Crunchy yet gentle Placinta. With the recipe for this dough I met sooo long ago Anisoara, slightly adjusted the amount of flour instead of margarine (I don't like it) I use butter. The dough is tender, not troublesome, if it is a little hold at room temperature, then easily rolled up Filo pastry. Pacinda well warmed up in the micro and be as piping hot, although I prefer cold. Favorite filling - a mix of fresh and sour cabbage. Help yourself, it's delicious!
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Take a measuring Cup with a capacity of not less than 300 ml.
Pour in the vegetable oil, vinegar, add sugar and salt, add the egg and look at the received amount.
Add warm water to a volume of 270 ml.
In a bowl pour the sifted flour, make a well and pour in the egg mixture.
Little by little adding the flour from the edges, mix up into a liquid. Knead the dough.
You can knead in the bread machine or to make a mixer with attachments-hooks.
Regardless of the method of kneading, the dough get smooth, soft, tender.
Divide the dough into 4 parts.
Divide butter into 4 equal pieces.
On floured surface, roll out the dough very thin. Cover the dough evenly with butter.
Next, wrap the dough over the rolling pin (I have a very large rolling pin, so I wound up on the roll from the cling film).
Cut the dough along the rolling pin.
Remove the rolling pin and fold the dough in half. So do all the test.
Cover with film and refrigerate at least 4 hours.
While the dough is standing, make the filling - fresh cabbage finely chop and fry in vegetable oil 5 minutes, add squeezed sauerkraut, salt, pepper, add sugar and salt, stir, taste and stew for another 3 minutes - the filling should be dry. Cool.
Take the dough from the refrigerator and roll out long, more than form, which will bake, for 10 cm and width 15-20 see, I Have the pan 35 x 35 cm
The bottom of the form grease with vegetable oil.
Mentally divide into 3 parts and spread the filling in the middle.
Close the filling on one side of the dough, then overlap the other.
Put seam down in the form of a roll, a little proburivaja - do roll is longer by 10 cm, and with tucked ends of the roll down. So do all the test.
Lubricated yolk and a little incision, not reaching the end - so it will be easier then cut.
Bake at 220 degrees until Browning. Be guided by your oven - it took me about 20 minutes.