Traditional recipes

Pear in dough

Pear in dough

I found the recipe in an older issue of "Femeia de azi" magazine. I thought it was a good idea, so I tested it ... and I didn't regret it!

  • 2 pears
  • 2 eggs
  • 4-5 tablespoons flour
  • 100 ml white wine
  • 2 tablespoons sugar
  • a pinch of salt
  • cinnamon
  • biscuit
  • 100 g unsalted hazelnuts

Servings: -

Preparation time: less than 30 minutes


Cut the pears into thicker slices and remove the middle part with a knife, then sprinkle them with cinnamon.

Beat eggs with flour, salt, sugar and add wine. We need to get a pancake-like dough. We give the pears through the breadcrumbs, through the dough and then through the breadcrumbs. At the end we pass them through the larger ground hazelnuts.

Fry the washers in hot oil. We take them out on absorbent paper. We serve them hot or cold, they are just as good!

How to cook fortified

Fortified wine is especially appreciated by winemakers for the fact that the shelf life is longer than that of a "simple" drink.

We take pears (5 kg), grind them, fill with water (1.5 l). We cook the syrup using 1 kg of granulated sugar, a liter and a half of water and 8 g of citric acid. When the syrup has cooled, pour the pear puree and wine fermentation (0, 3 l) in it.

We install a water padlock. Fermentation will continue longer, be patient. After its completion, we drain the wine from the sediment. Add honey (0, 5 L), alcohol or vodka (0, 9 L), close and wait 3-4 months. During this time, the clarification process will end and we will have an excellent fortified pear wine. Pour it into bottles for later storage.

Method of preparation

Peel a squash, grate it and squeeze the juice. Water with sugar, honey, lemon juice and flavors mix and bring to a boil.
When it boils, turn it on slowly and add the pears. Boil the pears (on low heat) until the knife easily enters them. Remove the pears from the liquid and leave to cool.

From the liquid in which they boiled, about 250-300ml is kept, a liquid that will be left on the fire until it reaches the consistency of a syrup. When the pears have cooled, moisten them a little with the syrup that has drained into the plate and roll the strips of puff pastry around them, starting from the bottom up.

The end of each strip is hidden in the dough. Bake in the preheated oven at 200 ° C until the dough is browned, about 30 minutes. You can protect the ponytails by wrapping them in aluminum foil.

Drob in the dough

1. Clean, wash the lamb entrails and bring to a boil in a pot of water to cover them. Let it boil over low heat and when it boils, take the foam so that it does not get an unpleasant smell.

2. Test with a fork if they have boiled and then strain them to cool to room temperature. After cooling, finely chop and place in a larger bowl.

3. Separately, wash and chop the greens, chop the green onions and, if you prefer, cook for 3-4 minutes with a teaspoon of oil to soften and allow to cool. The slices of bread are soaked in a little milk and added to the lamb entrails. Mix the greens, onions, eggs, butter, salt and pepper with the lamb entrails until a bound paste is obtained.

4. Prepare the dough sheet, spread a sheet like noodles, place in a pan greased with butter so that it covers the edges, then put the composition for the dough, level with a spatula and cover with the dough on the edges . Put in the oven over low heat and cut after cooling. Serve with lettuce and eggs.

Pear and grape pie in cheddar dough

Do you know those afternoons with a lot of sun and leaves rustling under your feet? Do you know those days when you feel like starting like this, aimlessly and looking up at the sky, looking for the last sign of good weather? On days like this, I would hide in a white kitchen. A kitchen with large glass and drawstring curtains, with heavy wooden table, gathered from the neighbors, with long shelves on which rest piles of plates and trays. A kitchen in which to seek my peace between trays filled with dough and divided with both hands by people happy to receive pieces of autumn in a plate.

Pear and grape pie in cheddar dough

Ingredients (for a pie diameter 23cm- 8 servings)

  • 290g flour
  • ¾ teaspoon of salt
  • ½ teaspoon baking powder
  • 230g butter
  • 60g grated cheddar cheese
  • 4 tablespoons cold water
  • 4 medium pears, cut into slices
  • 1 black grape (Black Horn)
  • ½ Cinnamon teaspoon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cardamom
  • 2 tablespoons sugar
  • 2 tablespoons starch
  • juice from ½ small lemon

Method of preparation:

This story begins with the dough. A slightly salty dough, but in which the taste of smoked cheese is just a subtle idea that sticks perfectly to pears and grapes.

