• 1040
• April 15, 2024

Pite Tetovar

Time

Preparation time: 45 min.
Cooking or baking time: 20 min.
Rest period: 30 min.
Total preparation time: 1 hour 35 minutes

Ingredients for 4 servings:

The dough:

• 600 g of flour
• 400 ml of lukewarm water
• 1 tsp salt

The filling:

• 1 onion
• 1 stick of poree / leek
• 250 g sour cream / sour cream
• Salt pepper

For sprinkling:

• 100 g of butter or margarine
• 40 g yoghurt
• 1 egg

preparation

1. Make a strudel dough from flour, water and salt. When the dough is beautifully kneaded, divide it into 24 pieces and roll out each piece of dessert plate, then add sunflower oil to each dough. This works best with your hands. Now you should let the dough rest for 20 minutes.
2. For the filling, cut the onion and put it in a pan with oil and fry until soft.
3. Wash the leek and cut into rings, add it to the onions and fry it nicely.
4. Then cool and add the sour cream, season with salt and pepper and mix well.
5. For the butter yoghurt sauce, melt the butter, add the yoghurt and the egg, and stir it with a whisk.
6. When the 20 minutes are over, we take care of the dough: rub a sheet of butter nicely. I take a Tepsi (round plate with 40 cm diameter).
7. Then you sprinkle flour on the work surface and roll out the small pieces of dough to sheet size, it should be so thin that you can read a newspaper. Now put the first rolled dough into the tin and sprinkle a little bit of butter yoghurt on it. And so we continue until we reach layer 12 and then we fill it up. When we get to the last layer, we'll paint this with the butter yoghurt sauce.
8. Bake at 220 degrees top and bottom heat. How long it takes depends on your stove. It should be nice and brown.

Good Appetite!