Description

Bulgarian rogovitski
The best dough for chebureks. As far as I know traditsionnye rogovitski are done a little differently... But in our family for 4 generations rogovitski makes it so... It's kind of pasties from a very light thin porous dough... stuffed with cheese and herbs... the Way the dough then just velikolepnaia for pasties... perfect... I advise everyone to try...

Ingredients

  • Butter

    100 g

  • Water

    1 Cup.

  • Flour

  • Vegetable oil

  • Cheese

    700 g

  • Green onions

    1 Puig.

  • Parsley

    1 Pach.

  • Dill

    1 Puig.

  • Salt

Cooking

step-0
Make the dough: Butter cut into pieces, let it cool from the refrigerator.
step-1
Pour in the boiling water.
step-2
Stirring with a spoon gradually add flour.
step-3
Knead soft elastic dough, the dough is very pleasant to the touch, but at the same time flexible and elastic.
step-4
Dough formed 10-12 balls. Lay them on floured surface.
step-5
Prepare the filling. Grind the herbs.
step-6
Mix cheese, parsley, stir thoroughly and add salt... of salt should be enough...
step-7
Lightly roll out the cake thickness to about 1 cm, then roll out the second.
step-8
Generously sprinkle one cake with flour, cover with a second tortilla.
step-9
And roll out two cakes to 3-4 mm.
step-10
Half of the pellet covered with a thick layer of toppings.
step-11
Attach slightly with hands, then fasten the plug. Generated from all rogovitski, folding them on the floured surface.
step-12
Pour into the pan the oil is heated. Slightly diminish the fire and fry rogovitski on the fire above average, until Golden brown.
step-13
The dough is just super-duper... well, that filling will appeal to all without exception... even those who do not like cheese!!! By the way will start my second hundred recipes... welcome to the recipe No. 101)))
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