Varzare - Moldavian pies made from thin crispy dough. Traditionally, cabbage filling is used for them, but in this recipe we will consider other options. The dough for varzere will surprise you with its simplicity! At the same time, in finished form, these are unusually tasty pastries that emphasize the taste of any product.
It is necessary
- - flour - 2 glasses;
- - vegetable oil - 0.5 cups;
- - water - 0.5 cups;
- - salt - 1 pinch.
Instructions
Step 1
Combine warm water with odorless vegetable oil. Add a pinch of salt and mix. Then add the sifted flour little by little, stirring with a spoon. When the mixture begins to thicken, knead an elastic soft dough with your hands. We leave it to "rest" at room temperature for 20-30 minutes, covering the dishes with the dough with a napkin or towel.
Step 2
Cooking the filling. For the traditional cabbage filling, sauté the onions and finely chopped cabbage until slightly golden brown. If you are using sauerkraut, squeeze it out before frying. You can use mushroom filling. To do this, cut the mushrooms or oyster mushrooms into small pieces (0.5-1 cm) and fry them until cooked in vegetable oil, possibly with onions. Sweet toppings, such as apples, are also perfect for Werzere! To do this, cut the apples into small slices or grate on a coarse grater, sprinkle with sugar and cinnamon, if desired. Let stand for 10-15 minutes and drain the resulting juice through a sieve. In general, absolutely any filling is suitable for these pies, except for those that are too dry (since the dough will also turn out to be quite dry).
Step 3
Divide the dough into 12-14 pieces. We roll out each of them so that we get a rectangle of about 15x20 cm. The layer should be very thin, read transparent -1-3 mm.
Step 4
We spread 1-2 tablespoons of the filling on the smaller side of the rectangle, stepping back 3 cm from the edges. We wrap the long edges to the filling and roll up the layer with a roll.
Step 5
We spread the rolls on a baking sheet with parchment. Lubricate with yolk for a smooth crust. If you don't want to use eggs, brush the pies with sugar water (1 tablespoon of sugar to 2 tablespoons of water). We send it to an oven preheated to 190 degrees for 15-20 minutes - until a beautiful golden hue.
