Zucchini roses: a scenic and delicious recipe

published on 22 July, 2019 at 12:34
Ingredients:
Dough:
250g all-purpose flour
2 tsp salt
1 tsp active dry yeast
1 tbsp oil
125ml + 2 tbsp hot water
Olive oil
2 zucchini, cut into very thin slices
1 beaten egg to brush the roses
Butter and garlic filling (optional):
3 tbsp butter, softened
1 tsp chopped garlic
1 tbsp parsley
 
In a bowl add flour, salt, baking powder and stir. Then add the oil and water, stir until you have a smooth dough, brush with oil and let rise for a couple of hours.
Butter cream: vigorously mix butter, minced garlic and chopped parsley in a bowl. Refrigerate until use.
Then shape some mini-cakes, roll them out and fill them with cream and zucchini (follow the video procedure). Let it rest for 30 minutes, brush the beaten egg and bake at 200°C (400°F) for 25 minutes.
 
Video: https://www.youtube.com/watch?v=kp3AMgeTIAs
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