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Spinning sheets with cheese (1)

Spinning sheets with cheese (1)


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it is strictly necessary:

1. to obtain a dough that stretches very well and does not break - the ingredients should be at room temperature and the dough should be kneaded enough and for a long time

Sift the flour into a larger bowl. Add the oil to the flour and knead between your fingers, between your palms.

In warm water add eggs and salt and mix everything well, do not beat eggs. Make a hole in the middle of the flour and gradually pour the mixture. Knead the dough until it no longer sticks to your hands and becomes smooth and soft to the touch - about 15 minutes.

Cover the dough with a linen towel and let it rest. The minimum rest time of the dough is 1 hour. The longer, the better. But keep in the refrigerator no more than 2 days.

If you plan to work with the dough later, wrap it in cling film and store it in the refrigerator.

Before working with the dough - it is necessary to bring it to room temperature. This is the only way you will work easily with him.

To prepare a spinning top you need a larger surface, ie a larger table, and a tablecloth made of linen or cotton.

From this dough you get 2 large rolls with the filling.


We start:

Grease the table with your hand with odorless oil. Divide the dough into 2 parts. Spread a little with the twister or facalet and let it rest again, somewhere for 5-10 minutes.

After that, grease Warm hands NOT COLD with oil take a piece of dough in your hands, in your fists, not in your palms. Your fists should be in the center of the dough circle

ROTATING WITH THE FISTS AND STRETCHING THE DOUGH, YOU WILL OBSERVE HOW EASILY THE MIDDLE OF THE DOUGH STRETCHES. IN A FEW TIMES, THE DOUBLE WILL SPREAD TO THE ELBOWS. THE EDGE OF THE DOUGH REMAINS THICK, THEY WILL LIE ON THE TABLE VERY EASILY. It is important to stretch the middle. When you see that it has spread quite well, place it on the table very carefully, then stretch the edges of the dough by hand. It works very easily.

This dough never breaks if it is kneaded well, has a long time and is brought to room temperature. The dough will be worked on the table covered with a tablecloth.

The size of the dough sheet will be somewhere at 60/80 cm, but it is possible even bigger, depending on how thin you will spread the dough. If indeed, it will be stretched like a cigarette sheet, then its size will be about one meter.


For starters, to feel how pleasant and easy the dough is, spread a small piece of dough, roll it out with a rolling pin, grease it with a little oil and work with it with your fists, to feel the stretch of this dough.

After that, with the help of a brush, grease the entire surface of the dough with melted butter or oil, previously fried with onions, lift the onion with a small sieve, or half butter and half oil.

After that, spread, on the greased dough, SHEEP CHEESE, given by grater or A LITTLE SALTED COW CHEESE.

I advise you not to put too much filling, because it makes the dough heavier and the sheet effect will not be obtained.

On a 15-20 cm edge do not add cheese on it.

It rises from the table at one end and the dough is gradually rolled up in a large roll. The edges of the dough are carefully glued by hand and rolled in a spiral shape. The same is done with the other piece of dough.

Carefully arrange in the baking tray, which has been greased with oil. Grease with an egg yolk well mixed with a tablespoon of warm water. Place the tray in the preheated oven at 220C and bake for 45 minutes. After 20 minutes the temperature drops to 200C.

Remove the pan from the oven and leave to cool for about 15 minutes.

The twist is cut with a very sharp knife and very carefully, because it is possible to let go.

The spicy taste is savory with a crunchy dough dough and a salty and mellow core. It is very tasty and is prepared very quickly and very easily.


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Pie with sweet cheese and yogurt. The traditional recipe.

We are preparing to enter Lent and at least through the Muntenia area, there is a beautiful custom of letting the century be celebrated with a cheese and raisin pie put on the table on Sunday. This is how it is done in our family, since I know myself.

What kind of cheese and what kind of yogurt do we use to make the pie filling

Once upon a time, this pie was made in our family with a lot of fatty cheese and more eggs. For several years, paying more attention to the sugar and fat content, I went for the recipe and now we make it with sweet cheese and yogurt. A combination with less fat, but just as creamy and tasty.

For the sweet cheese pie, I usually use cow's cheese, which has less fat anyway than cow's or sheep's curd. You will find in stores or in the market cow's cheese with a fat content between 0.5% (skimmed cheese) up to 30% fat.

