Spring pastry with mozzarella
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
100ml cooking cream
1-2 garlic cloves
a couple of tablespoons baby peas optionally
cherry tomatoes for decoration
1 yolk for brushing
sesame seeds for sprinkling optionally
Stretch thin dough over a well-floured surface and cut out cca. 15x15cm squares.
Mix blanched spinach with cooking cream and add grated garlic, salt and some pepper. Put the spinach and a tablespoon of ajvar onto each square.
Put a few pieces of mozzarella a few grains of baby peas in the middle.
Fold the angles of the dough and gently press toward the middle, and then brush with the yolk scrambled with a few teaspoons of water, and sprinkle with some sesame seeds. Bake the dough at 200-220C for 10 to 15 minutes or until golden brown.