Moldavian pastry dough is a masterpiece of Bessarabian cuisine. It is not difficult to make them, but as a rule they are made from the fifth time, if you have no experience with such dough. The recipe is simple. It is important to accurately calculate the ingredients. Therefore, at the beginning I will write them down.
Ingredients for pastry dough:
300 ml. Warm water. 7 grams of o yeast. 500 grams of flour, 5 - 6 tbsp. vegetable oil and 1 teaspoon of salt.
Mix water with salt and yeast, add oil and flour and knead well. Then you need to divide it into 6 - 8 pieces.
Take two pieces of parchment paper for baking and on one greased with vegetable oil fold the rolls. Roll out flatbreads with oil, smearing them with vegetable oil. roll out the flatbreads with a rolling pin. Stack them one on top of the other and let them stand for 15 minutes. The dough will become soft and pleasant.
Then one by one on an oiled table lift the tortillas from the edges and pull them out. Having done this from different sides, pull out the tortillas to the thinness of tissue paper, if a little torn is not terrible. Slightly sprinkle with oil and from one edge put the stuffing I have it is bryndza and roll up the vertuta and twist into a snail.
Put it on a baking tray with parchment and put it in a hot oven at 180 degrees Celsius for 35 - 40 minutes. Bakes in 35 minutes.
Very tasty, crispy dough. Any filling, it's a bomb, Moldavian vertuta. Delicious with brynza and meat crackers. Good day to you, dear colleagues
