(These are like little pockets filled with sweet cheese)

Ingredients:

500g flour
10g yeast (the fresh kind)
2 eggs
1T butter
1T oil
milk
1t sugar
salt

Filling:

150g cheese (probably something like ricotta
would work, or maybe farmer’s cheese)
fresh butter (about the size of a walnut)
1 egg
1t flour
2T milk
1t sugar
salt

Directions

Soften the yeast in a pot with a little bit of warm water. Add about a handful of flour little by little, stirring until it reaches the consistency of thick sourcream. Dust the top with a little bit of flour and then put it somewhere warm to rise.

Put the rest of the flour into a large bowl and make a well in the middle, add the eggs (slightly beaten) and the butter (melted) and the oil. Also add the mixture from above and mix it all well, and knead it very well until the dough comes off your hands and the bowl (it stops sticking to you and the bowl.)

(This part’s trickier) While beating, add milk, or warm water just enough to reach the “proper” softness.

FOR the FILLING: Mix the cheese with the butter, add the egg, milk, flour sugar and salt to taste. Mix well.
Roll out the dough, and then cut it into small squares. Place some cheese in the middle and then fold the edges to the middle, folding it like an envelope. make sure to seal it well, so none of the cheese will leak out. Brush with an egg wash and then bake. Serve warm.

Ingredients
500g apples
6 eggs
150g butter
150g vanilla sugar (you can either buy this, or make your own by “infusing” powdered sugar with the flavor of vanilla beans… just put the beans in a bottle and fill with sugar. Let sit as long as possible, and voila…)
100g flour
2 T. rum
50g. almonds (optional)
butter and breadcrumbs for dusting the baking dish.

Directions

Clean and peel the apples and grate them. Sprinkle 1T. sugar and rum over them. In a bowl, beat the egg yolks, butter and vanilla sugar. Add the flour in a stream, mixing well to avoid lumps. Add the apples, and the almonds if using (blanched and chopped fine) and at the end, fold in the egg whites (which should be beaten to somewhere between soft and stiff peaks) Butter a pan and dust with plain bread crumbs. Add the batter, and cook for about an hour. Turn it out of the pan and serve it warm with a “fruit syrup.”

Tags:

budinca cu mere, italian cookies cumere