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Dessert pies "lap-in-the-belt" We are searching data for your request: Upon completion, a link will appear to access the found materials. It took: Soak the yeast with 4-5 tablespoons of warm milk for 15-20 minutes. We put the rest of the milk in a saucepan on the fire and heat it together with the sugar and salt. When the sugar has melted, set the pan aside. Beat eggs with a fork and add them to the cooled milk. We also add lemon peel. Heat the butter and oil. We just let the butter melt and set aside. In a large bowl sift the flour and make a hole in the middle with your hand, where we will pour the composition of eggs and milk, yeast and half of butter and oil. Knead until all the ingredients are incorporated, then turn the dough over on the floured table and knead well for about 15-20 minutes, gradually adding the rest of the oil. A smooth, non-sticky dough should come out. Put the dough in a bowl, cover with a towel and leave to rise until it doubles in volume (about an hour). Filling: Mix well drained cottage cheese with sour cream, beaten eggs, sugar, semolina, a pinch of salt and raisins that have been soaked in rum essence. We transfer the raised dough on the work table and knead it a little. We spread a square sheet about 1 cm thick, which we will cut into 16 squares. On each square we put a spoonful of the cheese composition. Fold each square into an envelope, bringing the opposite corners to the middle. Place the pies in a tray lined with baking paper (I used the stove tray), grease them with beaten egg and leave them to rise for about 20 minutes. Put the tray in the preheated oven for 45-50 minutes on the right heat, until they brown nicely. Lap pies in the waist - a culinary tradition of Dragobete - Lap pies in the waist (Maria Matyiku / Epoch Times) Lap pies in the waist - Lap pies in the waist (Maria Matyiku / Epoch Times) Lap pies in the waist - The main ingredients (Maria Matyiku / Epoch Times) The main ingredients - Preparation of pie dough (Maria Matyiku / Epoch Times) Preparation of pie dough - Chickpeas leave to rise for an hour (Maria Matyiku / Epoch Times) Chickpeas leave to rise for an hour - Preparation of the filling (Maria Matyiku / Epoch Times) Preparation of the filling - Folding the pie (Maria Matyiku / Epoch Times) Folding the pie - Folding the pie step 2 (Maria Matyiku / Epoch Times) Folding the pie step 2 - Folding the pie step 3 (Maria Matyiku / Epoch Times) Folding the pie step 3 - Folding the pie step 4 (Maria Matyiku / Epoch Times) Folding the pie step 4 - Folded pies are placed in the baking tray leaving a distance of at least 3 cm between them (Maria Matyiku / Epoch Times) Folded pies are placed in the baking tray leaving a distance of at least 3 cm between them - Bake in the oven for about 25 minutes, until nicely browned (Maria Matyiku / Epoch Times) Bake in the oven for about 25 minutes, until nicely browned Dragobetele - the Romanian holiday of love and youth occupied a special place in our millennial tradition, since the time of the Dacians, who considered him as god of love, patron of birds, the cosmic godfather who approved the union and perpetuation of birds and animals. Symbolically, Dragobetele represents a renewal of vows and a celebration of the natural, cyclical phenomenon of the resurrection of nature, of the revival to life. All sorts of customs related to this holiday have been preserved over time, habits through which people participate emotionally, purify their souls and resonate with mother nature. Traditionally, both in the villages of Moldova and in Muntenia, the evening was left with dancing and good cheer. On this occasion, the housewives prepared lap pies in the waist, which they folded in the shape of wreaths or flowers. Below is a recipe for fluffy, fragrant and particularly tasty lapel patches. Ingredient: 1 kg of flour, 50 g fresh yeast or 20 g dry yeast, 100 g butter at room temperature, 4 tablespoons sugar, Grated peel of a lemon, a pinch of salt and 500 ml of milk, for the filling: 500 g of cottage cheese, 2 eggs, 4 tablespoons sugar, grated peel of a lemon, 2 sachets of vanilla or vanilla bean seeds, 150 raisins (optional), 2 tablespoons semolina, powdered sugar to sprinkle on top or honey Preparation: Sift the flour into a deep bowl. If you use fresh yeast, mix it with 2 tablespoons of lukewarm milk and a tablespoon of sugar. Make a hole in the middle of the flour and pour the mayonnaise. Allow to rise slightly for 15-20 minutes. If you use dry yeast, it is added directly to the flour along with the other ingredients. Then add 2 eggs, 4 tablespoons sugar, grated lemon peel, butter cut into small cubes, salt and vanilla. Mix the composition well while pouring the warm milk into a thin thread. The dough can also be kneaded in the food processor, or in the bread machine. Whether made by hand or by machine, the dough