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== Description == |
== Description == |
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In Romanian: Aluat de unt |
In Romanian: Aluat de unt |
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+ | |||
== Ingredients == |
== Ingredients == |
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− | + | === First dough === |
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− | * 10 oz/300 g [[flour]] |
+ | * 10 oz / 300 g [[flour]] |
− | * 3 yolks |
+ | * 3 [[yolks]] |
− | * 3 tablespoons [[white wine]] |
+ | * 3 tablespoons [[white wine]] |
− | * 3 tablespoons [[sour cream]] |
+ | * 3 tablespoons [[sour cream]] |
− | * a little [[salt]] |
+ | * a little [[salt]] |
− | For the second dough: |
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⚫ | |||
− | == |
+ | === Second dough === |
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+ | == Directions == |
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# Mix the yolks with the [[sour cream]], wine and [[salt]], add [[flour]] and knead well until the dough starts to bubble. |
# Mix the yolks with the [[sour cream]], wine and [[salt]], add [[flour]] and knead well until the dough starts to bubble. |
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# Let it rest until you prepare the second dough. |
# Let it rest until you prepare the second dough. |
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# Lay the small square over the big square and then fold three times lengthwise and then three times crosswise. |
# Lay the small square over the big square and then fold three times lengthwise and then three times crosswise. |
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# Roll the dough into a pencil thin square and fold again, the way explained above. |
# Roll the dough into a pencil thin square and fold again, the way explained above. |
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− | # Refrigerate for |
+ | # Refrigerate for 10 – 15 minutes. |
# Again, roll the dough into a square and fold again the same way. |
# Again, roll the dough into a square and fold again the same way. |
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− | # Again, refrigerate for |
+ | # 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. |
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+ | __NOTOC__ |
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[[Category:Romanian Desserts]] |
[[Category:Romanian Desserts]] |
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[[Category:White wine Recipes]] |
[[Category:White wine Recipes]] |
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− | [[Category: |
+ | [[Category:Egg yolk Recipes]] |
− | [[Category: |
+ | [[Category:Wheat flour Recipes]] |
− | [[Category: |
+ | [[Category:Sour cream Recipes]] |
[[Category:Recipes that need photos]] |
[[Category:Recipes that need photos]] |
Latest revision as of 18:11, 29 January 2011
Description
In Romanian: Aluat de unt
Ingredients
First dough
- 10 oz / 300 g flour
- 3 yolks
- 3 tablespoons white wine
- 3 tablespoons sour cream
- a little salt
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.