Traditional recipes

Desert cheesy rose

Desert cheesy rose

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Mix flour with salt powder and dry yeast. In a bowl, beat the sugar with eggs and warm milk, sprinkle with grated lemon peel, then pour it over the flour and mix well with a spoon, then by hand, until you get a non-sticky dough. Grease with a little oil, the edges of the vessel in which the composition is and leave it to rise, in a warm place, until it doubles in volume.

Meanwhile, prepare the filling: mix the urda with eggs, lemon peel, sugar (vanilla and plain) and essence. My urda was pretty dry, so I had to use my hand to incorporate everything.

After the dough has risen, pour it on the work table and divide it into 10 pieces, approximately equal. We then take a piece, make it in the shape of a ball and spread it with the twister so as to obtain a circle with a diameter of approx. 10 cm. Put in the middle of it about a tablespoon and a half of the warp (divide the filling by 10) and cut the dough that "sits" as in the picture (as if we were making a star with 6 corners).

We then begin to wrap the urda with petals, first, the petals with an even number, then those with an odd number (like the numbering in the image).

Place the cheeses in a tray lined with baking paper and grease them with the mixture of yolk and milk. Sprinkle caster sugar on top and put in the preheated oven for approx. an hour, or until nicely browned on top.

The cheeses are ready and can be served at any time!

Good appetite!