Moldavian vertuta - simple step-by-step cooking recipes

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Unleavened stretch dough for placindas, vertut - if we briefly explain what it is - it is a magical dough that melts in your mouth after baking
FROM THE AUTHOR: “For those who are weak in this topic, join us today, I will tell you how to prepare unleavened stretch dough .

To briefly explain what stretch dough is, it’s a magical lean dough that, after baking, simply melts in your mouth. The baked goods are flaky, tender and truly homemade. The main thing is to stretch the dough well (until transparent).

Anyone can prepare such dough, but roll it out correctly. This is where the problem begins. To be honest, this is the fifth time I’ve made this dough. And then how it went, how it went.

Lenten Vertuta from stretched yeast dough

It does not contain eggs or fats and is predominantly vegetable oil. Products made from such “obedient” dough are very tasty and soft.

Product composition:

Sunflower oil and semolina - half a glass each;
Flour - 4.5 cups (without slide);
Raw yeast – 50 g;
Carbonated mineral water – one and a half glasses;
Salt - a small spoon;
Sugar - two large spoons;
Onion - a small onion;
Potatoes – 550-600 g;
Salt, green onions, dill, ground black pepper - to taste.

Cooking process:

Preparing the dough for vertuta. Sift the flour and slightly heat the mineral water. Dissolve yeast and sugar in it, add two glasses of flour and mix well. Cover with film and wrap the dishes in something warm. Leave for one and a half hours to ferment. The mass should rise well;
Remove the film and add salt to the dough, add a little semolina, knead;
Add butter and mix again;
Next, gradually add the remaining flour and knead the dough; when finished, it should stick well from your hands and from the walls of the bowl. Cover the dough mixture with film and let it rise for one hour;
Now prepare the filling from mashed potatoes with the addition of herbs. Peel the potatoes, boil them, drain the water, make a puree and add onions, lightly fried in vegetable oil. Add greens, pepper, stir and cool;
We form balls from the dough mixture and cover with a cloth. Then we make a cake from one ball with our hands. Let the testa “rest” for 2-3 minutes;
Next, stretch the flatbread to a thin crust by placing your hand under the dough - gently stretch the middle of the flatbread with your fingers from the center to the edges. We use a wide cutting board;
Then we stretch the edges from the center to the edge of the dough. It is so pliable that it stretches like a spider's web. There may even be small holes that will close when the roll is rolled. You can also roll out the workpiece with a rolling pin, but the rolling pin will make it thicker than stretching it with your hands;
Lightly grease the cake with vegetable oil, spread the filling and carefully roll the roll, stretch it a little in length;
Form a snail, place it on a baking sheet previously covered with parchment paper. Do the same with the remaining balls;
Yeast lean vertuta is covered with a towel and rises for 20 minutes. Then grease each product with a brush with sweet water (combine two tablespoons of sugar with a small amount of water and stir). Bake at 170 degrees until lightly browned (about half an hour). Remove the finished dish from the oven, cover with a cloth and let “rest” for 10-15 minutes;
You can get a flaky vertuta if you make a double cake layer. First, stretch one test layer, grease it a little with oil, then stretch the second one on top of this layer. You will get a double cake layer, which is well suited for fruit filling.

Ready-made vertuta in Moldavian style will delight your loved ones with its delicious taste and aroma.

Main difficulties

When assessing the ingredients, it appears that the dough will not take more than five minutes to prepare, and is an easy task for absolute beginners. In fact, kneading the stretch dough is not at all difficult, but then you need to roll it out well. To learn how to pull properly and get an even, smooth cake, you need to have skill and experience. Moreover, if in the hands of an experienced cook it stretches by itself, then a beginner will have to tinker.

Usually the first experiment ends with the cake starting to tear. This is not too scary because where the stretch dough has torn, you can put another thin layer on top. As a result, the product will be light, structural and not too greasy.

Vertuta with cottage cheese and herbs

Components:

Four eggs;
Cottage cheese - half a kilo;
Wheat flour - 3 cups;
Sunflower oil – half a glass;
Two egg yolks;
Dill and green onions - a bunch each;
Salt - a small spoon;
Butter – 50 g;
Sour cream - a large spoon.

The recipe for cooking at home is as follows:

First, sift the flour. Pour it into a mound and drive two eggs into the middle. Mix everything well using a wooden spoon;
Add four large tablespoons of vegetable oil to a glass of warm water and add salt. Pour the resulting mass into the dough. Mix all the ingredients with a spoon, and when the dough mass reaches a homogeneous consistency, knead it with your hands.
Roll the dough ball, place it in a container and cover with a cloth, let it “rest” for half an hour;
Mix homemade cottage cheese with salt and two eggs. Then add finely chopped herbs and sour cream. Mix everything thoroughly;
Divide the dough mass into pieces (about five of them) and form them into balls;
Roll out the layer thinly, greasing it with butter;
Spread the curd filling over the entire surface of the workpiece and form twirls with cottage cheese. We roll it into a roll, then into a rope, from which we make a “snail”;
Next, we roll up the second strand and wrap it around the first “spiral”;
Combine the egg yolks with two large spoons of water and grease the pie with the resulting mass. Vertuta is baked in the oven for 35 minutes at a temperature of 200 degrees.

Cut the finished product into pieces, let it cool slightly and serve. Can be eaten both cold and hot.

