Creative afternoon snack can be a great option for those who want to innovate! Whether it’s sweet or savory, the recipes for this meal will surprise you with their delicious flavors. And don’t forget: dedicating some time to afternoon coffee is very important to keep the right frequency between meals.

In addition, the afternoon snack can be so creative that even children can be won over! By the way, how about inviting the little ones to help out in the kitchen? This is a great way to include them in food preparation and influence the first steps in the gastronomic world.

So let’s go to the recipes that the Cookery Guide has selected. You can taste your favorites today!

6 recipes for a creative afternoon snack

Romeo and Juliet Corn Bread

Time: 1h20 (+ 1h rest)

Performance: 20 servings

Difficulty: easy

Ingredients:

• 1/2 cup (tea) of oil
• 1 can of canned corn
• 2 fresh brewer’s yeast tablets (30 g)
• 2 tablespoons of sugar
• 1/2 tablespoon of salt
• 1 cup (tea) of water
• 2 eggs
• 1/2 cup (tea) of cornmeal
• 2 and 1/2 cups all-purpose flour (approx.)
• Margarine and wheat flour for greasing and flour
• 2 egg yolks for brushing
• Corn flour for sprinkling

Filling:

• 2 cups of cottage cheese (cold)
• 2 cups guava (cubes)

Method of preparation:

In a blender, beat the oil, corn with water, yeast, sugar, salt, water and eggs. Pour into a bowl and add the cornmeal and flour, a little at a time, beating until it comes off your hands. If necessary, add more flour. Cover and let it rest for 20 minutes. Divide the dough into 2 parts, roll it out with a rolling pin to form rectangles and divide the mixed filling ingredients between them, rolling out and forming an even layer.

Roll up like Swiss rolls, closing the ends. Place in two buttered and floured medium holes in the center, cover and leave to rest for another 40 minutes. Brush with egg yolk, sprinkle with cornmeal and bake in a preheated medium oven for 30 minutes or until golden and lightly browned. Let cool, unmold and serve.

Baguette with spinach and ricotta

Time: 1h10 (+ 1h10 rest)

Performance: 20 servings

Difficulty: average

Ingredients:

• 2 fresh brewer’s yeast tablets (30 g)
• 1 teaspoon of salt
• 1 tablespoon of sugar
• 1/3 cup (tea) of oil
• 1 egg
• 2 cups of water (tea)
• 5 cups all-purpose flour (approx.)
• Wheat flour for flour
• oil for greasing
• 1 yolk for brushing
• grated parmesan to sprinkle

Filling:

• 1 tablespoon of oil
• 1 cup bacon (chopped)
• 1 cup spinach (cooked and chopped)
• 2 cups ricotta (mashed)
• 1 cup of cream cheese (200 g)
• Salt to taste

Method of preparation:

For the filling, heat a skillet with oil over medium heat and fry the bacon until golden brown. Add the spinach and sauté quickly. Add ricotta, ricotta, salt and mix. Turn off the heat and set aside. For the dough, mix the yeast, salt, sugar and oil until dissolved. Add the egg, water and mix. Gradually add the flour until a homogeneous mass is formed. If necessary, add more flour. Knead for a few minutes, cover and let it rest for 30 minutes.

Roll out the dough on a floured surface until thin. Cut into 7cm x 14cm rectangles and spread the filling over them. Roll up, starting at one end and forming the baguettes. Lay them in a large greased form, side by side, and let them sit for another 40 minutes. Brush with egg yolk, sprinkle with Parmesan cheese and bake in a preheated medium oven for 30 minutes or until golden brown. Wait for it to cool and serve.

Butter biscuit with dulce de leche

Time: 50 min

Performance: 40 units

Difficulty: easy

Ingredients:

• 2 and 1/2 cups (tea) of cornstarch
• 5 tablespoons of wheat flour
• 1 and 1/2 cup (tea) unsalted butter
• 4 tablespoons of sugar
• 1 cup (tea) of creamy dulce de leche

Method of preparation:

In a bowl, mix the cornstarch, flour, butter and sugar until a homogeneous mass is formed. Shape into balls and arrange them side by side on a baking sheet lined with parchment paper. Squeeze the center of the ball by flattening it slightly.