is kneaded until it becomes soft and elastic. The dough is leavened - in a bowl covered with a towel or plastic wrap and left for more than an hour. In the end, the dough almost triples in volume. To prepare the filling, grind the cottage cheese first with a fork until it becomes like a paste, then mix with 4 tablespoons of sugar, 2 eggs, vanilla, grated lemon zest, semolina and raisins (optional). The filling is left to rest at room temperature until the dough has risen and is ready for the preparation of the pies. Meanwhile, the oven is heated to 180 C. After the dough has risen, divide it into two halves. Each half is then divided into suitable dough balls (about 16 balls will come out). Each ball of dough is spread in turn with the rolling pin until the sheet is 3-4 mm thick. Put a spoonful of cheese filling in the middle of the sheet, then cut the dough into four, one cm away from the filling. To form the roses, take a notched part, fold the edges and stretch around the filling, gluing the ends and thus forming the first petal. Then fold the opposite side and repeat the same steps. Do the same for the remaining parts, making sure that the last petal joins under the folded side of the opposite petal (see photos for more details). Place the pies in the pan at least 4 cm away from each other and grease with beaten egg in which a pinch of salt has been added. Bake the pies in the belt and bake for about 35-40 minutes until golden. Allow to cool slightly until lukewarm and powdered with sugar before serving. In some areas, instead of sugar, the pies are greased with honey. Serve simple, with sour cream served or a glass of dessert wine. dough: In a large bowl add flour and salt, mixing well. Then, in the middle, put the yeast and a little milk, mixing these two ingredients until you get a paste. Then add the eggs, sugar and a tablespoon of essence. Over, add 50 ml of melted butter (the rest of the butter you will use to knead the dough). Mix everything by hand, adding a little milk. When the dough is almost ready, turn it over on the worktop and, adding a little butter, you can knead it more easily. When it is ready, put it in a bowl and let it rise for 30-40 minutes or until it doubles in volume. Filling: When the dough has risen, you can prepare the filling. Over the cottage cheese add the sugar, the two eggs and a tablespoon of essence. If you want, you can also add raisins. Mix everything very well. When the dough has risen, divide it into small bubbles, about the size of a palm, which you will spread in the shape of a square. Or you can spread the whole dough in a sheet and then cut it into squares. In the middle of each square put a spoonful of filling, which you spread lightly on the sheet, close to the edges. Take the corners and go to the center of the piece of dough (like an envelope). These corners should be taken a little over the center of the dough square, so that, during baking, we are not surprised that the composition came out of the pie. Each corner can be greased with a little egg, as you fold the pie, to stick better. After folding all the pies, grease them with beaten egg. Bake in the preheated oven at 180 degrees for about 30 minutes or until browned on the surface. When they are ready, you can powder them with sugar. Good appetite! Soak the yeast with 4-5 tablespoons of warm milk for 15-20 minutes. We put the rest of the milk in a saucepan on the fire and heat it together with the sugar and salt. When the sugar has melted, set the pan aside. Beat eggs with a fork and add them to the cooled milk. We also add lemon peel. Heat the butter and oil. We just let the butter melt and set aside. In a large bowl sift the flour and make a hole in the middle with your hand where we will pour the composition of eggs and milk, yeast and half of butter and oil. Knead until all the ingredients are incorporated, then turn the dough on the floured table and knead well, about 15-20 minutes, gradually adding the rest of the oil. A smooth, non-sticky dough should come out. Put the dough in a bowl, cover with a towel and leave to rise until it doubles in volume (about an hour). For the filling: Mix well drained cottage cheese with sour cream, beaten eggs, sugar, semolina, a pinch of salt and raisins that have been soaked in rum. We transfer the raised dough on the work table and knead it a little. We spread a square sheet about 1 cm thick, which we will cut into 16 smaller squares. On each square we put a spoonful of the cheese composition. Fold each square into an envelope, gathering the edges in half. Place the pies in a tray lined with baking paper (I used the stove tray), grease them with beaten egg and leave them to rise for about 20 minutes. Put the tray in the preheated oven for 45-50 minutes on the right heat, until they brown nicely. - 500 g of wheat flour - 200 ml of milk - 3 eggs - 100 ml oil - 200g old - & frac12 teaspoon