Moldavian twirls from exhaust dough: step by step with a photo. Moldovan vertuta - recipe Moldovan vertuta recipe in the oven

When my neighbor bakes Vertuta, we all dream of being her guest. With a crispy crust and soft, juicy filling, these puff pastry rolls smell throughout the house.

I wrote down the twirl recipe a long time ago, but I was still afraid to approach it - the draft dough has always been a “Chinese letter” for me. As it turned out, my culinary fears were in vain - preparing this dough is no more difficult than, for example, yeast.

I will tell you how to cook Vertutas with different starters - with apples, with cottage cheese and with cabbage, and how to make the dough for them very thin and tasty.

Apple Vertuta Recipe

scales; baking sheet; 2 bowls; rolling pin; a spoon; board; knife.

Ingredients

How to choose the right products

Choose strong and unsweetened apples for Vertuta, for example, Golden, Antonovka or Semirenko.
Beer for this recipe can be taken any, light or dark - it does not matter. It is necessary so that the finished roll has a puff, crumbly consistency.
Buy high-quality butter, with a high content of milk fat. Do not replace it with margarine or spread.

Step by step cooking

Mix soft butter (250 g) in a bowl with 2 cups of sifted flour, 10 grams of vanilla sugar and a teaspoon of baking powder.
Grind this mass into crumbs.
We pour a glass of beer.
Add more flour - 1-2 cups. We look at the consistency of the dough - it should gather into a ball and stop sticking to your hands.
We clean one and a half kilograms of apples, remove the core and finely chop. To speed up this process, apples can be chopped in a food processor, but not very finely.
We divide the dough into 4 parts.
Roll out each piece on a floured board. We try to roll it out as thin as possible. Ideally, the dough should be translucent.
We spread ¼ of the apples on the edge, sprinkle with sugar (a quarter of a glass) and twist the dough with a roll.
Transfer it to a lightly greased baking sheet. We make the same rolls from the rest of the dough. We prick them along the entire length with a fork.
Bake in a preheated oven at 180 degrees for 30-40 minutes.

Serving the dish

Ready Vertutas are immediately transferred to a cutting board and cut (at an angle) into pieces. It is best to use a saw blade for cutting. Sprinkle with powdered sugar. You can serve a piece of hot Vertuta with a scoop of ice cream, decorating the plate with fruit and a sprig of mint.

Enjoy your meal!

Recipe video

See how to properly prepare dough for Vertuta and how to shape it.

cooking secrets

You can add a little raisins or 2-3 teaspoons of cinnamon to the filling for apples.
To keep the apples from browning, sprinkle them with lemon juice.
You can also prepare apple-curd filling by adding 200 g of cottage cheese to apples.
For a more golden look, brush the rolls with a lightly beaten egg before baking.

Recipe for vertuta with cottage cheese

Time for preparing: 2 hours.
Servings: 4.
Calories: 189 kcal.
Kitchen appliances and inventory: scales; baking sheet; 2 bowls; rolling pin; a spoon; board; whisk; food film; parchment; knife.

Ingredients

Step by step cooking

For the filling, mix in a bowl 500 g of cottage cheese, 2 eggs and a chopped bunch of dill, add a pinch of salt.
For the dough in a bowl, mix half a glass of water, 2 tablespoons of oil, a pinch of salt, an egg. Beat the mass with a whisk.
Gradually add 280 grams of sifted flour. We knead the dough. If it is still sticky, add flour, but not much so that the dough does not “clogged”. The kneading process takes about 10 minutes.
We leave the dough under cling film for 20-30 minutes to “rest”. During this time, the gluten will swell, the dough will become elastic and can be stretched very thinly.
Lubricate the dough with oil and divide it into 3 parts.
We roll out each part, more along the edges, retreating slightly from the middle.

Stretch the dough with your hands until transparent. For this I use a large towel sprinkled with flour. I put the dough on it and stretch it with my hands as thinly as possible. Edges can be trimmed a little. If the dough breaks slightly during stretching, it's okay.
We spread a strip of 1/3 of the filling, slightly retreating from the edge. Brush the rest of the stretched dough with oil.
We turn the vertuta into an envelope.
Lay out on a baking sheet with parchment.
Bake at 180 degrees for 30-35 minutes. In the process of baking, 2 times it is necessary to grease the skewers with oil.

