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Hello Friends, It’s been a while… I promise I didn’t forget about you! :) I find it (just a bit hard) to be a baker and try to be on a weight-loss plan. Finally, I think I am figuring out how to have these two coexist, so I am back to doing what I love! Idea for these chocolaty bars came at a moment which I like to refer to as “baking inspiration”. This recipe is my own creation and I dedicate it to all my good friends spread all over the world. Some of you I have known since childhood days, some of you are brand new friends, with some of you I have reconnected again and some of you I’ve met in this virtual world. All of you have brought a part of you and your world to share and I feel great deal richer and happier because of it. Here is to FRIENDSHIP! Bailey’s Chocolate Cheesecake Bars aka {Friendship Bars} [Printable recipe] For the crust: - 12 TBSP (170 g) butter (softened) - 1/2 cup (100 g) sugar - 1 pack vanilla sugar (or 1 tsp vanilla extract) - 2 egg yolks - About 1/4 cup (50 ml) Bailey’s Irish Cream ***Exact conversion: {50 ml = 0.21 cup} - 2 ½ cups (320 g) all-purpose flour - 1/4 tsp salt For the filling: - 4 of 8 oz packs (900 g) cream cheese - 1 cup (200 g) sugar - 2 pack vanilla sugar (or 2 tsp vanilla extract) - 3 TBSP dark cocoa - 4 oz (113 g) semi-sweet chocolate (melted) - 1/2 cup (100 ml) heavy cream - About ½ cup (100 ml) Bailey’s Irish Cream ***Exact conversion: {100 ml = 0.42 cup} - 4 eggs (lightly beaten) For the topping: - 4 oz (113 g) semi-sweet chocolate (refrigerated and cut into chunks) - 3.5 oz (100 g) hazelnuts (coarsely chopped) Also needed: - 13 X 8 inch (33 X 20 cm) baking pan (or larger) - Parchment paper Preparation: - Beat butter, sugar and vanilla until creamy. Beat in Bailey’s, egg yolks, flour and salt. Press mixture into the bottom of a 13X8 inch (33X20 cm) baking pan, previously lined with parchment paper. If you desire thinner bars you may want to use a larger pan, but it needs to be at least 2 inches deep. My bars have turned out pretty thick because I’ve used 13X8 inch pan. - For the filling beat cream cheese, sugar, vanilla and cocoa until smooth. Add melted chocolate, cream, Bailey’s and lightly beaten eggs. Pour the mixture over the crust. - For the decoration cut chocolate into chunks and coarsely chop hazelnuts, sprinkle all over the top. Bake at 350 F (180 C) for about 40 minutes. Turn off the oven and let it set another 10 minutes inside. Cool completely, cut into bars and serve. Bailey’s Chocolate Cheesecake Bars We celebrated our son’s Birthday in January, and being a cheese cake lover, he asked for a chocolate cheese cake with raspberries. I really liked the challenge and it was a perfect timing to try a new cheese cake recipe I had for a while. The recipe sounded different from the way I used to make cheesecakes, but it really was a great success. The texture of this cake is so creamy and silky, unlike any other cheesecake I had before – a true chocolate lover’s dream. Instead of graham crackers for the crust I used Milano Raspberry Cookies and then decorated the cake with fresh raspberries. Silky Chocolate Cheesecake with Raspberry Cookie Crust {Printable Recipe} Crust: - 250 g (9 oz) Milano Raspberry Cookies (crushed) - 113 g (1 stick) butter (melted) Cheesecake: - 500 g (1 lb) cream cheese - 2 eggs - 1/2 tsp vanilla extract - 1 TBSP unsweetened cocoa (sifted) - 100 g (1/2 cup) sugar - 225 g (8 oz) semi-sweet chocolate (melted) - 300 g (1 ½ cup) sour cream - 45 g ( 3 