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Apple pie

Apple pie

We make a dough from all the ingredients and leave it to rise until it doubles in volume.

We clean and grate the apples, we put them on the fire together with the sugar and the envelope of pudding and when they are tied we add cinnamon.

Grease a tray or line it with baking paper. Spread a sheet of dough and put it in the pan. Add the filling and then another sheet of dough ... decorate if desired.

Put in the preheated oven for about 40 minutes.

Before putting in the oven, grease the pie with a beaten egg with sugar.

Good appetite!


FRAGEDA APPLE PIE ACCORDING TO GRANDMA'S RECIPE

How many times do you miss a tender apple pie according to your grandmother's recipe? It should be fresh and steamy with an enticing cinnamon scent that makes you think of childhood and you can't wait to share the tray with your family and close friends…

This summer we spent very pleasant and relaxing moments in Moeciu with our former colleagues and it happened that we enjoyed such a pie together in a wonderful location at Cheile Gradistei. With vanilla ice cream, it's true, and a little small compared to the lust that most of us who ordered it had. Throughout the walk in the area I was watching the appetizing and green apples that were everywhere in the trees in the yard of the locals. I was expecting to find them to buy in front of their gate and, fortunately for me, on the way home I saw an old woman who calmed my soul and let me choose from the two dietary and very healthy varieties, as I told them. recommended before filling my bag.

I immediately ate one with my friends and after a few days, when I had only a few, the idea came to me to prepare this tender apple pie according to my grandmother's recipe. It is very easy to make, although at first sight it is not so, but please believe me that it is worth a little effort, especially if you have in the closet a box of country lard that is worth using in this recipe.

Ingredient:

For the dough:

  • 500 gr. flour
  • 180 gr. lard (or 200 gr. butter)
  • 100 gr. powdered sugar
  • 2 sachets of vanilla sugar
  • ¼ teaspoon baking soda
  • 2 eggs
  • 2 tablespoons sour cream
  • 1 teaspoon lemon peel
  • 1 pinch of salt

For the filling:

Preparation method:

1 Mix in a bowl flour with baking soda and a pinch of salt, sugar and vanilla sugar, then add cold lard and knead as gently as possible, if possible with your fingertips, so as to obtain a sandy mixture. in which small balls of fat can still be seen. If you do not want to use your hands, you can prepare this dough dough on the robot, using the pulse function several times until you get the consistency mentioned above.

2 Add eggs and two generous tablespoons of sour cream, add the peel of a lemon, then combine the ingredients until completely incorporated, without exaggerating with the mixture of dough that can overheat.

3 Divide the dough into two equal parts that are wrapped in cling film and let them cool for at least half an hour.

4 Meanwhile, grate the sour apples and mix with the sugar and a teaspoon of ground cinnamon.

5 Preheat the oven to 170 ° C, line the oven tray with baking paper (mine is 35 & # 21535 cm) and roll out the first sheet of dough. Use the twister to place it on the bottom of the tray and do not worry if it breaks from place to place or if it is not uniform on the edges. It is only made at home, you can easily fix it and I assure you that the edge will be eaten directly from the tray.

6 Place the grated apples on top and drain a little of the juice left, then place the second sheet of dough on top.

7 Take a fork or a sharp knife and prick the top sheet to make it easier for steam to escape from inside.

8 Bake the apple pie for at least 45-50 minutes at 170 ° C, then sprinkle a generous layer of vanilla-flavored powdered sugar on top and portion as desired.


Apple pie

I'm cooking and I'm waiting for you to come back for other pie recipes!

Good appetite
Did you like the recipe? Recommend it!

52 comments:

Congratulations! I love apple cakes / pies. Thanks for the published recipes!