Recipe video

I invite you to watch the whole process of making delicious Vertuta with cottage cheese.

Cabbage Vertuta Recipe

Time for preparing: 2 hours.
Servings: 4.
Calories: 167 kcal.
Kitchen appliances and inventory: scales; baking sheet; 2 bowls; rolling pin; a spoon; board; whisk; parchment; frying pan; knife.

Ingredients

Step by step cooking

For the filling, fry finely chopped onion in oil (2 pcs.). Separately fry 500 g of sauerkraut. If your cabbage is too acidic, rinse it with cold boiled water.
Mix cabbage and onion. The filling is ready. You can add a little salt and pepper to it if you like (but I do not add).
For the dough, stir in water (1/2 cup) half a teaspoon of salt, add 1.5-2 cups of flour and knead the dough, like on dumplings. It should be elastic and not stick to your hands.
Divide the dough into 3 parts, roll them into flat round pieces and grease each one with butter on top.
We shift one part of the dough onto a large towel sprinkled with flour, and first roll it out with a rolling pin, and then begin to stretch it with our hands as thin as possible. If your edges are not thin enough, you can trim them.
We spread a third of the cabbage filling over the entire surface of the dough, not reaching a little to the edges.
Using a towel, pulling on its edge, roll the dough into a roll.
We spread the rolls on a baking sheet and bake at 180 degrees for 35-40 minutes.
The roll is ready!

Recipe video

See how, it turns out, it’s not difficult to make an exhaust dough for vertuta. I'm sure you will succeed too.

Serving the dish

Serve vertuts with savory fillings for vegetable cutting, to salads from fresh or boiled vegetables, to meat dishes. You can also serve them with first courses instead of bread. Or as a main dish. It is very tasty to eat vertuts with tomato juice or fresh vegetable juice.

Other cooking options

Quick ones can also be prepared from other types of dough, for example, ready-made puff pastry.
I recommend baking. Curd filling for it can be made both sweet and salty. It also turns out very tasty.
If you like crispy dough and juicy, fragrant filling - cook.

Did you like my vertuta recipes? Trust me, it's not hard to cook with them. I would be glad if you cook and write about it in the comments. Cook with love and enjoy!

Moldavian vertuta is a national dish, the preparation of dough for which is considered the highest chef's aerobatics. But, as people say, only the eyes are afraid. The hands of our hostesses are not capable of such feats as unleavened dough. Let's evaluate how good Moldovan cuisine is with our recipes.

Vertuta with cottage cheese

We note right away that the right dough for this baking is one hundred percent success. It must be pulled, trying not to tear. And this is a matter of practice. It probably won’t turn out perfect the first time, but the worst of it is the beginning.

Ingredients:

Cooking method:

Cherry twirl

The dough should be kneaded according to the above recipe. But the filling will require more attention and time.

Ingredients:

All for the test the recipe is above.).
Cherries (preferably fresh) - a kilogram.
Sugar - 200 g
Starch - 1 tablespoon with a slide.
Egg for lubrication.

We describe the recipe for the preparation of the filling. How to make the base, see above, all the details of the process are given there.

Cooking method:

Free the berries from the seeds and put in a sieve. Let the juice flow. It can be used to make jelly or jelly.
After an hour and a half, sprinkle the berries with sugar. Wait, let them flow.
Transfer the filling to a bowl and carefully add the starch, mixing well so that there are no lumps.
On the prepared pancake, apply in one layer of berries. Roll up the tourniquet.
Not forgetting to “squeeze” it slightly, lay it out in a spiral shape.
Brush top with beaten egg. Keep in the oven until browning and a pleasant aroma throughout the apartment.
The cake should be cooled in the form and placed in the refrigerator.

The frozen filling that has soaked the dough makes the dish so tasty and original that success is guaranteed.

In order for a cherry twirl to succeed, it is necessary to have a shape with high edges. Do not use a low baking sheet, ruin everything!

Swirl with apples

To make pastries especially tasty, buy winter varieties of apples, Antonovka, for example.

