FOKAČA SA TIKVICAMA, SUSAMOM I PIRINČEM

Ovo je jedna lagana, ukusna, lepa na oko i izuzetno ekonomična slana pita, ako se tako može nazvati, jer u receptu po kome je rađena iz časopisa Sale&Pepe stoji da je to fokača. Bogata filom od rendanih tikvica i pirinča, začinjen peršunovim listom i jednim čenom belog luka, koji je spakovan u predivno testo s uljem. Pravila sam je bez izmena, onako kako piše u receptu, a pri prvoj probi tako savetujem i vama. Kasnije možete dodati komade fete, rokforta, dimljenog sira ili nečeg sličnog po želji, ali je najbolje probati je prvo u originalu.

 

 

 

Testo se izuzetno lako i lepo radi, pa je zgodno i za one koji nemaju puno iskustva u kuhinji. Razvija se oklagijom na papiru za pečenje na kome se kasnije i peče. Tokom tanjenja testa možete ga sa sve papirom staviti u vatrostalnu činiju ili pleh i proveriti koliki vam je obim kruga potreban, a da se naprave lepi preklopi. Faltice se lepo prave, a testo se nije osušilo tokom mog premeštanja i fotkanja. Premaže se s uljem i pospe sa malo susama, a nakon pečena iako kora izgleda prilično hrskava, tokom procesa hlađenja, testo će popustiti, jer će upiti vlagu iz fila, tj. čim je izvadite iz rerne poklopite je i ostavite je tako da se ohladi. Kondenz sa poklopca i vlaga će je dodatno omekšati. Najlepša je kada se jede mlaka ili hladna uz parče nekog belog punomasnog sira i paradajz salatu, onako kao glavni obrok. Nemojte izostaviti ovaj čen belog luka, on pravi svu razliku ovoga sveta.

U dugoj sezoni tikvica u kojoj smo, sigurno ćete naći mesto ovoj izuzetno ekonomičnoj piti. Ukoliko kući imate malo brašna, ulja i jedno jaje, jedini izdatak će biti tikvice, tako da cena ručka može pasti na nekih 25 centi. Dovoljna je da nahrani 4 do 6 osoba.

 

FOKAČA SA TIKVICAMA, SUSAMOM I PIRINČEM

(za 4 osobe kao glavno jelo uz salatu)

FIL
4 kašike ulja

1-2 čena belog luka sitno seckan

700g tikvica neoljuštenih i krupno rendanih

100g pirinča dugog zrna

1 jaje (može se izostaviti za posnu varijantu)

svež peršunov list

so
možete dodati kockice fete, Roquefort-a, kačkavalja, šunke, piletine.....po želji

Skuvati pirinač. Na 4 kašike ulja ulju kratko propržiti beli luk, dodati rendane tikvice, malo posoliti i pirjati bez dodavanja vode na umerenoj vatri dok lepo ne omeknu a skoro sva tečnost ne ispari. Skloniti sa vatre i dodati pirinač, pa  ostaviti da se fil malo ohladi. Umešati  peršun, jaje i dosoliti po ukusu. Dok se fil hladi napravite testo.

TESTO S ULJEM

250g belog brašna

prstohvat soli

4 kašike ulja

100-110 ml tople vode

Od gore navedenih sastojaka zamesiti testo, pa ga staviti u kesu, lepo zatvoriti i ostaviti ga na sobnoj temperaturi sat vremena. Na papiru za pečenje, koga ćete posle prebaciti sa sve testom u okruglu posudu za pečenje, razvući testo u krug tako da je prečnik kruga veći od dna posude, Moja posuda ima dno od 24cm, a prečnik kruga testa je bio 40cm, kolika je i širina papira za pečenje. Testo se ne lepi i nije potrebno posipati ga brašnom. Tokom razvlačenja ga slobodno stavite u posudu na probu da vidite da li se uklapa. Testo sa sve papirom podići i prebaciti u posudu, sipati fil, pa lagano praviti faltice ka sredini. Testo se izuzetno lepo radi, ali kada napravite preklop ne možete ga popraviti.

