http___www.kuhaona.com_2018_06_savijaca-od-sira-i-visanja__1.xml
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Home-made fresh cottage cheese and freshly milled flour are traditional ingredients of the continental or the green Croatia, reminding me of my childhood. And in late June when the treetops of my grandmother’s garden cherry would swing its red fruits, it was time for quite an unusual strudel. Filling made of creamy cheese and sour cherries found itself in a perfect harmony rolled up in a fine, thin filo pastry. Yummy! For pastry: 400 g (14 oz) soft flour pinch of salt 40 ml (1.35 fl oz) oil 200 ml (6.76 fl oz) lukewarm water oil for coating For filling: 5 eggs 7 tablespoons sugar (150 g/5.30 oz) 1 pack vanilla sugar 750 g (26.5 oz) fresh cottage cheese grated lemon rind 50 g (1.8 oz) butter 300 g (10.6 oz) frozen cherries 2 tablespoons bread crumbs For sprinkling: sugar powder Preparation Sieve the flour, add salt, oil and water. Use an electric mixer to mix the ingredients for 15 minutes until you get mid-hard pastry. Form it into a loaf, coat with oil on both sides, cover with plastic foil and let stand for about 30 minutes. For the filling, separate the yolks from the egg-whites. Mix the yolks, sugar and vanilla sugar. Separately mix cheese with grated lemon rind until frothy, and then add yolk mixture. Mix it all well and then slowly stir in the whisked egg-whites. Flour the table, place the pastry in the middle and thin it with a roller. As necessary, during rolling additionally sprinkle the tablecloth. Coat with 3 spoons of oil and let stand for 10 minutes. Melt the butter on slow fire or in a microwave. Continue to thin the pastry with your hands (slightly pulling the pastry towards the edge of the table with your upper hands). Remove the edges. Pour the pastry with several spoons of butter. Distribute the cheese evenly till ¾ of the pastry. Distribute the cherries a couple of centimeters from the edge of the pastry in one row and sprinkle with bread crumbs. Fold the edge of the pastry over the filling, and then using the table cloths slightly roll the pastry to get a strudel. Even out the thickness of the strudel, remove the thick ends and move it to a greased baking pan by adjusting its length to the size of the pan by folding it or cutting it. Use the remaining butter to coat the strudels and bake them for 50 minutes in an oven previously heated to 180 °C (365 °F). Serving Let the strudels cool a bit and then sprinkle with sugar powder. Preparation time 2 hours
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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