Browse flowers, mushrooms and ham

Remove the pastry from the packaging and lay them for ten minutes at room temperature; Soak the mushrooms in a bowl with very hot water; stir the egg yolk in a small bowl with a teaspoon of water.

Unroll the dough, and a flower-shaped pastry cutter about 7 cm. cut as many flowers as possible and in an even number.

At the center of half of the flower, with a round pasta cutter and smaller holes, practice; place whole flowers, not too close to each other, on plates lined with baking parchment paper.

Moisten the rim of the flowers with a finger wet with cold water and put some flowers with the hole, stamped with a toothpick in the Middle, where there is a hole, and brush the surface of the flowers with the yolk and place in the refrigerator until ready to cook.

Melt the butter in a pan and saucepan for one minute the ham and mushrooms, rinsed and wrung wet with brandy and let evaporate for one minute to fire; sprayed with cream and cook 5 minutes with the lid.

Add sauce and parsley, stirring with a wooden spoon. Add salt, pepper, cheese and continue to cook for a few minutes to fire.

Bake the oven already warm plates, 200° for 15 minutes.

Remove from the oven, press the center of the flowers in order to obtain and fill cavity with the stuffing. Transfer dough flowers on a serving platter and serve immediately.