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Tulips filled with cream cheese

Tulips filled with cream cheese



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My mother had seen this snack in a magazine and said we should try it too. So for the Easter meal I put it into practice and something really beautiful came out!

  • 6 eggs
  • 1 boiled beetroot
  • 300 gr cottage cheese
  • 4 tablespoons sour cream
  • 1 teaspoon butter
  • 1 clove of garlic
  • 4 green marar threads
  • 1 green onion with 6 tails
  • salt
  • pepper

Servings: 6

Preparation time: less than 30 minutes

RECIPE PREPARATION Tulips filled with cream cheese:

Put the eggs in a saucepan with water and boil them for 8 minutes from the moment the water boils.

When they are cooked, we pass them under the water jet and peel them.

In a saucepan, boil a little water and cut the beets into pieces.

When it boils, turn the heat to low and put the eggs there and leave them until a slightly pink color, then take them out with a spatula and let them cool.


In a bowl put the cheese made into pieces.

Add the butter, sour cream and rub with a fork until it becomes a paste.

We clean the garlic and grind it, and we wash the green dill and chop it finely.

Incorporate these into the cream cheese, then taste with salt and pepper.


When the eggs have cooled, cut them in half lengthwise, remove the yolks and fill them with cream cheese.

We wash the green onion, place it on a plate and put an egg in the lime of each tail.

Let cool then serve!


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