{"id":4596,"date":"2024-04-29T17:51:21","date_gmt":"2024-04-29T17:51:21","guid":{"rendered":"https:\/\/www.spainrecipes.top\/?p=4596"},"modified":"2024-04-29T17:51:21","modified_gmt":"2024-04-29T17:51:21","slug":"rosas-rapidas-con-espinacas-y-pieles-terminadas-procedimiento-facil-y-rapido-bonita-forma-y-sabor-cualquiera-puede-hacerlas","status":"publish","type":"post","link":"https:\/\/www.spainrecipes.top\/?p=4596","title":{"rendered":"ROSAS R\u00c1PIDAS CON ESPINACAS y pieles terminadas\u2026 Procedimiento f\u00e1cil y r\u00e1pido, bonita forma y sabor, cualquiera puede hacerlas\u2026"},"content":{"rendered":"\n

INGREDIENTES NECESARIOS:<\/strong>
4 masas filo grandes ya preparadas (o 16 masas de tama\u00f1o normal. Es importante que las masas est\u00e9n frescas. Si est\u00e1n un poco secas, d\u00f3blelas en un pa\u00f1o de cocina h\u00famedo y bien escurrido).<\/p>\n\n\n\n

Para aderezo:<\/strong>
1 taza de aceite (200 ml)
1 taza de leche o agua carbonatada (200 ml)
1 cucharadita de sal (4 g)<\/p>\n\n\n\n

Para el relleno (puedes usar cualquier relleno de tu preferencia):<\/strong>
5 cucharadas de aceite (25 ml)
1 cebolla
400 g de espinacas
1 cucharadita de sal (4 g)
1 cucharadita de aj\u00ed (2 g)
1 cucharadita de pimienta negra (4 g)
1 cucharadita de pimiento rojo en polvo (4 g)<\/p>\n\n\n\n

Para cubrir por encima:<\/strong>
1 yema de huevo \/ para una versi\u00f3n magra, cubrir solo con el aderezo<\/p>\n\n\n\n

PROCEDIMIENTO:<\/strong><\/p>\n\n\n\n

1. Para el aderezo, vierte todos los ingredientes en un recipiente hondo y m\u00e9zclalos.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

2. Para el relleno: verter aceite en la sart\u00e9n y sofre\u00edr la cebolla finamente picada. Agregue las espinacas lavadas y picadas y contin\u00fae cocinando a fuego lento hasta que suelte el agua y se ablande.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Agrega sal y especias, mezcla y despu\u00e9s de 2 minutos retira del fuego y deja enfriar.<\/p>\n\n\n\n

3. Abra los shells en el escritorio. Si usa masas grandes, c\u00f3rtelas en 4 para obtener 16 masas. Tome una pieza, pellizque con los dedos por el medio y g\u00edrela varias veces para arrugar la corteza.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

4. Espolvorear con unas cucharadas de aderezo por toda la superficie, y poner el relleno en el medio.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

5. Luego doble por un lado y luego por el otro.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

6. Junta todos los extremos hacia el centro, para conseguir la forma de una bola irregular.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

7. Disponer la masa as\u00ed preparada boca abajo (la parte inferior debe quedar hacia arriba) en una bandeja forrada con papel de horno.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

8. Agregue una yema al aderezo restante y mezcle. Para una versi\u00f3n magra, no es necesario agregar nada y, si lo desea, puede agregar un poco de c\u00farcuma o pimiento rojo para obtener un color amarillo o rojo.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

9. Con una cuchara, espolvorea las rosas con este aderezo y hornea en horno precalentado a 200 grados durante 45-50 minutos.<\/p>\n","protected":false},"excerpt":{"rendered":"

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