TBSP) butter (melted) Also needed: - 22 cm (9 inch) spring-form cake pan - Parchment paper (same size as the pan) Preparation: - Cover the cake pan with parchment paper. Crush the cookies to resemble small crumbs. Melt the butter and add into cookies. Mix thoroughly and press into the pan bottom and onto the sides (about 1 inch or 2.5 cm high). Place it in the fridge for about 30 minutes. - Heat the oven to 180 C (350 F). - While the crust is resting in the fridge, prepare the cheesecake mixture. First, beat the cream cheese until airy and fluffy, then add sugar, eggs, vanilla, cocoa until well incorporated. - Melt the chocolate over a hot water pan. Turn the mixing speed to low and then add chocolate, sour cream and melted butter into the cheese cream mixture. Mixture will look really shiny and smooth. - Pour the mixture into the crust and bake at 180 C (350 F) for about 45 minutes. - Cool completely. - Decorate with whipped cream, fresh raspberries and chocolate shavings. Hello my friends, HAPPY NEW YEAR to each and every one of you! I hope you had nice and relaxing Holidays with your family and friends. My wish is that this New Year will bring us all peace, love and compassion toward one another and a lot of good memories and joyful moments and that we will get to spend a while here in this virtual world and share some good cooking and baking recipes and stories. In today’s recipe I wanted to introduce a fancy and an easy way to make holiday/celebration dinner rolls. These rolls are soft and flaky and can be served warm or cold. I made these for our Christmas dinner and they looked just gorgeous and tasted fantastic. Fancy Pull-Apart Dinner Rolls [Printable recipe] Dough: - All-purpose flour: 500 g ( 4 cups) - Fresh yeast: 20 g (or 1 envelope dry yeast) - Warm milk: 2 dl (3/4 cup + a few TBSP if needed) - Sugar: 1 tsp - Salt: 1.5 tsp - Cooking oil: 5 TBSP To brush the dough layers: - Butter: 120 g (1 stick) at room temp. Also needed: - Round baking pan (or a spring form) 25 cm or 9-10 inches - 1 egg - Sesame seeds (or any other desired seeds) Preparation: - Place flour into a mixing bowl, make an indent and crumble up fresh yeast, add sugar and a little bit of milk, mix, cover and let stand for about 10 minutes. If using dry yeast, proof as directed on the package. - Turn the mixer to low setting and while mixing start adding milk and salt. When the flour and milk start forming a dough, add oil and let it stir for another 2-3 minutes to get a shiny and firm ball of dough. - Place the dough onto a floured surface, knead it by hand for a minute or two and then place back into the bowl, cover and leave it at a warm place until double in size. - Divide the dough into 5 equal pieces. Knead each piece and form a small dough ball. Let them rest for about 10-15 minutes. - Divide butter into 4 equal pieces. Roll out each dough piece into a 10 inch (25 cm) circle. Spread first circle with butter, put second circle on the top, then butter again and so on until you end up with the fifth circle on the top. - Now roll it all together into a large 18 in (45 cm) circle. With a pizza cutter cut off about 1 ½ inch (4 cm) all around the circle to get a “hoop”. Place the hoop on a flat surface and cut once vertically and once horizontally to get 4 equal pieces. Roll each piece into a bun (like a cinnamon bun) and place in the middle of the greased baking pan. - What’s left now is a smaller circle which you will cut to get 16 equal triangles. Roll each triangle not like a crescent, but more