Gluten-free stuffed langoustines
We can wait several minutes for them in line at the fair. Prepare them at home a little differently - fill them according to your taste and imagination
Ingredients
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Dough
- 500 g Bakery mix Liana
- 300 ml of water
- 250 g of sour cream
- 20 g of fresh yeast
- ½ teaspoon of sugar
- pinch of salt
- 1 egg
Filling
- 150 g of ham
- 150 g grated cheese
- champignons, corn, ketchup
Appendices
- oil for frying
- 1. Prepare yeast from yeast, sugar and water. Use a mixer or a ladle to make the dough for langoustines from the Bakery mix , salt, egg, cream, leavened yeast and cover with food foil.
- 2. Let it rest in the refrigerator for 3 hours.
- 3. Oil the baking paper and remove it from the dough with a spoon. Gently press the dough onto the pancake.
- 4. Put the filling in the middle, fold the dough in half and press the edges.
- 5. Add enough oil to the pan so that the langoustines float in it and heat it up. Fry on both sides on a medium flame. After frying, place the langoustines on a napkin to absorb excess oil.
- 6. Put ketchup, cheese or according to your own taste on top.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 500 g Bakery mix Liana
- 300 ml of water
- 250 g of sour cream
- 20 g of fresh yeast
- ½ teaspoon of sugar
- pinch of salt
- 1 egg
Filling
- 150 g of ham
- 150 g grated cheese
- champignons, corn, ketchup
Appendices
- oil for frying
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