Ingredients:

Cooking method:

Free the fruits from the peel and seeds, grate larger or cut smaller ( preferably the first option).
Add sugar and some cinnamon.
You can also throw starch ( this is for advanced hostesses).
On the prepared layer, apply a thin filling. Fold the tourniquet and squeeze it out, as already described.
Arrange on a baking sheet with long sausages, smearing with a beaten egg.
Bake in the oven until golden brown.

Exhaust dough for twirl: cooking secrets

As you already understood, the right dough is 90% of success in making Moldovan twirls. Experts recommend observing the following subtleties.

A dish called "Vertuta" came to us from Moldova, it is prepared from a stretched dough, which is rolled out very thinly. Delicious, satisfying, extraordinary - you will like it!

Fans of various pastries will appreciate the Moldavian vertuta, because the recipe is very simple and the taste is just amazing.

Read also:

How to cook vertuta - recipes

Do not be afraid if at first it seems to you that such pastries are being prepared for a long time. This is not true! Judge for yourself.

Spit with apples in the oven

Ingredients:

Water - 1 glass
Sunflower oil - 0.5 cups
Flour - on demand
Apples - about 1 kg
Sugar - 1 cup
Butter - 20 grams

Cooking:

Sift about a couple of cups of flour into a bowl, creating a slide. We make a recess in it, into which we pour water and sunflower oil. Gently mix. Then add more flour until the dough becomes soft and does not stick to your hands. We leave it for a while, covering it with a napkin.

We spread the filling on top, sprinkling lightly with sugar. We roll up into a roll, pinching the edges well, and wrap it in a ball. Put on a baking sheet and bake in a preheated oven until cooked.

Pumpkin twirl recipe

Ingredients:

Flour - about 3 cups
Water - glass
Yeast - 5 grams
Sunflower oil - 2 tbsp. l. + for rolling
Salt - a pinch
Pumpkin - 800 grams
Sugar - 0.5 cups

Cooking:

kneading the dough, consisting of flour, water, yeast, salt and 2 tablespoons of sunflower oil. Set aside for 20 minutes. In the meantime, it is resting, let's start the filling. We take a pumpkin and clean it from seeds and peel and rub it on a coarse grater. Take the dough again and divide it into 10 equal parts.

It is worth noting that the hands must first grease with oil. We roll each bun into a thin layer and coat with sunflower oil. Spread the grated pumpkin evenly on top and sprinkle with sugar (about 1 or 2 tbsp. For each), then roll the dough into a roll.

Moldavian vertuta recipe

Ingredients:

Flour - 1.5 cups
Water - 0.5 cups
Egg - 1 piece
Sunflower oil - 2 tbsp. spoons
Vinegar - a couple of drops
Salt - to taste

Cooking:

Add salt, vinegar and sunflower oil to the water. We spread the sifted flour in the form of a slide with a recess in the middle, send the egg there and add the water mixture to it. Gently knead dough, adding the right amount of flour for a dense dough. After that, put the bowl with the dough in the refrigerator for a couple of hours.

After it has "rested", roll it out very very thin. The resulting thin layer should be smeared with butter (butter - if the filling is sweet and sunflower - if salty) and spread the filling in an even layer.

We twist the dough with the filling into a roll and wrap it in the form of a snail. We send it to the oven or fry over high heat for a minute and fry on a small one for another 5-7 minutes on both sides.

Dough for vertuta

In terms of composition, the dough for vertuta consists of the same products as for another popular Moldavian dish, placinta. With the only difference: it has more eggs and vegetable oil.

The main composition of the products is as follows: flour, eggs, oil, water, soda - this is for the test.

For the filling, you can take whatever you like. In their historical homeland, apples, cheese, pumpkin, cottage cheese or meat are used.

The five most commonly used ingredients in vertut recipes are:

Water is mixed with oil, then other products are added to it and an elastic dough is kneaded. Let him lie down for half an hour. After that, more subtle processing begins, which for an inexperienced user may seem complicated. Exhaust dough has a speaking name. This means that it must be pulled out by hand in order to obtain a finer structure. The output is the thinnest canvas, through which you can see, say, a pattern on a tablecloth. And this canvas should not be torn, deformed.

