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Crumbly croissants

Crumbly croissants

Gently heat the milk and dissolve the yeast in it, add the sugar and add enough flour to become like a cream, then leave to rise;

After it has doubled in volume, add the lard, margarine, cream and egg, mix well and add the flour; if the material is too soft we can add a little more flour;

We spread the thin material, cut as in the picture, put the filling, then roll from the wider side to the top and put them in the tray with baking paper and put them in the oven for about 20-30 minutes, from high heat to medium. .


Flavor and good taste & # 8211 Cornlets with butter and walnut

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How to prepare tender croissants with borscht (fasting recipe)?

For starters, put in a container the borscht, vanilla or flavor you use, the yeast (which we crush).

Dissolve the yeast in the borscht and mix well until you get a uniform consistency.

Add a pinch of salt and oil. Stir a little.

Add flour. About three quarters of the flour, and, depending on the resulting dough, we add more. See what my dough looks like in the recipe below.

Let the dough rise, hot or cold, as you prefer.

Spread the dough on a bottom or on a larger board.

We use a plate to cut a round shape, which we divide into smaller triangles. I got 16 croissants.

For the filling you can use shit, jam, poppy seeds, whatever you prefer. Place the filling on the larger end of the dough strip, then roll lightly.

Place the borscht croissants in a tray lined with baking paper and are ready to bake at a temperature of 200 degrees Celsius, for 10-15 minutes, until slightly browned.

After removing them, let them cool a little, then roll them in vanilla sugar. That's it, the borscht croissants are ready to be enjoyed.

Tricks from Gina Bradea

  • 2-3 tablespoons of ground walnuts or hazelnuts can be added to the dough. Less flour will come in.
  • 1-2 tablespoons of cocoa can be added to the dough and the flour is reduced.
  • For a maximum effect, I recommend making 3 types of dough: with nuts, plain and with cocoa. Placed alternately on the trays, they will have a fantastic effect & # 128578

Don't forget the secret ingredient: sprinkle abundantly with love and a touch of goodness.

And I leave here the video recipe. & # 128578 Don't forget to share with your friends and subscribe to the video recipe channel & # 128578

The recipe for tender croissants was also tried by the blog readers:


Crumbly croissants - Recipes

champion the cook
Message: 5215 Member of: 15/02/2007 10:25

Crispy croissants

Message from lions & raquo 14/10/2008 04:51

champion the cook
Message: 9353 Member of: 05/08/2008 09:47 City: cluj-napoca, romania

Message from lucia_bp & raquo 14/10/2008 05:47

champion the cook
Message: 12178 Member of: 20/08/2008 07:59

Decorix.ro recipes: Cornets filled with vanilla cream

Mix the butter until it becomes foam. Add 4 tablespoons of flour and mix until the composition is homogeneous. Set aside and prepare the dough. The rest of the ingredients are mixed until we get a dough that can be spread with a rolling pin and which is divided into two parts.

Sprinkle flour on the work surface. Take the first piece of dough and spread - with the help of a rolling pin - a round, thin sheet.

Half of the amount of butter is spread with a knife on the whole sheet, after which the edges are folded from the outside to the inside. Proceed in the same way with the second sheet. The result is two packets of dough that you wrap individually in food foil and put in the fridge for at least 2 hours.

Each piece of dough is taken out of the fridge, spread in a 0.5 mm thick sheet which is cut into 2 cm wide strips and then placed on the stainless steel cones, passing their edges.

After the stainless steel horns have been wrapped in these strips, they are placed in a vertical position in the preheated oven tray at 180 ° C to be baked for max. 12-15 min. Do not leave them to bake for a long time to avoid their excessive drying (in this case they become crumbly). Carefully remove from the horns while they are hot.

The result is about 24 cones to be filled after they have cooled well, using a bag for filling or a spirit for filling.

In a bowl, mix the pudding with sugar and a few tablespoons of cold milk, stirring until a homogeneous composition, without lumps. The rest of the milk is boiled. When it is boiled, set it aside and mix it with the previously made pudding powder composition. Put it back on the fire for only 1 minute, then let it cool, without having to put it in the fridge.

After each cone is filled with pudding cream, refrigerate for an hour.


My pig in pictures

what is the name of the smoker mon?
My brother-in-law made a smoker in a metal box in which the wood was kept cut (I say so, but who knows if it was used for such a thing)
Here are two pictures
The first from the outside
[attachmentid = 73529]
And the second inside
[attachmentid = 73530]

I tasted wonderful smoked sausages now I'm waiting for the meat in the picture

Thumbnails attached

Attached images

# 103 mon

It's called a smoker - here are the 2 models they have. I bought the cheapest one.

this is mine - & # 036119
[attachmentid = 73568]

Meat and sausages are smoked only for the holidays. But during the year I often use it for salmon, cheese or cheese (homemade)

And that's smart, about 3-400 cad

Attached images

Edited by Mon, 12 December 2006 - 06:25 PM.