I wouldn't use skim cheese because I want my pie to be creamy, so I usually choose a 4% or 6% cheese and it's perfect.

Regarding yogurt, I also go here on the middle version. I mean, I don't use skim yogurt, but I don't use Greek yogurt that has 10% fat. A 3.5% fat yogurt is very good.

Regardless of the yogurt and cheese used, they will need to be drained through a sieve to remove excess whey that would make our pie filling too soft and too watery.

And I reduced the amount of sugar in the filling quite a bit, compared to how I used to make pies. Anyway, we still have sugar in the raisins and we still & # 8220fuck & # 8221 and with powdered sugar powder sprinkled at the end, so overall our pie will be, however, sweet enough.

Other delicious pie ideas for the holidays or for ordinary days

Pies are in the tradition of Romanians, either for the holidays when the family gathers around the table, but also on ordinary days, when we want a food that is easy to make, but also spicy and tasty. If you are also a fan of pies, here are some recipes from the blog that you can try:


Ingredients Burek salted cheese & # 8211 cheese pie

  • a packet of pie sheets (Serbs were mine, but also the Romanian ones from the trade give very good results)
  • oil for greasing
  • 1 kilogram of lightly salted cheese & # 8211 means a mixture of fresh cow's cheese with salted telemea, or just cottage cheese that you salt as much as you like the filling should be pleasantly salty, not with exaggeration
  • 5 medium or 4 larger eggs
  • 200 grams of sour cream

Over:

Method of preparation

1. Grate or grind the cheese finely and mix all the ingredients for the cheese burger filling. The composition must be quite fluid, if it is too sticky add more cream or an egg.

2. Turn on the oven and heat to 190 ° C.

3. Place 2-3 sheets in a well-oiled pan. The tray I use is 40 x 28 cm. Grease the top sheet lightly with oil.

4. Place a layer of filling on top of the pie sheets.

5. Continue in the same way, alternating 2-3 sheets with the cheese composition, until 5 layers of sheets and 4 of filling are obtained (depending on the size of the tray). The last layer must be sheets. With a special pastry brush, lightly grease the cheese with oil on the surface.

6. With a well-sharpened knife, cut the burek with cheese, now, as raw, in portions sized according to the taste of the tasters.

7. Beat the egg well with mineral water and sour cream. Float the cheese spoon over the entire surface with this fluid composition. This fluid composition is allowed to pull the sheets a little.

8. Burek tray with salted cheese and bake in the preheated oven at 190 degrees and bake for 45-50 minutes. You can see the ready burek in the image below.

9. Allow to cool slightly in the pan. Cut the burek with cheese, following the cuts made previously.

If you still have a little patience, wait for it to cool a bit in the tray. If you & # 8230 & # 8230; t get burned anymore, sigh with pleasure & # 8230 as it is very good:


Cottage cheese pie 1

The cottage cheese pie is one of my favorites. Only when I think about how it smells in the house when it bakes does I have a boundless appetite :)). I wrote 1 and hope to reach 10 or more sweet cheese recipes. This recipe is very simple to make, so you only need a larger area for it. You will see why.

  • 1 packet of pie sheets
  • 500g cow's cheese
  • 4 eggs
  • 8 tablespoons sugar
  • 1 teaspoon free of rum
  • 150g raisins
  • lemon peel,
  • 1 sachet of vanilla sugar
  • melted butter for greased

Let the sheets thaw at room temperature. Put in a bowl the cheese, eggs, sugar, essence, lemon peel and mix well. Add the raisins.

On the table we spread an aluminum foil then we put a sheet of pie, we grease it with melted butter or margarine, then we put the other sheet on top only over half of the first one. We continue like this until the end of the table. Mine is quite long :).

Put the cheese mixture over the sheets and then roll carefully.

At the end we roll in a spiral shape and put the pie in the tray. Grease with melted butter on top and bake for 35 minutes on a suitable heat in the preheated oven.

If you don't want to complicate it, you can put 4-5 sheets of greased pie in the tray, then the cheese, then another 4-5 sheets on top. I think the same thing comes out for sure :).

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Peasant pie on a tray with telemea and dill

Peasant pie on a tray with telemea and dill. How do I make traditional pie sheets? Stretched and twisted pie with a thin sheet, filled with telemea or other cheese: urda, feta, cow's cheese, bellows. How to spread thin sheets for pies?

