Finger Food: Cheese Porridge Minis

Basic dough:

Make a cool, medium-stiff dough from the above ingredients.

After kneading, rest the dough in about 15 min (refrigerator). In the meantime, knead until soft and form into a rectangular shape.

Then, with resting, prepare basic dough and butter together in 3 easy rounds. Weigh dough into three equal parts for further processing: 3 x 380 g.

Cheese-porree filling:

Roll out 380 g snack puff pastry to about 2, 0 mm thickness to form a strip (about 15cm x 70cm). Score lattice in the middle of the strip. Brush with water. Apply filling.

Fold. Brush with egg. Roll in cheese.

Put the sticks to cool (better to freeze). Cut into small strips (3 cm). Place on trays. Brush with egg. Bake at 210 degrees until golden brown.

The leftover dough can be used e.g. for the other two presented recipes – Fingerfood: Broccoli Sesame Seed Rolls – Fingerfood: Mexicana Minis.

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