Vertuta with pumpkin

Prepared by: Julia Vetrina

01/08/2018 Cooking time: 1 hour 0 min

Save

I cooked)

Estimate

As a child, and even now, I loved store-bought biscuit rolls. This sweet is inexpensive and can be eaten in a couple of minutes. But what will you say when you try to bake it at home? The taste is several times better!

Cooking rules

The dough for vertuta is prepared unleavened. In the traditional version of baking, the dough is kneaded from flour, vegetable oil and water. But some housewives prefer to cook the dough with eggs.

To increase the elasticity of the dough, it is recommended to beat it thoroughly. To do this, you need to take a lump of dough and throw it onto the board with all your might. This operation must be performed within 10 minutes.

The main secret to making vertuta is in preparing and rolling out the dough. The cake needs to be rolled out very thinly, the thickness should not exceed the thickness of a paper sheet, that is, it needs to be rolled out almost to a translucent state.

The filling is placed on the rolled out flatbread, after which the dough is first rolled into a roll, and then the roll is rolled into a snail shape.

The semi-finished product is either baked in the oven or cooked in a frying pan. It is best to serve vertuta hot or warm. The baked goods are cut into sections, like a cake.

*

Line a baking sheet with parchment paper greased with butter.

We spread the pumpkin dough and spread it with a spatula into a rectangular layer of the same thickness (approximate dimensions 36x32 cm).

Place in an oven preheated to 180 degrees.

Bake for 7-15 minutes (depending on the thickness of the flour layer).

Make sure the cake doesn't dry out!

We check readiness by piercing the center with a match or toothpick.

To ensure there is no raw dough or wet crumbs left on the stick, remove the baking sheet from the oven.

Turn the hot, freshly baked crust over onto a kitchen towel covered with a new sheet of parchment paper.

Then carefully separate the parchment on which the cake was baked.

Together with a towel, roll the flour layer into a roll along the width.

Leave until completely cool.

Moldavian vertuta with pumpkin in the oven

Tasty, healthy and very inexpensive Moldavian vertuta with pumpkin is an excellent treat for tea.

Dough:

320-350 gr. flour;
100 ml warm water;
1 egg;
100 ml vegetable oil;
1 pinch of salt.

Filling:

1 kg pumpkin;
5-6 tablespoons of sugar;
2 tablespoons powdered sugar for serving (optional);
1 egg for greasing.

Peel the pumpkin, grate it on a fine grater, sprinkle the pumpkin with sugar and mix. To prepare the dough, sift the flour. Mix a raw egg with salt and water, pour 4 tablespoons of vegetable oil into this mixture.

Mix the flour with the liquid component of the dough and stir. First, knead with a spoon, then put the dough on the board and knead with your hands. The dough needs to be kneaded well, it turns out soft and very elastic. Cover the dough with a towel or cling film, let it stand for 20-30 minutes. This is necessary so that the gluten of the flour swells and the dough breaks less when rolling.

You can make one large vertuta from the prepared dough, but it will be difficult, since the dough needs to be rolled out as thin as possible. And it will take a long time to bake a big pie. Therefore, we recommend dividing the prepared dough into 3-4 parts and making several pies.

Roll out part of the dough into the thinnest possible flat cake, then stretch it with your hands. You need to stretch from the center to the edges. The dough is very elastic, but can still tear, so you need to stretch it carefully. Lubricate the prepared layer with vegetable oil.

Ingredients:

eggs - 3 pcs.;
pumpkin puree - 180 g;
sugar - 120 g;
flour - 100 g;
baking powder - 1 teaspoon;
salt - a pinch;
vanilla sugar - 10 g;
turmeric - ½ teaspoon;
ground cinnamon - ½ teaspoon;
ground ginger - ½ teaspoon.

For cream:

mascarpone - 250 g;
cream 33-35% - 250 g;
sweet powder - 60 g.

For design:

walnuts - 70 g.

Cooking in a frying pan

You can cook vertuta in a frying pan.

1.5 cups flour;
1 egg;
2 tablespoons of vegetable oil for dough + oil for frying;
0.5 glasses of water;
2-3 drops of vinegar (9%);
400 gr. pumpkins;
3-4 tablespoons of sugar;
1 pinch of salt;
30 gr. butter.

Mix water with vinegar and salt, add vegetable oil and shake. Sift the flour into a bowl, pour in a mixture of water with oil and vinegar, add a raw egg. Mix first with a spoon. When the dough becomes thick enough, place it on a floured board and knead with your hands until you get a soft, elastic dough that does not stick to your hands. Roll the dough into a ball, cover with an inverted bowl and leave for 20-30 minutes.

To prepare the filling, you need to peel the pumpkin and grate it. Add sugar to the pumpkin to taste and stir. Let stand for 15 minutes, then squeeze out excess juice.

Divide the dough into 4-5 parts. We roll out each part very thinly, then stretch it further with our hands. Grease the prepared layers with soft butter. Spread the filling in a thin layer. Then we roll the cake into a roll and pinch the edges very well. If you don't pinch tightly enough, the sweet juice will leak out. We roll each roll in a spiral.

