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Closed Esfiha Pasta Recipe.
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
30 servings
Gizelda Farias
@cantinhoodagii_- Ingredients
- Recipe
- warm milk1 cup
- sugar1 teaspoon
- salt1 dessert spoon
- fresh yeast (10g)1 unit(s)
- oil1/2 cup
- wheat flour4 cup
- egg yolk for brushing1 unit(s)
- In a bowl, mix the milk, sugar, salt and yeast.
- Then add the oil and continue to mix.
- Slowly add the flour and start mixing the dough with your hands.
- Transfer the dough to a smooth bench and knead until it is very smooth and homogeneous.
- TIP: Always add the flour little by little so that the dough is not too dry. If necessary, add a little more milk.
- Then divide the dough into 10 equal parts and make balls.
- Arrange the balls on a tray or floured form, leaving a space of approximately 2 centimeters from one to the other.
- Cover the balls with a cloth and let them rest for 1 hour.
- After this time, open each ball with the help of a rolling pin.
- Place the stuffing (of your choice) in the middle and close the dough forming a triangle.
- Pinch the edges tightly so the stuffing doesn't leak out.
- Arrange the esfihas on a buttered baking sheet and let rest for 15 minutes.
- Brush the esfihas with egg yolk and bake in a preheated medium oven for about 25 minutes.
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