Parpale

Name: Parpale - Ariadna N.
Ingredients: 500g of flour; a glass of warm water; 1/2 cube of yeast; 2; 3 tablespoons of oil; a little sugar; and a pinch of salt.

Dessert - Parpale by Ariadna N. - Recipia

Recipe for Parpale with Varied Fillings Welcome to the delicious world of parpale, a traditional dish that combines simplicity with versatility! These fluffy and aromatic discs are perfect for any occasion, whether you serve them for breakfast, as a snack, or even as dessert. In this recipe, I will guide you step by step to achieve the best parpale, filled with chocolate, cheese, or plum jam. Let's get started! Useful information: - Preparation time: 15 minutes - Rising time: 30 minutes - Cooking time: 15 minutes - Total time: 1 hour - Number of servings: 10 servings - Calories per serving: approximately 180-200, depending on the filling Your basic ingredients: - 500 g wheat flour (preferably type 000 or 550) - 1 cup of warm water (approximately 250 ml) - 1/2 cube of fresh yeast (or 7 g dry yeast) - 2-3 tablespoons sunflower oil or olive oil - 1 tablespoon sugar - 1/2 teaspoon salt For the filling: - Plum jam or other favorite jams (apricot, raspberry, etc.) - Chocolate (in pieces or melted) - Cottage cheese or feta cheese, if you prefer a savory filling Step 1: Activating the yeast In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5 minutes. You will notice the yeast starting to bubble – this is a sign that it is active. This step is essential for achieving fluffy parpale. Step 2: Preparing the dough In a large bowl, sift the flour and add the salt. Make a well in the center, where you will pour the yeast-water mixture and the oil. Start mixing with a spatula or your hands until the dough begins to come together. Step 3: Kneading Knead the dough for about 5-10 minutes until it becomes elastic and smooth. This step is important for developing the gluten, which will make the parpale fluffy and light. Step 4: Rising the dough Cover the bowl with a clean towel and let the dough rise in a warm place for 30 minutes or until it doubles in volume. During this time, you can prepare the desired filling. Step 5: Shaping the parpale Once the dough has risen, sprinkle a little flour on a work surface and divide the dough into balls the size of a ping-pong ball. Flatten each ball with a rolling pin to form round sheets about 5 mm thick. Step 6: Cooking the parpale Heat a non-stick skillet over medium heat and add a little oil. Place the sheets of dough in the skillet, one at a time. Cook each side for 2-3 minutes or until golden, then flip them. It is important not to leave them too long in the skillet, as we want them to remain soft. Step 7: Filling and rolling After the parpale are cooked, let them cool slightly. Fill each parpală with plum jam, chocolate, or cheese, then roll them up or assemble them like a cake. If you choose a savory filling, a sprinkle of herbs will add a special flavor. Tips and practical advice: - If you want a fluffier texture, use flour with a higher gluten content. - Experiment with various fillings – from dark chocolate to cheese with dill, the possibilities are endless! - You can bake the parpale instead of frying them for a healthier option. Place them on a baking tray and bake at 180°C for 15-20 minutes. - These parpale are excellent and keep well in the refrigerator, so you can prepare them in advance. Frequently asked questions: 1. Can I use dry yeast instead of fresh yeast? Yes, you can replace 1/2 cube of fresh yeast with 7 g of dry yeast. 2. How can I make parpale gluten-free? Try using gluten-free flour, but make sure to add a binding agent like xanthan gum. 3. What is the best filling? It depends on your preferences! Fruit jams are loved by many, but cheese with herbs offers a delicious savory option. Pairing with other dishes: These parpale pair perfectly with Greek yogurt or a warm drink, such as herbal tea or warm milk with cocoa. Additionally, a fresh green salad can complement the meal, bringing a refreshing contrast to the sweetness of the filling. I conclude with a personal note: when preparing parpale, don't forget to add a little of your heart – each bite will reflect the love and passion with which you cooked. Enjoy your meal!