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Easter dessert with sour cream and tender dough

Easter dessert with sour cream and tender dough

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Make a fragile dough from: flour, butter, 1 egg, sugar, salt and vanilla and when it is ready formed, non-sticky and elastic, put it in a food foil, in the refrigerator for at least an hour.

For this filling, the cream is drained, in a cloth bag, the day before, in a cool place.

The next day, mix the well drained whey cream with: sugar, egg yolks, vanilla, salt powder and flour. This operation must be done quickly enough, so as not to cut the cream, but still to dissolve the sugar. That's why it's good to use fine caster sugar.

When the composition is ready, remove the tender dough from the oven, portion it, depending on the number of pastries, and spread a sheet that is placed in the tray, with the edges protruding from the walls of the baking tin. Do the same for the other Easter.

Sprinkle raisins on the bottom of the tray, pre-scalded for 1-2 minutes and then kept for another 1-2 minutes in rum or vanilla essence.

Pour the composition over the raisins, level and then cut the edges of the dough short, turn inwards and curl by hand.

Grease with egg, both the dough and the filling.

Put immediately in the preheated oven, over medium heat, for 40-45 minutes, until nicely browned. Easter can be decorated with cross-shaped raisins after it has started to grow. When Easter is ready, the dough is nicely browned, but the composition looks soft. It will harden as it cools.

500 g flour, 150 g butter or margarine, 100 g sugar, 1 egg, 1 knife tip of baking soda, 1 knife tip of ammonia, 2 g salt

Butter (must be soft) rub with sugar and egg in a bowl with a wooden spoon, add flour mixed with salt, ammonia and baking soda. It can be made without, but the dough will not be so fragile and fluffy. Knead the dough and let it cool for 30 minutes. It can stay cold for 24 hours. In the composition of the dough, in addition to the basic elements, other ingredients can be included to diversify its taste: cottage cheese, caimac, boiled yolks, boiled potatoes, sour cream, etc.

Cornets with Magiun from Fraged Dough

Put the sifted flour in a slightly larger bowl, add the baking powder and mix well. The lard and the butter given on the apple grater are added on top and with the palms we rub to incorporate in the flour, the fat. We need to get a crumbly mixture similar to bread crumbs.

Then add the sugar, lemon peel (vanilla powder) whole egg and egg yolks and sour cream (only 3 tablespoons at first) and start kneading. If the dough still requires sour cream, add another tablespoon and knead until you get a soft, sticky dough that can be easily spread with a rolling pin.

It is divided into pieces (I only made 3 balls, I put the rest in the freezer to use it another time).

We spread each ball in a round shape and divide it, by cutting, into 8 slices.

Place a teaspoon of magiun on the wide side of the slices and roll towards the top so that we close the magiun in the dough.

Place in the pan and place in the preheated oven over medium heat. Bake until lightly golden (I forgot about them and burned them a bit, so be careful not to do like me).

We take them out of the tray, arrange them on the plate and powder them with powdered sugar mixed with vanilla.

Search words "aluat-fraged"

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Mix the ingredients and put the dough in the refrigerator for 20 minutes. Spread a sheet of about 3 mm. Cut

Mix the flour with the salt. Make a place in the middle, put the yeast, the sugar, the melted butter and a little warm milk. Knead slowly

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How to prepare Easter with tender dough

Prepare fragile dough

1. Mix all the ingredients for the dough and knead lightly until you get a homogeneous dough that does not stick to your hands.

2. Spread the dough in the tray in which we will bake Easter, taking care to lift the dough on the walls of the tray.

Easter composition preparation

1. Put the raisins in milk with rum essence and leave for at least half an hour.

2. Drain the raisins and mix them with the rest of the ingredients for the Easter filling.

Easter assembly and baking

1. Pour the Easter composition over the tender dough in the pan.

2. Put in the preheated oven at 160 degrees Celsius and bake for 50 minutes.

3. Take the Easter egg out of the oven, grease it well with egg and then put it in the oven for another 10-15 minutes.

4. After baking Easter, let it cool at room temperature for a few hours.

5. When the Easter is cold, we can cut it into slices with a wide-bladed knife.

I wish you good luck and Happy Holidays!

Round shape for baking, Detachable base, 26 cm
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Thinking about recipes for Christmas, the idea came to me to make a tart with fragile dough, from (almost) traditional ingredients. The tender dough has been known to me since childhood. And it's one of my favorites.

It took me a while to create an equally fragile, low-carb dough, and I'm really proud of the recipe I managed to come up with and share with you here.

I used coconut flour and a healthy natural sweetener. That's how I successfully made a low-carb dough. No guilt!

I used 3 tart trays with a diameter of 12 cm. For the cream it is best that the butter and mascarpone are at room temperature a few hours before we start preparing the cream.

