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Golden outside Purple inside: Pastry filled with beets and pistachios
Just as the temperature began to drop, Matan Chopin waited.
Now he can go into the kitchen and start kneading, opening, filling and wrapping a golden and family spiral pastry filled with beets, pistachios and leeks that will gather all the members of the house around him
Tags
borax
pastry
beet
Pistachio
Matan Chopin, in collaboration with Sugat
Wednesday, 04 November 2020, 01:00
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Do not be afraid to experiment with dough preparation.
Snail filled with beets and pistachios (Photo: Afik Gabay)
If you have not yet experienced making homemade pastry that you made yourself, this is the time.
Like most doughs here too it does not require a lot of work (for this there is the mixer) but mostly patience.
The dough balls are left to rest for five hours in a pleasant oil bath and then stretched in circular motions into thin leaves, which this time are filled with beetroot cream with pistachios and leeks and mixed into a large, family-friendly spiral pastry.
Tip:
Opening the dough requires a bit of skill.
If he 'resists' let him rest a little more in the oil and if he tears a little during the opening, not bad we roll and wrap it anyway.
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To the full article
Pastry filled with beets and pistachios
Recipe By: Matan Chopin, Sugat
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40 minutes of work
Six hours in total
For advanced
Diameter 26 cm
Israeli
vegan
fur
Pastries
vegetables
Breakfast
borax
kosher
Spiral pastry filled with beetroot cream, pistachios and leek (Photo: Afik Gabay)
Conversion calculator
Ingredients
For dough:
1 kg of multipurpose flour
1 teaspoon salt
½2 lukewarm cups
¼1 liters of oil
To fill:
6 large beets
100 g peeled pistachios (cup)
2-3 cloves of garlic
Pinch of salt
Black potato
4 leeks
⅓ Buckwheat
1 tablespoon olive oil
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Preparation
How to make a pastry filled with beets and pistachios?
1
How to prepare the dough:
Transfer the flour and salt to a mixer with a guitar hook and mix on medium speed.
Gradually add the water and continue to mix for about 10 minutes until a soft, smooth and pliable dough is obtained.
If necessary, add some more water.
2 Divide the dough into 8-6 balls.
Pour a little oil on a tray or pan with a high rim, place the dough balls there and pour the rest of the oil so that it completely covers the dough.
Soak the dough in oil for at least 5 hours.
3
How to prepare the beet filling:
Preheat the oven to maximum heat (220-250 degrees) and roast the beets for about an hour and a half to two hours (with the peel) until softened.
Remove, cool slightly and peel.
4 Put the pistachios and garlic in a food processor and grind finely.
Coarsely chop the beets and add with the salt and black pepper.
Continue to grind until smooth.
5 Chop the leaves from the leek stalks, remove the outer scab and cut them lengthwise.
Slice thinly.
Heat oil and water in a pan over medium heat and add the leeks.
Cook until the liquids evaporate and the leeks soften.
Remove from the heat and mix together with the beetroot puree.
Divide the mixture as the number of dough balls.
6
Ingredients and Bake:
Preheat oven to 190 degrees.
Grease the baking pan and work surface.
With oiled hands open a ball of dough on the work surface with the help of rapid rotational movements.
Occasionally add a little oil (from the tray with the dough and oil).
The aim is to open the dough until a leaf is as thin as possible.
7 Spread the filling on the first leaf (possible with oiled hands), roll into a snake and roll the snake into a snail.
Place in the center of the mold.
Repeat with another ball of dough, except that instead of a snail, wrap the dough snake around the dough snail in the center.
Repeat with the rest of the dough balls until a large spiral pastry is obtained (you can sprinkle over sesame seeds or chopped pistachios).
Put in the oven for 45 minutes or until the pastry is very golden.
Family pastry filled with beets and pistachios (Photo: Afik Gabay)
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Weights
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