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1. Rolat sa Dzemom (Roll With Jam)
6 eggs ( whites and yolks separated)
1/2 cup + 2 tbsp flour (80 g)
1/2 cup sugar (85 g)
3 tablespoons oil
2 tablespoons milk
1 tablespoon vanilla sugar (1 kesica)
1 teaspoon baking powder
1/2 cup jam (150 g) or more, to taste
-Preheat oven to 350F and line a jelly roll baking sheet with parchment paper. Set aside.
-In a mixing bowl, beat the egg whites to a stiff peak. Set aside.
In a 2nd mixing bowl, combine the yolks, sugar, and vanilla sugar. With a hand mixer, whip the egg yolks and sugar to a thick and pale-yellow consistency. Add the milk and oil and whip for a few additional seconds. Turn off the hand mixer and set it aside.
-Fold the beaten egg whites into the egg yolks 1/3 at a time until all are incorporated. Once all the egg whites have been incorporated, fold in the flour and baking powder, a little at a time.
-Once all ingredients have been combined, transfer the batter to the parchment paper-lined baking sheet and spread in an even layer. Bake for 15-20 minutes until golden brown.
-When the sponge cake is baked, remove from the baking sheet and set on a flat surface. Let it cool for 1-2 minutes and then roll the sponge cake (with the parchment paper) into a log. Let cool to room temperature.
-Once the sponge cake has cooled, unroll it, remove the parchment paper, and spread with the jam of your choice. Then roll it back up again. Cover the cake with aluminum foil and refrigerate for 30 minutes.
-Cut into slices, dust with powdered sugar, and enjoy.
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Vegan Plazma Truffles/ Brze Posne Plazma Kuglice
1 cup + 2 tablespoons (250 g) margarine
1/2 cup (100 g) powdered sugar
4 tablespoons cocoa powder
2 cups (200 g) walnuts, ground
3 cups (300 g) plazma keks/Lane Biscuits, ground
1 cup (250 g) orange juice.
Additionally
Ground plazma keks
Ground walnuts
In a medium pot melt the margarine completely.
Once melted, add in the remaining ingredients and stir well to combine everything.
Cover and refrigerate for 30 minutes or until cooled completely.
After the mixture has cooled, roll into balls and roll in either Plazma keks or ground walnuts to cover. You can even use cocoa powder. Set aside in a container with a lid and repeat with the remaining mixture.
After all of your truffles have been rolled and coated, cover and place in the refrigerator until ready to serve.
Prijatno!
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Roasted Red Pepper Savory Roll
Savory Sponge:
6 eggs (whites and yolks separated)
1/2 teaspoon salt
3 tablespoons oil
3 tablespoons milk
5 tablespoons flour
Filling:
1 cup (200 g) feta cheese
1/2 cup (123 g) sour cream
3-4 slices deli meat of your choice
3-4 slices mozzarella cheese
3 roasted red peppers
Preheat oven to 350F and line a baking sheet with parchment paper. Set aside.
Whisk the egg whites to a stiff peak, then add in the egg yolks one at a time. Whisk until incorporated then switch to a spatula and add in the oil, salt, milk, and lastly flour. Fold gently to incorporate all ingredients. When mixed, pour the batter onto the parchment paper-lined baking sheet. Bake at 350F for 20 minutes.
Once baked, gently transfer the baked dough to a flat working surface. When slightly cooled, roll the sponge into a log with the parchment paper (on the long side). Let cool completely.
Combine the feta cheese and sour cream.
When the sponge has cooled completely, unroll it and spread the entire surface with the feta cheese and sour cream mixture. Then, on top of that lay the deli meat, cheese, and lastly roasted red peppers.
Roll the sponge and the filling once again, but this time removing the parchment paper. Cover the log with aluminum foil and refrigerate until ready to serve. Slice into generous equal slices and serve as an appetizer.
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Plazma Nutella Shake
For 1 Shake
2 scoops vanilla ice cream
1/2 cup (100 ml) cold milk
1 generous tablespoon Nutella
4-5 pieces Plazma Keks, broken up into small pieces.
Whipped Cream to garnish
Place the shake ingredients into a blender in the following order:
Ice Cream
Milk
Nutella
Plazma Keks
Blend for 10-15 seconds until smooth, being careful not to over blend so it remains thick. Pour into a chilled glass and top with whipped cream.
Note: Feel free to add any fruit you'd like. My personal favorite? Strawberries and bananas!
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Puding Keksici
1 stick (120 g) butter or margarine, room temperature
1 chocolate pudding packet (Balkan/European version)
1 strawberry pudding packet (Balkan/European version)
1 cup (125 g) powdered sugar
2 cups (240g) flour
Cream together the butter and powdered sugar until smooth and creamy. Then, divide the butter equally into 2 bowls. Into one bowl add in the chocolate pudding powder and half of the flour. In the 2nd bowl, add the strawberry pudding powder and the other half of the flour.
Work with 1 bowl/flavor at a time. Using a wooden spoon first, mix the butter and dry ingredients together until it forms a dough. Then, using your hands, knead the dough until it becomes soft and smooth.
Once the dough has come together, dust your work surface with flour lightly and place your dough in the center. Knead for a few seconds, then cover the dough with plastic wrap and place in the refrigerator for 30 minutes. Repeat with the second flavor.
Preheat oven to 350F/175 C and line a baking sheet with parchment paper. Set aside.
