml of milk
- 1 KL granulated sugar
- 10 g of yeast
- 250 g Bread mix dark Liana
- 60 ml of water
- 50 g of mayonnaise
- 1 pc yolks
- 1 tsp salt
Filling
- 2.5 tablespoons of sour cream
- 1 piece of processed cheese in a casing
- 1 KL vegetable
- 2 tbsp dried basil
- ½ tsp salt
- 1 small red onion
- 10 g Universal mix Liana
- 10 mini sausages
- spring onion
Next we need
- Liana rice flour for sprinkling
- egg for brushing
- We prepare yeast from lukewarm milk, sugar and yeast, which we let rise for 10 minutes.
- Add the prepared yeast to the other ingredients in the food processor and make the dough. Let it rise for about 1 hour.
- Mix sour cream, cheese, vegetables, basil, salt and Universal mix on the filling and mix until smooth. Finally, stir in the finely chopped red onion. Let it harden slightly in the refrigerator.
- On a floured work surface, divide the dough into 10 parts, and form a ticket with raised edges from each. We place it in the shape of a leaf on a baking sheet lined with baking paper. Brush the edges with beaten egg. Apply the filling, sprinkle with chopped mini sausage and spring onion.
- Bake in a preheated oven at 200°C for about 20 minutes.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 100 ml of milk
- 1 KL granulated sugar
- 10 g of yeast
- 250 g Bread mix dark Liana
- 60 ml of water
- 50 g of mayonnaise
- 1 pc yolks
- 1 tsp salt
Filling
- 2.5 tablespoons of sour cream
- 1 piece of processed cheese in a casing
- 1 KL vegetable
- 2 tbsp dried basil
- ½ tsp salt
- 1 small red onion
- 10 g Universal mix Liana
- 10 mini sausages
- spring onion
Next we need
- Liana rice flour for sprinkling
- egg for brushing
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