Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 oz/350 g flour,
- 4 oz/100 g butter or margarine,
- 4 oz/100 g sour cream,
- 1 egg,
- 2 tablespoons sugar,
- 1 teaspoon vinegar,
- vanilla,
- grated lemon peel,
- confectioner's sugar;
- Filling:
- 2 lbs/1 kg pitted and halved apricots,
- 3 tablespoons sugar
Directions
Beat the butter with the sugar, then with egg.
Add the sour cream, vinegar, vanilla, lemon peel and mix well.
Add the flour and knead a dough which you then refrigerate for 1 hour.
(The dough can be made the night before and refrigerated overnight.)
Divide the dough in two and roll each part into a round sheet.
Grease the cake pan, lay the first sheet in and bake.
When the dough has risen and has started to become a little crusty, lay the apricot halves, sprinkle with the 3 tablespoons sugar and cover with the second sheet.
Place again in the oven, at medium heat and bake until golden brown.
Let cool in the pan, then turn onto a plate and sprinkle with confectioner's sugar.
(You may use sour cherries instead of apricots.)
Category:Romanian Recipes
Category:Romanian Desserts