Gluten-free, stringy and delicious sofficini

Gluten-free sofficini filled with stringy spinach: the ingredients and all the steps to prepare a delicious second course, perfect for the whole family!

Today we offer you the recipe for making gluten-free sofficini, tasty parcels also suitable for those who are gluten intolerant . Below you will find the version filled with spinach and parmesan , an excellent idea to get even the little ones who don't always appreciate them to eat vegetables . As an alternative to this filling, however, you can choose the one you prefer.

Preparation of homemade gluten-free puffs

1. First boil the milk with the butter in a saucepan, once it has boiled, add the flour, xanthan gum and a pinch of salt and mix with a ladle until it forms a ball.
2. Place the dough in a bowl and let it cool.
3. In the meantime, melt a knob of butter in a pan, sauté the spinach for a few moments to soften it , then add the grated parmesan.
4. Mix well and turn off the heat.
5. Roll out the now cold dough on a work surface to obtain a sheet of approximately 3 mm .
6. Using a coffee saucer, cut out the disks and fill them with parmesan and spinach.
7. Close in a half-moon shape, seal the edges well and dip the puffs in the beaten egg and then in the breadcrumbs.
8. Fry your puff pastries in hot oil, turning them over to cook them on both sides.
9. Lift gently with a slotted spoon, drain the excess oil and serve piping hot, enjoy your meal!

Alternatively you can prepare the gluten-free vegetable plum cake .

storage

These puffs should be enjoyed at the moment , as soon as they are fried, hot and crunchy. If you want (and if you have used all fresh ingredients) you can freeze them in the freezer before cooking and fry them without defrosting when needed and in boiling oil.

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