1 package puff pastry, store bought
1 yolk, beaten
Preheat oven to 400 F
Thaw puff pastry, unroll from the wrapper, and slice into 6 strips
Roll one strip on one mold, following the shape of the mold
Brush shells with beaten yolk and bake for 15 mins
Cool before removing from the mold as mold would be super hot.
Cool completely before filling.
150 ml milk
100 g cream cheese, either from tub (for spread) or from block
70 g butter, salted or unsalted, adjusting salt in the ingredient for flavor.
1 tbsp flour
150 g grated mozzarella cheese
salt to taste (you can also add white pepper powder)
Combine milk, flour, yolk, cream cheese and 50 g of cheese in a pot, beating with electric mixer. Sprinkle in salt and white pepper and bring mixture to boil on medium heat, stirring often. Mixture will be thickening.
Take off from heat and let cool to room temperature, completely
Once mixture is cooled, beat in left over butter and another 50 g of grated cheese.
Pour filling into a piping bag of ziplock bag, snipped the corner
Pipe some filling into shells and give some leftover cheese, the pipe some more filling, then top the filling with cheese again
Serve and enjoy 🙂
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