Flour, salt and baking powder mix together in a bowl, then add the diced butter and knead with your fingers until the whole mixture looks like sand. add cheddar cheese finely grated and mix well. Then pour the 4 tablespoons of cold water in turn. And gather all the dough together, with your fingers, until you catch the last grain of flour in it. Take it out on the table and knead it two or three more times with the palm of your hand, until it is smooth. Divide the dough into 2 pieces (⅔ and ⅓). The first part will be the base of the pie, and with the second you will cover the pie.

Let the dough rest in the cold for 30 minutes, wrapped in cling film. And in the meantime, take care of fruits for filling.

Cut the peeled pears into cubes and sprinkle them with lemon juice. Put them in a bowl and add the grapes. Then cardamom, cinnamon, nutmeg, sugar and starch. And mix with your hands until all the fruits catch on them the spices, sugar and starch. You leave them so cold to mix the flavors.

When the dough is firm again, spread the piece that is ⅔ in a suitable disc to cover the base and walls of a trays with a diameter of 23cm and a depth of 2-3cm. Place the dough in the pan. Then fill the tray with the prepared fruit and the juice left from them, then cover everything with the rest of the dough spread in a thin sheet.

Grasp the dough well on the edges, grease it with beaten egg and sprinkle with brown sugar. Prick it in the middle or cut it from place to place, so that during baking the hot steam is released.

Bake the pie for 35-40 minutes at 180C. Until it browns nicely and fills your house with the scent of ripe pear and tender dough.

Related posts

Bread with garlic, butter and herbs

American pie with cherries

Simple bread

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Chocolate and Vanilla on the WWW

Alina Muntele

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you will always find inspiration for the moments when you call in search of authentic joys.

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I wrote the most about & # 8230



I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you will always find inspiration for the moments when you call in search of authentic joys.

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Ingredients sweet or savory tart dough

  • 250 grams of regular wheat flour (type 650)
  • 125 grams of butter with 82% fat
  • 1 good salt powder
  • 1 egg or 2 egg yolks or 1 egg yolk + a few tablespoons of very cold water or just very cold water
  • for the sweet version, 50-125 grams of sugar (powder or fine sugar) and necessarily vanilla (vanilla seeds, extract, vanilla sugar, what do you have)

Preparation Tart dough, sweet or salty

1. Carefully weigh the ingredients, cut the butter into pieces. If you choose to use egg (or yolk) the difference from the dough made only with cold water will be only its yellowish color. The flour is sifted to be more aerated and the sugar (if used) can be powder or fine-grained cough.

2. Ideally, the dough should be worked on the robot. This way we will avoid melting the butter and we will have the guarantee of obtaining a successful dough. We put all the dry ingredients and butter in the bowl of the robot. If we do not have the opportunity to work it this way, put the same ingredients in a bowl.

3. Incorporate the butter into the flour, preferably with the robot's pulse function. We process the robot until we obtain a granular consistency, as seen below. We do not insist, this consistency is exactly what we need. If we don't have a robot, we can crush the butter in the flour with a fork. Alternatively, we can cut it with a knife, until we get the same appearance with grain size from sand to pea.

4. Add the whole egg or yolk or 3 tablespoons of very cold water. Incorporate quickly into dry ingredients.

5. Gradually add 1 tablespoon of cold water until the dough comes together (see image below). Even if you put 1 whole egg, sometimes you need to add water. It is important not to put large amounts of liquid because we do not aim in any way to get a wet dough. Once the dough gathers together, we no longer knead / work it with the robot.

Dough cooling

6. Once well bound, the tender dough is wrapped in a food foil / plastic bag. Refrigerate for at least 1 hour.

Roll out the dough and fit

7. The dough rested in the refrigerator will be spread with the rolling pin on the work surface sprinkled with flour, in a sheet with a thickness of 0.6-0.8 mm. If it is too hard and we can't stretch it, let the dough rest at room temperature for about 15-20 minutes. To spread the dough, press with the rolling pin on top of it, forming aligned indentations, side by side. Then do the same, forming the same type of depressions, perpendicular to the first. Continue in the same way until the dough starts to thin, only then start rolling the rolling pin over the dough.

8. Once the sheet is spread, prepare the tart form in which the dough will be baked. I, for this amount of dough, use a round shape, with wavy walls and a diameter of 24-26 cm. Grease the form with solid butter. Roll the dough on a rolling pin and transfer over the form. Lift the dough with the rolling pin and unroll it, letting it fall into place. The process of transferring the dough with the help of the rolling pin was shown in the video from the cake "Sleeping Beauty" (click on the link). The procedure appears in the video at minute 4:35.

