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Apple pie sheets

Apple pie sheets

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Apple pie sheets:

grease the bowl for tart with butter or margarine. put the first sheet grease with egg and put a few crumbs of butter not very little add the next sheet and put the apple put again sheet, egg, greased crumbs and apple and the last two sheets exactly like the others. Put egg butter and brush on top and sprinkle with sugar, put in the oven until browned. 180 degrees for about 30 minutes


How to prepare the recipe for Romanian pie sheets?

Knead the dough very well, flour, water, vinegar, oil and salt and slice the basin dough 50 times (not 49 and not 51, exactly 50, as Tanti Coca said).

Pay attention to the slam, slam with all your heart and with a sense of responsibility, think that you crack your mother-in-law, the boss (or me if this will please you), but be careful not to break the basin, because I am Stan the duck. & # 128578

If you cut the dough with a knife, see inside that it has air bubbles embedded.

The dough is well kneaded when it comes off the hand and is soft and elastic, the test of the earlobe: to be as soft as the earlobe (see video).

Break the dough into 8-10 pieces, form balls and grease well with the mixture of lard and oil.

Let it rest for 30 minutes on the board / table. It is ideal for the dough to stay warm, so cover with a heated plate.

After this time, grease your hands well with lard and flatten the dough, like cakes, about the size of a plate and let it rest for another 30 minutes, still hot.

Advice from Gina Bradea

CAREFUL. Let there be plenty of lard between the pieces of dough, otherwise they will stick.

AND NOW, THE GREAT FUN BEGINS! Put each piece of dough on the greased table, spread it lightly with the meringue and then spread it. Normally, you should grab the edges and throw the sheet over your head, but I don't advise it.

I was working at the Confectionery Laboratory in Galati, in the Pastry section, with Tanti Coca & ndash the head of the section and when she first gave me the pie & hellip auuu and vai-vaii-vaiii for life and for my days, the mother who made me.

Who knows how these sheets are made and read-now, surely laugh with tears and I'll tell you why. The sheets are not easy to make, although it seems so.

I could see my colleagues taking the sheet of dough, turning it over their heads, tufting it on the table and that's it, they had a sheet of indescribable finesse. Well, I rushed too, because I was just Ginuta-fearless, right?

First of all, let me tell you that Tanti Coca had a very loving habit: when you did something wrong, you woke up with a box on your head and you started automatically reciting Luceafarul in Chinese!

And this so, quickly, in passing, erased at the stripe, that it was a lot of work and if you didn't do your homework, you were overtime - in those heats - it really wasn't pleasant at all!

Romanian pie sheets prepared at home

I had long hair, it passed my bottom and I kept it braided in a thick tail, at the back or I made a tight bun at the nape of my neck. And I rushed, folks, I spun the dough hard and I was excited & hellip and it still stuck to my head that I couldn't breathe anymore, I didn't know how to get the dough out of my face & hellip

When a pancake falls on your head, it's a flower in your ear, but the whole piece of dough, please believe me that I was at the peak of happiness. & # 128577 Especially as in the laughter of my colleagues, Tanti Coca also caressed me immediately with 2 well-aimed boxes.

Now not only was I barely breathing, but I was also seeing colorful stars!

My colleagues helped me, Tanti Coca explained to me what to do (after they laughed a lot) and I finally got it out.

But I went home with my hair full of dough and at that time you know that it wasn't even cold water, then hot, my mother had to ask my neighbors for water to warm me up and wash my head. I also did water cheta. & # 128578

And to make me feel good, to know that I wasn't the only gang, all the beginners took it in stride with these sheets.

It's just that I recognize her and have a lot of fun every time I remember. & # 128578 How was it with the sheets, when you did it for the first time, how many times did you take them in the milling cutter?

It was countless for me, but in the end I was still tricked, because I didn't give up. & # 128578

How do we spread the dough?

The easiest way is to spread the dough on the table (from 500 g of flour it is divided into 5 pieces, so that the sheets are not too big), it is lightly spread with the shit and then it is pulled with the hands in parts. The meal must be very well greased.

You will see how the sheet stretches and thins, it will be so fine that you will be able to read the newspaper through it, as Tanti Coca said. & # 128578

Spread as much as you can - the dough is very elastic, break the edges that are thicker, then fold the sheet into 3-4, depending on how big it is and put the desired filling. & # 128578

How do we grease pie sheets?

For greased, it is best to use butter, oil and lard in equal parts, and if you are fasting or for various other reasons, you can not eat lard, then use oil.

By no means do I want to convey that I recommend for the mother to be inactive. In Ceausescu's time, we were encouraged to use margarine for anything, but the original recipe actually provides only lard. They come out a little greasy only with lard, so it's good to use oil + lard in equal amounts.

If you want to practice throwing over your head, it is good to use a wet and well-squeezed handkerchief or a thin cloth, to see how it is and then you can move on to the dough.

Be careful, the edges are caught with the palm and the outstretched finger, not with the fingers, because it breaks immediately.

If the sheet breaks, put it in the cold and let it harden.

