Description
Continue to develop book of Moldovan recipes. This time the choice fell on the sweet vertetu. On the website a few recipes vertut, and this - the simplest - is not found. Simple, cheap and interesting. Go!
Ingredients
-
Flour
2 cup
-
Sunflower oil
1.5 Tbsp
-
Water
1.25 cup
-
Sugar
1 cup
-
Butter
50 g
-
Salt
0.25 tsp
-
Lemon juice
3 Tbsp
Cooking
In a bowl sift flour. Make in the middle deepening, pour warm water with sunflower oil, add salt and knead the dough. First mix with a spoon, then by hand.
Knock the dough on the table in about 5 minutes. To be honest, I don't know why this is done. It seemed to me that after the procedure, the dough has become silky. Cover with a towel and leave for 15 minutes.
On floured table thinly roll out the dough, then begin to gently pull. I prefer to pull it in different directions right on the table - put both hands on the layer of dough and gently begin to pull in different directions, trying not to break. On photo dough on hand.
The thickness of the finished dough. Let it sit for 10 minutes.
Straighten the dough. Grease it with melted butter.
Sprinkle with sugar and turn the roulade.
Roll, to turn, turn the snail and put in greased with vegetable oil form. I put them on a baking sheet won't do - you need a form the size of the resulting snails.
Put the pan in the hot oven (no thermometer, but of about 200 degrees, I think, will be enough), bake for about 10 minutes - until starting to brown. At this time, cook the syrup of sugar, water and lemon juice. When our Moldavian layer pie start to brown, take it out and pour a 1/3 of the syrup. Return to the oven.
After 5 minutes take out again pour 1/3 of the syrup, return to the oven and bake until a beautiful Golden color. Here it becomes clear why the shape well, and the pan - bad. The syrup flows to the pan and begins to burn, and the size of this will not happen.
Ready vertuta take it out and pour in the remaining syrup.
Served warm. It turns out crispy on the outside and a dense, syrup-soaked inside. Bon appetit :)
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.