400 gr. soft flour
225 ml. lukewarm water
1 1/2 tsp. salt
3 tbsp. olive oil
3 tsp. vinegar
100 gr. low fat άπαχο ham, chopped
200 gr. tirozouli, grated
100 gr. gruyere, grated
4 tbsp. flour
3 cup of lukewarm milk
5 tbsp. butter
1 πρέζα nutmeg
Put the oven on our bench and create a hole. In the center, make a lava and add the olive oil to the vinegar and slowly add the salt water. Wrap until we have a soft, fluffy dough. Cover and set aside until we are ready to fill.
Heat the butter in a saucepan to melt and add the flour. When lightly browned and lightly browned, add gradually and stirring milk. Continue stirring until the cream thickens. Add all the other ingredients and salt if needed.
Let the stuffing cool.
Divide our dough into 4 balls and open one by one on a floured board with rolling pin. Each ball gives us a sheet that we cut in the middle and create our rolls.
Lubricate each strip of leaf and put in each, cold filling.In wrapping, we roll the sheet once, fold the edges and then continue rolling.
Lubricate the rolls from the top and bake at 170 ° for about 30 minutes until they brown. Eat ideally lukewarm but are just as tasty at room temperature!
Food lover and food blogger .. mama mia … the hunter of joy and prosperity … that has come into contact with the Cretan nature … the harvest … and the passionate continuity of the Cretan gastronomic culture!