like a cone or along one of the longest sides of a triangle. That way you will get a nice swirl. Place all the cones all around the 4 middle rolls with a little bit of space in between. - Cover and let it rise for about 30 minutes. Lightly beat an egg, brush all over the rolls and sprinkle with sesame seeds. - Bake at 395 F (200 C) about 30 minutes or until deep golden brown. Serve warm or cold. The rolls will be soft and flaky and will look just amazing on your holiday table. Fancy Pull Apart Dinner Rolls It’s that time of the year again when we reach for our recipe books and recipe cards to find the most delectable Christmas cookies recipes and prepare them for our loved ones. This year, I am adding a few new-discovered recipes to my traditional cookie menu. These Cream Cheese Thumbprint Cookies are so silky and delicious and they just melt in your mouth. Fill them with your favorite jam and enjoy the sight and the taste! Cream Cheese Thumbprint Cookies [Printable recipe] Ingredients: - 1 cup (225 g) butter, softened - 3 oz (85 g) cream cheese - 1 cup (200 g)sugar - 1 egg yolk - 3 tsp vanilla extract - 2 ½ cups (320 g) all-purpose flour - Jam (strawberry, raspberry – seedless, apricot, etc.) Preparation: - In a large bowl cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and vanilla. Add flour and mix well. Cover and refrigerate for about 1 hour or until easy to handle. - Shape dough into 1 inch balls. Place two inches apart on a baking sheet covered with parchment paper. Using the end of a wooden spoon handle, make a deep indentation in the center of each ball; fill with about 1/2 tsp jam. Bake at 350 F (180 C) for 10-12 minutes or until set. Remove to wire racks to cool. Hello my friends! I hope everyone is doing well; I missed you all! :) I took an involuntary baking break while I was trying to complete some remodeling projects in the house before the winter gets here. I have not completely abandoned my artistic expression, I started two paintings and plan to finish them before the end of the year and I’ve discovered a new passion: poetry. I’ve always liked reading poetry, but have never tried to write anything. Well, a few weeks ago a “What if I tried” thought crossed my mind, so I started thinking and putting the words together and for now they sound very good to me. I am not sure if I am going to share it with the world yet, but I am sure of one thing: writing poetry brings me so much joy! My hope is that these chocolate sandwich cookies will bring you joy of making and of course joy of tasting! They are a treasured recipe from my old-yellow-falling-apart recipe book that I started when I was about thirteen years young. These cookies are not too sweet. Cocoa gives them just a hint of gentle bitterness and the vanilla frosting just a right amount of sweetness. Chocolate Sandwich Cookies [Printable recipe] Cookies: - 250 g (8.8 oz) flour - 65 g (2.2 oz )powdered sugar - 50 g (1.8 oz) cocoa - 13 g (2.5 tsp) baking powder - 1 egg - 185 g (6.5 oz) unsalted butter (room temperature) Frosting: - 500 ml (2 cups) milk - 4 TBSP flour (or corn starch) - 150 g (5.3 oz) powdered sugar - 2 packs vanilla sugar (or 1 tsp vanilla extract) - 160 g (5.6 oz) unsalted butter (room temperature) - 1 egg yolk (optional) Chocolate glaze: - 75 g (2.6 oz) semi-sweet chocolate - 50 g (1.8 oz) unsalted butter Preparation: - For the cookies, combine all dry ingredients and mix for a few minutes. Add egg and butter and mix on slow until resembles a crumbly mixture. Flour your working surface and