Ponovo smo u Laninoj kuhinjici i nastavljamo sa istraživanjem bloga La cuisine creative u okviru igrice FBI rukavice, koju je osmislila i pokrenuma Mamajac. Prezadovoljna prethodnim Laninim receptima, nastavljam sa isprobavanjem njenih peciva.
RUŽICE (PUŽIĆI) SA SIROM
Dala sam sebi slobodu da pekrstim pužiće sa sirom. One su mi same ličile na divne, malene ružice i savršeno su se uklopile sa ovom krasnom Draganinom ružom. Ovaj recept je idealno i elegantno posluženje za goste.
500g kora za pitu
500g fete
2 jaja
200g kisele pavlake
2 kašike ulja
150ml kisele vode
PRELIV
2 jaja
malo susama
Kore podeliti na 3 dela, pa kore prskati sa mešavinom ulja i kisele vode. Ređati kore jednu preko druge. Poslednju koru od trećine kora namazati sa trećinom fila od fete, jaja i pavlake. Uviti u rolnu po dužoj stranici i odložiti u frižider na pola sata. Postupak ponoviti sa još dva preostala dela. Znači, dobijemo tri uske i duge rolne. Rolne seći oštrim nožem na krugove debljine 2cm. Krugove ređati u pleh koji ste obložili papirom za pečenje. Na svaku ružicu staviti po kašikicu umućenog jajeta i malo susama. Peći na 200 stepeni (bez fena) oko 30 minuta, tj. dok lepo ne porumene.
CHEESE FILO PASTRY ROSES
I gave myself the freedom to rename these miniature filo pastry rolls into filo roses. They just looked like perfect rose buds and together with this beautiful rose I received from Dragana.
500g filo pastry (15-18 sheets)
500g feta cheese
2 eggs
200g sour cream
2 tablespoons of oil
150ml of sparkling mineral water
TOPPING
2 eggs
sesame seeds
Divide the filo pastry sheets into three parts and then take the first batch of pastry (5-6 filo sheets) and sprinkle mineral water and oil on top of each one (stacking them one on top of the other) Mix feta, eggs and sour cream for the filling. Spread the third of the filling that you have made on the top filo sheet. Roll the sheets along the longer side and place the roll in the fridge for half an hour. Repeat with the two remaining batches of pastry sheets. Now you have three long rolls in the fridge. Cut the rolls into 2 cm thick pieces. Place them in an oven pan that you have lined with baking paper. Place a teaspoon of the lightly beaten egg on top of each piece and sprinkle with sesame seeds.
Bake at 200 degrees Celsius (no fan) for around 30 minutes.
KROASANI
40g svežeg kvasca (ja sam koristila 60g)
prstohvat šećera i brašna
100ml toplog mleka
1kg brašna
2 kašičice soli
1 jaje
5 kašika ulja
250ml vode
250ml mleka
250g mikserom umućene fete za fil (za pola doze)
250g margarina
1 jaje za premaz
Staviti kvasac sa prstohvatom šećera i brašna u toplo mleko. Nadošli kvasac dodati u pola količine brašna, pa dodati so, ulje, vodu, 250ml mleka i jaje. Zamesiti žitko testo viljuškom, pa postepeno dodavati preostalu količinu brašna dok se ne dobije glatko i elastično testo.
Testo odmah oblikovati u valjak i podeliti nožem na 16 jednakih delova. Svaki deo oblikovati u kuglicu, a potom svaku kuglicu rastanjiti dlanom (prečnik 20cm). Rastanjeno testo podeliti na dve gomile, znači dva puta po 8. Svaku rastanjenu koru osim poslednje mazati umućenim puterom ili margarinom. Ostaviti ove dve gomile da se odmaraju oko 20 minuta. Na brašnom posutoj podlozi rastanjiti prvu gomilu kora (prečnik 55cm). Moja radna površina mi ne dozvoljava veći krug, ali ukoliko vi možete, rastanjite testo koliko je moguće. Nožem za picu iseći na 4 jednaka dela, pa potom svaki deo na još 5. Kašičicu sira staviti na svako parče, pa urolati u kiflicu od kraja ka centru. Ja sam koristila fetu, jer volim slaniji sir. Njime sam bogato filovala jedan pleh sa kroasanima, a drugi sam ostavila bez fila. Ređati u papirom obložen pleh. Ponoviti postupak sa drugom gomilom od 8 kora. Ovo je količina za 2 pleha i 40 kiflica. Ostaviti kiflice u plehu da se odmaraju oko sat vremena. Pre pečenja premazati jajetom ili blago posuti brašnom. Ja volim moje kroasane brašnjave.
Peći na 220 stepeni (bez fena) oko 15 minuta, pa smanjiti na 200 i peći još 15 minuta. Ukoliko želite da budu jako mekane gotove kiflice stavite u veliku šerpu koju ste obložili čistom pamučnom krpom, pa poklopite šerpu i ostavite ih da se upare oko pola sata. Dok se nisu u potpunosti ohladili možete ih zamrznuti.
CROISSANTS
40g of fresh yeast (I used 60g)
pinch of flour and sugar
100ml of warm milk
1kg of flour
2 teaspoons of salt
1 egg
5 tablespoons of oil
250ml of water
250ml of milk
250g of feta
250g of butter or margarine
1 egg for the glaze
Place the fresh yeast with a pinch of sugar and flour in the warm milk and let bubble up in a warm place for around 20 minutes. Leave the butter or margarine at room temperature, mix with an electric mixer and set aside. In a large pan place half of the flour and add the bubbled up yeast, add the salt, oil, water, 250ml of milk and an egg. Mix with a fork and then gradually add the rest of the flour and knead until you get a nice and elastic dough that does not stick to your fingers. You might need a bit more or use a bit less flour depending on the kind of flour you use and the size of the egg. Without waiting for it to rise, form a cylinder shape out of the dough and cut into 16 equal pieces. Form each piece into a ball and then roll each ball into a circle with a diameter of 20cm. You can do this with the palm of your hand. Spread the butter on top of 14 circles. Leave the two circles aside. They will be placed on top. Stack the circles one on top of the other so you have two stacks with 8 circles, and the last circle of dough should be the one with no butter. Make sure that the first and the last circle are a bit larger then the rest so the butter would not fall out. Let the stacks rest for 20 minutes. On a floured surface take one stack and roll out to a diameter of around 55cm. With a pizza cutter or a knife cut into 4 equal pieces and then cut each piece into five more pieces. The cutting is similar to cutting a pizza. Place a tablespoon of feta that you have beaten with an electric mixer so it is creamy on each piece and then roll the piece just like in the picture. 250g of feta is a generous amount for 20 rolls. I left the other tray with no filling, or you can make up your own. Place the croissants in a baking tray that you have lined with baking paper. Repeat the process with the other stack. You will get 2 oven trays full of croissants-40. Let the croissants rest for an hour in the trays. Before baking you can glaze the croissants with a beaten egg. I prefer mine sprinkled with a bit of flour. Bake at 220 degrees Celsius (no fan) for 15 minutes, then turn down the temperature and bake for additional 15 minutes. If you want your croissants soft place the baked ones in a large pot that you have lined with a clean cotton kitchen towel and place the lid on top so they would absorb moisture for around 20 to 30 minutes. While they are barely warm you can freeze them.