EASTER EGG WITH SOKOLIKI
easter-egg-with-sokoliki.pdf (554.54 KB)
1 sheet puff pastry
1 packaging Sokoliki chicken ham
2-3 tablespoons of fluffy cream cheese
red pepper (spice)
1 small red pepper
3-4 tablespoons canned corn
3-4 leaves finely chopped red cabbage
1 handful parsley for decoration
- Cut out an Easter egg shape from the puff pastry. Wrap the edges of the Easter egg to about 1 cm (you can also line them with dough trimmings, leaving the egg slightly larger) and transfer it to a baking tray lined with baking paper. Prick the inside with a fork and brush the whole with beaten egg. Place in an oven preheated to 210°C (top and bottom heater) and bake for about 12 minutes until the cake is nicely browned
- Dice the ham slices.
- Clean the pepper from the seed nest and cut into small cubes.
- Cover the cooled Easter egg with cream cheese and season with pepper crushed in a mortar. Then decorate it by arranging further strips of prepared vegetables and ham.