knead the dough by hand until nice and smooth. Flatten it, cover with plastic wrap and leave in the fridge for about 30 minutes. - While the cookie dough rests in the fridge prepare the filling. - Mix the flour with a couple of spoons of milk until smooth. Let the milk boil at a low temperature and pour the flour mixture into boiling milk. Whisk constantly until it starts thickening, then remove from heat and let it cool completely. - In a mixing bowl combine butter, powdered sugar and vanilla. Mix all together. You may add an egg yolk for a nice color, but it’s not essential. Now add this mixture to the flour base and whip it at high speed until well combined and fluffy. - Now line a baking sheet with parchment paper. On a floured surface roll out the cookie dough to about 1/2 cm (or 3/16 inch) thick and cut out cookies with a round cookie cutter (about 3-3.5 cm or 1 ¼ inch in diameter) - Bake at 180 C or 350 F for about 12-14 minutes. - Cool down completely. Glue two cookies together with the frosting. - Melt chocolate and butter, let cool down for a few minutes and pour a teaspoon of the glaze on the top of each cookie. I don’t know about you, but I always feel that I am too busy to stop and take a break and “smell the roses”. Recently, a friend advised me (instead of rushing through my work week and desperately waiting for the weekend) to take at least a few minutes out of each day to look for and enjoy the beauty that surrounds us and to which we are often blind. Enjoy the small moments and make every day count! Today, I was thinking how I have to finish this and that and how the weekend is not nearly long enough to complete everything I planed, when I remembered my friend’s words: “Go out there and find beauty!” So I did: German plum cake is a dear guest at our house at least once a year (while the Stanley plums are in season). The recipe reminds me so of my high school years. I sat in my German class and looked through a German magazine trying to find an article to practice translating. I came across a beautiful photo and recipe of this cake, so I asked my teacher if I could translate the recipe instead of an article. She thought it was a great idea. This recipe has been in my old, yellowed recipe book ever since. The cake is easily made and it’s huge. It can feed a large group of relatives or friends. It’s good warm or cold and it goes so well with a cup or morning coffee or tea. Enjoy my friends! German Plum Cake {Printable recipe} Dough: - 250 g (8.8 oz) low fat cream cheese (or German quark cheese) - 125 g (1/2 cup + 2 TBSP) sugar - 1 vanilla sugar (1 tsp vanilla extract) - 10 TBSP milk - 10 TBSP oil - 1 small lemon (juice and zest) - 500 g (17.6 oz or about 4 cups) flour - 20 g (0.7 oz) baking powder Filling: - 1.5 kg (3.3 lbs)Stanley plums - 3 TBSP sugar - 2 large eggs - 100 g (1/2 cup) sugar - 1 vanilla sugar (1 tsp vanilla extract) - 80 g (2/3 cup) flour - 100 g (3.5 oz) sliced almonds Also needed: - 1 large rectangular baking pan (13 X 18 inches ) 33 X 46 cm. - Parchment paper Preparation: - For the dough combine cream cheese, sugar, vanilla in a mixing bowl. Start mixing at a low speed, slowly adding milk and oil. Add juice and lemon zest. Combine flour and baking powder and stir well. Gradually add to the rest and mix until well combined. - Cover the dough with plastic and let it rest until needed - Wash, dry and pit plums. Half them and make a small cut on each half (as you going to quarter them), but don’t cut all the way through. - Dust your working surface with flour. Place the dough on the surface and roll it out into the size of the pan. Line your baking pan with parchment paper and transfer the dough onto the pan. - Place the plums in thick rows on the dough. Sprinkle with 3 TBSP of sugar. - Beat 2 large eggs with sugar and vanilla until pale yellow, add flour and mix until smooth. - Pour over the plums and sprinkle with sliced almonds - Bake at 200 C (400 F) for 30-35 minutes or until lightly brown on the top. - Cool slightly and slice into squares. ENJOY!