Many housewives do not bother with the hood, but simply roll out the dough very thinly on the table with flour. And in the same place they spread the filling on it and wrap it in a roll. In principle, beginners can also do this. The filling is also not quite usual: it needs to cover the entire surface of the sheet, leaving only the places at the edges free. And wrap it up with the stuffing. It turns out multilayer baking, in which there are dough + filling, dough + filling.

Five of the fastest vertuta recipes:

When a long “sausage” is ready, it is rolled up into a roll (or a snail, as you are used to) into a circle. Coated with butter and baked in a hot oven until fully cooked.

To get a richer filling, chopped apples are mixed with dried fruits, candied fruits, cinnamon, sugar. And cheese (more often it is feta cheese) - with fresh herbs, garlic, green onions.

Vertuta is a Moldovan pastry with various fillings: cottage cheese, potatoes, cheese, pumpkin, cherries. Choose the best recipe!

Moldavian vertuta are cooked on kefir with cottage cheese filling and baked in the oven.

0.5 l of kefir (sour is suitable),
1 tsp salt (if the filling is sweet, then half a spoon is enough),
2 tbsp vegetable oil + a couple of tbsp. for rolling,
0.5 tsp soda,
flour, how much the dough will take (I know that everyone does not like this “how much it takes”, but as it is).

Pour sunflower oil into kefir, stir with salt and start adding flour. As soon as the substance begins to thicken, add soda, then stir in the flour. The dough should be elastic and soft, like an earlobe (the Moldavian folk comparison is accurate, I want to note).

Divide the dough into 6-8 pieces and roll into balls. Each ball is placed in a plastic bag and frozen in the freezer.

We defrost and begin to roll out, help ourselves with sunflower oil. Do not be afraid to tear the dough - it will be completely imperceptible later.

We put the filling and wrap it with a tube. Any toppings are good, in principle, but most of all I like cabbage or salted cottage cheese.

Then we wrap the tubes with a "snail".

Lubricate with sunflower oil and bake the skewers in the oven at 180 degrees C until golden brown.

Recipe 2: Moldavian vertuta (step by step)

I wanted something sweet and new, something that I have not cooked yet. And my choice was vertuts from Moldovan pastries. It's kind of like a roll. There are many ways to prepare them. The dough for the twirl is prepared both using yeast, and you can use the same dough as for the pies. I decided this time to try making dough on kefir. The main thing here is that the dough turned out to be very elastic, because it is necessary to roll it very thinly and wrap the filling in it. At the same time, so that the dough does not tear.

They prepare vertuts with a variety of fillings, both sweet and salty. I chose a sweet version of the filling and cooked it with apples and sweet cottage cheese. Next time I will try to cook from a different dough and with salty types of filling. Cooking methods differ not only in dough and a wide variety of fillings, but also in the fact that they can be both fried in a pan and baked on a baking sheet in the oven.

kefir - 250 g;
sugar - 2 tbsp;
vegetable oil - 1 tbsp;
salt - 0.5 tsp;
baking soda - 0.5 tsp;
flour - how much will go in;
cottage cheese - 200g;
chicken egg - 1 pc;
apples - 2 pcs;
sugar in the filling - 3-4 tbsp

The dough is very easy to prepare. Pour kefir into a deep container and add soda.

Stir and give a couple of minutes to start the reaction of soda with kefir. Then add salt.

Vegetable oil.

And mix everything well.

Gradually add flour.

And knead a soft, elastic dough that does not stick to your hands.

Let the dough rest for a few minutes while we prepare the filling.

Add the egg and sugar to the curd and mix thoroughly.

The first curd filling is ready, and for the second filling we take apples. Wash, clean and grate on a coarse grater. Put the grated apples on a dry frying pan and add sugar to them.

And simmer them for a few minutes, stirring constantly.

The filling is ready. Let's move on to the test. We divide the dough into eight parts.

Roll each piece into a thin rectangular layer.

We spread the cottage cheese in an even layer, slightly not reaching the edges.

And roll up.

And stretch a little. Like this.

Roll up the twisted and stretched roll.

By the same principle, we cook with apples.

I got four with cottage cheese and four with apples. I divided them in half and sent two of each to a previously greased baking sheet with margarine and baked in the oven. Lubricate them with an egg.

