Mantis with cheese – soft, crispy, full of cheese. An excellent recommendation for all pastry lovers.
Mantije with cheese - Suzana Mitić
Mantije with cheese - soft, crispy, full of cheese. An excellent recommendation for all pastry lovers. Soft, crispy, full of cheese. An excellent recommendation for all pastry lovers.
for the dough
- 500 ml milk
- 1 piece of egg
- 1 cube of yeast
- 1 teaspoon of sugar
- 2 teaspoon of salt
- 2 spoons of olive oil
- 800 g of flour
for charging
- 300 g of cheese
for coating:
- 1 cup of yogurt
- 250 g of margarine
- Put lukewarm milk, crumbled yeast, sugar and a few tablespoons of flour in a suitable container. Knead with a whisk and let the yeast rise. In another bowl, put egg, salt, olive oil, pour out the rising yeast, gradually add flour and knead a smooth dough. Cover the dough with a bag so that a crust does not form. Leave it warm to rise. Divide the resulting dough into two parts and each part into 5 balls. Roll out each ball to the size of a shallow plate and coat with margarine. Do not coat the fifth crust. Stack one on top of the other. Roll out a large square crust several centimeters thick and use a rolling pin to cut out squares of 5×5 cm. Put a teaspoonful of cheese for spreading on each square.
- Bend all the ends of the dough towards the middle, form a small ball and arrange in a tray with a slight gap, with the joined ends at the bottom. Let them add mantles and bake at 200 C for about 15 minutes. Towards the end of baking, take them out of the oven and coat them with yogurt.
- Return to the oven to bake.
- Enjoy fantastic, crispy mantis filled with filling.
- Pleasant.
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