Roll, baby, roll (Schaumrollen)

Puff pastry rolls filled with soft vanilla meringue? As good as it gets. 

It's easier to buy puff pastry and just bake it and fill it and eat it, but there is huge difference between homemade pastry, and bought one. So, roll up your sleeves and start baking!

Schaumrollen

puff pastry

225 g flour

25 g butter or margarine

Salt

1 / 2 tablespoon vinegar

125 ml lukewarm water 

1 tablespoon  rum 

1 egg yolk

Plus:

225 g butter or margarine 

25 g flour

Pour the flour out onto a flat work surface and shape it into a well. Pour the water, egg yolk, rum, vinegar, 25 g margarine or butter and a pinch of salt into the centre of the well and work until into a ball of dough. Use a rolling pin to flatten the dough into a square block.

Meanwhile,  mix the rest of the butter with 25 g of flour and knead it until incorporated. Shaped the butter into a square. Work quickly as the butter should remain the cool temperature it started with. Place a  butter in the centre of the block of dough. Fold in all four sides of the dough in towards the centre, completely covering the butter. Let rest for 5 minutes. 

Roll the dough out into a smooth, even rectangle and be careful to keep the corners of the dough as right angles. Use a dry pastry brush to remove any loose flour from the dough's surface. Fold the dough in thirds, like a business letter.

Rotate the block of dough 90 degrees so that the folded edge is on your left and the dough faces you like a book. Roll out the dough again. The dough should be in a smooth, even rectangle. Fold the dough in thirds again, completing the second turn. Cover the dough with plastic wrap and chill for at least 30 minutes. Repeat the rolling and folding technique until the dough has had a total of 4-5 turns.

Best would be to leave the dough overnight in refrigerator, but who has time for this, right? So, after 4th, or 5th turn, you can roll out the dough evenly, as thin as you can get it to make a rectangle and cut into strips. 

Start rolling them like a spiral around the tubes, overlapping by half the width of the strip. Place it into a baking pan. The baking pans and metal tubes do not need to be greased. Place the pan in preheated oven (200 degrees Celsius). Bake for about 8-10 minutes until light golden.  

Let them cool for a few minutes, and then remove them by slightly twisting them off the tubes. If I'm in a hurry I use kitchen tongs to grip the hot metal tubes and twist the pastry off carefully. Let the tubes cool before using them again. No need to wash them until all are done. I usually wash them and then put them into the still hot oven to dry.

Meringue

600 g sugar
2 vanilla sugar
half lemon (juice)
9 egg whites

Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer. Combine egg whites, sugar, vanilla sugar and lemon juice in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, for about 10 minutes. Test by rubbing between your fin gers.
Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes.

Fill a pastry bag with the meringue and start filling the puff pastry rolls.

Dust with vanilla flavoured icing sugar.

With the rest of egg yolks you can make this recipe

Sastojci:

lisnato tijesto

225 g brašna

25 g margarina

malo soli

1/2 žl octa

125 ml tople vode

1 žl ruma

1 žumanjak

premaz za lisnato

225 g margarina

25 g brašna

Šaum

9 bjelanjaka

600 g šećera 

1 vanila šećer

1/2-1  limuna sok

Priprema

1. Za tijesto zamijesimo brašno sa solju i margarinom, dodamo žumanjak, octa, ruma i tople vode. Mijesimo dok ne dobijemo glatko tijesto. Zatim tijesto razvaljamo u oblik leptira. Premažemo s premazom (zamijesimo sa strane 225 g margarina s 25 g brašna, dok smjesa ne bude maziva). Preklopimo svako "krilo" prema sredini tako da dobijemo - ovo. Razvaljamo u pravokutnik koji zatim presavijemo kao pismo, okrenemo za 90 stupnjeva i opet razvaljamo u pravokutnik. Opet presložimo tako da prvo desnu trećinu, preklopiti na srednju trećinu, a onda poklopiti s lijevom stranom i stavimo na 30 minuta u hladnjak. Ponovimo isti postupak još 2-3 puta. Zatim tijesto razvaljamo, režemo u trake i motamo na modlice za šamrolne. Prethodno dobro zagrijemo pećnicu na 250 stupnjave i stavimo peći. Od ovog tijesta se dobije oko 3 ture.