Once the dough has chilled, using your fingers, break off pieces of dough and roll into a ball. The size of the dough ball will depend on how large you want your cookies to be. Next using a fork, gently flatten the dough ball to make a round cookie as shown in the picture. Gently transfer the cookie to the baking sheet, leaving space between each one. They will spread slightly as they bake. Repeat until all dough is used up. I like to bake 1 flavor at a time.
Bake the cookies for 8-10 minutes, remove them from the oven and let them cool. Serve room temperature with coffee or tea.
Note:
Feel free to use 1-2 drops of food coloring in your dough if you'd like a more intense color. Use any pudding flavor you'd like! Works with all flavors.
The dough may crack when you flatten it gently with the fork. This is normal and ok.
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Savory Puff Pastry
1 package puff pastry
1 egg
Sesame seeds
Filling 1:
2 tablespoons fresh chives
1/2 clove garlic, minced
3-4 tablespoons sauteed, cooked spinach
Filling 2:
Smoked meat (any kind), diced
1 tablespoon Greek yogurt
1 tablespoon Kajmak
Filling 3:
Deli sliced ham or turkey
Deli sliced mozzarella cheese
Marinara sauce
1. Mix the ingredients for each filling in a separate bowl, set aside.
2. Roll out your puff pastry on a flat work surface using flour when needed.
3. Cut the puff pastry into 3 or 4-inch strips and add about 1 teaspoon of filling onto the end of each strip. Roll the puff pastry dough and filling together and place on a parchment-lined baking sheet.
4. Brush each puff pastry roll with a beaten egg, then sprinkle lightly with sesame seeds.
5. Bake at 350 F/175 C for 20 minutes or until golden brown.
6. Serve warm.
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Lagane Letnje Pecurke / Light Summer Stuffed Mushrooms
1 lb (450 g) white mushrooms (choose those on the smaller side)
1-2 green onions or 1/2 a leek, minced
1-2 tablespoons oil (15-30 ml)
Salt, to taste
Black pepper, to taste
Vegeta, to taste
Wash the mushrooms well and remove the stems. Dice the mushroom stems very small and add them to a small skillet with the oil. Next, dice the green onions or leek finely as well and add them to the skillet. Season the filling mixture with salt, black pepper, and Vegeta to taste. Saute on medium heat for 5-8 minutes until soft.
In a parchment paper-lined baking pan, arrange the mushrooms and fill each mushroom cavity with the filling. Bake at 350 F/175 C for 5-10 minutes until the mushrooms have softened and turned a light brown color.
Enjoy hot
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Pecivo sa Kupinom i Krem Sirom / Blueberry Cream Cheese Pastry
Servings: 4-6
1 package puff pastry, thawed
4 heaping tablespoons (70-80 g) cream cheese
1 tablespoon (1 packet) vanilla sugar
2-3 tablespoons (40-60g) blackberry jam
Fresh blackberries, optional
1 egg, beaten
In a small bowl combine the cream cheese and vanilla sugar. Stir well to combine and mix until creamy and softened.
Place your puff pastry sheet on a flat work surface and using a rolling pin roll out slightly.
Cut the puff pastry sheet into equal rectangle pieces. Next, roll out each piece slightly to increase both length and width.
In the middle of each piece place a small amount of cream cheese and the cover with blackberry jam and fresh blackberries if using. Cut each side of the puff pastry into strips and then beginning at the top crisscross the strips in the middle of the pastry. Once complete, press down on the middle of each pastry slightly to seal. Repeat with remaining ingredients.
Preheat oven to 350 F/175 C and line a baking sheet with parchment paper.
Place the assembled pastries onto the baking sheet and brush each with a generous amount of beaten egg. Bake for 30-35 minutes or until puffed up and golden brown.
Once baked, allow to cool and enjoy!
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Caramel Apple "Pillows"
Ingredients:
1 sheet puff pastry, thawed
1 large or 2 smaller apples (any variety)
1 tablespoon vanilla sugar (1 packet)
Caramel sauce (I prefer Torani sauces), to taste
Cinnamon, to taste
Nutmeg, to taste
Flour, as needed
Preheat oven to 350F/175 C and line a baking sheet with parchment paper. Set aside.
Wash your apple and dice it into small pieces (I like to dice the apple into small squares). I leave the peel on for color but feel free to remove it if you'd like.
Transfer your chopped apple into a small skillet and add the vanilla sugar. Begin to cook the apple on medium heat.
While the apple and sugar cook, lightly dust your work surface with flour and roll out the puff pastry just to thin it out a bit. A few passes in each direction is enough, don't make it too thin.
Continue cooking the apples down until they soften slightly but not soft enough to break apart. On medium heat, this should take 10-15 minutes. Once the apples have softened, turn off the heat and add the cinnamon and nutmeg to taste. Stir to combine.
Cut the puff pastry into squares (you should get about 6 from one sheet). Spoon a heaping tablespoon into the center of each square and drizzle caramel sauce over the apples. Repeat with the remaining puff pastry and apples and transfer them to the baking sheet.
Tip: Try folding the puff pastry into different shapes or just leave them as-is. If you leave them as simple squares the corners will rise and "fold in" the apples!
Bake at 350 F/175 C for 20-25 minutes until the pastry is golden brown. Remove from the oven, allow to cool slightly, and drizzle with additional caramel sauce. Serve warm.
