CONE and cheese with ONIONS #recipes

The taste of the cheese and onion duo was created by those who don’t know is there? I prefer to know that there is hope because you miss the beauty of this:) may sound a bit exaggerated, but your ear is really beautiful. If a paste is especially delicious. My mom used to cooked the buns on hair would have done, maybe there are those of you who know, tandoori hair but the hair on his buns, which is like an electrically powered device and we had cooked, then a mixture of cheese and onion stuffing was one of his. Years later, I liked creating a menu for a tea party at a table cheese and onions I decided to make a dough. In my house recipe prepared with conical metal molds, and also something a little different, I’ve created.


– 300 GR flour

– 150 g cream cheese

150 g cold butter

– 3 tablespoons cold water

– 1,5 spoons of vinegar

– 1 teaspoon baking powder

– Less salt


– 2 large onions.

– 1 teaspoon butter

– 100 g feta cheese

– 100 gr of old cheddar cheese

– 100 g fresh Parmesan cheese

– 1 tsp red chili powder

– 1 egg


For the dough, our reputation and take a deep pan and we add all our stuff and we are a molder with a pool in the middle. Wrapped in a stretch film of time where the dough is combined, we’ll leave in the refrigerator to rest for 1 hour. We rested and rip off a chunk with the help of the Dough Roller when we’re opening, and we’re going to cut into 6 equal pieces. Thus, we obtain our parts will cone round. Our butter is made with metal molds after the dough we have our wrap. After the first attempt at this stage to open up and you can do it more easily in the proper size dah. Another method is to wrap it around the cone thick cut strips, the strips around the mold by sliding our cover. Of course, if you don’t want to deal with this in the form of pastry you can do. Cone dough when you’re ready, preheat the oven to 180 degrees and cook till lightly color we do. Will be after 30 minutes. After this stage, we’ll cook some more because we have to be careful to put the stuffing. We’re melting the butter in a pan and heat the cones the color of the onions chopped fine, we we’re baking without. More important to the onions leave water, softening, color change we don’t want to. After cooking and cooling the onions, the crushed white cheese you’re grating cheddar cheese and we mix our, egg, and red pepper. We cooked a little cone and when it gets mild, we’re making the molds carefully, and we prepared again after a sufficient amount of cheese they put on an oven tray we place ourselves. Cone all preparing our way again after we are firinliyor. We’re baking again for 20 minutes in 180 degree oven to warm up. (If it starts to melt and drips a lot of cheese if you can get flow more quickly out of the oven.) It’s served with hot cooked our cheese cone. You can eat it cold. If you need to put them in the fridge, I would recommend gently heating it. Bon Appetit.

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