Nut Pastries

Name: Nut Pastries - Paula I.
Ingredients: Ingredients: 500 g potatoes; 250 g white flour; 1 egg; salt; a pinch of nutmeg; as much as fits in a soup plate; sugar to taste; breadcrumbs as much as you can hold in 2 fists; butter; as much as a pinch.

Desert - Nut Pastries by Paula I. - Recipia

To prepare a delicious recipe for puștoș, we will start by boiling the potatoes. They can be left with the skin on or peeled, depending on everyone's preference. I recommend steaming them to retain as much of their flavor and nutrients as possible, but if you opt for the classic method, boiling in salted water is equally effective. Once the potatoes are boiled, we let them cool slightly. If they were boiled with the skin on, we peel them and then grate them. I prefer to use a tool with holes, which helps to mash the potatoes, achieving a fine and even texture. Once we have prepared the potatoes, we add the beaten egg, salt, and flour. It is important to add the flour gradually, as the necessary amount may vary depending on the type of potatoes and their moisture. The resulting dough should be soft but not sticky, so that we can work with it easily. From the obtained dough, we form rolls or, alternatively, break off small pieces of dough, about the size of a ball with a diameter of 1.5 cm. Each piece is rolled between the palms to form a thin cylinder, the size of a pinky finger. Now, we prepare a pot of boiling water, to which we add salt. When the water starts to boil, we carefully add the puștoș. It is essential to stir with a long-handled spoon to prevent them from sticking to the bottom of the pot. When the puștoș rise to the surface, it means they are ready to be removed. We use a strainer or a slotted spatula to take them out of the water. To create a delicious sauce, in a pan, we heat the butter and add the breadcrumbs along with the ground walnuts. When the mixture starts to change color and becomes golden, we add the sugar and mix well, then turn off the heat. We add the puștoș to the pan and mix carefully, being careful not to break them. This combination of textures and flavors is simply irresistible. For an extra touch of flavor, anyone who wants can add a pinch of cinnamon, although the recipe is delicious even without it. We serve them warm, enjoying every bite!

Ingredients

Ingredients: 500 g potatoes
250 g white flour
1 egg
salt
a pinch of nutmeg
as much as fits in a soup plate
sugar to taste
breadcrumbs as much as you can hold in 2 fists
butter
as much as a pinch.

Nut Pastries

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