Thus, the options of the Romanian placinte:
The dough is the same. Filling: 1 cup grated cheese, 6-7 potatoes, 1 onion, 1 egg, 3 tbsp. tablespoons sunflower oil, a bunch of dill, 1 / 4 teaspoon red pepper.
Hot sauce mixed with fried onions in butter, drive the egg, stir, add cheese, carefully rubbed into a homogeneous mass. Stir the sliced fennel.
The dough is the same. Filling: 300 g cheese, 80 g butter, 1 / 2 tablespoons flour, 1 / 2 cup milk, 2 eggs, salt, 2 tablespoons vegetable oil for lubrication.
All except the oil, rub into a homogeneous mass. Grease pan, lay on the bottom of 4-5 thin layers placinte, each layer of lubricating oil. Put the curd and top again 4-5 layers placinte, greased. Having laid placinte, sprinkle it with oil and bake in oven at moderate heat.
Ready placinte cut into squares and serve with sour cream.
The dough is the same. Filling: 1 cup finely chopped green onions, 4 eggs, 2 Art. tablespoons dill and parsley, black pepper, 2 tablespoons. tablespoons butter.
Hard-boiled eggs and green onions, finely chop, mix with butter, pepper, salt and finely chopped dill and parsley.
The dough is the same. Filling: 2 cups of cherries or cherry, 1,5 Art. tablespoons sugar, 1 tbsp. teaspoon crushed crackers, 2 tbsp. tablespoons butter.
From berries to remove seeds, pour the sugar, let stand for 15-20 minutes, drain the juice, then, mixing with breadcrumbs and butter stuff placinte.
500 grams of dough sheets placinte, 300 g of crushed walnuts, 200 g of sugar to nuts, 200 g of sugar for syrup, lemon zest, 1 sachet vanilla sugar, 1 package of cinnamon, 250 g of butter (margarine), a little white finely milled crumbs.
Pounded nuts mixed with the crumbs, sugar and cinnamon. On greased baking sheet spread on a dough that is sprinkled with oil. After the third sheet is placed a thin layer of nuts, mixed with sugar, then drizzle with butter again, three sheets, and again a layer of nuts, until all the dough will come and all nuts. The remains of the dough from the edges crumbled and sprinkled on the entire upper leaf.
Acute heated in boiling butter knife Baklava is cut into small square pieces, cuts poured a few teaspoons of melted butter, then baked Baklava 1 hour at a very low heat. When will brown, syrup of sugar, water and vanilla.
Then it should put a few more minutes in the oven until the syrup is absorbed. In the ready-made list with Baklava wrapped in a towel to cake steeped in steam and become softer. Put Baklava on a plate and pour a little syrup.
Baklava tastes better if prepared a day or even two days before use. The remaining syrup Baklava watered on a platter. The syrup should be boiling.
Does not that word and do not have to translate into Russian? It is immediately clear that this is a rolled product.
Absolutely true. Vertuta - is essentially placinte, rolled in a roll, and then laid on has a spiral in vertutu. As you may guess, the filling can be used are the same as for placinte. Taste, of course, the same for both products. But baked vertuta looks colorful placinte.
Sometimes the rolls of two placinte fit together and fold into one vertutu. In cross-section, it looks very, very attractive.
Placinte with cheese and dill (traditional)
The dough is the same. Filling: 1 cup grated cheese, 6-7 potatoes, 1 onion, 1 egg, 3 tbsp. tablespoons sunflower oil, a bunch of dill, 1 / 4 teaspoon red pepper.
Hot sauce mixed with fried onions in butter, drive the egg, stir, add cheese, carefully rubbed into a homogeneous mass. Stir the sliced fennel.
Placinte with cheese
The dough is the same. Filling: 300 g cheese, 80 g butter, 1 / 2 tablespoons flour, 1 / 2 cup milk, 2 eggs, salt, 2 tablespoons vegetable oil for lubrication.
All except the oil, rub into a homogeneous mass. Grease pan, lay on the bottom of 4-5 thin layers placinte, each layer of lubricating oil. Put the curd and top again 4-5 layers placinte, greased. Having laid placinte, sprinkle it with oil and bake in oven at moderate heat.
Ready placinte cut into squares and serve with sour cream.
Placinte with onion, egg and herbs
The dough is the same. Filling: 1 cup finely chopped green onions, 4 eggs, 2 Art. tablespoons dill and parsley, black pepper, 2 tablespoons. tablespoons butter.
Hard-boiled eggs and green onions, finely chop, mix with butter, pepper, salt and finely chopped dill and parsley.
Placinte with cherries or cherry
The dough is the same. Filling: 2 cups of cherries or cherry, 1,5 Art. tablespoons sugar, 1 tbsp. teaspoon crushed crackers, 2 tbsp. tablespoons butter.
From berries to remove seeds, pour the sugar, let stand for 15-20 minutes, drain the juice, then, mixing with breadcrumbs and butter stuff placinte.
Pastries Baklava
500 grams of dough sheets placinte, 300 g of crushed walnuts, 200 g of sugar to nuts, 200 g of sugar for syrup, lemon zest, 1 sachet vanilla sugar, 1 package of cinnamon, 250 g of butter (margarine), a little white finely milled crumbs.
Pounded nuts mixed with the crumbs, sugar and cinnamon. On greased baking sheet spread on a dough that is sprinkled with oil. After the third sheet is placed a thin layer of nuts, mixed with sugar, then drizzle with butter again, three sheets, and again a layer of nuts, until all the dough will come and all nuts. The remains of the dough from the edges crumbled and sprinkled on the entire upper leaf.
Acute heated in boiling butter knife Baklava is cut into small square pieces, cuts poured a few teaspoons of melted butter, then baked Baklava 1 hour at a very low heat. When will brown, syrup of sugar, water and vanilla.
Then it should put a few more minutes in the oven until the syrup is absorbed. In the ready-made list with Baklava wrapped in a towel to cake steeped in steam and become softer. Put Baklava on a plate and pour a little syrup.
Baklava tastes better if prepared a day or even two days before use. The remaining syrup Baklava watered on a platter. The syrup should be boiling.
Vertuta
Does not that word and do not have to translate into Russian? It is immediately clear that this is a rolled product.
Absolutely true. Vertuta - is essentially placinte, rolled in a roll, and then laid on has a spiral in vertutu. As you may guess, the filling can be used are the same as for placinte. Taste, of course, the same for both products. But baked vertuta looks colorful placinte.
Sometimes the rolls of two placinte fit together and fold into one vertutu. In cross-section, it looks very, very attractive.