And the rest I slightly flattened with my hands and fried in a frying pan richly greased with sunflower oil under a lid on both sides.

This is how they turned out for me in the context.

Fried hot vertuta, if desired, can be greased with butter.

I liked the fried skewers better. They turned out much softer even without lubrication with butter. The dough is delicious and cook quickly in this variation.

Happy tea drinking with vertuta!

Recipe 3, step by step: vertuta with cottage cheese

Traditionally, vertuta is served with homemade wine.

For test:

Flour 3 cups
Water 1 glass
Eggs 2 pieces
Butter 50 grams
Vegetable oil 0.5 cup

For filling:

Cottage cheese 500 grams
Salt 1 teaspoon
Eggs 2 pieces
Green onions 1 bunch
Dill 1 bunch
Sour cream 1 tbsp. a spoon

For lubrication:

Egg yolks 2 pieces

Sift flour into a bowl.

Then add 2 eggs in the middle, mix with a wooden spoon. Separately, in 1 glass of warm water, add 4 tbsp. l. vegetable oil and pour into the dough, add salt. Mix first with a spoon until the mass acquires the consistency of a dough, and then knead with your hands.

The dough is elastic. Cover the dough with a towel and leave to rest for 30 minutes.

Prepare the filling. Add 2 eggs, salt to cottage cheese (preferably homemade). Rub well.

Add sour cream, finely chopped greens and mix well.

Divide the rested dough into equal parts. Form balls from the pieces. Do not use any more flour. Lubricate the table with vegetable oil.

Roll out each ball very thinly, grease your hands with vegetable oil - it's easier to roll out. Brush the surface of the dough with melted butter.

Distribute the curd filling over the entire surface.

Roll up the roll, and then twist the roll into a tourniquet. Roll up into a snail and place in the center of the greased pan.

From the second ball of dough, also roll out a layer, grease with the filling, roll up the roll, form a tourniquet and lay it in a spiral around the “snail”.

Mix egg yolks with 2 tbsp. l. water and generously lubricate the vertuts. Bake at 200 degrees for 30-35 minutes until golden brown.

Cut into pieces and serve hot, although it is good cold.

Recipe 4: twirl with apples (with photo)

0.5 cups of water;
1.5 -2 cups of flour;
1 tablespoon of sugar;
1-2 tablespoons of vegetable oil;
a pinch of salt.

0.7-0.8 kg of apples;
1 tablespoon of cinnamon;
0.5 cups of sugar;
1/4 cup melted butter.

Knead the dough from flour, warm water, vegetable oil, sugar and salt. Cover with a towel and leave in a warm place for 10 minutes.

Roll out the finished dough on a large napkin (towel), sprinkled with flour, so that it becomes paper-thin. Carefully pull up poorly stretched edges with your hands, trying not to tear the dough.

Cut apples into thin small pieces.

Lubricate the surface of the dough with melted butter, retreating from the edges by 1-2 cm.

Spread the apples over half of the dough. Sprinkle with sugar and cinnamon. With the help of a napkin, taken by the edges, lift the dough with apples and roll up.

Put on a greased baking sheet and bake for 30-35 minutes at a temperature of 200-210 degrees.

Recipe 5: how to cook cherry twirls

400 gr. sour cream;
100 gr. butter;
1 teaspoon of soda;
a pinch of salt
4 tbsp. spoons of sugar;
2-2.5 tbsp flour;
700-800 gr. cherries.

Place sour cream, sugar, slightly melted butter, salt, soda in a bowl for whipping and beat well until a homogeneous mass is obtained.

Gradually add the required amount of flour to the resulting mass (the dough should be soft and elastic).

Knead until smooth. Place the resulting dough in the refrigerator for 1 hour.

While the dough is cooling, separate the cherries from the pit. Everyone has their own method, well, you can do it with an ordinary pin - without the slightest investment of time and effort.

After the time has elapsed, take the dough out of the refrigerator. Separate a small piece and roll it out approximately 10x15. The height should be 2-3 mm, since the dough will turn out elastic, it will be very easy to do this.

Place cherries on a rolled out sheet of dough and sprinkle with sugar (their amount depends on desire).

Roll up the sides of the dough and twist.

