(remove placeholder, add category) |
m (Robot: Removing from Category:Salt Recipes) |
||
Line 26: | Line 26: | ||
#Again, refrigerate for 10–15 minutes. |
#Again, refrigerate for 10–15 minutes. |
||
#Repeat this a third time, then roll into a finger thick sheet and use according to your need. |
#Repeat this a third time, then roll into a finger thick sheet and use according to your need. |
||
+ | |||
[[Category:Romanian Recipes]] |
[[Category:Romanian Recipes]] |
||
[[Category:Romanian Desserts]] |
[[Category:Romanian Desserts]] |
||
Line 32: | Line 33: | ||
[[Category:Butter Recipes]] |
[[Category:Butter Recipes]] |
||
[[Category:Flour Recipes]] |
[[Category:Flour Recipes]] |
||
− | [[Category:Salt Recipes]] |
||
[[Category:Refrigerator Cookies]] |
[[Category:Refrigerator Cookies]] |
||
[[Category:Molded Cookies]] |
[[Category:Molded Cookies]] |
Revision as of 06:58, 9 January 2010
Description
In Romanian: Aluat de unt
Ingredients
For the first dough:
- 10 oz/300 g flour,
- 3 yolks,
- 3 tablespoons white wine,
- 3 tablespoons sour cream,
- a little salt;
For the second dough:
Directions
- Mix the yolks with the sour cream, wine and salt, add flour and knead well until the dough starts to bubble.
- Let it rest until you prepare the second dough.
- Knead the butter with the flour and leave aside until you roll the first dough into a pencil thin square.
- Then roll the second dough into another slightly smaller, but equally thin square.
- Lay the small square over the big square and then fold three times lengthwise and then three times crosswise.
- Roll the dough into a pencil thin square and fold again, the way explained above.
- Refrigerate for 10–15 minutes.
- Again, roll the dough into a square and fold again the same way.
- Again, refrigerate for 10–15 minutes.
- Repeat this a third time, then roll into a finger thick sheet and use according to your need.