Haiose, or delicious pastries from Transylvania
Haioasele are absolutely delicious pastries that perfectly combine the crumbly texture of the dough with the flavorful filling of plum jam. These delights are ideal to be served at festive meals, such as Christmas, but can also bring a touch of magic to ordinary days. Preparing haioasele is a true art, and every step of the cooking process deserves attention and patience.
To start, you need basic ingredients for the dough: 500 g flour, 250 g butter or margarine, 200 g sour cream, 100 g sugar, and a pinch of salt. These ingredients are combined to form a crumbly, tender dough that will easily detach from the work surface. Start by sifting the flour into a large bowl, add the diced butter, and mix them with a mixer or by hand until you achieve a sand-like texture.
Next, add the sour cream, sugar, and salt to the flour mixture. Knead everything until the dough becomes homogeneous and elastic. It is important not to be afraid to knead the dough, but be careful not to overwork it, as it may lose its tenderness. Once the dough is ready, wrap it in plastic wrap and refrigerate for about 30 minutes. This step will help achieve a more tender texture.
After the dough has cooled, take it out of the fridge and roll it out on a floured surface until it reaches a thickness of about 0.5 cm. Use a glass or a cutter to cut circles from the dough. On each circle, place a tablespoon of plum jam, making sure not to overfill to avoid spills. Fold the circles in half, gently pressing the edges to seal them.
Once you have formed all the haioasele, place them on a baking tray lined with parchment paper and bake them in a preheated oven at 180°C for 20-25 minutes, or until they are nicely browned. The aroma that will spread throughout the house during baking will be irresistible and will create a festive atmosphere.
After the haioasele are ready, let them cool slightly, then you can sprinkle them with powdered sugar for an even more appetizing look and taste. These pastries are perfect to be given as Christmas gifts or to be enjoyed with a cup of tea or coffee. Whether you prepare them for a special occasion or simply to indulge yourself, haioasele are always an inspired choice.
a) Prepare the dough: 1. In a bowl, mix the ingredients from point I and knead well until the dough comes off your fingers. Separately, mix the lard with the 200 grams of flour. Both are covered with plastic wrap and placed in the refrigerator for an hour. 2. Then roll out a rectangular sheet of dough and spread 1/3 of the lard mixture on it. 3. Fold the sheet in four. It's important to remember the order in which you fold the sheet (I do left-right, right-left, down-up, up-down). 4. Place the folded dough in a flour-dusted bowl and put it back in the refrigerator for an hour. After this time, roll out the sheet again, spread another part of the fat mixture, fold it in the same way as before (in the same order), and refrigerate for another hour. Then repeat the operation with the third part of the fat and leave it in the refrigerator for another hour before using it. I prepare the dough in the evening and only use it the next day. 5. Roll out a thick rectangular sheet of 1 cm (no thinner than that) and cut squares of 3-4 cm with a knife heated several times over the flame (the heated knife helps the layers not to stick together, and they will open nicely when baked). 6. On each square, put a teaspoon of jam and fold it. 7. The resulting triangles are placed in a baking tray lined with butter and flour or with baking paper and baked in the middle of the oven. 8. The pastries should be baked in a preheated oven at 200 degrees C for 5-7 minutes until the layers puff up, then the temperature is reduced to 160 degrees C and baked until golden brown. 9. Then remove them, let them cool, and serve dusted with plenty of vanilla powdered sugar. The recipe for pastries was proposed by kikenHana on the culinary forum. The pastries with jam are served on a tray or platter at festive meals.
Ingredients: For the dough (makes approx. 40-45): Dough I: 600 g flour; 3 egg yolks; 2 tablespoons lemon juice; 2 tablespoons buttermilk; 1 teaspoon salt; 1 teaspoon sugar; vanilla; mineral water as needed; Dough II: 500 g lard (fine pork fat) raw, ground (or butter); 200 g flour; For the filling: Plum jam or another thick jam (apricots).
Tags: jam cake layered cake cookies for christmas recipe for pastries
