Desert ochelari cu gem de căpșuni, Romanian yeast pastry

Name: Desert ochelari cu gem de căpșuni, Romanian yeast pastry
Ingredients: 10 g fresh yeast; 3 tablespoons powdered sugar; 300 g flour; 2 tablespoons lukewarm milk; 4 egg yolks; 120 g margarine; 4 egg whites; 1 packet vanilla sugar; 100 g sugar; 100 g ground walnuts; 200 g strawberry jam

Dessert - Desert ochelari cu gem de căpșuni, Romanian yeast pastry by Demetra I. - Recipia

Desert ochelari cu gem de căpșuni is a yeast dough spread with strawberry jam and filled with whipped egg whites and ground walnuts. It comes out with golden edges, and the middle with the egg white and walnuts browns lightly on top. I cut it into big squares, about the size of a palm, not thin slices. Preparation: 20 minutes. Cooking: 40 minutes. Rest: 15 minutes. Total time: 75 minutes. Servings: 8. About 480 kcal and 9 g protein per serving.

Ingredients

For the dough

10 g fresh yeast
3 tablespoons powdered sugar
300 g flour
2 tablespoons lukewarm milk
4 egg yolks
120 g margarine

For the filling

4 egg whites
1 packet vanilla sugar
100 g sugar
100 g ground walnuts
200 g strawberry jam

Preparation

1. Mix the yeast with 1 teaspoon of the 3 tablespoons of powdered sugar, 1 tablespoon of flour (from the 300 g) and 2 tablespoons of lukewarm milk. Leave them for 15 minutes somewhere lukewarm, to rise. 2. Sift 290 g of flour into a bowl, then add the egg yolks, 120 g melted margarine, 2 tablespoons and 2 teaspoons of powdered sugar and the yeast starter. Knead a fairly firm dough. 3. For the filling, beat the egg whites until foamy with 100 g sugar and 1 packet of vanilla sugar. Add 100 g ground walnuts and mix gently with a wooden spoon. 4. Roll the dough into a rectangle the size of a tray and spread 200 g strawberry jam over it. Roll the long sides toward the centre of the rectangle, leaving the middle open. 5. Place the dough on a tray lined with baking paper and put the walnut filling in the middle. 6. Put the tray in the oven preheated to 180°C and bake for 35-40 minutes, until nicely browned.

Notes

Without walnuts, you can use 100 g ground sunflower seeds instead of the walnuts. The dessert contains gluten, eggs, milk and nuts. It keeps covered in the fridge for up to 3 days. The margarine must be the solid kind, not the spreadable one, because the soft one has more water and the dough comes out stickier. If it browns too fast on top, cover the tray with aluminium foil. A thinner rolled dough bakes faster, so check from minute 35. It goes well with black tea, especially when the jam is very sweet.