Prep – crispy and puffy dough with an unusual appearance. It may be more demanding to prepare, but that's why the end result is amazing! The recipe comes, of course, from the "southern railway" and always asks for a little more.
Prpeć - Suzana Mitić - Recipes and Cookbook online
Prpeć - crispy and flaky dough with an unusual appearance. It may be more demanding to prepare, but that's why the end result is amazing! The recipe comes, of course, from the "southern railway" and always asks for a little more.
You need for the dough:
- 500 ml water (lukewarm)
- 1 teaspoon of salt
- 1 teaspoon of baking powder
- 700 g of flour
For coating you need:
- 150 g of pork fat
For the filling you need:
- 3 pieces of eggs
- 200 g of cheese
- Knead the dough from water, baking powder, salt and flour.
- Knead the long dough until it becomes smooth.
- Divide it into several balls the size of a smaller egg. I set aside 20 balls.
- Roll out each ball with a rolling pin, coat with butter, put a pinch of flour and arrange one on top of the other.
- Place all the peels one on top of the other.
- The back crust is not coated.
- Now roll out a large crust from all the balls.
- With a rolling pin, cut into pieces as for rolls, but not to the middle of the dough.
- Spread the butter, sprinkle with a pinch of flour and fold the dough pieces inward one over the other.
- Now roll out the big crust again.
- The crust must be slightly larger than the baking tray.
- Coat the baking sheet with butter and put the crust on it.
- The ends should hang at least 10 cm from the edge of the tray.
- Beat the eggs, add the cheese and put the whole filling over the middle of the dough.
- Slowly return the part of the dough that was hanging on the side to the baking sheet, making small folds next to each other.
- Coat the dough with a little fat and bake at 200 C until golden brown.
- Enjoy puffy and crispy dough.
- Pleasant.
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