First thank you, then with pleasure and I wish you success in preparing the apple pie! :) Would I be good at writing texts for manele? : D

hehe I say stick to recipe texts! we need: D

: P biiine. But, if you still change your mind, you can call me with confidence)

If the pie sheets were made as fast as apples are made. then it really would be a perfect recipe :)

good no comment but you could have told us in advance that the dough consisting of vinegar, water and oil must be divided into 8 equal parts from the beginning instead of soaking to spread the dough divided into 8 triangles and do the same with the other 7. The conclusion be more attentive to exolications .. Anyway congratulations good cake :))

:) Looks like you didn't read the recipe carefully, I clearly specified that the dough will have to be divided into 8. So I'm "quoted" when I explain - see, one more thing you didn't notice: I'm a man, the name of the blog is ManLaCratita :))

can I scratch myself after you fold the triangles and form the ball? do you intend to leaf again? with the super recipe recipe and I would like to succeed that so far I have done the same only that I buy the sheets .ms this rasp

Yes, we roll out each ball of dough with the rolling pin / turner, turning it into a sheet (to place it in the tray). In order not to be confused, the pie has an apple filling placed between two large sheets, each formed by four very thin sheets. I'm holding your fists!

thank you very much grade 10 for recipes I saw many sites with recipes but they lacked that something that would give you the conviction that the recipes are good and especially the result will be a successful one bravo you more convinced already I started with tiramisu and it came out super holding account that I made it for the first time. I would still like to ask you something, is there a recipe for tiramisu without eggs?

With pleasure! Maybe it also matters that I write the recipes exactly as I prepared them, paying attention to all the details and carefully selecting the most suggestive images. I don't post them on automatic fire, just to have as many on the blog as possible and thus to attract as many readers as possible. I'm glad you noticed the difference, I would like there to be more people like you. As I would like to know that eggless tiramisu recipe. :)

Done, almost as it is written, and came out concrete. Being absolutely zero in terms of cooking, I made the 8 sheets as follows: I connected 2 balls and stretched them until I obtained a very thin sheet on which to fit the tray, then I cut the sheet around the tray. Now I would cut an inch bigger than the tray. I kneaded the remaining coca left a little with the next ball and so on until I got the 8 sheets. Coca left (a fist is in the fridge and I'll see what I do with it: salty). I did this because I don't know how to spread the shell with the facalet and only from a ball came out my thin sheet but in the shape of an amoeba or anything other than rectangular as a tray.

I liked this with the amoeba shape of the pie sheet :))) I was more economical in movements, meaning I put & quotamiba & quot smaller and thicker in the tray and shaped it with my fingers (I mean I pulled it to fill the tray). I'm glad to hear that the apple pie came out concrete, but I wonder how the salty ones came out, because I don't think only the salty ones looked like it :)

A good and delicious recipe

This apple pie recipe is a bit complicated for my tastes, but I totally agree with you, Ciprian. It really is delicious, it is fully worth the effort. I don't want to scare anyone, but I think that beginners in cooking should think twice before daring to do it - or at least read the recipe carefully :)

DON'T WRITE ANYWHERE BUT. COCA AFTER MAKING IT COMES IN THE REFRIGERATOR?

No, the kneaded shell does not necessarily have to be kept in the refrigerator, otherwise I would have specified this.

I made the pie, it turned out great. Just to see the feat: when I was thinking what I was going to do with such a sea pie, help came to me. But see what help. The Turks were fighting from their mouths. When I realized that it was not a joke, I thought that it was not polite to serve my guests with slices whose edge is not removed. That's how I started to cut the edge of the pie more generously, this way I shot two rabbits from a fire. I gave them the recipe too and I am waiting for them to thank you too. Thank you and I appreciate your sincerity!

:) Hmmm. if everyone thanks me, I'm afraid I won't soon feel like a great cook: D

All respect for recipes on your site! I appreciate the sincerity and dedication with which they are rendered. However, I have a small dilemma: I made the pie, it came out SUPER, but what is in the picture looks like tender dough, to me it looks more like strudel. What's the mystery?

I can't figure it out. the dough of the pie should come out a little more crumbly. It is possible that due to the flour used, there are many varieties of flour on the market.