9. Lightly press the dough with your fingers so that it molds to the shape. Then, the dough that goes beyond the edges of the form is cut with a knife. Biscuits, cookies, etc. can be made from this dough.

10. To prevent uneven growth of the dough when baking, pierce the dough from place to place with a fork, then refrigerate for 1/4 & # 8211 1/2 hour.

Blind-baking method

11. There are recipes that involve baking the dough with the filling. But, if we want a really crispy tart crust, which will not absorb too much of the moisture of the filling, we will bake the crust without filling (blind-baking). In this case we will shape a sheet of clean baking paper. We will fill the form with something to press the dough, not allowing it to rise during baking. That "something" can be special weights for pastries or rice grains, beans, etc., which you can keep and reuse indefinitely for this purpose.

12. Bake the tart dough with the weights for 15 minutes, then remove the baking paper with the weights and bake until it becomes a nice golden. After that, it can be filled with a filling to taste (chocolate ganache, lemon curd, salted caramel and nuts, etc.). A successful tart can be a very popular dessert (or appetizer, if salty).

Below, you have a gallery with some delicious recipes to use this tart dough. I invite you to study them and put them into practice, they will certainly not disappoint you.

Wrapped pears

Ingredients: 4 pears, 1 l of water, a cup and a half of sugar, half a cup of honey, flavors to taste & # 8211 cinnamon, cloves, star anise, juice from half a lemon 200 g frozen puff pastry.

Preparation: leave the dough to thaw. Then cut into 8 mm wide strips and cool. Peel a squash, grate it and squeeze the juice. Then cut a little from the base to stand. The water with the sugar, honey, lemon juice and flavors are mixed and boiled over high heat. When it boils, reduce the heat and add the boiling pears (on low heat) until soft (about 40 minutes), then remove and leave to cool. From the liquid in which they boiled, keep about 250-300 ml and put it on the fire until it reaches the consistency of a syrup. When the pears have cooled, moisten them a little with the syrup that has drained into the plate and wrap the strips of dough (which must be very cold) around them, starting from the bottom up. The end of each strip is hidden in the dough. Bake the pears in the preheated oven at 210 degrees, until the dough is browned, about 30 minutes. In order not to burn, the tails are wrapped in aluminum foil. They are served sprinkled with syrup and decorated with cinnamon sticks.

Cheese pies

Ingredients: 400 g puff pastry, 100 g greasy cottage cheese, 50 g sheep's milk, 50 g cheese, an egg, salt, a greased egg, sesame seeds.

Preparation: the cheese filling & # 8211 put all the steaks in a bowl. Telemeau and cheese are grated. Add the egg and mix. Season with salt to taste. It must be a dense and creamy filling, so that it does not come out of the pies when baking. Take the sheet of dough (thawed in time) and stretch it a little, so that it has a thickness of 3-4 mm. Then it is divided into equal rectangles, depending on its size. From the cheese composition are formed balls that are placed towards one of the ends of the rectangles, leaving a margin of 1.5 cm. Beat an egg with a little salt and brush a border inside each rectangle of dough, so that the edges of the dough stick together. Fold each rectangle and lightly press the edges with your fingers. Place on a baking sheet, spaced apart, grease with beaten egg and sprinkle with sesame seeds. Put it in the freezer for 10 minutes and then put it in the preheated oven, at 200-210 degrees, for 20-30 minutes, until it browns nicely.

Method of preparation

Peel the pears and remove the stalks, with a knife with a thin blade and a sharp tip, or with a special device, if we have one.

We are very careful not to pierce them with a knife.

We will leave the tails in their place.

Intr-un vas cu pereti dubli, caramelizam cele 3 linguri de zahar, amestecand in el sa nu se innegreasca si sa devina amar.

Dupa diluare, stingem caramelul cu apa si lasam vasul pe foc pana la topirea definitiva a zaharului.

Adaugam zaharul vanilat si scortisoara si scufundam perele in sirop.

Le lasam sa fiarba cateva minute bune, invartindu-le pe toate partile sa se aromatizeze uniform.

Perele mele nu au fost foarte tari, ba chiar au fost zemoase, asa ca nu le-am lasat decat vreo 10 minute in sirop.

