Flower scones with spinach and cheese - interesting appearance and taste...
Flower scones with spinach and cheese - Dijana Ademović
Flower scones with spinach and cheese - interesting appearance and taste.
- 800 g of flour (about 800 g)
- 1 teaspoon of salt
- 1 spoons of sugar
- 2 spoons of dry yeast
- 1 spoon of sour cream
- 1 cup oil (for coffee)
- 1 egg
- 400 ml of milk (about 400 ml)
Ingredients for the filling
- 400 g of spinach
- 300 g of young cheese
And more
- 1 egg (for coating)
- sesame seeds (or optional for sprinkling)
- Sift the flour and mix with the dry ingredients. Beat the egg with a fork, mix with the cream and oil, then add the flour, and then adding the warm milk little by little, knead the soft dough.
- Leave to double in size.
- During this time, clean spinach, chop and mix with cheese. Salt to taste.
- Spread the resulting dough on a floured work surface and divide it into one larger and three equal balls, and one ball.
- Roll out the larger ball on parchment paper on a baking sheet and spread the filling liberally, but not to the end of the crust, leave about 1 cm of space, then bend the ends of the dough inward, so that the filling does not leak.
- Roll out the remaining three crusts with a rolling pin, grease them, except for the last one. Cut into eight triangles. Fold the wide end of the triangle towards the middle, flipping the crust by crust, first one and then the other end, so that they meet in the middle. Press a little with a stick to do the same with the remaining triangles.
- Take two triangles and place them next to each other. For one, fold the narrow end of the dough to the left, all the way around the dough, and for the other, the same, only to the right.
- Do the same with the remaining pairs.
- Stack the obtained petals over the filling, forming a flower, place the ball of dough in the middle. Leave to rest while the oven is heating, brush with beaten egg and sprinkle with seeds of your choice. Bake until nicely golden brown.
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