Vertuta is a popular pastry in the Moldovan culinary tradition, it is a roll from a dough with stuffing. The filling for the vertuette can be either sweet or savory. Usually the stuffing is made from grated cheese (sheep salted cheese), cottage cheese, potatoes, stewed cabbage, minced meat, pumpkin puree or fresh fruit (apples, apricots, peaches and others). Often (seasonally - in winter and spring) as a filling use confectionery poppy, cinnamon with sugar and vanilla, fruit jam or jams and even jam from rose petals - these twirls have a wonderful unique aroma and characteristic taste. Sometimes to prepare the filling in the jam is added ground walnuts. In general, the vertuta in Moldovan is a wonderful dish, unsweetened twirls can be served as a second course or snack, a sweet option to serve well with tea or coffee. Cold winders are stored fairly well for several days in a cool place (shelf life largely depends on the filling), they are convenient to take along on the road.
How are the twirls preparing?
The dough for the preparation of the vertvert is used the same as for the preparation of placinds (also very popular Moldovan pastry with stuffing), but with the addition of chicken eggs and a considerable amount of sunflower oil. During the preparation, the dough is rolled and stretched with the hands as thin as possible (almost to the thickness of the paper sheet), then the dough is covered with a thin layer of filling, and then rolled into a tight and dense roll. Then the roll is usually wrapped with a spiral (cochlea). Typically, several kinds of fillings are prepared. The resulting vertuits with a variety of fillings are spread on greased baking sheets, smeared with eggs and placed in a preheated oven - bake. After baking ready hot and ruddy twirls smeared with butter. How to cook classic twirls? The recipe is not very complicated.
First we prepare the dough
Ingredients (per 1 kg of wheat flour in / s):
- 200 ml of sunflower oil;
- a little butter;
- 5-6 chicken eggs;
- 1 teaspoon of salt;
- 2-5 tablespoons of water.
Preparation:
Eggs slightly vzobem whisk (not a mixer!), Water and sunflower oil slightly warmed. Sift flour on the table with a slide (it is necessary to enrich it with air, then the dough will get better). We make a hollow, pour eggs into it and, gradually adding sunflower oil and water, knead the dough (hands). Then we will wash our hands, wipe them and oil them with oil. The dough is beaten and carefully kneaded to elasticity. The dough should stop sticking to your hands. We roll the dough into a bowl, put it in a bowl and cover it with a clean warm towel. Let's leave the test for 30 minutes. After that, let's dough the dough, divide it into several parts and roll the koloboks about the same size. The number of koloboks will depend on the size of the vert. On the table top, sprinkled with flour, we will roll these koloboks into thin sheets and stretch the sheets with our hands in all directions, achieving maximum fineness. Before filling the dough with filling, it is smeared with melted butter.
Filling for a vertical
It is convenient to prepare 2-3 types of filling for baking of the twist. You can make a revolt with cabbage (previously stewed, you can with onions), a spinach with potatoes, it is better to use mashed potatoes for this, although it is possible to have a raw grated potato - then it is necessary to act very quickly so that the filling does not darken. You can make a vertuta with cheese. It is better for this to use homemade rennet cheeses, that is, cheese, cottage cheese or others. Brynza for the filling of the vertutas is usually rubbed on grater, and the cottage cheese needs to be poured a little (you can add chopped dill). If you use fresh fruit for the filling, they should be prepared: remove the cores or bones and grind, possibly, peel. The filling for the vertuot should have the most plastic texture and puree consistency, since the dough is as thin as possible, therefore, the filling is also superimposed on a very thin layer. In other words, the large components of the filling should be crushed so that they can break through the dough. In general, it is not too easy to prepare the vertuits, patience and diligence are required.
How to bake a revolver?
You can collapse the vertices with a snail, or you can not turn off. Prepared rolled rolls, that is, twirls spread on oiled with oil (or better - a slice of lard), grease with egg and place in an oven heated to 200ºС. Bake approximately 30-40 minutes (depends on the filling). Readiness is determined visually. Ready-made hot verticals are greased with butter. Slightly cool, cut into slices and serve. You can make small revolvers, they are convenient to take on the road and you can eat without cutting.