Spring pastry filled with zucchini
April 12, 2018
Brilliant quick and delicious snacks with their colorful look will make every Easter table colorful and decorated. At the same time, they are so convenient for making and packaging that they are great at almost any occasion. And in all those situations where we have some excess food after feasts, this pastry may be one of the solutions. They can be made with any dough you like, laminated dough, leavened dough, pie crust, pizza dough and filled with various kinds of ajvar, ajvar with tomato, ajvar with tomato and chili, ajvar green and baby spring vegetables, cheese, eggs, ham, virtually all the combinations that you can imagine. The ajvar base makes the basis of these delicious snacks sufficiently juicy, and the entire filling is especially aromatic and irresistibly delicious.
- Prep: 20 mins
- Cook: 15 mins
- Yields: 8-10 plates
1 sheet of laminated dough or other dough of your choice
ajvar or optionally ajvar with chili, ajvar with tomato, ajvar with tomato and chili
100g cooked chickpeas
1 teaspoon dry milled pepper
1 teaspoon turmeric
1 yolk for brushing
sesame seeds for sprinkling optionally
Stretch thin dough over a well-floured surface and cut out cca. 15x15cm squares with a sharp knife.
Brush each square of the dough with the selected ajvar and put the thin cut slices of zucchini in the middle of each square.
Sprinkle with chickpeas that you have previously rolled into a mixture of dried peppers, turmeric, salt and pepper.
Fold each edge of the dough toward the inside and gently slip into the brushed part.
Scramble yolks with a few teaspoons of water to brush the dough and zucchini and, if desired, sprinkle each piece of pastry with some sesame seeds.
Bake in a well-heated oven at 200-220C for 10 to 15 minutes or until golden brown.