Bake in a preheated oven (180 ° C) for 15 minutes or until golden brown. Remove from the oven and leave to cool. Put the dulce de leche in a pastry bag fitted with a pitanga nozzle and decorate the biscuits. to serve.

Creamy bauru dish

Time: 1h10

Performance: 8 servings

Difficulty: easy

Ingredients:

• 1 box of sour cream (200 g)
• 3 eggs
• 100 g of grated Parmesan cheese
• 2 and 1/2 cups of milk (tea)
• 1 cup of cream cheese (200 g)
• Salt and black pepper to taste
• 1 packet of sliced ​​loaf without crust (500 g)
• 200 g of raw ham
• 300 g of grated cheese
• 4 sliced ​​tomatoes
• 2 tablespoons of oregano

Method of preparation:

In a blender, beat the cream, eggs, half of the Parmesan, milk and curd until smooth. Season with salt, pepper and set aside.

On a serving dish, alternate layers of bread and white cream, reserving a quantity of cream to cover. Between the layers, stuff with ham, cheese, tomato and oregano. Complete with the remaining cream and Parmesan. Bake in a preheated oven for 25 minutes or until melted and golden. Serve immediately.

Sweet donut

Time: 1h (+ 1h rest)

Performance: 20 units

Difficulty: easy

Ingredients:

• 2 fresh brewer’s yeast tablets (30 g)
• 4 tablespoons of sugar
• 1 1/3 cup of warm milk
• 1/2 cup (tea) of oil
• 2 eggs
• 1 teaspoon of salt
• 3 cups all-purpose flour (approx.)
• Oil and wheat flour for greasing
• 1 yolk for brushing
• Grated coconut for sprinkling

Syrup:

• 1/2 cup (tea) of condensed milk
• 1/3 cup (tea) of milk

Method of preparation:

In a bowl, mix the yeast, sugar and warm milk until dissolved. Add the oil, eggs, salt and mix. Add the flour, a little at a time, until it forms a homogeneous mass that does not stick to your hands. If necessary, add the flour. Cover and let it rest for 1 hour. Take small portions of dough and form rolls of about 10 cm.

Knot each roll and place it, side by side, in a large greased and floured baking sheet, leaving space between them. Brush with the beaten egg yolk and place in a preheated medium oven (180 ° C) for 25 minutes or until golden brown. Mix the ingredients of the syrup and brush the still warm walnuts. Sprinkle with coconut, let cool and serve.

Ham and cheese pie for a creative afternoon snack

Time: 1h30 (+ 30min in the fridge)

Performance: 8 servings

Difficulty: easy

Ingredients:

• 3 cups of flour (wheat)
• 1/2 cup (tea) of margarine
• 2 teaspoons of salt
• 4 tablespoons of cold water (approx.)
• 1 yolk for brushing
• Cream cheese to go with it

Filling:

• 2 cups diced mozzarella
• 1 and 1/2 cup (tea) of diced ham
• 1/2 cup chopped parsley
• 1 cup of sliced ​​green olives
• 2 boxes of sour cream (200 g each)
• Salt and black pepper to taste

Method of preparation:

In a bowl, mix the flour with the margarine. Then add the salt, the ice water and mix with your hands until you get a firm dough. If necessary, add more water. Wrap in cling film and refrigerate for 30 minutes.

For the filling, mix the mozzarella, ham, parsley, olives and cream in a bowl. Season with salt and pepper and set aside. Roll out the dough into two discs.

With one part, line the bottom and sides of a medium round shape with a removable edge. Spread the filling, close with the other disc, brush with the yolk and bring to a medium oven, preheated, for 30 minutes or until golden brown. Remove from the oven and serve with cream cheese.

Source: Terra

Benjamin

Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.