POSIPANJE I MAZANJE

ulje

1 kašika susama

Testo premazati sa sasvim malo ulja i posuti ga susamom štedeći centar gde je fil. Peći na 200 stepeni oko 35-45 minuta (dok testo blago ne porumeni), na drugoj žici odozdo u rerni jer želimo da se dno dobro ispeče, a da ne porumeni prerano.

Kad je izvadite iz rerne odmah je poklopite i ostavite je tako da se hladi. Kondenz i para ispod poklopca će je dodatno omekšati. Ja je obično napravim nekoliko sati pre serviranja, ili dan unapred, jer se u protivnom testo vrele pite nije meko. Sasvim je lepa i hladna, sutradan.

 

FOCACCIA WITH ZUCCHINI, SESAME AND RICE

This is a recipe from a Serbian edition of the Italian magazine Sale&Pepe and it is perfect if you are looking for something different. A very economical focaccia made with zucchini and rice filling packed in a easy to make dough. If you do not have much experience with dough but still want to impress your guests with this recipe you can not go wrong. I suggest you stick to the recipe for your first try and then if you like you can add feta chunks, smoked cheese, Roquefort or basil instead of the parsley, but do not skip this one garlic clove in the recipe because it really does make a difference. It is best served warm or cold with a slice of feta and tomato salad as lunch or dinner. 

FILLING

1-2 garlic cloves

700g zucchini unpeeled and shreaded

100g basmati rice

1 egg

parsley

salt

On 4 tablespoons of oil fry for few seconds the garlic, add in the zucchini, salt a bit and cook until the zucchini is soft on medium heat. Boil the rice, strain and add to the cooked zucchini. Add the parsley, egg and some more salt to taste and set aside until you make the dough.

DOUGH

250g flour

pinch of salt

4 tablespoons of oil

100ml of warm water

Mix all of the above and knead for 1 minute into a dough. Place in the plastic bag and place on the counter at room temperature for 60 minutes. Take the baking paper and place the dough in the center. Roll out into a circle (no dusting necessary since the dough does not stick) that is bigger then the baking dish. Mine baking dish was 24cm and I rolled it out to 40cm. You can transfer as you roll to the dish without disturbing the dough to check if you need to thin it out some more. Transfer together with the baking paper into a dish, place the filling in and then fold towards the center like in the picture. the dough is very elastic and nice to work with but once you fold you can not unfold it.

GLAZE, SPRINKLES AND BAKING

 oil

1 tablespoon of sesame seeds

Glaze with oil and sprinkle with sesame seeds. Bake at 200 degrees Celsius (no fan) for 35 to 45 minutes below the center of the oven, since we want the bottom to be baked and the top not to burn. Cover the hot pie with a tight lid and let it cool like that for at least an hour. The moisture underneath the lid will soften the crust. Serve warm or cold.

 

PITA S ADE - BRZA I JEDNOSTAVNA SAVIJAČA SA MARELAMA

Nalik drugim pitama, a u kategoriji sama za sebe. Ova brza i jednostavna savijača, kako je Vanilyca krstila kada je objavila recept na Coolinariki je bila tema kuVarijacija pre dve godine, i sigurno bi prošla nezapažena da je Marija nije donela na naše zajedničko druženje na Adi. Ja nešto slično nisam jela, iako sam rado degustirala sve moguće slatke pite, a ova me je zaista osvojila. Marija je napravila sa višnjama, borovnicama i ribizlama. Lagana i vazdušasta i kako joj ime kaže brza i jednostavna. Na jednom parčetu sigurno nećete stati.

Mere u originalnom receptu su date u kašikama, a ja sam ih prevela u grame i mililitre, pošto mi je to lakše. Koristila sam marele, tako da sam zbog njihove kiselosti originalnu količinu šećera sa 250g povećala na 300g i to je bio pun pogodak. Ova količina je dovoljna da se postigne neka donja granica slatkoće, tako da ne preporučujem smanjenje mere, ali ukoliko koristite jabuke ili neko drugo slađe voće onda možete raditi sa 250g. Pošto pita nije preslatka dodatkom šećera u prahu koji ovde služi ne samo kao dekoracija možete narihtati sebi ukus.

