Cheese Souffle With Kantaifi Sheet

Cheese Souffle With Kantaifi Sheet




15 min


10 Servings


15 minutes


  • 1 packet kantaifi sheet
  • 8 eggs (2 for filling)
  • 1 liter of fresh milk at room temperature
  • 300 grams. ricotta cheese grated
  • 300 grams. grated cheese
  • 300 grams. gruyere or pecorino grated
  • 300 grams. grated cheese
  • 300 grams. Mozzarella
  • 1 cup. of olive brown
  • 2 ml. P. Breadcrumbs
  • 2 ml. P. Milk melted butter
  • freshly ground pepper

How to make?

Grate all cheeses on a coarse grater over Basinas (large bowl). Add 2 (of 8) scrambled eggs, olive oil and pepper. Mix well with a spoon. Butter a large, oblong fireproof pan and sprinkle with breadcrumbs.

Divide kantaifi sheet into two equal parts. Spread kantaifi half (the opening with the fingers) to fireproof vessel and pour the filling. On top cover with the rest kantaifi after the open with fingers, fluffy. Cut with a knife into pieces.

Whisk in a bowl the remaining 6 eggs with milk and pour kantaifi. Allow the dish to the cake for 1 hour at room temperature to suck fluids and swell kantaifi. then pour the melted butter. Preheat oven to 250 ° C, in air.

When put the pie baked, lower the temperature at 180 ° C and bake for 50 until browned well.[wpurp-searchable-recipe]Cheese Souffle With Kantaifi Sheet – – – [/wpurp-searchable-recipe]


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