Honestly, you really deserve praise and thanks. I read the recipe and then the comments. Man, I wanted to rest today, but I said to do it again at the request of the family. And where else do you put, my waiting list was lengthened. You drove me crazy with the site you have and especially with the success. Even if I waste time and calories, I swear I'll keep up, making the recipes in half, in smaller trays. Sack-sack, we'll not give up, you give me recipes. THANKS.

With pleasure! I will then strive to deserve as much as possible of all the thanks and praise received. I liked your plan to halve the quantities of recipes, so you can't lose the fight with calories :) But most of all I'm glad that I managed to convince you that the recipes on the site offer you that security of success you're talking about.

I want the pie too. But do I really have to beat the dough? Why, with the help? I would do it with praise, the sheet seems special to me. Thanks!.

Yes, the pie goes just as well and with praise. I admit, I had to google to find out what game means pumpkin :) If you are against violence, you don't have to beat the pie dough: P

SURPRIZAAAAAA. I don't know if everyone thanks you, but I do it with all my heart, not out of obligation to Vali I succeeded, only I had a smaller tray and the edges were a little stronger and thicker. Maybe I had to make 7 sheets. Anyway, the Turks also fought from the mouths of my friends, associates and HUSBAND, to whom I showed the recipe from MAN TO PAN.

With pleasure, I'm glad you got the pie too. If you make 7 sheets next time, you have to be careful when baking it. I think that, being a bit thick, it won't remain unripe in the middle.

No, I told you that it came out well, it baked, only that the edges were thick, the sheet being well stretched in the middle. I will redo the recipe and I am sure I will not fail. Thanks for support.

You don't have to, I really deserve thanks if, seeing my blog, I manage to inoculate your husband with the idea that a man can also sit in the pan from time to time :)

I made these too and they came out great! I just realized a little late that my tray is a little smaller than the one you used and some pies with a lot of apple filling came out. But no one was upset, fortunately :) Oh, and I don't really realize how you managed to stretch the sheets so much, that in my little tray I barely stretched them nicely without breaking .. too much: ))

It would have been worse if it had turned out the other way around, meaning you would have had a little apple filling and too many sheets: P Speaking of sheets, I think I stretched the pie sheets so much because I had more patience than you, for as more experience I can not say I had. :)

super recipe, guaranteed success, I like that you describe the process so well and that you give the dimensions of the tray, it means a lot for a beginner in the kitchen: D. Thank you for the recipes :)

With pleasure, Iulia! Probably I miss something sometimes, but I always try to explain as much as possible how to prepare. Sometimes, I noticed that the success of a recipe lies in the small details. I hope you end up losing your status as a beginner in the kitchen with my blog :)

Not the right place, anyway you receive the information, please suggest us something good for EASTER. thanks!

Well, it depends now on what you're thinking. :) One recipe or a whole menu, a dessert or something to eat, something traditional or something more pretentious: D I would recommend you try chicken liver and the Easter I'm going to do these days, I'll probably publish it by the end of the week.

Hi, bad for everything. But I have a request, because you are from Dobrogea, when do you make us some Macedonians with sheep cheese? Thanks in advance, although I don't hope for the recipe. Anyway, I know you cute and I think you won't let me die of lust. Hmmm, what do you say.

Hmmm. I would like to remain known as a cute one, but I am very afraid that it will be difficult for me. :) I've never made these sheep's salads with sheep's cheese and I don't even know their recipe. But I will remember your request and I will try to fulfill it someday (but I doubt it will happen in the near future).

Dear Robert, let me recommend you a simple recipe for pie sheets, which anyone can prepare (even you.): 7 tablespoons sugar, 7 tablespoons oil (I'm not pretentious I use regular olive oil sunflower), 7 tablespoons milk, an egg, salt, a little baking soda and flour as it contains so that you can easily spread with the coca facalet. That's all. From here everyone knows: divide the dough in two, etc., do not insist .The filling can be anything. I mention that these ingredients are for a small tray. Have a good day. With sympathy, Mariana.

