Croissant with yogurt filling - Croissant cu iaurt - Croissant con yogurt

How to make :
Ingredients : puff pastry 500 gr and for filling : 200 gr pears yogurt or any other fruits yogurt.
Preheat the oven to 200 C.
Roll out the dough (20 x 20 cm and 2 cm thickness) and cut into triangles like is shows in photo .From the small side,roll the dough to form  a croissant. Lay a piece of grease proof paper in a baking tray.Place the croissants approx 5-7 cm apart. Bake in the oven for 20 - 25 mins at 200 C,or until golden brown.Allow to cool. Cut each croissants and fill with pears yogurt.

Mucenici

How to make :

Ingredients : 500 gr flour,8 gr dried yeast,200 gr sugar,10 gr vanilla sugar,250 ml milk,100 ml oil,50 ml double cream,3 yolks,1 tsp salt,rum essence,vanilla essence,grated zest from 1 lemon.
In the bread-making machine,add the ingredients in this order: salt,sugar,vanilla sugar,milk,double cream,oil,yolks,lemon zest,flour and yeast and start the program (11/2 hour).
Glaze: 50 ml honey and 100 gr ground walnut.
After the dough was kneaded,put it on the oiled work-surface and dived in 12 equal parts .
Roll each part in the shape of the figure 8. Line with baking sheets,2 baking trays (30 cm x 20 cm),put the mucenicii and leave to rise for 20 - 30 mins.
Beat 1 yolk with 1 tbs milk,brush the mucenici,sprinkle over caster sugar and sesame seeds.
Preheat the oven to 150 C,bake for 25 - 30 mins.
Take out the mucenicii,brush with honey and sprinkle over ground walnut.

Mucenici is a Christian feast of the 40 Martyrs of Sebaste, a traditional holiday in Romania and Moldova. It coincides with the start of the agricultural year. Those who observe this holiday clean their households and light fire to garbage collected from their homes, to bring warmth outside.For the date of 9 March, every, year, there is a typical dessert with the same name, Mucenici. The desserts are made in the figure 8 to look like garlands. Others believe that the figure 8 denotes a stylized human form of the martyrs themselves.

"Corners" with apricot jam - Cornulete cu gem caise

How to make:
Ingredients :
Dough : 200 ml sparkling water,130 ml oil,7 gr dried yeast,a pinch of salt,450-500 gr flour.
Filling : apricot jam,ground walnuts.
Dough : mix all ingredients and allow to coll in the fridge for about 30 mins.
Roll out a sheet with diameter of 30 cm ,1/2 cm thick and cut in triangles.Put over each triangles 1 tsp of apricot jam and some walnut.Roll each triangle like is shows in photo.
Preheat the oven to 200 C.
Line a baking tray with grease paper,put the "the corners"and bake for about 18 - 20 mins or until golden brown.Dust with icing sugar and serve.

Cum se prepara  :
Ingrediente :
Aluat : 200 ml apa minerala sau bors,130 ml ulei,7gr drojdie uscata,un praf sare,,450 - 500 gr faina.
Umplutura: gem de caise,nuca tocata.
Se amesteca toate ingredientele ptr aluat si se lasa la frigider cca 30 minute.
Se intinde o foaie cu diam de 30 cm ,grosimea de 1/2 cm si se taie in triunghiuri ,vezi imaginile de mai sus.Pe fiecare triunghi se pune 1 lingurita gem,se presara nuca tocata si se ruleaza.
Se preincalzeste cuptorul la 200 C.
Se intinde o foaie de copt in tava, se aseaza cornuletele si se coc cca 18-20 min sau pana devin aurii.Se pudreaza cu zahar pudra si se servesc.

Cozonac - Panettone

How to make:

Ingredients : 400 ml milk,400 gr sugar,1 kg plain flour,15 gr yeast,3 eggs,50 ml cream,100 ml oil,100 gr walnut,50 gr cocoa,1/2 tsp salt,100 gr sultanas,1 tbsp grated lemon peel,1 tbsp Rom flavor.

Drojdia uscata se amesteca cu 2-3 linguri apa calduta si 1-2 linguri faina si se lasa la dospit cca 10-15 min. 

Se cerne faina intr un castron,apoi se adauga 200 ml laptele oparit intr o margine a castronului se amesteca cu putina faina si se lasa la racit,apoi se amesteca cu drojdia si se lasa la crescut cca 10 min,apoi se amesteca cu restul fainii din castron.

Se bat albusurile de oua se adauga galbenusurile,romul si lamaia rasa.

Restul de 200 ml de lapte se amesteca cu zaharul pana se topeste zaharul si se adauga in aluat.Se framanata aluatul,consistenta aluatului trebuie sa fie moale si elastica.Uleiul si smantana sau iaurt,se adauga cate putin in timpul framantatului.Se framanta timp de 20 -30 min si se lasa la crescut 1 ora, sau pana isi dubleaza sau tripleaza volumul.Din aluatul crescut se rup bucati si cu mainile unse cu ulei se intinde o foaie groasa si se aseaza umplutura de nuci sau cacao sau stafide sau rahat.Se ruleaza alauatul sau se impleteste si se aseaza in tava unsa si tapeta cu hartie de copt si se lasa la crescut inca 20 min, apoi se unge cu ou batut se presara nuca sau mac sau susan si se coace in cuptorul preincalzit la 160 C.

Chocolate Doina cake - Prajitura Doina

How to make :

500 gr puff pasty,nutella,creamy cheese(Philadelphia or Ricotta),cherry filling for the topping.

Roll out the puff pasty and cut it in squares of 10 x 10 cm . Put over each square 1 tsp of nutella and 1 tsp of creamy cheese,fold the squares in triangles and seal them with a bit of water and press them on the edges with a fork . Bake for 12-15 mins, into the oven at 200 C. 

For the topping ,blend 100 gr of red cherry filling and pour over the cakes.

Thank you dear friend,Doina, for this recipe!

Puff pastry & Turkish delight - Foietaj cu rahat

How to make : puff pasty, Turkish delight.

Bake for 10 -12 mins,into the oven at 200 C.