Search results
Results from the WOW.Com Content Network
Potica consists of a rolled pastry made of leavened paper-thin dough filled with any of a great variety of fillings, but most often with walnut filling.. The most characteristic poticas are made with ground walnut, tarragon, quark, hazelnut or poppy seed, salted ones even with cracklings or bacon, and other fillings.
Another Pontian bread was psathyria, which was very buttery. [1] Many bread dishes had fillings or were made into pies. Pontians made perek (Περέκ), similar to Turkish börek and Greek tiropita. Fresh phyllo dough would be dipped in a mix of eggs, salt, milk, and oil, then covered with a cheese filling. Another layer of dipped phyllo dough ...
The filled dough is rolled up, forming a log or loaf shape, then baked. When sliced, the cross-section shows a swirl of filling. Types or forms of nut roll are: rolled log, loaf made via a bread pan, and a "crazy loaf" style with a unique texture. [3] Similar ground walnut filling is used in Buchteln, a bun-shaped pastry, also with yeast dough.
Add in the brown sugar and stir until completely dissolved. Gradually stir in the cream and bring the liquid to a boil. As soon as you see bubbles start to rapidly rise, turn down the burners so ...
The poppy seed roll is a pastry consisting of a roll of sweet yeast bread (a sweet roll) with a dense, rich, bittersweet filling of poppy seed. An alternative filling is a paste of minced walnuts, or minced chestnuts. It is popular in Central Europe and parts of Eastern Europe, where it is commonly eaten at Christmas and Easter time.
They're filling but not too filling, light but not too light and a crowd-pleaser. And though they're easy enough to make, the filling can bedevil some cooks. The goal is to a create smooth, fluffy ...
2 tablespoons instant or active dry yeast. 3 cups warm water (110° to 115°F) 2 tablespoons sugar. 2 teaspoons salt. 6-1/2 to 7-1/2 cups bread flour
The filling is made of ricotta cheese (Slovene: skuta), eggs, heavy cream, oil, and butter. The filling is spread evenly on the rolled-out dough, rolled into a spiral, and placed in a greased baking tin.