of salt - 25 g fresh yeast - For the filling . - 400 g of cottage cheese - 150 g sugar - 2-3 sachets of vanilla sugar - 2 eggs - 2 tablespoons semolina - lemon peel - For greased on top - an egg yolk with a little milk. - 1 tablespoon of sugar dissolved in half a glass of warm water to grease on top, after removing them from the oven How do we prepare the recipe for fluffy lap pies? Dissolve the yeast in a little warm milk with two teaspoons of sugar and set aside in a warm place for 10-15 minutes. In a larger bowl, mix the warm milk, oil, eggs, caster sugar, vanilla sugar and salt. Add over the yeast and mix well, then add everything over the flour, lightly start kneading the dough until it becomes elastic and fluffy. Grease a bowl with a little oil or flour and put the dough, cover with plastic wrap and put in a warm place until it doubles in volume, about an hour. How to make cheese filling for pies Mix all the ingredients: cheese with sugar, lemon peel, vanilla sugar and if the composition is too soft, then put the two tablespoons of semolina. Spread the raised dough on the work table and cut it into square shapes and put two tablespoons of cheese in the middle, then close each corner nicely in the middle, thus forming the pie. Put it in a tray where I put a baking sheet, then grease it with egg yolk and milk and put it in the preheated oven at a temperature of 200 & deg Celsius for 30 minutes. After removing the pies from the oven, grease them with warm water, where we dissolved a spoonful of sugar, cover and let them rest for about 10 minutes. The recipe and the pictures belong to Cristina Manole and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here. The average grade given by the jury for this recipe is 9. Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Fluffy lap pies with cottage cheese Lap in the waist, the fluffiest and most fragrant pies The recipe I'm going to give you is tested and re-tested because if there's one thing I don't like when it comes to pies of any kind, it's bread-type dough, tasteless, dry, bland, hard. For me, the pie is either fluffy or we don't bother to make it. And when it comes to the lap in the waist, the cheese composition must be an integral part of the dough, when you bite into it you don't know which is the dough and which is the cheese. Let it be a complete taste of fluff and aroma. Now that we've made you salivate, let's get to work! The recipe has no secrets, the difference between it and what you find on the internet lies in the quantities of ingredients, and as in any other recipe, their quality. Use fresh yeast if you have it, 000 cake type flour if you can and the best cow cheese you can find. Mine was Pilos, from Lidl. Ingredient: - 600 gr 000 flour - 30 gr fresh yeast or 10 gr dry - 350 ml of warm milk - 50 gr sugar - 3 yolks - 100 gr melted butter (and cooled) - lemon peel (organic required) - a little salt - 500 gr cow's cheese - 2 whole eggs - 150 gr caster sugar - 100 gr semolina - vanilla essence - lemon peel (organic required) - 1 egg for greased Preparation: Step 1: Put the sugar, a little lukewarm milk (from the 350 ml) and a tablespoon of flour (from the 600 gr) over the yeast and leave it to rise a little. About 10-15 minutes. Step 2: In a large bowl I put the flour, I added in the middle the yeast, the rest of the warm milk, the melted butter and the 3 egg yolks. I mixed everything until all the ingredients were homogenous, and then I started to knead the dough. At the end, I added salt powder and lemon peel. The dough is soft, fine and very fluffy, a miracle for the relaxation of the hands and the psyche. After kneading it for a few minutes, I covered the bowl and let it rise for about an hour. Step 3: In the meantime, I took care of the composition. In a bowl, I mixed the cottage cheese, the 2 eggs at room temperature, the sugar, the vanilla essence, the lemon peel and the semolina. I mixed everything with a spoon. The amount of semolina depends very much on the type of cheese used. The composition should sit on a spoon, like a thick cream. Don't run. Step 4: After an hour, I unwrapped the dough raised extremely nicely, it looks like a fluffy ball of cloud and I divided it into 4. From each piece I spread a sheet about half a centimeter high which I divided in two to result in 4 equal squares. On each square I put a spoonful of composition that I spread a little (so as not to eat empty dough on the edges and have composition only in the middle), I joined the corners in the middle (join diagonally) once and then , once again and I put them in the tray. I greased them with egg and left them to rise for another 10-15 minutes. Step 5: I preheated the oven to 180 degrees and left them for 10 minutes, and then lowered the temperature to 160 degrees and left them for another 15 minutes. They are extremely fluffy and tasty, and even the unusual house Portuguese with