Description
Surprisingly easy to create, beautiful, delicious both hot and cold. The next day it only gets better. Pie you can take with you to work or to bring on a picnic on the holiday table also looks gorgeous and tastes wonderful!
Ingredients
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Puff pastry
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Crab sticks
400 g
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Almonds
0.5 cup
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Cream cheese
250 g
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Mayonnaise
0.25 cup
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Parsley
6 Tbsp
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Mustard
2 tsp
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Chicken egg
1 piece
Cooking
Puff pastry to thaw (about 40 minutes). The layers of dough do not split.
Meanwhile, prepare the filling.
Crab sticks coarsely chop.
Egg stir with a fork.
To combine: egg, grated cheese, mustard, mayonnaise, chopped almonds, and parsley. Mix well.
To the stuffing add the crab sticks. Mix well.
Greaseproof paper sprinkle flour on it to roll the dough out to a rectangle 35 x 40 cm So it is more convenient to shift the pie on a baking sheet. In the center of the length put the stuffing.
On the sides of the dough cut into symmetrical strips 2 cm wide. But not all, and deviate from the beginning and end of the 5 - 7 see
And now begins the very weave. Wrap overlap on top edge of the dough, which we left intact. In place of the folds, on each side, also cut the dough into two strips.
The first (I have the one on the left) the ribbon is placed on the filling diagonally in the center.
Then on the right side also in the center a little obliquely, so that covers the first.
And so on.
At the end of the weaving I also left 5 -7 cm of dough for the rim. Wrap this part of the test cake.
The ends of the remaining strips hide under the rail. The left first.
Right then.
Ready. Preheat the oven to 175 gr.
Bake for 40 minutes or until Golden brown. Bon appetit!
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