# 104 moatza

like every year, and this year, for the holidays, we buy half a pork and a veal leg. if it was just me, I would have given up the part with the pig, but my man says that this is not Christmas without a pig and taote that are eaten from it. so I got to work this year. The pig was delivered to us cut into quarters and with trichina analysis done.
[attachmentid = 74477]
[attachmentid = 74478]
maybe the images are a bit scary and I had the usual processes of consciousness like every year. I think it's a great cruelty to marry your pet that you've been caring for so long, and that's in the cheers of the nurse. we never attend but we saw that the whole family and more vain neighbors participate in such an event for help. however, the Romanian tradition and the unhealthy way in which we were raised prevailed and we preferred to take the meat like that, than from the store, ready sorted. in addition, it is quite cheap, 4-5 RON kg & quotin alive & quot.
Ovidiu was the chief butcher, and I chibizat next to him. he removed the head with his ears completely, removed the meat and fat from the goiter - this is good for the drum, because it has a firmer consistency - and remained a piece of neck.
[attachmentid = 74479]
he detached the ribs, portioned them, and I removed the meat from the other resulting bones and chopped it. I usually don't keep the bones because I have nowhere to put them, and the pork soups seem a bit greasy to me. so I only keep the ribs with meat on them, as they go with cabbage, stews.
followed by the back, and began with the detachment of the muscle
[attachmentid = 74481]
he removed the bone from his belly - which the world keeps for croissants and crumbly doughs, the ham cut transversely on the spinal cord, the ribs and resulted in the pulp and the muscle still not detached.
[attachmentid = 74482]
he took out his legs for colds, I portioned his head, I shaped the meat, which in me is divided into & quotfripturi & quot and & quottocat & quot, I determined what fat melts for lard and jumari, what I leave for smoked hams, I also took out some mice which was wonderful for tender, I set aside the entrails for the drum. about that resulted:
[attachmentid = 74483]
and these are the hams and the minced meat
[attachmentid = 74484]
I put almost everything in the freezer, put it in the bag and labeled it, I just gave the hams a lot of salt and left them on the balcony. follows a procedure that I do not know by heart, with many phases that end with smoking.
today the calf follows and then I determine exactly what heel. minced meat I will stop a few bags in the freezer for sarmale and caltabosi, but most of them turn into sausages, which always come out good, without bragging I have never eaten any better than ours.
and the evening ended with a pig alms, on which occasion I remembered what a wish I heard on TV, on such an occasion. he hates the pig & quotsa find a good coffin in our bellies & quot.
[attachmentid = 74485]


Crumbly croissants with magic

Homemade croissants! Their dough is fine, as a filling, you can use magiun or homemade jam.

INGREDIENT:

-400 g of sweet cottage cheese

-1.5-2 glasses of flour (225 g-300 g)

-cough sugar or powdered sugar - for sprinkling.

METHOD OF PREPARATION:

1.Mix the butter with the sugar.

2. Add the cheese, egg, cream, vanilla and baking powder.

3.Then add the flour and knead a soft dough.

4. Spread it in a round top, then cut it into sectors.

5.Place a little magiun / marmalade at the base of each sector and roll it into a croissant.

6. Transfer the croissants to a tray lined with baking paper and bake for 20-25 minutes in the preheated oven to 180 ° C.

7. If you want to sprinkle them with caster sugar, perform this step before placing them on the tray and placing them in the oven. And if you sprinkle them with powdered sugar, do so after you take them out of the oven.


Cornlets with jam and mineral water - Fragile and crumbly

The recipe is cheap, the croissants with mineral water become tender and crumbly. The jam or something else is suitable for the filling. The filling must be thick so that it does not flow from the dough during baking.

carbonated mineral water - 100 ml

baking powder - 1/2 teaspoon

1. In a bowl, mix the flour with the sugar, baking powder and salt. Mix with a whisk.

2. Pour carbonated water, mix a little.

Add vegetable oil, knead a soft dough.

If it sticks to your hands, you need to add more flour.

If it turns out to be very thick, pour more water.

Let the dough stand for 5-10 minutes at room temperature.

3. Divide the dough into two equal parts. Roll each side in a thin circle. Thickness 1-2 mm.

The dough is docile, does not break, so it is very easy to make.

4. Then cut into sixteen preferably equal parts (triangles).

5. On the wide edge of each segment of the dough put jam, then twist it into a horn.

Transfer to a baking sheet, send in the oven for 10-15 minutes. Bake at a temperature of 180 degrees.

