Dessert made of lard and puff pastry, fantastically easy to lick your fingers. My mom always gladly prepared this dessert for us on the eve of Easter or Christmas. This is a Serbian traditional cake that is prepared in every house. The recipe is old and goes from generation to generation. The recipe is simple, you just have to take about 3 hours to stand the dough. Follow this wonderful recipe of mine! Follow recipe.
Ingredients: very easy, total time:4 h, standing dough 3 h
1 Tablespoon fat
a little salt and sugar
1 lemon/ juice and zest
200 ml of cold water
2 eggs
2 egg yolks
50 ml brandy (plum brandy)
650-700 g of soft flour
200-250 g of fat
plum jam
powdered sugar with vanilla
Preparation:
Take a deeper plastic bowl and put 1 tablespoon of fat, a pinch of salt, a pinch of sugar, juice, and zest of 1 lemon, 200 ml of cold water, brandy (plum brandy), 2 whole eggs and 2 yolks.
Mix all this by hand and gradually add 700 g of soft flour.
The dough must not stick to your hands.
Knead the dough for about 5 minutes until it is soft, smooth, and elastic.
Cover the dish with a cloth or nylon and let it rest for about 1 hour at room temperature.
Dough processing:
When the dough has rested, fold it into a rectangle about 5 mm thick.
Spread it evenly with a thin layer of lard and start folding.
Fold the longer side in half, then coat with lard again.
Then fold the shorter pages in half and coat with a thin layer of grease.
Finally, fold the dough like a book and place it on a lightly floured plate, cover with a cloth and leave in the fridge to rest for 1 hour. You need to repeat this 2–3 times.
The dough should be coated a total of 3 times and left to cool for 3 hours.
After 3 hours, stretch the dough into a rectangle with a rolling pin to a thickness of 8 mm and cut it into several rectangles 5 × 7 cm long.
Put one teaspoon of plum jam in the middle of each, fold the cake in half, without any pressure, joining or gluing.
Arrange on a baking sheet lined with baking paper, leaving space between the cakes, as they will grow quite a bit.
Preheat the oven to 250 °C.
Place a metal plate or a small pot of water on the bottom of the oven, which will evaporate during the baking of the cake. Thus imitating a steam oven, which is otherwise ideal for baking all types of puff pastry.
Put the cookies to bake only when the oven reaches the temperature.
Bake for about 10–15 minutes, until slightly browned, if possible without opening the oven (so that it does not cool down so that the cakes do not “burn”, so that steam does not come out …).
Leave the baked cakes to cool in the pan, and sprinkle them with powdered sugar and vanilla.
When they cool, you can stack them in one deeper bowl on top of each other.
The combination of plum brandy, lemon, fat and plum jam is great. Brandy gives a fantastic taste to cakes, alcohol is not felt, only aroma.
Buon appetito!
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