Wednesday, April 4, 2012

Cones a la Mamasa















I want to share with you this appetizer recipe from my mother in law, which we like very much.
I modified the recipe slightly to make the cones even more attractive for the kids, I made them ​​carrot-shaped, as for the Easter: I added a little color of orange to the dough and used
dill stems for their decoration.

I hope you'll it enjoy also ...


Ingredients
1kg flour
salt
2 teaspoons
dry yeast / 20 g fresh yeast
warm milk, as much as needed
salt
few drops of orange food coloring (optional)
Filling
cottage cheese
little butter (adjust quantity as needed)
onion, chopped (
adjust quantity as needed)
salt

Preparation 
Dissolve the yeast with a little salt in warm milk. Then add all the flour and pour the milk little by little, continuing kneading until the dough becomes elastic and not sticky. Allow the dough to rise until it doubles its size.

Then roll into thin rectangular sheets of 4mm and then cut strips 1 of cm out of it.









Each strip is wrapped in spiral on aluminum cone forms. 
Mamasa in action













Then deep fry them in oil on moderate heat until they turn almost brown.














Take them out on kitchen paper, to absorb the oil and let them cool down.

Mix all the ingredients for stuffing. Fill cones with it ​​30 minutes before serving. If you fill them long time in advance they will soften too much from the filling.

The cones can be left unfilled in the fridge for up to one week. Fill them when you want to serve them.

They can be filled with any kind of filling, salty or sweet.



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