Heat vegetable oil in a frying pan. We lay out the twirls. Fry for 1 minute over high heat, first on one side and then on the other. Then reduce the heat and cook the vertuta under the lid over low heat for 5 minutes on each side.

Vertuta with pumpkin and cheese

Vertuta can also be unsweetened; we will prepare the filling with pumpkin and feta cheese.

250 gr. flour;
150 ml water;
100 gr. butter;
70 ml vegetable oil;
1 egg;
600 gr. peeled pumpkin;
150 gr. feta cheese;
50 ml brandy (optional);
2 teaspoons sugar;
salt, ground black pepper to taste.

Sift the flour into a bowl, beat in the raw egg and add warm water. Add two tablespoons of butter - vegetable and melted butter. Knead the dough well, it should be soft but elastic enough.

Advice! Professional chefs say that properly kneaded vertutu dough should feel like an earlobe.

Cut the pumpkin into small cubes or grate it on a coarse grater. Simmer the pumpkin in a mixture of butter and vegetable oils for about 10 minutes. Then pour brandy into the frying pan, sprinkle with sugar and add a pinch of salt, continue to simmer until the alcohol evaporates and the pumpkin becomes soft.

Lenten vertuta with pumpkin

If you exclude the egg from the dough recipe, you will get a lean vertuta with pumpkin.

500 gr. flour;
200 ml warm water;
100 ml vegetable oil;
1 pinch of salt;
1 teaspoon vinegar (9%);
1 pinch of soda;
1 kg pumpkin;
5-6 tablespoons of sugar;
a few tablespoons of tea leaves for lubrication.

Sift the flour. Add a pinch of salt, pour in vegetable oil. Put a pinch of soda in a tablespoon and add vinegar, pour the quenched soda into the dough. Add warm water. Knead the dough well. It should be elastic and resilient. Let the dough rest at room temperature for about 20 minutes. To prevent the surface of the dough from becoming dry, cover it with an inverted bowl or a clean kitchen towel. You can wrap the dough in cling film.

Advice! If desired, you can add raisins or dried apricots to the filling, it will turn out even tastier.

Clean the dough, grate it on a coarse grater, and squeeze out the juice with your hands. If you plan to add dried fruits, they must first be steamed with boiling water, then rinsed and dried well. Dried apricots need to be cut into pieces. Mix prepared dried fruits with pumpkin.

Divide the prepared dough into 4-5 parts. We roll out each part thinly, and then stretch it with our hands so that the dough is as thin as possible. Spread the filling evenly over the surface of the dough and sprinkle sugar on top to taste. We roll the cake into a roll, and then roll the roll in a spiral, forming a round cake.

Place the twirls on a baking sheet that has been greased with vegetable oil. Lubricate the top of the product with strong tea leaves. Bake for about 40 minutes at 180 degrees.

How to make Pumpkin Roll

To begin, mix the cinnamon with flour, salt, cloves, pepper, ginger and baking powder.

In another bowl, whisk together the puree, sugar and eggs.

Then mix the egg mass from dry to a uniform consistency.

Place parchment paper on a baking sheet. Carefully place the dough on it in the form of a rectangle.

Bake the biscuit at 160 degrees for 13 minutes.

While the biscuit is still warm, sprinkle it with powdered sugar and place parchment on top. Roll the dough into a roll, hold it for a while, and unroll.

Take care of the cream. Beat the cheese, powdered sugar, vanillin and soft butter with a blender.

Now spread the cream onto the sponge cake and then wrap it in a roll.

Place the baked goods in the refrigerator for 30 minutes. Serve the roll by cutting it into pieces. Enjoy your tea!

Vertuta with lavash pumpkin

It is much easier to prepare vertuta from lavash. In this case, you do not have to knead and roll out the dough thinly.

2 sheets of thin pita bread;
250 gr. pumpkins;
50 gr. dried fruits (raisins, dried apricots, prunes - your choice, you can take a mixture of dried fruits);
1 teaspoon grated orange zest;
50 gr. butter (soft);
50 ml cream;
1 egg;
2-3 tablespoons of sugar.

Peel the pumpkin and grate it. Add sugar to taste. Steam the dried fruits, rinse and dry. Cut large berries, such as dried apricots, into noodles. Add orange zest and prepared dried fruits to the pumpkin.

Melt the butter. Grease the lavash sheets with oil, then spread the filling in an even layer. Roll the lavash sheets into rolls.

But it’s unlikely that you’ll be able to roll pita bread with a snail; it’s too hard for that. Therefore, we simply cut the rolls into several parts so that they fit into the baking dish.

Place the rolls in the mold. Mix raw egg with cream. And grease our rolls with the prepared mixture. We grease several times, we need the mixture to saturate the rolls. Bake at 190 degrees for 20-25 minutes. Ready-made vertutas can be sprinkled with sugar.