Voće se spušta po geometrijskom šablonu, onako da je pravilno razbacano po kori jer je to bitno zbog preseka.

Kada počnete da motate koru, a mislim da je to ključna stvar ove pite, nemojte pritiskati, već lagano motajte da ima prostora i vazduha između listova. Šest rolni od po dve kore se spušta u nauljen pleh od rerne, i to jedna do druge, a potrebno je nauljiti između kora kao i celu gornju površinu pre pečenja.

Da bi bila mekana, nako pečenja onako vrelu pitu pokrijte mokrom krpom i ostavite tako da se ohladi.

BRZA I JEDNOSTAVNA SAVIJAČA SA MARELAMA

1kg neočišćenih marela ili višanja - 830g očišćenih

500g kora za pitu (oko 400g se utroši)

3 cela jaja

300g kristal šećera

170ml ulja

170ml mleka

250g brašna

12g praška za pecivo

šećer u prahu za posipanje

ulje za premazivanje

Mikserom kratko umutiti šećer i jaja, pa dodati ulje i mleko i na kraju brašno koje ste pomešali sa praškom za pecivo. Ostaviti da smesa odstoji oko 10 minuta na toplom. Pravimo 6 rolni sa po dve kore koje se ređaju u plehu od rerne koji ste uljem premazali (dno i stranice).

Preko prve kore nakapati 4-5 kašika fila (ne razmazivati), staviti drugu koru, pa ponovo 4-5 kašika fila. Preko fila geometrijski rasporediti jednu šestinu marela ili višanja. Umotati pitu po kraćoj stranici bez pritiskanja, već lakano motati da ostane vazdušasta. Ponoviti postupak sa još 5 rolni i složiti ih jednu do druge u plehu, pa nauljiti fino između rolni koje su jedna do druge i preko.

Peći na 200 stepeni oko 30 minuta; ako počne da tamni prekriti papirom za pečenje. Vrelu pitu prekriti pamučnom krpom koju ste pokvasili i ocedili i lepo je zašuškati, pa ostaviti tako dok se ne ohladi. Iseći dok je u plehu, svaku rolnu na 4 do 5 komada i pre serviranja obavezno posuti prah šećerom koji sipate kroz  sito.

FAST AND EASY STRUDEL

1kg of cherries or 800g without pits

400 - 500g of phyllo sheets

3 whole eggs

300g of sugar

170ml of oil

170ml of milk

250g of flour

12g of baking powder

fine sugar for sprinkling

With an electric mixer beat together eggs and sugar for 30 seconds, add in oil and milk and at the end add in the flour that you have mixed with baking powder and set aside. We will be baking 6 rolls with 12 phyllo sheets total. Each roll has 2 sheets.

Take one sheet and place it on the counter. With a tablespoon drip 4 to 5 tablespoons of the egg filling. Place another sheet on top of it and again drip 4 to 5 tablespoons of the egg filling. Place one sixth of the cherries by hand like in the picture and then gently roll without pressing. Start rolling on the shorter side of the sheet. Place the roll in the oven pan that you have oiled on the bottom and on the sides. Make the rest of the rolls. Five more and place them one next to the other. Oil in between the rolls so they do not stick and oil on the top.

Bake at 200 degrees Celsius (no fan) for around 30 minutes. If it starts to turn dark place a baking paper over the rolls. While the rolls are hot cover them while they are still in the pan with a damp kitchen towel and leave like that to cool. This way they will be soft. Cut each one into 4 to 5 pieces and sprinkle generously with fine sugar before serving.

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. 

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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

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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.

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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.

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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.

NATAŠIN BUREK SA MESOM

Natašin brzi burek je položio test u mojoj kuhinji i dobio medalju za recept godine. Obzirom da burek sa mesom ne kupujem, moram priznati da sam oduševljena receptom i finalnim prozvodom. Ukoliko meso izdinstate dan unapred, burek je gotov dok se rerna zagreje. Hvala Nataša! Drugo mesto ove godine drže Natašine đulbastije koje su najsočnija varijanta faširanih koje sam probala.