The result will look like a pancake.

Put foil on a baking sheet and lay out the finished vertuits. Preheat the oven to 200-220 degrees. Bake for 20-25 minutes.

Enjoy your meal!!!

Recipe 6: skewer with cabbage in a slow cooker

Moldovan vertuta is prepared in the form of a roll, which must be rolled up like a snail and baked. The filling can be the most diverse, today I propose to cook cabbage twirls. The recipe is quite simple and not expensive. The result is a delicious and tender pastry that you will definitely like. The dough is thin and layered, there are a lot of fillings, which makes the taste of this pastry even more rich and pleasant.

Flour 1.5 tbsp.
Vegetable oil 3 tbsp.
Water 150 ml.
White cabbage 800 gr
Onion 1 pc.
Carrot 1 pc.
Butter 30 gr
Salt to taste
Black pepper to taste

We chop the cabbage.

Add grated carrots to it.

Onion, diced and salt to taste. Simmer vegetables until fully cooked.

In the finished cabbage, add, if desired, black ground pepper and a piece of butter.

While the cabbage was stewing, I prepared the dough. We combine flour.

Vegetable oil.

Warm water and a pinch of salt.

Knead soft dough and let rest for 20-30 minutes.

We divide the finished dough into four parts. We roll each part on a surface greased with vegetable oil in the shape of a rectangle. The thickness is about the same as dumplings.

We put the filling evenly on the dough and tuck it on three sides.

We roll up the roll and put it in a greased baking dish in the form of a snail. I cooked in a slow cooker on the "Baking" mode.

First on one side 20 minutes.

Then I turned it over and baked it for another 15 minutes in the same mode. Thus, we prepare all the twirls, in total we get four pieces. We cook the vertuta in the oven, brushing it with yolk at 190 * s for about 40 minutes. Curling the snails around each other in a spiral. The result should be one large puff vertuta with filling.

The dough is ruddy, very tender and slightly crumbly. The dish is very tasty and satisfying! Enjoy your meal!

Recipe 7: Vera with pumpkin in the oven

Vertuta is a traditional Moldavian dish made from stretched dough. It is called stretch because the dough needs to be pulled in different directions until it begins to shine through. Pumpkin twirl is an incredibly tasty and healthy dish that is very easy to prepare.

Flour - 300 g
Water - 100 ml
Sunflower oil - 2 tbsp
Vinegar - 1 tbsp
Salt - 0.5 tsp
Pumpkin - 500 g

In a bowl, mix 100 milliliters of warm water, two tablespoons of sunflower oil, one tablespoon of vinegar and salt. Stir.

Pour 300 grams of sifted flour into the liquid components and knead an elastic elastic dough. Cover the bowl with the dough with a towel and leave for 20 minutes.

Cut the pumpkin into pieces, peel, remove the core and grate on a coarse grater.

Divide the dough into two balls, roll each into a thin layer and stretch in different directions until the dough begins to shine through.

Spread the grated pumpkin over the dough in an even layer.

Wrap the dough with pumpkin in a roll and put it in a form covered with baking paper in the form of a snail.

Lubricate the vertuta with vegetable oil and put in the oven, preheated to 180 degrees, for 50 minutes.

We take the vertuta out of the oven and let it cool slightly on the baking sheet.

Cut the vertuta into pieces and put on a dish. The pumpkin twirl is ready, you can serve it either warm or cold. Enjoy your meal!

Recipe 8: Potato and Cheese Vertuta

Let's prepare the yeast dough for the twirl, in any way. In the description of the recipe you will find a detailed description of the preparation of the dough. The filling for vertuts from yeast dough can be prepared both sweet and not sweet. But still, it is best to use non-sweet pastries. It can be fried or stewed cabbage, mushrooms with potatoes, and also cottage cheese with dill or cottage cheese with cheese, eggs with green onions. What to prepare the filling, it's up to you and your family. This amount of dough will make 8 medium sized twirls. So you can make 2 different toppings. I will have a filling of potatoes and onions. The stuffing can be prepared in advance. What will be the size of the vertuta is a matter of taste. Potato skewers are easy to make. A detailed description of the recipe with step by step photos is attached. Let's get started!