Pay close attention to the flour used, if it is not very good flour, the sheets will not come out fine, they will break, you will torment yourself and you will also swear at me, mythical and innocent of me. & # 128539

Anyway, these sheets are wonderful, finer than the sheets I bought and if you made them once, I guarantee you will always make them, they are not difficult to make at all, I just scared you. & # 128578

And you don't even have Tanti Coca to crack you, just like DiNozzo from NCIS. & # 128539

The sheets are used for any kind of pies or snacks (with cheese, apples, meat, fruits, mushrooms, spinach, zucchini, etc.).

If you liked this recipe or not, tell me below and what other recipes would you like me to write about? S

I invite you to see the recipe and the much more explicit video recipe for Romanian pie sheets.

You can see how the dough is kneaded and how the sheets are stretched.


Ingredients for stretching

1. Combine flour with salt, olive oil, vinegar and warm water, until you get a homogeneous dough. Then transfer it to the work table and knead it for at least 10 minutes.

2. When the dough starts to become sticky, add the flour little by little, until it becomes extremely elastic. Let the pie dough rest for an hour in a plastic wrap.

3. Divide the dough obtained into 12 equal parts (you can use the scale to get them perfectly equal). Combine starch and flour for spreading and sprinkle the mixture on the worktop.


Apple pie for babies: from 6 months

And the baby can taste the pie. If you have decided to vary its menu and pamper it with something sweet, go for the classic version: apple pie.

- 3 apples
- 1 egg yolk, if the baby is over 10 months old if not, replace the yolk with baby cereal
- half a teaspoon of lemon juice
- 1 teaspoon of water or apple juice
- A little apron

Peel the apples and cut them into pieces. Add the lemon juice and water and leave on medium heat for about 20 minutes, until soft.

Now crush them until you get the desired composition. Add the egg yolk or baby cereal and sugar and mix until smooth. If you put baby cereal, add a teaspoon, stirring, until the composition thickens as much as you want.

Put in the oven and leave for about 15 minutes. When it's ready, wait for it to cool, then run to the baby.


Cheeseburger packs with pie sheets

The packages are called cheeseburger because the composition of the filling is like a cheeseburger: minced meat, onion, cheese, pickled cucumber and spices. It is eaten together with a sauce based on mayonnaise with tomato paste and spices. You also have a video recipe HERE. They are very tasty, you can prepare them spicier or milder, adjusting the type and amount of spices. If you want them faster, add hot paprika to the composition and sauce.
Pie sheets should not be frozen, it is essential to be fresh. When you buy them, study through the transparency of the package not to be dry at the ends and crushed, in which case you will not be able to run them. It will work quickly from the moment you cut the sheets into 4, because they also tend to dry quickly. If you do not have the skill to roll them like sarmalute quickly, then cover with plastic wrap or a clean cotton towel, the sheets that are waiting.
Add very little or no salt to the composition, taste after adding the cheese and pickles which are salty ingredients.

Cooking time 30 minutes

Total time 1 hour 30 minutes

Ingredients

For packages (rolls)

  • 1 packet of fresh pie sheets
  • 2 tablespoons butter
  • 600 g minced beef
  • 160 g yellow onion
  • 1/3 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 4 pickles of about 8 cm
  • 200 g diced cheese
  • OPTIONAL 1 bunch of parsley
  • 2 egg whites for sealing the packages

For the sauce

  • 2 egg yolks
  • approx. 70 ml oil for mayonnaise
  • salt, 1 tablespoon lemon juice
  • 1 teaspoon mustard
  • 1 teaspoon top with tomato paste
  • 1 teaspoon paprika (optional and hot)


PREPARATION Cheeseburger packs with pie sheets
1. I melted the butter in a pan over medium heat. I added the minced meat and increased the heat. I mixed regularly so as not to form conglomerates. I also added freshly ground pepper. If you want it to be more spicy, add the hot paprika and add more pepper.
2. I chopped onion cubes and added it over the meat when the meat juice evaporated (about 10 minutes). I stirred until the onion was cooked for about 5 minutes.
3. I turned off the heat and mixed with the cucumbers and cheese cut into small cubes.

4. I separated and beat two egg whites.
5. I rolled out the roll of pie sheets on the dry worktop and cut them into 4 sectors. Put a large spoon with the filling tip in one corner, and grease the rest with the egg white brush.

6. I separated pairs of two sheets, one sheet is too thin and will break. Bring the corner over the filling, squeezing, then the side corners of the rhombus and wrap like sarmaluta.

7. I prepared an oil bath in a small saucepan (minimum 1/2 liter, depending on how big the saucepan / pan is) and I put it on low heat to heat. Only after I packed them all I fried them, because they fry very quickly on low heat, about 1.5 minutes on one side and less than a minute on the other side (on low heat). It is very easy to handle if you have grilled tongs. I drained them on a double paper towel. If you leave the rolls waiting for them from noon to evening, to fry them hot, they will be covered with food foil. If you leave them on the next day, I think they will soften too badly from the composition, the sheets will get wet and I do not recommend. It is better to fry them on the day of preparation and heat them in the oven.

8. With the two yolks and the rest of the ingredients mentioned in the sauce, mix a mayonnaise that you mix with the tomato paste. Soak the end of the roll in the sauce and you will eat them with pleasure.
Liv (e) it!