http___www.kuhaona.com_2018_06_savijaca-od-sira-i-visanja__1.xml
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Continental Croatia is abundant with chestnuts, and Kvarner region with maroon chestnuts, so autumn is an ideal time for gourmands to “dress up” the delicious chestnuts (maroons) into a thin pastry. Warm or cold chestnut strudel, topped with chocolate or served next to whipped cream will be equally surprising for every palate. For the pastry: 500 g (17.5 oz) soft flour pinch of salt 50 ml (2 tablespoons) oil 250 ml (8.5 fl oz) tepid water oil for coating For the filling: 150 g (5.25 oz) butter 150 g (5.25 oz) sugar 1 vanilla sugar 4 eggs 2 tablespoons rum 1.2 kg (42 oz) boiled chestnuts 500 ml (17 fl oz) whipping cream For sprinkling: powder sugar Preparation Sieve the flour, add salt, oil and water. Use an electric mixer to mix the ingredients for 15 minutes until you get mid-firm pastry. Form two loafs, coat them with oil on both sides, cover with plastic foil and let stand for about an hour. For the filling: mix the butter, sugar and vanilla sugar until frothy. Gradually add yolks, rum, chestnuts and in the end carefully stir in 300 ml (10.2 fl oz) of the whipping cream and firm whisked egg-white. Flour the tablecloth, put the pastry in the middle and roll it out thinly. If necessary, additionally flour the tablecloth during rolling. Coat with 3 tablespoons of oil and let stand for about 10 minutes. Continue to pull the pastry with your hands (using your upper hands slightly pull the pastry towards the edge of the table). Pour it over with 3 tablespoons of whipping cream, and then cover 2/3 of the pastry with a thin layer of half of the filling. Remove the thicker edges and then very closely cover with a part of the pastry. Then using the tablecloth roll out the pastry all the way till the end in order to get a strudel. Even out the thickness of the strudel, remove the thicker edges of the pastry. Then cut the strudel in 2 parts, distribute them in the baking pan coated with butter. Repeat the procedure with other loaf of pastry as well. Coat the strudels with part of the whipping cream and bake for 30 minutes in the oven previously heated up to 180 °C (356 °F). Then again coat with whipping cream and continue to bake for another 25 minutes. Serving Let the strudels cool, then cut them, sprinkle with powder sugar and serve with whipping cream. Preparation time 2 hours + time for pastry resting
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Domaći svježi kravlji sir i friško mljeveno brašno iz mlina tradicionalne su namirnice kontinentalne ili zelene Hrvatske koje me podsjećaju na djetinjstvo. A krajem lipnja kada su se u krošnjama bakina vrta zanjihali na vjetru crveni plodovi višnje bilo je vrijeme za sasvim nesvakidašnju savijaču. Nadjev od kremastog sira i kiselkastih višanja nalaze se u savršenoj harmoniji obavijeni finim tankim tijestom. Finooooo! Za tijesto: 400 g glatkog brašna prstohvat soli 40 ml ulja 200 ml mlake vode ulje za premazivanje Za nadjev: 5 jaja 7 žlica šećera (150 g) 1 paketić vanilin šećera 750 g svježeg kravljeg sira naribana limunova korica 50 g maslaca 300 g zamrznutih višanja 2 žlice krušnih mrvica Za posipavanje: šećer u prahu Priprema Prosijte brašno, dodajte sol, ulje i vodu. Električnom miješalicom miješajte sastojke 15 minuta dok ne dobijete srednje čvrsto tijesto. Od njega oblikujte kruščić koji premažite uljem s obje strane, prekrijte ga plastičnom folijom i ostavite da odstoji oko 30 minuta. Za nadjev, odvojite žumanjke od bjelanjaka. Pjenasto izmiješajte žumanjke, šećera i vanilin šećer. Posebno kremasto izmiješajte sir s naribanom limunovom koricom, a zatim dodajte smjesu od žumanjaka. Sve dobro izmiješajte, a zatim lagano umiješajte snijeg od bjelanjaka. Pobrašnite stolnjak, stavite tijesto na sredinu i valjkom ga tanko razvaljajte. Po potrebi, prilikom valjanja dodatno pobrašnite stolnjak. Premažite ga s 3 žlice ulja i ostavite ga da odstoji 10 minuta. Na laganoj vatri ili u mikrovalnoj pećnici rastopite maslac. Tijesto dalje razvlačite rukama (nadlanicama lagano povlačite tijesto prema rubu stola). Odrežite rubove. Tijesto prelijte s nekoliko žlica maslaca. Rasporedite jednakomjerno sir do ¾ tijesta. Par centimetara od ruba tijesta rasporedite višnje u jednom redu i pospite ih krušnim mrvicama. Preklopite rub tijesta preko nadjeva, a zatim pomoću stolnjaka lagano zarolajte tijesto kako biste dobili savijaču. Izjednačite debljinu savijače, odrežite deblje krajeve tijesta i prebacite je na namašćen pleh tako da je zbog duljine savijate ili odrežete prema veličini pleha. Preostalim maslacem premažite savijače i pecite ih 50 minuta u pećnici prethodno zagrijanoj na 180°C. Posluživanje Ostavite da se savijače malo ohlade i pospite ih šećerom u prahu. Vrijeme pripreme 2 sata