For test:

Flour - 650 grams.
Dry yeast - 1.5 tsp
Salt - 1 tsp
Sugar - 1 tbsp. l.
Water - 290 ml.
Vegetable oil - 2 tbsp. l.

For filling:

Mashed potatoes - 500 grams.
Adyghe cheese - 150 grams.

For lubrication:

Yolk - 1 pc.
Milk - 1 tbsp. l.
Mac - to taste.

Let's prepare the dough first. Dissolve yeast in warm water. Then add sugar, salt and mix. Gradually add flour, knead a homogeneous dough. Before the end of the kneading dough, add vegetable oil.

Knead the dough until it is smooth and does not stick to your hands. Place the dough in a greased bowl, cover with a cloth and leave to rise for 30 minutes.

The dough is ready to go.

For convenience, we divide the dough into 2 parts. Roll out part of the dough into a rectangular layer.

Cut the sheet into strips.

We prepared the filling for the vertut in advance. Mashed potatoes with fried onions.

Put the potato filling in the middle of the strip along the entire length.

Cut the Adyghe cheese into cubes and put on strips.

Pinch the edges of the dough along the entire length.

Turn the resulting blanks with the seam down and roll into a snail.

Put the blanks on parchment paper, leaving space between the twirls. Leave to proof for 15-20 minutes.

Whip the yolk with milk. Lubricate the blanks with yolk and sprinkle with poppy seeds. Send vertuts with potatoes to bake in a preheated oven to 180 degrees for 30 minutes.

The potato skewers are perfectly reddened!

Allow to cool slightly and you can serve. The vertuits are well baked, fluffy and tasty. Enjoy your meal!

Recipe 9: exhaust vertuta with cherries

I propose to cook an unusually tasty delicacy - an exhaust skewer with cherries. The dough for this twirl turns out to be very plastic, so it can be stretched to a very thin, almost translucent state. Experienced housewives can stretch the dough by weight on the hands, turning the dough in a circle. And those who are preparing an exhaust swivel for the first time can stretch the dough on a clean piece of fabric - it will work out just fine too. It is very important to take good quality butter and good refined vegetable oil for lubricating the layers of dough. The taste of vertuta significantly depends on this. As a filling, you can use cottage cheese, grated and squeezed apples, apricots. Today I propose to cook a tart with cherries - it turns out very tasty, bright and juicy. The recipe uses a glass of 250 ml.

2 cups wheat flour
0.75 cup sunflower oil
1 st. a spoonful of vinegar
125 g butter
125 ml mayonnaise
125 ml water
0.3 cup sugar

250 g cherries
3 art. spoons of potato starch
4 tbsp. spoons of sugar

Combine mayonnaise, 2 tablespoons of sunflower oil, vinegar and water.

Stir in the sifted flour.

Knead a soft, tender, non-sticky dough. You may need a little more flour - look at the situation, because the moisture content of flour is different for everyone. Leave the dough for 30 minutes.

Divide the dough into 6 pieces.

Roll out a cake with a diameter of 20 cm from each piece. Put the cakes on a clean piece of cloth each separately and leave for 40 minutes.

The dough should be translucent (like tissue paper).

Melt butter, combine with sunflower. Brush generously with butter mixture and sprinkle with sugar on top.

Put the second stretched cake on top and also generously grease with a mixture of oils and sprinkle with sugar.

For the filling, we need cherries, sugar and potato starch. Remove pits from cherries, sprinkle with sugar. After 10 minutes, drain the juice, and combine the cherries with potato starch.

Put the filling on the edge of the double greased cakes.

Wrap the vertuta, helping yourself with a cloth or parchment on which the cakes lay.

Don't forget to fold the ends of the skewer inward so you don't lose juice when baking.

Place the skewers in a baking dish lined with parchment. We will get 3 vertuts. Top with beaten egg. Bake in a preheated oven at 200°C for 10 minutes. Then reduce the temperature to 180°C and bake for 30 minutes (or at 175°C for 40 minutes). After baking, cover the skewers with a towel and leave to cool completely.

Exhaust swivel with cherries is ready.

http://saechka.ru , http://fotorecept.com , http://tastymenu.ru , http://izuminka.net , http://www.pechenuka.ru , Please rate our article!!!