Sometimes the simplest ingredients born a true small culinary miracle, as the phyllo dough (or phyllo). Only water and flour to make a dough to be spread in thin veils, used in Greek and Middle-Eastern for sweet and savory preparations. We have already noticed the versatility of this product to prepare refined and tasty cannoli triangles; Today we want to surprise you with a recipe for crispy parcels of phyllo dough with salmon and cheese hearts. Caskets are delicious to be served as an appetizer, served or standing at the table, with relatives or friends. The light and fragrant housing thanks to frying is comfortingly scrocchiarello with every bite. We propose you to accompany them with a delicate and elegant fake basil mayonnaise! A sauce that goes perfectly with the tangy taste of their stuffing! And what are you waiting to discover the heart of our streamlined packages of phyllo dough with salmon and cheese?Cups of phyllo pastry with potatoes and sausage crumbs
- 8 rolls Ingredients
- phyllo dough 8 sheets of 35x50 cm
- Zucchini 100 g
- Smoked salmon 180 g
- Smoked cheese (provolone) 160 g
- black pepper 1 pinch
- for frying
- peanut oil 500 ml
- for mayo
- Basil 15 g
- Lime juice 5 g
- Soya milk 50 g
- Seed oil 100 g
- Fine salt q.s.
To prepare packages of phyllo dough with salmon and cheese hearts started to realize the accompanying sauce. Wash the basil leaves gently under running water (1), wipe it dry with a paper towels, pat lightly (2) and store them in a small bowl. Squeeze and strain the juice of lime (3),
then pour it in the glass of a mixer together with the soy milk (4), oil seeds (5), to a pinch of salt (6).
United finally the basil leaves (7) and blend it all with an immersion blender (8) until you get a creamy mayonnaise. Pour the mixture into a small bowl (9) and store in the refrigerator until use.
Wash the zucchini, check them and cut them into thick slices about 1 mm, with the aid of a mandolin (10). Place them on a hot griddle, grilled on both sides (11) and keep aside. Meanwhile dice the smoked salmon (12).
Finally also cut the white smoked cheese into cubes (13) and start composing your packets. Take a sheet of phyllo dough at a time, keeping the other part, always wrapped in the film, seen that tend to dry rapidly. Divide your sheet with dimensions of 35X50 in half so as to obtain two rectangles with dimensions of 35X25 cm. Stack the two halves (14) and fill them before placing the zucchini (15),
then the smoked salmon cubes, the cubes of smoked cheese (16), a pinch of black pepper and cover again with two other slices of zucchini (17). Brush the edges of the sheet of dough with water (18), so as to seal in the closure well.
Take a strip of dough from the longer side and fold it toward the inside to cover the filling (19); then fold one of the two sides inward until you get to the middle of the sheet of phyllo dough and brush again with water (20). Repeat the operation for the other side (21),
even brush the phyllo dough (22) and rolled up the little packet on himself, for one lap (23); before you roll it up completely, brush the final part to better seal, then roll it completely (24). Continue this until you finish all the sheets, you will get 8 packets.
Pour the oil in a sufficiently large saucepan and bring to a temperature of 160-170 ° at most. Then use it to fry your packets (25) for about 2 minutes, until they are not golden. At this point drain (26) and place on a tray lined with paper towels (27), which will absorb the excess oil. Serve the packets of phyllo dough with salmon heart and still warm cheese, washed down with the basil sauce.
It is advisable to consume the little packets of phyllo dough with salmon and cheese hearts freshly prepared. The accompanying sauce can be stored for up to 4-5 days closed in an airtight container and placed in a refrigerator.
The phyllo dough sheets tend to dry in a flash! Meanwhile you progress you achieve your parcels cover the dough with plastic wrap unused!