Tuesday, August 14, 2007

Stuffed Cream Cheese & Olive Snails

3 cups whole wheat flour
3 cups white flour
1 tbs yeast
6 spoons of powdered milk

1 jar of green stuffed olives
1 package cream cheese @ room temperature
1-2 cloves of minced garlic

3-4 tbs milk
sesame seeds

This is an eyeballed  recipe. Not sure how I came up with it, but it works the same way every time.
Combine the dough ingredients, making sure the salt is last so as to not kill the yeast.
Let it rest until doubled.
Gently deflate it, separate into 4 balls and let it raise again for about another hour.
After I rolled each piece out into rectangles, about 1/2 inch thick and then spread my filling onto it and rolled it up and twisted it into a snail.
Two snails at a time, into a 375 preheated oven for about an hour at least until hollow sounding and dark brown.


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