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THURSDAYSCOOKING četvrtak, 6. veljače 2014. Skoro kruh sa kimom Zašto skoro? Zato što je rađen po receptu za kruh sa kimom kao kruh za doručak. Kako se moj doručak najčešće sastoji od bijele kave uz koju ide kruh sa maslacem i pekmezom nekako mi kombinacija pekmeza i kima i nije baš sjela. Tako da je moj kruh posipan sa sezamom. Zato skoro u naslovu. RECEPT: Recept za ispis 1 žlica instant kvasca 2 žlice šećera 60 ml mlake vode 340 ml mlijeka 240 g omekšalog maslaca 710 g brašna 2 1/2 žličice soli 2 jaja, razmućena 1 žličica sezama za posip Razmutite kvasac sa šećerom u mlakoj vodi, pa ga ostavite da se zapjeni na toplom mjestu, otprilike 5 minuta. Rastopite 150 g maslaca sa mlijekom. Maknite sa vatre i ostavite da se malo prohladi. Umiješajte zapjenjeni kvasac. Pomiješajte brašno i sol. Postepeno dodajte mješavinu mlijeka i jaja pa zamijesite glatko tijesto. Tijesto stavite u lagano namašćenu posudu, prekrijte rastezljivom folijom i stavite na toplo mjesto da se udvostruči volumen, otprilike 1 sat. Maslacem premažite deblji lim dimenzija 25 x 30 cm. Rastopite preostali maslac. Premijesite tijesto pa ga podijelite na 24 jednaka djela. Ostavite komadiće tijesta da odstoje još 5 minuta. Svaki komadić tijesta oblikujte u lopticu. Namastite prste otopljenim maslacem pa svaku kuglicu razvucite u krug promjera otprilike 7 cm. Premažite svaki krug otopljenim maslacem pa presavinite na pola. Slažite u lim tako da je spoj okrenut prema dolje. Ponavljajte postupak dok ne potrošite svo tijesto. Ako vam je ostalo još otopljenog maslaca premažite ga preko peciva. Pokrijte krpom i stavite na toplo mjesto da se diže još 1 sat. Zagrijte pećnicu na 180 C. Posipajte sezamom i pecite u prethodno zagrijanoj pećnici 50-ak minuta ili dok ne dobije zlatnu boju. subota, 1. veljače 2014. KuVarijacije- Slatke šarene kiflice KuVarijacije su mjesečna igra namijenjena vlasnicima food blogova sa područja bivše Jugoslavije. Osnovna ideja je da svi sudionici pripreme isto jelo i objave post o njemu istog dana, najčešće zadnjeg u mjesecu. U postu prokomentiraju svoja zapažanja o receptu i eventualne poteškoće u pripremi istog. U siječnju smo izglasali izradu slatkih šarenih kiflica. Recept je jednostavan i lako ga je pratiti. Ja sam pola kiflica oblikovala tako da je izvana tamno tijesto a pola tako da je izvana svijetlo tijesto. Iz čisto dekorativnih razloga, činilo mi se baš zgodno a vi možete odabrati svoj način. RECEPT: Recept za ispis Za tijesto: 1kg brašna 250 ml toplog mlijeka 1/2 kocke kvasca( to je 20 g) 2 žlice šećera 3 jaja 4 žlice kakaa Za sirup: 500 g šećera 2 vanilin šećera 500 ml vode Kako je pravilo da hladno ide u vruće i obrnuto, pošto sam odlučila vruće kiflice umakati u hladan sirup prvo skuhajte sirup. U prikladnom loncu pomiješajte vodu, šećer i vanilin šećer. Kuhajte na umjerenoj vatri dok se šećer ne otopi pa sirup ostavite da se ohladi. Pomiješajte toplo mlijeko sa šećerom i kvascem i stavite na toplo mjesto dok se ne