Peanuts and flips
I like to make salty rolls. This way I can organize myself more easily when I need to welcome guests. They prepare a day or two earlier, just to form nicely, and for the housewife not to be embarrassed and in a hurry to forget something or do something wrong.
Preparation steps
- I didn’t write a recipe for the crust. I almost always make it according to a tried and tested recipe (eggs, flour, PZP, yogurt). I mostly experiment with files. This time I roasted the raw peanuts, peeled them and coarsely ground them. I also ground peanut flips (for me it's smoki) and added cream butter and sour cream to the mixture. I didn't add extra salt. I coated the crust, rolled it up, wrapped it in foil and kept it in the fridge until served. The filling has a lot, so the part can be separated for coating on the outside. The outside can be coated with cream cheese and decorated as desired. I just cut and served this time.