Easter Flips

Ingredients

For 6 servings

• •2 2 Rectangular laminated paste
• •1 1 Egg(s)
• •2 c. à soupe 2 tablespoons Half-skimmed milk
• •150 g 150 g Fresh goat cheese
• •2 2 slice(s) White ham
• •3 c. à soupe 3 Tbsp Pesto Genovese Sauce
• •12 12 Cherry tomato sauce
• •1 c. à soupe 1 tbsp Sesame seeds
• •1 c. à soupe 1 tbsp Poppy seed bread
• •Black pepper, powder
• •Salt

Method

1. 1.Preheating
2. 2.Start by preheating the oven to 180°C (rotating heat). This step ensures a smooth and quick cooking of your flakes, which will come out perfectly golden and crispy when you go to the oven.
3. 3.Preparation of lining
4. 4.In a bowl, mix the fresh goat cheese, pesto Genovese, some salt and black pepper. Finely cut the slices of white ham and incorporate them into the mixture. Take care to combine everything in order to get a homogeneous and tasty farce.
5. 5.Cut out the dough
6. 6.Roll the laminated pasta on a slightly floured surface. With the help of a piece cutter or knife, cut out festive Easter shapes (eggs, rabbits or flowers, depending on your desires) in an even number to be able to assemble them.
7. 7.Assembly
8. 8.Place a spoonful of the goat-pesto-leg mixture on half of the laminated dough. Place a cherry tomate on each serving and cover with a second form of dough. Seal the edges carefully with your fingers or with a fork.
9. 9.gilding and finishing
10. 10.Beat the egg with milk in a small bowl. Gently brush each sheet of this mixture with a brush. Sprinkle with sesame seeds and poppy seeds to bring crunch and a greedy visual look.
11. 11.Cooking
12. 12.Place the flakes on a plate covered with baking paper, sparing well. Bake them for 20 to 25 minutes, until they are golden and swollen. Watch for late cooking to avoid burning.
13. 13.Service
14. 14.Take the Easter aperitifs out of the oven and let them warm for a few minutes on a grill. Then serve them at the appetizer, still warm or at room temperature, to fully enjoy all the flavors.