Chef Yollly
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Rice Paper Puff Pastry with Cheese and Vegetables
Baking · 25 min
You're viewing a translation. Original:
8
steps
10
ingredients
1
like
Rice Paper Puff Pastry with Cheese and Vegetables
Baking · 25 min
1 like
You're viewing a translation. Original:
Chef Yollly
Recipe manager in your pocket!
About this Recipe
A light crispy puff pastry without dough — made from thin sheets of rice paper, tender cheese filling, and juicy vegetables. The fermented cottage cheese adds plenty of protein, mozzarella melts appetizingly, while tomato and sweet pepper make the filling juicy and colorful. After baking, the edges become golden and crunchy, while the center remains tender.
Kitchenware
Scales
Oven
Baking Sheet
Ingredients
10 ingredients
Servings
1
350 kcal
Calories
27 g
Protein
16 g
Fat
26 g
Carbs
eggs
1 pc
155 kcal · 12.6g protein · 10.6g fat · 1.1g carbs · per 100g
rice paper
3 pc
0 kcal · 0g protein · 0g fat · 0g carbs · per 100g
fermented cottage cheese 5%
80 g
98 kcal · 11.1g protein · 4.3g fat · 3.4g carbs · per 100g
pepper
NaN to taste
251 kcal · 10.4g protein · 3.3g fat · 64.8g carbs · per 100g
fine salt
0.5 g
0 kcal · 0g protein · 0g fat · 0g carbs · per 100g
low-moisture mozzarella
25 g
280 kcal · 22g protein · 17g fat · 2.2g carbs · per 100g
sweet pepper
40 g
31 kcal · 1g protein · 0.3g fat · 6g carbs · per 100g
tomato
70 g
18 kcal · 0.9g protein · 0.2g fat · 3.9g carbs · per 100g
dried oregano
0.5 g
265 kcal · 9g protein · 4.3g fat · 68g carbs · per 100g
fresh basil leaves
3 pc
23 kcal · 3.2g protein · 0.6g fat · 2.7g carbs · per 100g
Instructions
8 steps
Step 1
1 ingredient
Break the egg into a wide shallow plate. Add 0.7 g of salt, a little ground black pepper, and beat well with a fork until uniform.
eggs
Step 2
1 ingredient
One by one, dip 3 sheets of rice paper in the egg mixture on both sides. Do not leave them in the egg too long — just evenly moisten the surface. Immediately place the sheets one on top of another on a baking sheet lined with parchment paper.
rice paper
Step 3
4 ingredients
Lightly mash the fermented cottage cheese with a fork. Add 0.5 g of salt and a little ground black pepper. Grate the mozzarella on a coarse grater.
fermented cottage cheese 5%
pepper
fine salt
low-moisture mozzarella
Step 4
2 ingredients
Cut the tomato into thin slices, the sweet pepper into thin rings. Dab off excess juice from the tomato with a paper towel so the filling isn’t too wet.
sweet pepper
tomato
Step 5
1 ingredient
Place the fermented cottage cheese in the center of the rice paper, leaving about 3–4 cm of free space on the edges. Add the mozzarella, casually arrange the tomato and sweet pepper slices on top. Sprinkle with oregano.
dried oregano
Step 6
Fold the edges of the rice paper inward on all four sides, forming an open square puff pastry. Gently press the edges — they should not be perfectly even. Brush the edges with the remaining egg mixture and sprinkle with sesame seeds.
Step 7
Bake in a preheated oven at 200 °C for about 15–20 minutes until the edges become golden and crunchy, the mozzarella melts, and the vegetables lightly brown.
Step 8
1 ingredient
Leave the finished puff pastry on the baking sheet for about 2 minutes, then carefully transfer it to a plate. Optionally, add a few fresh basil leaves.
fresh basil leaves
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