Milk
1/3 cup (ch) of butter
1 cup (ch) of water
1 pinch of salt
1 1/4 cups (ch) all-purpose flour, sifted
5 eggs
1/2 cup (ch) of grated cheddar cheese
1 egg for brushing
Stuffing
1 handful of cooked spinach leaves (so the leaves are still intact)
2 tablespoons of butter
1 chopped onion
1 minced garlic clove
1 pinch of nutmeg
250g of cream cheese (type of creamy cheese)
2 cups of fresh mushroom caps, sliced
Salt and black pepper to taste
Milk
1/3 cup (ch) of butter
1 cup (ch) of water
1 pinch of salt
1 1/4 cups (ch) all-purpose flour, sifted
5 eggs
1/2 cup (ch) of grated cheddar cheese
1 egg for brushing
Stuffing
1 handful of cooked spinach leaves (so the leaves are still intact)
2 tablespoons of butter
1 chopped onion
1 minced garlic clove
1 pinch of nutmeg
250g of cream cheese (type of creamy cheese)
2 cups of fresh mushroom caps, sliced
Salt and black pepper to taste
Milk: Combine the butter, water, and a pinch of salt in a saucepan and bring to a boil
Remove the saucepan from the heat and add the flour one at a time, stirring vigorously with a spoon
Return the saucepan to the heat and cook without stopping, stirring constantly until the mixture comes away from the sides of the pan
Turn off the heat and add the eggs, one at a time, beating well after each addition until the mixture is smooth and shiny
Add the grated cheese to the mixture and beat until combined
Set aside
Stuffing: Melt the butter and sauté the onion
Add the remaining ingredients and cook for an additional 5 minutes
Set aside
Assembling: Place the dough in a piping bag with a simple tip of 1 cm
In a greased baking sheet, make a ring of 10 cm in diameter
Make 8 rings
Brush with beaten egg and bake in a medium preheated oven
Cut the baked rings in half lengthwise and spread a layer of stuffing
Cover with the other half and serve.
