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SilverCrest SHFD 1650 B1
18 - Français
Petits fours à la pâte feuilletée
Ingrédients :
200 g de pâte feuilletée (surgelée ou fraîche)
Garniture au choix
2 cuil. à soupe de lait
Préchauffer la friteuse à air chaud à 200 °C.
Couper la pâte en 16 carrés de 5 cm x 5 cm et placer une cuillère à café bombée de garniture sur
chaque carré.
Plier les carrés en triangles et humecter les bords avec un peu d’eau. Presser et assembler les bords
à l’aide d’une fourchette.
Placez huit feuilletés dans le panier (3) et badigeonner de lait. Introduire la cuve (4) avec le panier
(3) dans la friteuse à air chaud et régler la minuterie (16) sur 10 minutes. Faire cuire les petits fours
jusqu’à ce qu’ils soient bien dorés.
Faire cuire le reste des feuilletés de la même manière. Servir les petits fours feuilletés sur un plat de
service.
Garnitures :
- Ricotta et jambon :
Mélanger 50 g de ricotta à
25 g de jambon finement coupé et
ajouter du poivre du moulin.
- Ricotta et saumon :
Mélanger 50 g de ricotta à
25 g de saumon fumé et
1 cuil. à soupe de ciboulette finement hachée.
- Fromage et oignons nouveaux :
Mélanger 75 g de fromage râpé (gouda, cheddar ou gruyère) à des oignons nouveaux
ciselés.
- Crevettes et aneth :
Mélanger 75 g de crevettes roses hachées à
1 cuil. à soupe d’aneth finement haché et
une ½ cuil. à soupe de jus de citron.
- Poivron et salami :
Mélanger 50 g de salami découpé en lamelles à
un demi-poivron rouge découpé en dés et
1 cuil. à soupe d’origan
frais finement haché.
20


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