Savory flutes: the recipe for soft and tasty leavened dumplings
I salty flutes they are gods leavened bundlessoft and delicious, ideal as a snack, for an aperitif or a rich buffet: the alternative to the classics recorders with jam or hazelnut cream.
In our recipe, they are prepared with a base dough from pan brioche, made with flour, milk, eggs, sugar, brewer’s yeast and salt. Finally, they are stuffed with ham and cheese, rolled up and baked in the oven for 20 minutes.
For the filling, however, we can also choose to include vegetables or other cured meats.
Now, however, let’s see how to make salty flutes: they will conquer young and old.
How to prepare salty flutes
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Step 1
In a bowl, mix the milk with the sugar, olive oil, egg and fresh brewer’s yeast 1. Add the salt, flour and knead with your hands to obtain a smooth and homogeneous dough 2. Let it rise for 30 minutes 3.
In a bowl, mix the milk with the sugar, olive oil, egg and fresh brewer’s yeast 1. Add the salt, flour and knead with your hands to obtain a smooth and homogeneous dough 2. Let it rise for 30 minutes 3.
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Step 4
Make 8 balls of dough and roll them out with a rolling pin, so as to form long rectangles 4. Add the cheese and ham on one side 5 and score the opposite end with 3 cuts 6.
Make 8 balls of dough and roll them out with a rolling pin, so as to form long rectangles 4. Add the cheese and ham on one side 5 and score the opposite end with 3 cuts 6.
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Step 7
Roll the rectangle starting from the side with the filling 7. Brush the dough with the mixed egg yolk and milk 8. Bake at 180 ° C for 20 minutes. Remove from the oven and serve 9.
Roll the rectangle starting from the side with the filling 7. Brush the dough with the mixed egg yolk and milk 8. Bake at 180 ° C for 20 minutes. Remove from the oven and serve 9.
storage
Savory flutes are great to eat warm or fresh from the oven. However, they are preserved in the fridge per 1 day. In this case, it is advisable to heat them a few minutes before serving.