sweet cheese desserts devoured them! *** "Mother's destiny is a representation with an ironic-funny touch of today's family life, as well as the inner universe of the contemporary, troubled and overloaded woman. Dina a found the solution to let yourself, as a woman, in the guidance of recognized instinct and feminine intuition as a savior, plus a good education - that is, what you know after you have forgotten everything. ” This is my book I cooked pies on my lap In the morning, starting from the idea that the weather will not let us enjoy the sun, water or the dwarf's joy, I had to do something "good". I had some cheese in the fridge that I kept tossing and turning so a pie would work. But not just pie! A delicacy much appreciated in the family: lap in the waist. Like I said, I just have to give a shout out, send a picture with lap in the waist Romanian has just been taken out of the oven and the gang is at the door :). I take a look through the cupboards / kitchen, make the inventory to see what else I have, what I still lack, I list the few ingredients and go shopping. All I needed was some spices, milk and yeast, exhausted from the last donuts, otherwise I had everything I needed. Recipe Of course I'm telling you too recipe after which these "miracles" are performed, as someone in the family called them. Noting that I didn't make these pies for many years, because my dough didn't come out. I think the lack of experience or rather the fact that I didn't like to make everything dough. He was holding my hands, I didn't know what it meant to "feel his hand", no matter what. prescription and my mother's instructions, there was no peace for me. That's how it's done lap in the waist we only ate when we went to visit my mother or she came to visit us. Rare. Over time, I learned how and what to do to make my dough work. To "feel" it. This does not mean that I make pies, cakes and other such "crazy" things all day. Most often they make donuts, at the request of the public (:)) and bread. That is why the whole family's lap pies are very well received and enjoyed. I'm preparing what I need Going back to the recipe, first me prepare what is necessary. Flour, which you sift at least 2 times, a cup of milk in which I dissolve about 200 grams of sugar and a yogurt / whipped milk. I beat 2 eggs with a little salt and leave them a little to get an intense color, I put 1 teaspoon of salt over the flour and 1 sachet of dry yeast. While I let the yeast become friendly with the flour, I add the spices over the egg / milk. These, as a rule, depend on everyone's preferences: vanilla, lemon peel, orange. The quantities are valid for about 600-700 grams of flour. From these ingredients I knead a dough, which I "feel" as much oil as I need, I avoid fat, margarine, etc. patella: I put the dough in the oven because it is protected from the current and grows very nicely. During this time, I prepare my filling, cheese. The recipe from "her mother" is with sweet cow's cheese, but I like to mix it with a little telemea and a little sheep's cheese, about 500 grams. Mix the cheese with 250 grams of sugar, 4-5 eggs, lemon peel, vanilla and raisins. Divide the dough into small pieces from which they make cakes, round sheets, put 1-2 tablespoons of cheese and lift the "legs". What this means: I gather the edges in the middle of the round sheet so that the cheese is covered. Seated neatly in the tray prepared and greased with oil, lined with baking sheet, wait to be greased with beaten egg yolk with a little sugar. I put them in the preheated oven at 180 degrees for about 40-45 minutes until they turn brown (health :))). Serve hot Serve hot, with cream or powdered with sugar or, with cream and jam, as appropriate (taste). According to the rumor, I had, as I hoped, company. In addition to the menu of the day, the legs in the belt caused a stir. Our Saturday passed in a pleasant way, and even the sun came out. It should be noted that I do not put a lot of sugar in the dough or in the cheese or on top because we want to consume as little as possible. This was another episode of my cooking and chef experiences at my home. Until the next episode, enjoy healthy dishes served together by your loved ones. Pie`s lap in the waist` Soak the yeast with 4-5 tablespoons of warm milk for 15-20 minutes. We put the rest of the milk in a saucepan on the fire and heat it together with the sugar and salt. When the sugar has melted, set the pan aside. Beat the eggs with a fork and add them to the cooled milk. Add the lemon peel. Heat the butter and oil. Just let the butter melt and set aside. In a large bowl sift the flour and make a hole in the middle with your hand where we will pour the composition of eggs and milk, yeast and half of butter and oil. Knead until all the ingredients are incorporated, then turn the dough over on the floured table and knead well for 15-20 minutes, gradually