Gluten Free Wind Chimes with Ham Stuffing
Gluten Free Wind Chimes with Ham Stuffing
Cooking time
30
minutesIngredients
- Dough
2 dl water
75 g butter or margarine
2 eggs
- Stuffing
100 g ham strips
1 dl whipping cream
115 g Philadelhia Frech Herbs cream cheese
Preparation
- Dough
- Bring the water and fat to the boil. Pour all the flour at once into the pan and mix well.
- Stir vigorously until the liquid is absorbed into the flour.
- Cook, stirring, until the dough comes away from the sides and bottom of the pan in a ball.
- Transfer the dough to a bowl and allow it to cool to lukewarm.
- Add the eggs, one at a time, beating the dough until smooth after each.
- Spoon the dough into a piping bag and roll out onto a baking sheet.
- For the crush, you should choose a more open tylla, because the dough is so thick.
- Bake in oven 200 for about 30 minutes. Cool on a wire rack.
- Stuffing
- If the ham strips are very large, you can shred them smaller with a knife.
- Whip the cream and mix in the other ingredients.
- Cut the cooled anemone in half, spoon the filling in between and lift the top to cover.
Hi. I use a lot of your flour. They are good and I am glad to know that you can get them cheaper online. Looking at the recipes, I was wondering how long these pastries will keep properly stored? Can you freeze, refrigerate or dry? For example, wind chimes when stuffed are eaten immediately, but how long do wind chimes keep and at what temperature to make them good? Gluten-free ones don't keep quite as well as the 'normal' ones, some may harden or dry out more easily or some may soften and absorb moisture etc. I know about many of the recipes, but not everyone is aware of these things. Maybe it would be good to put some guidance on them.
Hi Eeva-Liisa! Thank you for your message. The main rule is that gluten-free baked goods should be eaten immediately or frozen. We have not checked the shelf life of the recipes, as they taste best fresh. Of course, many will keep for a while at room temperature but the taste and texture will not be as good.
You can also make this in the form of a roll, roll out the dough and bake according to the instructions. Cool slightly, then add the filling and roll up. When cold, cut into suitable pieces, any excess (if left over) can be frozen. Best regards Ulla
Thanks for the tip Ulla!