http___www.kuhaona.com_2016_07_pokupska-bucnica__1.xml
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The neutral taste of the squash likes various accessories. In the summer time we got to explore and find squash and carob strudel from region around river Kupa. Certainly worth tasting! 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: 750 g (26.25 oz) cleaned and grated squash 150 g (5.25 oz) sugar 200 g (7 oz) ground carob 200 ml (6.80 fl oz) sour cream 2 eggs 8-12 tablespoons 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 sugar, carob and cream mixture with eggs. Mix it all well together. 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 2-3 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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Buča, neutralnog okusa, voli razne dodatke. U ljetno vrijeme bacili smo se u istraživanje i pronašli pokupsku od buče i rogača. Svakako vrijedno za isprobati. 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: 750 g očišćene i naribane buče 150 g šećera 200 g mljevenog rogača 200 ml kiselog vrhnja 2 jaja 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 šećer, rogač i smjesu vrhnja i jaja. 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