Esfiha aberta folhada

Postado por , no dia 20 de novembro de 2014 em Salgadinho
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Modo de Preparo

  • Misture a farinha, o sal, o açúcar, a margarina, o fermento e o ovo
  • Adicione a água aos poucos até dar ponto
  • Misture bem
  • Abra a massa com um rolo
  • Aplique a margarina folhada
  • Dobre a massa duas vezes
  • Abra a massa novamente
  • Corte em tiras
  • Enrole a massa
  • Pincele com a gema
  • Coloque o recheio de calabresa e parmesão no centro
  • Deixe descansar por 30 minutos
  • Leve ao forno a 180º por 25 minutos

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