Ingredients:
Mixture
4 egg whites (beaten separately)
4 tablespoons of wheat flour
1/2 teaspoon of active dry yeast
A pinch of salt
Filling
1 small onion, finely chopped
1 tablespoon of butter
200g of clean chicken filling
To taste: salt, black pepper, and thyme
1/2 tablespoon of rosemary
1/2 cup of cognac
1/2 cup of water
200g of cream cheese
Accessory
Baking sheet greased and floured to a size of 40 x 27 cm
Ingredients:
Mixture
4 egg whites (beaten separately)
4 tablespoons of wheat flour
1/2 teaspoon of active dry yeast
A pinch of salt
Filling
1 small onion, finely chopped
1 tablespoon of butter
200g of clean chicken filling
To taste: salt, black pepper, and thyme
1/2 tablespoon of rosemary
1/2 cup of cognac
1/2 cup of water
200g of cream cheese
Accessory
Baking sheet greased and floured to a size of 40 x 27 cm
Preparation:
Mixture
In a stand mixer, beat the egg whites until frothy and then add the yolks one at a time
Then combine the flour, yeast, and salt with a wooden spoon
Pour the mixture onto the prepared baking sheet and bake in a medium oven for 20 minutes or until the mixture starts to separate from the edge
Filling
In a pan, sauté the onion in butter until golden brown
Add the chicken, season with salt, pepper, and thyme, and stir well
Add the cognac and flambé it
Then add the water, reduce heat, and let it cook
If necessary, add a little more water
When cooked, remove from heat, chop the chicken into small pieces, and mix it with the cheese
Assembling
Gently remove the mixture from the baking sheet and place it on a clean kitchen towel
Place the filling over the mixture and roll it up with the help of the towel
Yield: 10 slices
Calories per slice: 226
Ease level: Easy