2. Za to vrijeme napravimo šaum po ovom receptu, samo što stavimo 9 bjelanjak i 600 g šećera. 

3. Punimo rolnice sa šaumom i to je to :)

 

Wine Cookies

No, there is no wine in this cookie. Probably they got their name, because you should eat them with wine. I don't know. But I know that they would go very well with milk, juice, chocolate, coffee, tea, or just plain. So if you don't have wine in house, but you have cookie cravings, go for this recipe. They are similar to lady fingers, their texture is crispy, but soft in the same time.

 But don't relay on my words, go, try for yourself!

Dough:

500 g of flour
3 teaspoon of baking powder
130 g softened butter or margarine
240 g of sugar 
1 vanilla sugar
2 eggs 
1 egg yolk 
sugar for sprinkling

Sift the flour and baking powder on the table. Add the softened butter, sugar, vanilla sugar and eggs. Knead dough until all ingredients are combined. Than roll out the dough.

In a small bowl or cup, lightly beat egg. Brush dough with beaten egg. Sprinkle with sugar. Take your cookie cutter, cut the dough and place it on a baking sheet.

Bake for 8-10 minutes in preheated oven. If you like them more crispy you can bake them for view minutes longer until they are golden brown. Transfer to wire racks to cool completely. 

Vinski kolačići

Sastojci

500 g brašna

240 g šećera 

1 prašak za pecivo

1 vanilin šećera

2 jaja

1 žutanjak

šećer za posipanje

Priprema

U brašno, pomiješano s praškom za pecivo, udrobimo maslac. Zatim dodamo sve ostale sastojke i umijesimo. Razvaljamo na debljinu noža (ja ih i malo deblje – onda budu mekaniji, a ako su tanji – prhkiji) i narežemo u oblike štapića. namažemo žutanjkom i pospemo grubim šećerom, stavimo u tepsiju i pečemo. Voila! :)

Posluživanje

Ja ne čekam da potamne, već ih još bijele vadim, jer moji vole mekanije :)

Hungarian Cake

Still, we don't know who is She. That famous Hungarian woman who inspired this traditional, low budget, and unbelievably tasty cake. But who cares, as long we know the recipe. You wouldn't believe how little ingredients you need for this cake, and when you taste it, you will not believe how delicious this cake is.

Dough:
600 g flour
1 teaspoon baking powder
2 eggs
200 g sugar
8 tablespoons sour cream
140 g margarine or butter

Pour flour mixed with baking powder on the table and chop with margarine. Add sugar, eggs, sour cream and knead the dough. Then divide the dough in 6 equal parts.  roll the dough into a rectangle that is the size of a baking pan ( 32x33 cm). Bake on the reverse side of the pan. 

Chocolate-rum cream:

2 L of milk
20 tablespoons flour
400 g sugar   
100 g dark chocolate 
100 g milk chocolate
3 tablespoons cocoa
3 tablespoons  of rum
1 vanilla sugar

For cream, you need two bowls. Place 1500 ml milk in saucepan over low heat and in the remaining 500 ml milk mix flour and sugar . When the milk starts to boil, add the mixture and stir well until it's cooked. Remove cream from heat and add chocolate, vanilla sugar and rum. 

baked layers

When the first layer of cake is baked, start making the cream. It is important that hot cream goes on hot layers, so that cake is moist and soft right away. So you put first layer, cream it, second layer - cream..and you repeat till the end. Last layer shouldn't be creamed, because on top we will put chocolate glaze.

Chocolate glaze:
150 g dark chocolate
100 g milk chocolate
1 tablespoon sugar
about 3-4 tablespoons milk (add more if you think that glaze is not smooth enough, just don't make it too liquid)

Melt it in saucepan and pour on top of the cake. Working quickly, use a knife or long spatula to smooth the glaze across the cake letting it fall over the sides. When the glazing is completed, let the cake cool on the counter or in the refrigerator until the glaze has solidified.

 Who can wait for chocolate glaze?