I do this often peasant pie on the tray (also called stretched, twisted, twisted or twisted pie) because it's very good and it doesn't take me very long. It seems more complicated than it really is. I also like the sweet version with cottage cheese and raisins, apples or pumpkin and even poppy seeds or walnuts. In the salty version, they make the filling with Telemea cheese, bellows, urda or cow cheese seasoned with salt and aromatic herbs.

Don't be afraid of thin sheets of dough because it is quite easy to prepare. Much lighter than the yufka sheets I made at Turkish baclava with nuts & # 8211 recipe here.

You can also make Pie with Cow and Raisin Cheese & # 8211 Sweet Peasant Spread Pie (recipe here).

From these quantities results 2 trays of peasant pie on a tray with telemea and dill, that is, two rolls exactly as in the picture.


Cake with sweet cheese simple recipe & # 8211 video

Cake with sweet cheese simple recipe & # 8211 video. Cake with cottage cheese and raisins, step-by-step video recipe. Cake with sweet cheese and sheets of tender dough. Fresh sheets for cakes and pie, video recipe.

There are few sweets that make me relive beautiful childhood memories like this cake with sweet cheese and raisins. Her sweet scent, with hints of vanilla and lemon peel, makes me see again, with the eyes of my mind, my Grandmother, working in the kitchen and smiling contentedly, with the feeling of a well-done thing. During this time, with my eyes dilated with amazement and lust, I watched his every move, from weighing the ingredients to the moment when the golden-brown cheesecake finally appeared from the oven.

This sweet cheese cake is the simplest and one of the best possible, it simply bakes everything at the same time, tender sheets (and how tender!) And flavored filling. The idea to make this cake over the weekend that just ended was my husband's. He was the one whose connections with the distant time of his childhood were suddenly reawakened. It didn't take much insistence to please them, because I also really like cheesecakes, as evidenced by the three recipes below, previously published. A click on any of the images will direct you to that recipe.

OTHER SWEET CHEESE CAKE RECIPES

cake recipe with sweet cheese, raisins and meringue

cake recipe with sweet cheese and caramelized apples

"Little Red Riding Hood" cheesecake, cherry and jelly cake recipe

For the tender dough from which I made the sheets for this sweet cheese cake I started from my recipe for tender croissants, whose dough had already shown me that it was as fragile as possible. I have adapted the recipe, so that on the list of ingredients of today's cake will appear butter, not osânza, and I proudly say that I have managed some extraordinary sheets, which I will use many, many times from now on, in various other approaches.

I promised you a simple recipe for cottage cheese cake and you will see, it will be so. Not only is it easy to follow the recipe and the cake itself is delicious, without a special maneuver, but for its presentation we made a new "movie", the video recipe, which you can immediately after the list of ingredients, you still have the steps preparation in text format, printable. Good luck with that!


How to prepare wheat cheeses in pie sheets

Trigons are as easy to make as any cheese pie, only the way it is wrapped is different. They are a relatively dietary dessert if you use low-fat cottage cheese.

The cheese I used had 8% fat, and I put quite a bit of sugar, only 40 grams in a wheat tray. Come on, it's not bad! If you want them sweeter, you will need to supplement the last amount of ingredients.

An important clarification: do not put sugar in the mixture of cheese and eggs because it will liquefy the cheese, especially if it is a weaker cheese. Put the sugar directly on the pie sheets, just before you pack the wheat and it will be very good.


Rolled in cheese sheets (1) - Recipes

The dough is prepared according to a very easy and quick recipe. The picture does not belong to me.

Ingredients:
1kg of flour
1/2 glass of oil (200 ml glass)
2 eggs
about 2 teaspoons of salt
about 400-450 warm water

dough spreading oil

sheep's cheese or
slightly salted cottage cheese without egg.
marar (optional)
green onion (optional)

1. to receive a dough that stretches very well and does not break - THE INGREDIENTS SHOULD BE BROUGHT TO ROOM TEMPERATURE, AND THE DOUGH SHOULD BE KNEW FOR A LONG TIME AND RENTED ENOUGH.

