Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fruit | not in our table | 0 |
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
- 14 oz/400 g butter,
- 14 oz/400 g sour cream,
- 1/4 teaspoon baking soda,
- flour as needed to make dough,
- glacee fruits (preserves);
- Filling:
- 1 cup milk,
- 1 1/2 cup sugar,
- a pinch baking soda,
- 1 teaspoon butter
Directions
Beat the butter, add the sour cream and baking soda, the flour and knead a medium soft dough, which you then divide into 4 equal parts.
Roll each part into a round, finger thick sheet.
Bake each of them separately and let cool.
Then spread with the following cream:
Caramelize 1/2 cup sugar, add milk, add another cup of sugar, baking soda and butter.
Boil all this until you get a thick syrup as for sherbets.
Remove from heat and beat (the same way as for sherbets).
When it is almost cold, spread on the sheets.
This must be done very fast.
Place the sheets one on top of the other and glaze with the same cream.
Garnish with glacee fruits or preserves
Category:Romanian Recipes
Category:Romanian Desserts