zapjeni. Zagrijte pećnicu na 200 C. Mikserom izmiksati jaja sa uljem pa nježno kuhačom umiješati i zapjenjeni kvasac. Smjesu podijeliti u dvije posude pa u jednu umiješati prosijani kakao. U svaku smjesu dodati po 500 g prosijanog brašna i umijesiti tijesto. Svako tijesto podijelite na 4 jednaka djela i oblikujte u kuglice. Svaku kuglicu malo razvaljajte.Na lagano pobrašnjenu radnu površinu stavite svijetli dio tijesta a na njega tamni pa još malo razvaljajte kao bi se tijesta zalijepila. Narežite dobiveni krug na 12 jednakih trokuta pa oblikujte kiflice. Oblikovane kiflice slažite na lim obložen papirom za pečenje. Ponavljajte dok ne potrošite svo tijesto. Pecite u prethodno zagrijanoj pećnici 15-20 minuta. Još vruće kiflice umočite u hladni sirup. Poslužite. četvrtak, 30. siječnja 2014. Prhka orehnjača Ovo je recept bake Dragice. Baka Dragica nije moja baka već baka mojih rođaka ali u nedostatku neke druge "titule" i mi smo je kao i oni tako zvali. Nažalost već dugo nije sa nama. Ona je osoba najzaslužnija za moju ljubav prema kuhanju. Kod nje u kuhinji je uvijek fino mirisalo i opasana fertunom( ili književno pregačom) uvijek vas je sa smiješkom dočekala na vratima. Vjerovala je da se svaki problem ovoga svijeta može riješiti razgovorom uz šalicu kave. Tako da je uvijek, ali uvijek njena prva rečenica bila:" Sedni se, bum skuhala kavu." Kao ni sve naše bake nije imala lagan život ali uvijek je sve podnosila sa smiješkom. Njenu greblicu nikada neću nadmašiti bez obzira na to što je radim po njenom receptu . Palačinke sa njenim domaćim pekmezom od breskva su mi uvijek bile najbolje na svijetu. Uvijek sam se nadala da ću jednog dana biti upola dobra kuharica kao ona. I zato svaki puta kada krenem nešto kuhati,stavim fertun i sa smiješkom se sjetim bake Dragice. RECEPT: Recept za ispis Za tijesto: 3 žumanjka 350 g brašna 250 g maslaca 5 žlica mlijeka 3 žlice šećera 1 kocka (40 g) kvasca Za nadjev: 4 bjelanjka 250 g mljevenih oraha 250 g šećera malo ruma Za premaz: 1 žumanjak malo mlijeka Pomiješajte mlijeko sa kvascem i žlicom šećera pa stavite na toplo da se kvasac aktivira a smjesa zapjeni. Zagrijte pećnicu na 180 C a lim za pečenje obložite masnim papirom. Na radnu površinu prosite brašno, dodajte mu preostale 2 žlice šećera i omekšali maslac narezan na manje kockice i žumanjke. U sredini načinite udubinu pa u nju ulite zapjenjeni kvasac.Umijesite glatko tijesto. Tijesto umotajte u prozirnu foliju pa ga stavite u hladnjak dok pripremite nadjev. Bjelanjke istucite u čvrsti snijeg. U prikladnoj posudi pomiješajte mljevene orahe sa šećerom. Nježno umiješajte snijeg od bjelanjaka i malo ruma. Ohlađeno tijesto podijelite na tri jednaka djela. Pobrašnite radnu površinu pa svaki dio tijesta razvaljajte na pravokutnik dimenzija cca 20 x 30 cm. Premažite ga sa trećinom nadjeva, zarolajte i položite na na pripremljen lim. Prije pečenja premažite žumanjkom umućenim sa malo mlijeka. Pecite u prethodno zagrijanoj pećnici 35 do 40 minuta dok ne dobije lijepu boju. Poslužite mlaku narezanu na deblje šnite uz čašu hladnog mlijeka. ponedjeljak, 27. siječnja 2014. Daring bakers-Beaumkuchen Domaćica Daring bakersa u siječnju bila je Francijin sa bloga Koken in de Brouwerij. Ovaj mjesec zadatak je bio napraviti Beamkuchen. Beaumkuchen prevedeno sa njemačkom znači drveni kolač, zbog slojeva biskvita koji se peku sloj po sloj a u presjeku podsjećaju na godove drveta. Već sam nekoliko puta planirala napraviti ovaj kolač ali nekako se uvijek nešto spriječilo. I prilikom čitanja ovog recepta bila sam