adding the rest of the oil. A smooth, non-sticky dough should come out. Put the dough in a bowl, cover with a towel and leave to rise until it doubles in volume (about an hour). Mix well drained cottage cheese with sour cream, beaten eggs, sugar, semolina, a pinch of salt and raisins that have been soaked in rum. We transfer the raised dough on the work table and knead it a little. We spread a square sheet about 1 cm thick, which we will cut into 16 squares. On each square we put a spoonful of the cheese composition. Fold each square in the shape of an envelope, gathering the edges in the middle. Place the pies in a tray lined with baking paper (I used the tray from the stove), grease them with beaten egg and leave them to rise for about 20 minutes. Put the tray in the preheated oven for 45-50 minutes on the right heat, until they brown nicely. Poale-n belu pie & # 8211 A Moldovan recipe like at home This recipe is another recipe that sends me thinking of my mother at home as a child. I personally learned this recipe from my mother and I want to share it with you. I hope you enjoy. Pie increase! Dough ingredients: - 300 ml milk - 50 g butter or margarine - 2 eggs (I used the house) - 3 tablespoons sugar - 25 g fresh yeast - vanilla essence Ingredients for the filling: - 250 g Telemea cheese (cow, sheep or goat) or feta - 2 house eggs - 1 vial of vanilla essence - 200 g gray - 5 tablespoons sugar - raisins Ingredients for topping: Dough preparation: In a bowl, mix the yeast, a little sugar, a pinch of salt, two tablespoons of flour and finally a little warm milk. We will mix until they are homogenous and will form a mayo. Now we will cover the bowl with foil and let the mayo rise. Growth time is about 20 minutes. In 20 minutes we will put in another bowl of flour. In the middle of it we will make a hole where we will place the mayo. Over these we will add eggs, remaining sugar, vanilla essence and warm milk. Stir continuously until smooth to form the dough. When it is ready, take it out on the flour-sprinkled countertop and start kneading it for 10 minutes. It will be very sticky. Over this we will add the butter (at room temperature) and we will continue to knead until it is fluffy. Now we will let the dough rise, in a warm place for an hour to become very fluffy. How to prepare the filling: This consists of mixing all the ingredients in a bowl. We will gradually mix the cheese, the 2 eggs, the vial of vanilla essence, semolina, sugar and raisins. Stir continuously until you create a homogeneous and creamy composition. The filling is ready! How to prepare pies: After the dough has risen for an hour, we will take it and divide it into 3 equal parts. We will start by creating a rectangular sheet that we will cut into 4 equal parts (squares). In the middle of each square we will add the filling. At the end we catch the 4 corners and we will join them in the center by pressing a little on them to stick. We will repeat this process until the end of the dough and the filling. We will now prepare a tray, lined with baking paper in which we will place the pies. In order to have some perfect pies, we will have to let them rise again until they double in volume. When our pies look ideal, we will grease them with beaten egg and sprinkle caster sugar over. Meanwhile, preheat the oven to 170 degrees Celsius. We will place the pies in the oven, baking for 25-30 minutes. When the pies are ready, take them out of the oven and grease them with a little sugar dissolved in water. It has a shining effect to them and produces a delicious crust. Comments: Miller Certainly. So happens. Let's discuss this question. Here or in PM. Ektolaf Unlucky thought Meztigami Are personal messages going to everyone today? Weardleah Same way Lewis You are absolutely right. In it something is also to me it seems it is good thought. I agree with you. Abdul the Relevant message :), it is funny ...
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Potrebno je: 20 g svežeg kvasca, 120 ml mlakog mleka, 100 g krem-sira, 300 g putera, 1 jaje, 800 g brašna, 1 kafena kašičica soli, prstohvat šećera,300 g tanko sečene slanine Priprema: Uzmite dublji sud i u njega sipajte mlako mleko (nikako vrelo), jednu kašiku brašna, prstohvat šećera i izdrobite kvasac koji je prethodno bio 30 minuta na sobnoj temperaturi. Ostavite činiju na nekom toplom mestu, kraj radijatora ili na šporetu. Kvasac će se podići nakon 15 minuta. U drugoj posudi sipajte brašno i napravite rupu u sredini, gde ćete sipati kvasac. Blago rukom izmešajte i dodajte omekšali puter, krem-sir i kašičicu soli. Mesite testo dok ne prestane da vam se lepi za prste. Razvaljajte ga u kvadratni oblik, a testo treba da bude debljine prsta. Potom isecite grisine koje ćete po potrebi još malo oblikovati rukama. Oko svake grisine obmotajte parče slanine. Pecite u zagrejanoj rerni na 220 stepeni, oko 20 minuta ili dok ne porumene.