Another similar recipe:

250 g butter / margarine / lard

sweet jam for filling croissants

From flour, butter at room temperature, salt and yogurt, knead a smooth dough.

Wrap it in cling film and leave it in the fridge to rest a little.

Divide the dough into 3 or 4 parts.

It depends on how many croissants you want. Spread each roll in a circle with a diameter of 30 cm.

Cut into 12 equal triangles. At the beginning of the wider part, put a little jam and wrap it in a horn.


Decorix.ro recipes: Cornets filled with vanilla cream

Mix the butter until it becomes foam. Add 4 tablespoons of flour and mix until the composition is homogeneous. Set aside and prepare the dough. The rest of the ingredients are mixed until we get a dough that can be spread with a rolling pin and which is divided into two parts.

Sprinkle flour on the work surface. Take the first piece of dough and spread - with the help of a rolling pin - a round, thin sheet.

Half of the amount of butter is spread with a knife on the whole sheet, after which the edges are folded from the outside to the inside. Proceed in the same way with the second sheet. The result is two packets of dough that you wrap individually in food foil and put in the fridge for at least 2 hours.

Each piece of dough is taken out of the fridge, spread in a 0.5 mm thick sheet which is cut into 2 cm wide strips and then placed on the stainless steel cones, passing their edges.

After the stainless steel cones have been wrapped in these strips, they are placed in a vertical position in the preheated oven tray at 180 ° C to be baked for max. 12-15 min. Do not leave them to bake for a long time to avoid their excessive drying (in this case they become crumbly). Carefully remove from the cornets while they are hot.

The result is about 24 cones to be filled after they have cooled well, using a bag for filling or a spirit for filling.

In a bowl, mix the pudding with sugar and a few tablespoons of cold milk, stirring until a homogeneous composition, without lumps. The rest of the milk is boiled. When it is boiled, set it aside and mix it with the previously made pudding powder composition. Put it back on the fire for only 1 minute, then let it cool, without having to put it in the fridge.

After each cone is filled with pudding cream, refrigerate for an hour.


Crumbly croissants - Recipes

Fresh croissants with sour borscht and fasting oil

Simple recipe for tender croissants. A dough that is easy to prepare, the filling that can vary depending on your preferences, tender croissants, slightly crumbly and very good.

The croissants are a dessert or a snack that I remember from when I was a child. We found them on the tables of all the hosts, every holiday and we always swallowed them breathlessly. The tender dough, the flavored jam and the thin layer of powdered sugar remained well imprinted in my memory, so I wanted to recreate that part of my childhood and I succeeded.

To get the perfect dough for these croissants, we avoided pointless kneading. All I did was bring the ingredients together and knead them until everything is well incorporated. The resulting dough is very fragile and does not stick to the hands. Excess kneading does nothing but develop the gluten network and instead of a fragile dough, which melts in your mouth, you get an elastic and chewy dough.

Ingredients for tender croissants with sour borscht and oil & # 8211

For the dough:

  • 550 gr of flour
  • 50 ml of warm water
  • 7 gr dry yeast
  • 1 tablespoon sugar
  • 150 ml sour borscht at room temperature
  • 200 & # 8211 220 ml sunflower oil

Filling:

You can use any kind of jam, shit, cherry and coconut mixture, etc.

For finishing:

Preparation for tender croissants with sour borscht and oil & # 8211

I put the flour in a large bowl and made a hole in the middle of it. I poured warm water, sugar and yeast and waited 15 minutes until the yeast activated and became frothy. I poured the sour borscht and oil on top (I only used 200 ml & # 8211 it seemed enough) and I started kneading until I incorporated everything and I got a fragile dough. As mentioned above, this dough does not require a long time to knead. I covered the dough and let it rest for 30-40 minutes.

Meanwhile, I ground the walnut kernel and mixed it with the jam and lemon peel. If you think the mixture is too soft, you can add a tablespoon of flour. I also filled some croissants with strawberry jam.

After half an hour, during which time the dough rested, I turned on the oven to heat it up, then I went to work.

I took the dough out on the work surface and divided it into eight balls. I stretched each ball and divided it into 8 or 12 equal parts. I also made smaller and bigger croissants. At the base of each triangle I put a teaspoon of filling (less if they are smaller), then I rolled the croissant and placed it in the tray on the baking sheet.


I baked the croissants for about 15 minutes, until they browned slightly, then I passed them through powdered sugar.


The croissants were very tender and delicious both the day I baked them and the following days. I had a piece of dough that I had left and stored in the fridge until the next day, when I made a new round of croissants. So if you happen to have a surplus of dough or you don't have time to finish the croissants on the same day, it's not a problem. The dough keeps well from one day to the next.


I hope you try this recipe and if you do, I am waiting for your impressions here or on the Facebook page: Our Daily Food.

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