BUREK SA MESOM OD GOTOVIH KORA

aluminijumska okrugla tepsija prečnika oko 25cm

500g kora za pitu

ZA FAJTANJE

50ml ulja

250ml mlake vode

so po ukusu- jedna ravna kašičica

NADEV

250g mlevenog mesa

2 manje glavice crnog luka

biber i so

2 kašike ulja za dinstanje mesa

U čaši spojiti vodu, ulje i so za fajtanje, ali unapred odvojiti 30ml za zalivanje pečenog bureka Sitno seckan i crni luk prodinstati na ulju, pa dodati mleveno meso koje ste pobiberili i posolili.  Nauljenu okruglu tepsiju (prečnika 25cm) obložiti sa 4 kore tako da vise sa strane kao na slici. Fajtatti malo između kora. Ostatak kora iscepkati na manje delove. Staviti preko malu količinu mesa, pa potom deo cepkanih kora koje poprskate.

Ređati tako naizmenično kore i meso dok nadev i kore ne potrošite, a usput fajtati.

Poslednji sloj treba da bude meso koje ćete preklopiti korama koje vise sa strane. Složeni burek još malo pofajtati takoda ste utrošili sve od tečnosti osim onih 30ml koje ste na početku odvojili.

Peći na 200 stepeni oko 40 minuta ili duže da lepo porumeni. Burek na kraju možete i okrenuti naopačke pomoću velikog tanjira da vam se donja strana lepo zapeče, ako već nije rumena i hrskava. Ponovo ga okrenuti, tj. vratiti na početno i sada zaliti sa 30ml tečnosti koju ste na početku odvojili i vratiti u rernu na još 5 minuta pečenja. Ostaviti desetak minuta da se odmori, pa ga rezati na četvrtine.

BUREK 

Burek is a traditional breakfast in the Balkans and can be bought in any bakery. Filo sheets are made by hand by the burek masters that work in the bakery. It is a good job that pays well if you are a good master. It  comes with cottage cheese, plain with no stuffing and ground beef. The one with ground beef is actually called burek and all the rest are pitas, but here we call them all burek. When a bakery has good burek the word spreads quickly and you can usually see the line of people forming quickly in the morning. Today we are eating healthier but sometimes I  prefer to enjoy this delicacy for lunch. This recipe is not made from scratch, but from store bought filo pastry. It is a good recipe for those living abroad and those who are not familiar with making their own filo like our grandmothers used to make.

500g of fillo pastry

50ml of oil

250ml of warm water

salt- one even teaspoon

250g of ground meat

2 small onions finely cut

salt and pepper

2 tablespoons of oil for frying the meat

Fry the onion on 2 tablespoons of hot oil in a pan until it becomes translucent and then add in the ground meat. Salt and pepper to taste. Mix together in a glass 50ml of water, 250ml of sunflower oil and 1 even teaspoon of salt. Set aside 2 tablespoons of this liquid for when the burek is done. This is your mixture for sprinkling the filo sheets. Oil the round pan that is 25cm in diameter. Place four filo sheets so they overlap on the bottom of the pan and they hang out. Tear the rest of the filo sheets by hand into smaller parts. Sprinkle in between the sheets with the liquid. Place some meat on the filo , place some torn filo sheets, sprinkle, and repeat until you have used up all of your filo and meat and almost all of the liquid. The last layer before closing should be the meat. Now close inward the overhanging sheets of filo and sprinkle in between. Sprinkle on the top. Place the burek in the preheated oven and bake at 200 degrees Celsius for around 40 minutes until nice and golden. Check the bottom to see if it is nice and crispy. If it is not then turn over the burek using a large plate. Just place the plate over the burek, flip it and slide the burek back in. Bake some more until a nice crust forms. Flip it again and now place the remaining 2 tablespoons of the liquid, and return to the oven and bake for 5 more minutes. Let cool for 10 minutes, cut into 4 parts and enjoy.

FBI RUKAVICE- U kuhinji kod Mignonne 2

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 

original recepta

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

original recepta

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.