And if you don't know what to do with egg whites, I recommend a delicious meringue, for which we need exactly 2 egg whites.

The tart is quite high in calories, as are many of the low-carb ingredients. But on the other hand, she is very full. You'll get tired quickly. And the taste is great.

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Quick Dessert with Cheese and Raspberries

Quick dessert with cheese and raspberries
Quick desserts are desserts that get you out of any mess.
They are extremely easy to prepare and tasty.
How I miss the fridge cheese cream fluffy with Delaco cream, I immediately sprinkled a dessert on the glass because I didn't have time to prepare something sweet for the weekend that just passed. Honestly, with minimal effort I prepared 5 glasses with a delicious dessert that disappeared in the blink of an eye :).
I recommend it, it's worth a try !!

Quick dessert with cheese and raspberries -Ingredients

150 g Oreo biscuits with chocolate cream
100 ml whipped cream
2 tablespoons powdered sugar - for cream
an envelope (12g) powdered sugar with vanilla bourbon
200 gr frozen raspberries
4 tablespoons sugar- for raspberries
a tablespoon of lemon juice
almond flakes for decoration

Quick dessert with cheese and raspberries - Preparation

First we prepare the raspberry sauce. We sauté the raspberries together with the sugar and the lemon juice for 3-4 minutes until the sugar dissolves.
Leave to cool before use. Crush the biscuits in a food processor.
The cream cheese is mixed with powdered sugar, vanilla sugar and sour cream until we obtain a homogeneous composition.
We assemble the dessert in glasses, first putting 3-4 tablespoons of chopped biscuits, over them we put 3 tablespoons of raspberry sauce, then with the help of a pos or even with a spoon we put cream cheese.
Over the cream cheese we put a little raspberry sauce, sprinkle over the lightly fried almond flakes, a raspberry and a sprig of mint.
Keep cold for at least 30 minutes before serving, but if you are not patient, it can be eaten immediately.

I recommend you try this Quick dessert with cheese and raspberries !!
Good appetite !!

Cream cake recipe

Dough ingredients

  • 200 ml of skim milk
  • 320 g sugar
  • 150 g melted butter
  • 50 g of yeast
  • 1 kg of flour
  • 5 yolks
  • 1 pinch of salt
  • 200 g of sour cream
  • 50 ml oil
  • peel from 1 lemon and 1 orange
  • 1 vanilla essence

Ingredients for the filling

  • 5 egg whites
  • 150 g sugar
  • 350 g walnuts
  • 2-3 tablespoons of cocoa
  • 1 rum essence
  • 1 vanilla essence

Method of preparation

Combine the milk with the sugar, keeping 2 tablespoons of sugar, and put on the fire until the sugar melts. Let it cool.

In a bowl, mix the yeast with the sugar and set aside for a few minutes. Mix well until liquefied. In a separate bowl, rub the yolks with the salt and set aside.

In a large bowl, sift the flour and make a hole in the middle of it, where you will put the mixture of yeast and sugar. Cover with flour and leave for at least 10 minutes covered with a towel until it grows.

Then add the milk, cream, oil, essences and peel of the citrus, leaving the butter aside for the moment.


Now start kneading, adding half the amount of melted and cooled butter, little by little.

Knead well until the dough starts to come off your hands. At the end, add the rest of the melted butter and lift the dough into the strip that you put in the center. Take the corners of the dough with your hands and place them on top, repeating the movement. Be sure to incorporate as much air as you can into the cream cake dough.

Kneading cakes

After it has come off your hands, leave it in a large bowl and cover it with cling film and a clean towel. Put it in a place away from currents, where it should be warm and leave it to rise for an hour and a half.

During this time, you can start filling the cake. Beat the egg whites with a pinch of salt, add the sugar and then mix with the chopped walnuts and cocoa.

When the dough has risen, place it on the work table greased with oil and divide it into four equal pieces.

Set aside the other pieces and spread the dough into a large, but not very thin, sheet. Put the filling and spread it well on the sheet, then take the ends and put them in, rolling the dough. Leave it on the work table and do the same with another piece, then weave them together.

In trays lined with baking paper or flour and oil, take the cake from the edges, squeezing and compressing it and transfer it.


You will leave them in the trays for about 30 minutes to grow, during which time you can heat the oven to 180 degrees.

When you are ready to put them in the oven, lower the temperature to 170 degrees and grease the cozonacs with beaten egg yolk, then sprinkle with sugar and nuts on top.

Leave them in the oven for about 40-60 minutes. You can do the test with the toothpick, and if they have browned too much on top, you can cover them with a baking sheet soaked in water and squeezed well.

When you take them out of the oven, leave them to cool for the first 40 minutes in the pan, then take them out and leave them to cool. It would be good to break the cake by hand, if you want to serve it while it is still quite hot.

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