Stingem focul, scoatem perele din sirop si le lasam sa se scurga bine si sa se raceasca.

Frecam galbenusul de ou cu zaharul, zaharul vanilat si sarea pana devine usor spumos, apoi adaugam pe rand uleiul, smantana si imediat bicarbonatul care se va dizolva in smantana.

Adaugam si laptele si incepem sa incorporam treptat faina pe care am amestecat-o cu praful de copt.

Vom obtine un aluat usor elastic si nu foarte tare.

Il lasam sa se odihneasca pana cand se racesc perele.

Pentru umplutura, rupem piscoturile, le adaugam in robot sau intr-un mini chopper impreuna cu miezul de nuca si le maruntim.

Cu ajutorul unei lingurite, umplem perele cu acest amestec, sau cu cat cuprind din acest amestec, pentru ca nu vom sti la fix cat sa preparam.

Intindem aluatul pe masa de lucru in foaie subtire de 2-3 mm si il taiem in fasii lungi.

Rulam fasiile pe perele usor umezite cu sirop si avem grija sa formam si la baza lor un cosulet din aluat, asa incat sa nu cada umplutura.

Amestecam galbenusul de ou cu laptele si ungem aluatul din belsug, pentru a prinde culoare frumoasa in timpul tratamentului termic.

Asezam perele intr-o tava tapetata cu hartie de copt si dam tava la cuptor pentru 40-45 de minute la 180 de grade, sau pana cand se rumeneste aluatul.

Pe parcursul timpului, eu am mai rotit perele de pe o parte pe alta.

Si pentru a nu arunca siropul in care au fiert, am incropit si o crema caramel pe care am servit-o impreuna cu perele.

Am pus din nou siropul la fiert si l-am lasat sa se ingroase putin, apoi am adaugat untul, iar dupa topirea acestuia, am adaugat restul de nuci si piscoturi, pe care le-am amestecat cu o lingura de cacao.

Le-am lasat pe foc 2-3 minute amestecand continuu si am obtinut o crema tare buna.

Eu nu-s adepta risipirii ingredientelor si incropesc pe moment ceva din ele, asa cum am facut cu aceasta crema.

Testat de Foodstory: Placinta cu mere si pere in aluat cu nuci

Desertul care cuprinde toate aromele preferate ale toamnei imbracate intr-un aluat cu textura crocanta.

Ne-am gandit ce am putea face cu abundenta de mere, pere si nuci pe care le-am tot gasit la piata in ultima perioada. O placinta!, a venit repede raspunsul. Ne-am hotarat sa lasam reteta de la mama deoparte si sa nu calim merele rase. In schimb, am mers pe mana celebrelor american pies si am ales reteta Marthei Stewart. E drept ca timpul de pregatire ne cam speriat, dar din cele 4 ore trecute la &ldquotiming&rdquo am muncit efectiv doar 45 de minute. Ne-am ales mere rosii, pere zemoase si nuci proaspat culese. Rezultatul a fost delicios.

Ingrediente (pentru 8 portii):

  • 200g flour
  • 60g nuci coapte si macinate
  • 1 lingura zahar
  • 1 teaspoon salt
  • 225g unt rece, taiat cubulete
  • 4-6 linguri apa rece
  • 5 -6 mere
  • 3 pere coapte, dar ferme
  • ¼ lingurita sare
  • 120g old
  • 1 pastaie de vanilie
  • sucul de la ½ lamaie
  • 50g butter
  • 3 linguri faina
  • 1 ou batut
  • 1 lingura zahar fin

Pregateste aluatul:

Amesteca faina, nucile macinate, zaharul si sarea. Adauga cubuletele de unt si amesteca cu mana, pana cand amestecul devine granulos. Pune cateva linguri de apa rece (nu pe toata) pana cand aluatul incepe sa se lege. Framanta-l de cateva ori cu palmele si imparte-l in doua parti egale. Inveleste-le in folie de plastic si aplatizeaza-le intr-un disc. Pune-le la frigider timp de cel putin 45 de minute. Inainte sa le folosesti scoate-le la temperatura camerei 5-10 minute.

Intinde o parte din aluat pe baltul tapetat cu faina, formand o foaie cu diamentrul de 28cm. Aseaza-o intr-o tava rotunda de placinta cu diametrul de 23cm si si taie marginile lasand 1-2cm in plus.

Intinde si cealalta parte de aluat intr-o foaie la fel de mare ca prima si pune-o pe o hartie de copt. Pune-le impreuna la frigider timp de 1 ora.

