Potato rolls: a tasty filling in a crispy wrapper
published on 5 March, 2019 at 10:09
Ingredients:
for the dough:
350g semolina flour
180g water
5g salt
80g extra virgin olive oil to brush the dough
Filling:
600g potatoes
1 fresh spring onion
Salt to taste
100g cream cheese
50g Parmesan cheese
sesame seeds to taste to garnish
1 egg to brush
for the dough:
350g semolina flour
180g water
5g salt
80g extra virgin olive oil to brush the dough
Filling:
600g potatoes
1 fresh spring onion
Salt to taste
100g cream cheese
50g Parmesan cheese
sesame seeds to taste to garnish
1 egg to brush
Directions:
Dough: in a bowl, sift the flour, then add salt and water and knead until smooth. Let it rest for at least 20 minutes. Subsequently divide them into small balls, brush olive oil and place them on top of each other. Let it rest for another 30 minutes.
Boil the potatoes and mash them in a bowl, add all the ingredients of the filling and mix well. Roll out the doughs, stuff them and roll them up. Then brush a yolk on top of the rolls, add the sesame seeds and bake at 180°C (360°F) for 50 minutes.
Video: https://www.youtube.com/watch?v=jjNzdHedx9s
Boil the potatoes and mash them in a bowl, add all the ingredients of the filling and mix well. Roll out the doughs, stuff them and roll them up. Then brush a yolk on top of the rolls, add the sesame seeds and bake at 180°C (360°F) for 50 minutes.
Video: https://www.youtube.com/watch?v=jjNzdHedx9s
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