Heart of Palm Cake with Bacon

Heart of Palm Cake with Bacon

110 min

40 servings


1kg of wheat flour Familia Venturelli;
300ml of warm water;
1⁄2 cup of tea;
Salt to taste;


1 tablespoon (full soup) of margarine;
1⁄2 grated onion;
2 tablespoons of Familia Venturelli wheat flour;
250ml of milk;
1 tablespoon of grated Parmesan cheese;
2 tablespoons of creamy curd;
200g of finely chopped bacon;
1 glass of minced heart of palm;
Green scent, chopped to taste;

Method of preparation

In a bowl, put 1kg of wheat flour, make a hole in the center, put 300ml of warm water, ½ cup (tea) of oil, salt to taste.

Then knead well to form a firm and homogeneous mass.

Let stand for 1 hour wrapped in plastic wrap.


In a pan over medium heat with 1 tablespoon (well-filled soup) of margarine sauté ½ grated onion until golden brown. Add 2 tablespoons of wheat flour and mix well.

Gradually add ½ liter of milk, 1 tablespoon of grated Parmesan cheese, mix and cook for 3 minutes. Remove from heat, add 2 tablespoons of cream cheese, mix and set aside.

Place 200 g of finely chopped bacon in a frying pan and fry well. Remove from heat and drain.

Transfer the fried bacon to the curd mixture, 1 glass of minced heart of palm, chopped green smell to taste and mix.


Roll the dough in a cylinder until it is very thin.

With a cutter cut the dough to the desired size. Over each piece of dough place a portion of bacon heart of palm filling and close by squeezing the dough with a fork.

Then fry the pastries in hot oil until golden brown.

Remove and drain on absorbent paper. Serve next.

Products used

  • Venturelli Wheat Flour

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