Pregateste umplutura:

Curata merele si perele si taie-le felii groase sau cuburi, indepartand samburii. Amesteca-le cu sare, zahar, miezul de la pastaia de vanilie si sucul de lamaie. Topeste untul intr-o tigaie si caleste fructele la foc mare timp de 5 minute, apoi la foc mediu alte 5 minute pana cand se inmoaie. Pune in tigaie si 3 linguri de faina si lasa pe foc 1 minut. Lasa amestecul sa se raceasca de tot inainte sa il folosesti.

Taie din foaia de aluat intinsa fasii groase din care vei forma o impletitura peste placinta. Pune amestecul cu fructe in tava cu aluat si unge marginile aluatului cu ou batut.

Aseaza fasiile de aluat taiate deasupra umpluturii, fara sa lasi spatii prea mari intre ele si apasa-le pe margini sa se lipeasca de partea de jos a aluatului.

Taie partile in exces si modeleaza pe margine ciupind cu varful degetelor. Unge placinta cu ou batut si presara 1 lingura de zahar fin deasupra. Pune la congelator timp de 30 de minute.

Incinge cuptorul la 220C si pozitioneaza gratarul in jumatatea de jos a cuptorului. Coace placinta timp de 15 minute, apoi redu temperatura la 190C si lasa placinta timp de aproape o ora in cuptor.

Lasa placinta sa se raceasca inainte sa o tai.

Verdict: Delicioasa, desi aspectul ei nu este stralucitor. Noi am face mai mult aluat (chiar in cantitatea dubla) pentru ca cel din reteta abia ajunge sa fie intins pe tava. Si i-am mai adauga si cateva stafide si arome de cardamon si nucsoara in umplutura de mere si pere.

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Crenvurști în aluat. O rețetă simplă de aluat pufos!

Există lucruri la modă, dar există și lucruri veșnice! Astăzi vă vom povesti cum se prepară crenvurștii în aluat, care sunt pe placul tuturor, chiar și al celor mai pretențioși degustatori. În ultimii ani unii oameni refuză să mănânce asemenea mâncare, deoarece o asociază cu sărăcia. Dar noi nu suntem de acord cu această poziție! Dacă se folosesc crenvurști calitativi și un aluat pufos de casă, rezultatul poate fi formidabil.

-50 ml de ulei rafinat de floarea-soarelui

1.Amestecați laptele cald sau apa caldă cu drojdia uscată și zahărul într-un bol. Lăsați-le să interacționeze timp de 15 minute, sub un prosop curat de bucătărie, într-un loc cald.

2.Peste 15 minute adăugați sarea și uleiul rafinat de floarea-soarelui. Stir.

3.Adăugați treptat făina cernută. Inițial amestecați cu spatula, iar apoi frământați aluatul cu mâinile: pe parcursul a 5-7 minute din momentul încorporării făinii în el, până devine neted și nelipicios.

4.Modelați aluatul sub formă de bilă și puneți-l într-un bol adânc, uns cu puțin ulei. Acoperiți-l cu un prosop curat de bucătărie și lăsați-l să dospească timp de 1.5 ore într-un loc cald.

5.Divizați aluatul dospit în 15 bucățele egale, cu greutatea de aproximativ 48 g. Modelați-le sub formă de biluțe și acoperiți-le cu folie alimentară. Lăsați-le să se „odihnească” pe parcursul a 15 minute într-un loc cald.

6.Întindeți fiecare biluță de aluat sub formă de baton lung și subțire. Înfășurați-l sub formă de spirală în jurul unui crenvurst, astfel încât să-l acoperiți-l complet.

7.Așezați crenvurștii în aluat pe tava tapetată cu hârtie de copt. Acoperiți-i cu prosopul curat de bucătărie și lăsați-i să se „odihnească” timp de 15 minute.

8.Apoi ungeți-i cu ou bătut, folosind pensula, ca să se rumenească frumos.

9.Coaceți-i pe parcursul a 25 minute, până se vor rumeni, în cuptorul preîncălzit până la 180°C‌.

10.Serviți crenvurștii în aluat, cât sunt fierbinți. Dar ei rămân moi și gustoși chiar și a doua zi. Trebuie doar să-i încălziți puțin în cuptorul cu microunde.

11.Puteți să luați crenvurștii în aluat la pachet: la serviciu, la școală, în călătorie. O gustare minunată!