Practical information
- Enter
- No
- Easy
- No
- 20 minutes
- Not specified
- Not specified
ingredients
1 Chabichou from Poitou
12 sheets of brick
1 egg
1 tablespoon fine breadcrumbs (10 g)
1 tablespoon pine nuts (15 g)
1 tablespoon of currants (20 g)
2 tablespoons chopped chives
4 pinches of cinnamon powder
30 g melted butter
Grilled pepper
Icing sugar
Steps
Step 1
On a board, superimpose the sheets of brick without detaching them from the paper that adheres to them and, in these circles of 30 cm, cut squares of 21 cm, with scissors (this simple and fast operation is not likely to tear leaves).
2nd step
Scrape Chabichou du Poitou, cut into slices and crush it roughly with a fork.
Step 3
Heat the oven to 175 ° (vented) or 200 ° (conventional).
Step 4
Break the egg into a bowl; beat it with a fork, add breadcrumbs, Chabichou du Poitou, pine nuts, raisins, chives, cinnamon and pepper to taste.
Mix.
Step 5
Detach a sheet of brick from its paper and put it on a board, brush it lightly with melted butter and put 1 teaspoon of stuffing at the bottom of the sheet.
Step 6
Wrap the stuffing in the sheet and when you get a roll, tie the two ends to get a bundle.
Step 7
Sprinkle with icing sugar and place on a nonstick baking sheet or on the baking sheet.
Step 6
Do the same with the remaining leaves then slide the plate in the oven for about 30 minutes: the small bundles must be very golden.
