BAKA JULKINA STARINSKA SUVA PITA S ORASIMA - ZABORAVLJENI RECEPTI

BAKA JULKINA STARINSKA SUVA PITA S ORASIMA

· 500g tankih kora za baklavu

· 500g mlevenih oraha

· 500g+ kristal šećera

· 200g suvog beleog grožđa grubo usitnjenog

· 2 vanil šećera

· cimet Kotanyi

· oko 35 kašika ulja

· prah šećer za valjanje

Priprema

Radimo sa po tri kore i pravimo 5 rolni. Položiti kore tako da je kraća strana okrenuta ka vama. Prvu koru pofajtati sa malo ulja, tj. sa oko 2 kašike, pa posuti sa 2 kašike šećera celu koru, staviti drugu koru preko, pofajtati je sa 2 kašike ulja, posuti sa 2 kašike šećera, a treću pofajtati sa 2 kašike uljem, pa posuti sa 3 i više kašika šećera, cimetom i vanil šećerom celu koru, a petinom mlevenih oraha i suvim grožđem donje dve trećine kore.

Redosled: kora (ulje, šećer) – kora (ulje, šećer) – kora (ulje, šećer, cimet, vanil šećer, a na dve trećine orasi i grožđe)

Uljem premazati oko 1cm početka kore, pa polako sa kraće strane rolovati pitu, ali voditi računa da je početak prava mala rolnica, a ne široki preklop. Ovo je jako bitno zbog preseka. Srednje-čvrsto motati rolnu i posle nekoliko krugova lepo je rukama stisnuti od jednog do drugog kraja.

Pleh od rerne obložiti papirom za pečenje, složiti pet rolni, nauljenom rukom ih premazati, pa pofajtati sa malo vode. Peći na 170–180 stepeni (bez fena) 20–30 minuta, a nakon pečenja dok je vrela pofajtati sa malo vode, pa je pokriti drugim plehom da se malo upari oko pola sata. Nemojte dugo ostaviti da voda ne kaplje na pitu previše. Pokriti pleh dobro oceđenom čistom krpom, ali gledajte da mnogo ne dodiruje pitu i ostavite tako još sat vremena. Nemojte očekivati da će pita mnogo popustiti. Ostavite je nepokrivenu da se ohladi.

Završnica

Hladnu pitu seći na parčiće oko 3,5cm, pa svako parče umakati sa svih strana bogato u prah šećer i odmah slagati u posudu. Posudu zatvoriti i ostaviti da magija počne da se dešava. Pitu čuvati van frižidera, poklopljenu u kutiji na sobnoj temperaturi.

UPUTSTVO ZA UPOTREBU

Ovo je pita kod koje je presudni faktor vreme. Što duže stoji, to je bolja. Degustirajte je tek sutradan.

Pita se hladna i isečena valja sa svih strana u prah šećer i odmah slaže u posudu sa poklopcem. Već drugog dana pita će upiti šećer, a vi je pre serviranja možete posuti prah šećerom, ali zaista nema potrebe za tim.

Pita vam može stajati koliko hoćete, ali nama nije trajala nikada duže od mesec dana.

FORGOTTEN TRADITIONAL SERBIAN WALNUT STRUDEL

This is a recipe that has been in my husband’s family for generations, prepared by his grandmother Julka. Nobody seems to mention it in cookbooks or online. It looks like baklava, but there is no liquid poured over it. It is a crispy baklava that melts in your mouth. It is a dessert eaten in small doses, savored with each bite, and it needs to sit for at least two days before trying. Like fine French cheese, it gets better as time passes. Invented out of necessity, since refrigeration was rare, it is also a dessert suitable for Lent. It can last for months, and the flavor improves with time. The best bite is the last bite. 

---

Ingredients

· 500g filo pastry for baklava (15 layers)

· 500g ground walnuts

· 500g+ crystal sugar

· 200g roughly chopped golden raisins

· 30g vanilla sugar

· Cinnamon powder

· Around 35 tablespoons sunflower oil

· Around 10 tablespoons water (5 + 5)

· Icing sugar for coating

---

Preparation

1. You will need 15 layers of filo, using 3 pieces for each of the 5 rolls. Place the first layer with the shorter side facing you.

2. Brush 2 tablespoons of oil over the layer, sprinkle 2 tablespoons of sugar, and place another layer on top. Repeat the process.

3. Place the third layer, brush with 2 tablespoons of oil, sprinkle 3 or more tablespoons of sugar, add vanilla sugar and cinnamon. On the bottom two-thirds of the layer, spread one-fifth of the walnuts and one-fifth of the raisins, leaving the top part with sugar, cinnamon, and vanilla sugar only.

4. Lightly brush about 1 cm of the top edge with oil to help the roll start neatly. Roll tightly, starting with a small initial roll. Press firmly as you roll, then press the finished roll slightly on top to flatten it. Repeat for all five rolls.

---

Baking

1. Line an oven tray with baking paper and place the rolls. Brush the tops with oil and lightly sprinkle some water.

2. Bake at 180°C for 30 minutes.

3. Remove from the oven and cover the tray with another tray or aluminum foil for 30 minutes.

4. Remove the tray and cover it with a well-squeezed wet linen cloth (no dripping water) and let it sit for 1 hour.

5. Remove the cloth and let the rolls cool completely.

---

Finishing

1. Cut the rolls into pieces about 3.5 cm long.

2. Generously coat each piece in icing sugar, covering all sides.

3. Place the pieces in a plastic container, cover, and let sit at room temperature for 24 hours before eating. Do not refrigerate.