qui tagliata solo un paio di ore dopo e la crema è ancora un po' troppo morbida:
Here it is cut just a couple of hours later, and the cream is still a bit too soft.
* per l'impasto:
400 g farina 00
280 ml acqua tiepida
impastate e lasciate a riposare sotto una pentola calda e coperta da un telo grosso, una tovaglia per minimo 30' .
dividere l'impasto in 10 pezzi ( uno per ogni sfoglia grande )
Il cremeschnitte tagliata il giorno dopo /The cremeschnitte cut the next day::
english
I would like to take part in this beautiful and sweet collection proposed by Mara – Pan di Panna with the dessert that, for me, represents my grandmother’s ultimate dessert.
My maternal grandmother, the one who raised and cared for me from the moment I was born until I started school, and who loved me like a daughter; in her later years she used to tell everyone that she had four children (only three were her real children: my mother, her sister, and her brother—the fourth was me :-) ).
The most beautiful memories of my life are connected in one or another way to my grandmother… my childhood, her home, which even today is the only house that appears in my dreams… I remember everything, even though the house no longer exists.
My grandmother was born in 1915 in a small village near Bucharest (Romania) into a mixed Serbian–Bulgarian family… she was baptized Floarea (which means Flower in English). Born before the Great Union of December 1st, 1918, she lived through both wars—in the Great War, as a newborn and a child, and in the Second World War as a young mother herself. Perhaps her life was as full of events as a history book, but above all it was filled with love that she gave to all of us. She is no longer here now, but in my heart she will live forever.
This dessert, according to our family tradition, was prepared only for New Year’s, and I remember my grandmother rolling out the phyllo dough extremely thin because, according to her, “you should be able to read the newspaper through the dough.”
But you can also prepare it with store-bought phyllo dough, or as I did—because I’m lazy—by rolling out the dough with a pasta machine (as you would for lasagna, up to the last or second-to-last setting, and then stretching each piece a bit more with your fingers; don’t worry if you place it in the baking dish in pieces, it works just fine; use a little flour so the sheets don’t stick).
Ingredients for a 25 cm × 36 cm baking dish:
1 pack of phyllo dough; melted butter or oil for brushing the sheets (this time I used vegetable oil).
OR if you can prepare your own dough
For the dough: 400 g all-purpose flour, 280 ml warm water. Knead the dough and let it rest under a warm pot covered with a thick cloth or a tablecloth for at least 30 minutes. Divide the dough into 10 pieces (one for each large sheet).
Cream:
1.5 liters of milk; 9 scant tablespoons of flour or cornstarch; 12 heaping tablespoons of sugar; vanilla; 9 small eggs (or 7 large). Powdered sugar.
Or you can make a pastry cream using these ingredients or your own recipe.
Brush the baking dish with butter or oil and dust it with flour. Lay down a layer of 6 phyllo sheets, each brushed with butter or oil (one sheet, butter/oil, another sheet, and so on). The layer of sheets should cover not only the bottom but also the sides of the dish. Pour in the cream and fold the dough from the edges over the filling (as in the photo).
Cover with the remaining 4 sheets, again brushing each one with butter or oil, and using a very sharp knife try to cut only the top sheets into squares; if you can’t manage, you can score the surface with scissors to mark the lines. If you don’t score or cut the sheets before baking, it will be very difficult to do so afterward when the dough becomes very dry.
Bake over medium-low heat until nicely golden. Dust with powdered sugar only once it has completely cooled. It is better cut and served the next day.
Store it in a cool room.
in romana :
ingrediente pt o tava cu dimensiunile 25 cm * 36 cm :
10 foi de placinta ( pasta filo)
ulei sau unt topit ca sa ungem foile
crema :
1,5 l lapte
9 linguri rase de faina ( amidon )
12 linguri zahar ( cu virf)
vanilie
9 oua mai mici sau 7 oua mari
zahar pudra
- ungem tava cu unt sau ulei si o presaram cu faina
- asezam 6 dintre cele 10 foi de placinta, acoperind fundul si peretii tavii. Fiecare foaie trebuie unsa cu unt topit sau ulei inainte de a aseza urmatoarea
- varsam crema si marginile foilor le asezam peste crema ca in fotografie.
- asezam restul foilor deasupra, unse intre ele
- crestam (cu un cutit subtire, ascutit si cu virf dc aveti) doar stratul superior de foi
- punem la cuptor la foc mediu pina cind rezulta aurie ( ca in poza)
- lasam sa se raceasca bine si abia cind e rece pudram cu zahar
- este indicat sa o taiati si serviti in ziua urmatoare, dupa o noapte in care o pastrati intr-o camera racoroasa ( camara ).
aici felia de cremsnit taiata a 2 a zi :
