http___www.kuhaona.com_2016_07_podravska-bucnica__1.xml
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Squash strudel (bučnica) are prepared throughout the continental Croatia. This one from Podravina contains the best of this region – pumpkin, cottage cheese, poppy seeds, raisins, cream. This summer strudel is a real treat. And if you freeze the grated squash, you can return this summer flavors throughout the year. For filo pastry: 600 g (21 oz) plain flour 4 tablespoons oil 300 ml (10.20 fl oz) lukewarm water 2 teaspoons salt 2 tablespoons vinegar 4 teaspoons of oil for coating the pastry For the filling: 500 g (17.50 oz) cleaned and grated squash 300 g (10.50 oz) cottage cheese 5 tablespoons ground poppy seeds 150 g (5.25 oz) sugar 50 g (1.75) raisins 100 ml (3.40 fl oz) sour cream 12 tablespoon of oil to coat the pastry For the coating: 100 ml (3.40 fl oz) sour cream 1 egg Preparation Sieve the flour onto a board, make a hole in the middle of it and add the oil into the hole. Gradually create a paste by adding water into which you put salt and vinegar. Then continue to knead for 10 minutes until smooth. Divide it into four parts, knead and round them, put on a board sprinkled with flour, coat with oil and cover with a larger bowl. Let the dough rest for 30 minutes. Put the squash in a bowl. Add drained and developed cottage cheese, poppy seeds, sugar, raisins and sour cream. Give it all together a good mix. Roll the pastry with a roller on board, brush with oil, and then slightly stretch it with the upper parts of the hand into a circle. Put it on the table cloth and stretch with your hands (not fingers) until it becomes thin and transparent. Cut thick edges and sprinkle the surface of the pastry with 3 tablespoons of oil. Arrange a quarter of the filling onto the dough, but not all the way to the edges of the pastry. On three sides, fold the edges of the pastry and start rolling the dough a bit wider on the side where the filling is. Place a strudel in a greased baking pan and repeat the process with the rest of the pastry and filling. Coat the strudel with a mixture of sour cream and egg and bake in a preheated oven at 180°C (350°F) for about 40 minutes. Preparation time 180 minutes
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Bučnice se pripremaju u cijeloj kontinentalnoj Hrvatskoj. Podravska sadrži ono najbolje od ovog kraja – buče, svježeg kravljeg sira, maka, grožđica, vrhnja. Ova ljetna savijača prava je poslastica. A ukoliko naribanu buču zamrznete možete vratiti ove ljetne okuse i tijekom ostatka godine. Za tijesto: 600 g glatkog brašna 4 žlice ulja 300 ml mlake vode 2 žličice soli 2 žlice octa 4 žličice ulja za premazivanje kruščića Za nadjev: 500 g očišćene i naribane buče 300 g svježeg kravljeg sira 5 žlica mljevenog maka 150 g šećera 50 g grožđica 100 ml kiselog vrhnja 12 žlica ulja za premazivanje tijesta Za premazivanje: 100 ml kiselog vrhnja 1 jaje Priprema Brašno prosijte na dasku, a u sredini napravite udubljenje u koje dodajte ulje. Postepeno izradite tijesto dodavanjem vode u koju ste stavili sol i ocat. Zatim ga nastavite mijesiti 10-ak minuta dok ne postane glatko. Podijelite ga na 4 kruščića, izmijesite ih, stavite na posutu dasku, premažite ih uljem i prekrijte većom posudom i ostavite da tijesto odmara 30 minuta. Buču stavite u zdjelu. Dodajte ocijeđeni i razrađeni kravlji sir, mak, šećer, grožđice i kiselo vrhnje. Sve zajedno dobro izmiješajte. Tijesto valjkom stanjite na dasci, premažite uljem, a zatim ga gornjim dijelovima šaka uokrug lagano razvlačite. Prebacite ga na stolnjak i razvlačite šakama (ne prstima) dok ne postane tanko i prozirno. Odrežite debele rubove, a površinu tijesta poškropite s 3 žlice ulja. Četvrtinu nadjeva rasporedite po tijestu, ali ne do kraja rubova tijesta. S tri strane tijesta preklopite rubove, a tijesto počnite malo šire savijati s one strane na kojoj je nadjev. Stavite savijaču u namašćenu tepsiju i ponovite postupak s ostatkom tijesta i nadjeva. Savijače premažite mješavinom kiselog vrhnja i jaja te pecite u pećnici prethodno zagrijanoj na 180°C oko 40 minuta. Vrijeme pripreme 180 minuta