Moldavian vertuta: homemade baking recipes

To prepare the dish in question, you must use the following components:

wheat flour - about 3 cups;
drinking water – approximately 1 glass;
fresh chicken eggs – 2 pcs.;
butter – no more than 50 g;
vegetable oil - about 0.5 cups.

All of the ingredients listed are necessary for kneading the dough. As for the filling, to prepare it you should use:

village cottage cheese - approximately 500 g;
table salt – 5 g;
fresh small eggs – 2 pcs.;
fresh green onions - a small bunch;
aromatic dill - a small bunch;
not very thick sour cream - 10 g;
egg yolks – 2 pcs. (for lubrication).

Vertuta with meat

Many baking lovers will highly appreciate the original roll with meat filling, which will delight you with its unusual appearance and wonderful taste.

Ingredients:

Two eggs;
Two onions;
Vegetable oil - half a glass;
Boiled meat – half a kilo;
Butter and water - three large spoons each;
Flour - two glasses;
Salt - half a teaspoon (a pinch for the dough, the rest for the filling);
Parsley, dill – 50 g;
Ground black pepper - a pinch.

Cooking instructions:

Mix the egg, vegetable oil, water, and add the mixture. Add flour to the resulting mass and knead the dough. It should turn out like sand. Cover it with a cloth and set it to “rest” for half an hour in a warm place;
Boiled meat or finely chopped, or turned through a meat grinder;
Peel the onion and finely chop it into the filling. It can be raw, pickled or lightly fried;
Wash and finely chop the greens;
Mix the ingredients for the filling together. Add 1/2 of the melted butter, pepper and salt, and mix thoroughly;
The dough layer is divided into three parts and each is rolled out into a thin rectangle as thick as thin Armenian lavash;
Lubricate the rolled out dough layers on both sides with the remaining oil. Place the filling on them and distribute evenly;
We form a tight roll, which we then roll into a snail shape and place on a parchment-lined baking sheet. We grease our products with beaten egg;
We bake our products with meat for 25 minutes at a temperature of 180 degrees.

Vertuta with pumpkin is prepared in a similar way. The dough is made in the same way, and for the filling, raw pumpkin is grated on a coarse grater and sprinkled with sugar. The dish is baked in the oven for 35 minutes at 220 degrees.

So many different dishes

Baklava and strudel, burek and vertuta, placinda and banitsa are all culinary products that are related. Ask why? The answer is simple, they require stretch dough. You can buy it in the supermarket, but it's much better to learn how to make it at home. Then you can surprise your guests with fantastic dishes at minimal cost. Get ready for the fact that you won’t succeed the first time, so practice with the dough, and only when it starts to work out, prepare the filling.

Vertuta with apples

A very original and unusual recipe for vertuta, which includes cinnamon and nuts.

Product composition:

Dough:

Flour - half a kilo;
Water – 200 ml;
Vegetable oil - three large spoons;
Salt – 1/2 small spoon.

Filling:

Nuts - to taste;
Brown sugar Mistral;
Apples - five pieces (medium);
Cinnamon - a small spoon;
Butter and egg - for greasing.

Now the step-by-step recipe itself:

Pour salt, flour into a container and add vegetable oil. Gradually add warm water and knead a soft dough;
Wash the apples, remove the core and grate them on a coarse grater, add ground nuts and cinnamon, mix. The filling is ready;
Divide the dough mass into 4 parts, roll each into a thin layer and grease with butter;
Place the filling on the edge, sprinkle with brown sugar and carefully roll it up;
We also roll the roll into a spiral and place it in a greased form. Top with beaten egg;
Vertuta with apples is baked for 30 minutes at a temperature of 200 degrees.

Moldavian fruit vertuta: step-by-step recipe

Few people know, but the products of Moldovan cuisine in question can not only be baked in the oven, but also fried in a frying pan. We will describe below exactly how such a process should be carried out.

So, to prepare vertuta you need to purchase:

large egg - 1 pc.;
wheat flour - 1.5 cups;
vegetable oil - approximately 150 ml (20 ml for dough, and the rest for frying);
drinking water - 0.5 cups;
9% apple cider vinegar - a few drops;
fresh sweet and sour apples - 4 pcs.;
light sugar - 40 g;
table salt - a pinch;
fresh butter - 30 g.

Filo dough

If you paid attention, it is sold in all major supermarkets. However, it is mixed by machine, and for better results, plasticizers and various additives are used. How to avoid eating them? The answer is simple, you need to read how to make stretch dough and get to work.

There is a basic recipe to start with. You will need to take 250 g of flour, 150 ml of warm water, 33 g of vegetable oil. Additionally, a pinch of salt and soda on the tip of the knife. As you can see, the ingredients are very simple. Are the costs of preparation and the price of the finished product in the store commensurate? Everyone will decide for themselves.

What the hostess needs to know

If you want to make future baked goods more tender and fluffy, it is recommended to prepare yeast stretch dough. There is nothing complicated about this; just during the cooking process, a spoonful of sugar and a similar amount of yeast are dissolved in water. If you decide to freeze the dough and use it later, then place the finished sheets on greased parchment and roll them up. In this form it can be stored in the freezer. And if it is baked right now, then the sheets are stacked one on top of the other and generously greased with butter.