malo skeptična. Jedna od namirnica koja se koristi u ovom kolaču je i marcipan koji nikako ne volim. Za sve one skeptične neljubitelje marcipana kao ja, napominjem da se on uopće ne osjeti previše u kolaču. Mene ovaj kolač nekako podsjeća na Sacher tortu, valjda zbog kombinacije pekmeza od marelice i čokolade. Jedina stvar koja me mučila u receptu je relativno visoka temperatura pećnice i kojoj se kolač peče i kako će to djelovati na dno kolača. Kao što se vidi na fotki najdonja kora je pečena malo prejako za moj ukus ali ne mijenja cjelokupni, vrlo dobar, okus kolača. RECEPT: Recept za ispis Za tijesto: 6 jaja prstohvat soli 120 g šećera 150 g marcipana 200 g maslaca 100 g šećera u prahu 1 vanilin šećer 100 g brašna Za premaz. 100 g pekmeza od marelice Čokoladna glazura Zagrijte pećnicu na 230 C. Kalup dimenzija 20x25 cm obložite papirom za pečenje pa još dodatno namastite lim i papir. Odvojite žumanjke od bjelanjaka. Pjenasto izmiksajte bjelanjke sa prstohvatom soli pa dodajte šećer i miksajte dok ne postanu vrlo čvrsti. Fino naribajte marcipan. Izmiješajte ga sa omekšalim maslacem, šećerom u prahu i vanilin šećerom, pa miksajte dok ne dobijete kremastu smjesu. Umiješajte jedan po jedan žumanjak. Umiješajte i prosijano brašno. Na kraju nježno umiješajte i snijeg od bjelanjaka. 1/10 smjese jednolično razmažite u pripremljeni kalup pa pecite 4-5 minuta dok ne dobije lijepu boju. Ponavljajte dok ne potrošite svu smjesu. Ohladite. Zagrijte pekmez od marelice pa ga premažite po ohlađenom kolaču. Napravite čokoladnu glazuru i prelite preko kolača. Prije posluživanja narežite po želji. četvrtak, 23. siječnja 2014. Štrudla od jabuka Ovo čak i nije recept više kuhinjska improvizacija. Inspirirana danskom pletenicom i nekoliko jabuka koje su se već pomalo smežurale i koje nitko nije htio ni pogledati a kamoli pojesti odlučila sam ih potrošiti i napraviti štrudlu. Inspekcija hladnjaka otkrila je da nemam kora sa štrudlu a nekako mi se i nije dalo mijesiti domaće. Spas je stigao iz zamrzivača gdje je čučalo pola paketića smrznutog lisnatog tijesta. Kaže Donna Hay da je život prekratak da bi mijesili domaće lisnato tijesto. Pa ako može ona koristiti industrijsko lisnato tijesto,mogu i ja. RECEPT: Recept za ispis 250 g lisnatog tijesta 5 jabuka 50 g šećera malo cimeta srž pola mahune vanilije malo naribane limunove korice 1 jaje za premaz Odmrznuti lisnato tijesto. Jabuke oprati i naribati. Dodati šećer, cimet, srž mahune vanilije i naribanu koricu limuna pa sve dobro izmiješati. Količina šećera u receptu je okvirna, sami procijenite koliko vam je šećera potrebno ovisno o slatkoći jabuka. Lim za pečenje obložite papiom za pečenje. Lagano pobrašnite radnu površinu pa razvaljajte lisnato tijesto na dimenzije otprilike 30 x 40 cm. Tako razvaljano tijesto preselite na pripremljeni lim za pečenje. Na desnoj trećini tijesta zarežite trakice širine otprilike 1 cm. Ponovite isto i sa lijevom trećinom tijesta pazeći da su vam trakice paralelne kako biste ih kasnije mogli ispreplesti preko nadjeva. Po sredini tijesta rasporedite nadjev. Prvo preklopite krajeve tijesta kako nadjev ne bi iscurio van pa započnite plesti tijesto preko nadjeva. Počnite sa desnom trakom pa preko nje prebacite lijevu i tako sve dok ne prekrijte cijeli nadjev. Lagano izmutite jaje pa kistićem premažite vrh pletenice. Pećnicu zagrijte na 200 ºC. Stavite pletenicu u zagrijanu pećnicu pa pecite 10 minuta. Nakon 10 minuta smanjite temperaturu pećnice na 180 ºC pa pecite pletenicu još otprilike 15-20 minuta. Poslužite mlako.