Sift the flour into a larger bowl. Add the oil to the flour and knead between your fingers, between your palms. In warm water add eggs and salt, and mix everything well, do not beat eggs. Make a hole in the middle of the flour and gradually pour the mixture. Knead the dough until it no longer sticks to your hands and becomes smooth and soft to the touch - about 15 minutes.

Cover the dough with a linen towel and let it cool. The minimum baking time is 1 hour. The longer, the better. But do not store more than 2 days in the refrigerator.

If you plan to work with the dough later, wrap it in a polyethylene film for the kitchen and store it in the refrigerator. Before working with the dough - it is necessary to bring it to room temperature. Only then will you work easily with him.

To prepare a spinning top you need a larger surface, ie a larger table, and a tablecloth made of linen or cotton. From this dough you get 2 rolls with stuffing.

Grease the table with your hand with odorless oil.

The dough is divided into 2 parts. Spread a little with the citor or facalet and let it rest again, somewhere for 5-10 minutes.

After that, grease your warm hands, NOT COLD, with oil, GET A PIECE OF DOUGH IN YOUR HANDS, FISTS, NOT IN THE PALMS. THE FISTS MUST BE IN THE CENTER OF THE DOUGH CIRCLE. ROTATING WITH Fists and stretching the dough, you will notice how easily the middle of the dough stretches. IN A FEW TIME the dough will spread to the elbows. DON'T GET UPSET, IF YOU SEE THAT THE EDGE OF THE DOUGH REMAINS THICK, THEY LIE ON THE TABLE VERY EASILY. THE MAIN TO STRETCH THE MIDDLE.

AT SOME TIME, YOU WILL OBSERVE THAT HE HAS LAUNCHED WELL, AND WITH GREAT CARE HE ARRANGES ON THE TABLE TABLE, BECAUSE THE EDGE OF THE DOUGH STRETS WITH HIS HAND. YOU WILL OBSERVE HOW EASY AND PLEASANT HE IS. THIS DOUBLE NEVER BREAKS, IF IT IS KILLED WELL FOR A LONG TIME, AND IS BROUGHT TO ROOM TEMPERATURE.

Work with the dough on the tablecloth. Somewhere the received size will be 60 by 80 cm, but it is possible even bigger, depending on how thin you will spread the dough. be about a meter.

for a start, to feel how pleasant and easy the dough is, spread a small piece of dough, spread it with a sieve, grease it with a little oil and work with it with your fists, to feel this stretch of this dough .

After that, with the help of a toothbrush, grease the entire surface of the dough with melted butter, or oil, previously fried with onions, onion to rise with the help of a small sieve, or half butter and half oil.

After that, spread, on the greased dough, SHEEP CHEESE, given by grater or A LITTLE SALTED COW CHEESE. You are advised not to put too much stuffing, because it freezes the dough and the sheet effect will not be received. An edge of length and width of 15-20 cm do not add cheese on it. It rises from the table at one end and the dough is gradually rolled up in a large swirl.

The edges of the dough are carefully glued by hand and rolled in a spiral shape. The same is done with another piece of dough. Arrange carefully on the baking tray, which has been greased with oil. Grease with an egg yolk well mixed with a tablespoon of warm water.

Place the tray in the preheated oven at 200C and bake for 45 minutes. After 20 minutes, the temperature drops to 180C. Remove the tray from the oven and let it cool down for about 15 minutes. The spinner is cut with a very sharp knife and very carefully, because it is dangerous to leave the baking.

The spicy taste is salty with a crunchy dough dough, and in a core in salted and soft sheets. It is very tasty and is prepared very quickly and very easily.


Ingredients

  • 480 g flour
  • 240 ml water
  • 8 tablespoons oil
  • 2 tablespoons vinegar
  • half a teaspoon of salt
  • Filling
  • 900 g sweet cheese (ricotta / urda well drained)
  • 200 g sugar
  • 4 eggs
  • vanilla (1 teaspoon extract / seeds or essence)
  • lemon peel (or teaspoon)
  • a little salt
  • For oil and decoration
  • 100 ml of milk
  • 2-3 tablespoons sugar (optional)


Comments:

  1. Upwood

    In it something is. Thank you for help in this question, now I will not admit such error.

  2. Erc

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  3. Krischen

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  4. Anis

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  5. Wacian

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  6. Hanan

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  7. Traigh

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