Thank you, Mariana! If it is a simple recipe, then I should be among the first to prepare it :)

I made this pie yesterday. I mean, I was very disappointed with how it turned out. Hard sheets, especially the bottom one. First of all my dough is too little, you could specify which tray you used, secondly it seems too much vinegar, the dough came out sour, I saw recipes for pies but there were no more than 2 tablespoons of vinegar. I used lard, but I don't think that was the problem. I don't know where I went wrong, because I followed the whole recipe. Anyway, in the picture it looks like a tender pie, which melts in my mouth or it's completely turned upside down.

Anca, first of all it's hard for me to understand why you "quote" me for the fact that I didn't specify the tray used since my recipe ends with the following sentence: & quotThe apple pie obtained from these ingredients had the size of 30x40cm& quot - it is not obvious that this was the size of the tray used. :) And secondly, if you say that you saw a lot of apple pie recipes that had much less vinegar than mine and you were afraid that the dough would come out sour, it seems logical to me to have used one of these - each has its own recipe, mine has a fixed 125 ml of vinegar (I have no idea how many ml means 2 tablespoons of liquid). I'm really sorry you didn't get a tender pie, as you can see in the pictures in my recipe.


Apple pie

I'm cooking and I'm waiting for you to come back for other pie recipes!

Good appetite
Did you like the recipe? Recommend it!

52 comments:

Congratulations! I love apple cakes / pies. Thanks for the published recipes!

First thank you, then with pleasure and I wish you success in preparing the apple pie! :) Would I be good at writing texts for manele? : D

hehe I say stick to recipe texts! we need: D

: P biiine. But, if you still change your mind, you can call me with confidence)

If the pie sheets were made as fast as apples are made. then it really would be a perfect recipe :)

good no comment but you could have told us in advance that the dough consisting of vinegar, water and oil must be divided into 8 equal parts from the beginning instead of soaking to spread the dough divided into 8 triangles and do the same with the other 7. The conclusion be more attentive to exolications .. Anyway congratulations good cake :))

:) Looks like you didn't read the recipe carefully, I clearly specified that the dough will have to be divided into 8. So I'm "quoted" when I explain - see, one more thing you didn't notice: I'm a man, the name of the blog is ManLaCratita :))

can I scratch myself after you fold the triangles and form the ball? do you intend to leaf again? with the super recipe recipe and I would like to succeed that so far I have done the same only that I buy the sheets .ms this rasp

Yes, we roll out each ball of dough with the rolling pin / turner, turning it into a sheet (to place it in the tray). In order not to be confused, the pie has an apple filling placed between two large sheets, each formed by four very thin sheets. I'm holding your fists!

thank you very much grade 10 for recipes I saw many sites with recipes but they lacked that something that would give you the conviction that the recipes are good and especially the result will be a successful one bravo you more convinced already I started with tiramisu and it came out super holding account that I made it for the first time. I would still like to ask you something, is there a recipe for tiramisu without eggs?

With pleasure! Maybe it also matters that I write the recipes exactly as I prepared them, paying attention to all the details and carefully selecting the most suggestive images. I don't post them on automatic fire, just to have as many on the blog as possible and thus to attract as many readers as possible. I'm glad you noticed the difference, I wish there were more people like you. As I would like to know that eggless tiramisu recipe. :)

Done, almost as it is written, and came out concrete. Being absolutely zero in terms of cooking, I made the 8 sheets as follows: I connected 2 balls and stretched them until I obtained a very thin sheet on which to fit the tray, then I cut the sheet around the tray. Now I would cut an inch bigger than the tray. I kneaded the remaining coca left a little with the next ball and so on until I got the 8 sheets. Coca left (a fist is in the fridge and I'll see what I do with it: salty). I did this because I don't know how to spread the shell with the facalet and only from a ball came out my thin sheet but in the shape of an amoeba or anything other than rectangular as a tray.

I liked this with the amoeba shape of the pie sheet :))) I was more economical in movements, meaning I put & quotamiba & quot smaller and thicker in the tray and shaped it with my fingers (I mean I pulled it to fill the tray). I'm glad to hear that the apple pie came out concrete, but I wonder how the salty ones came out, because I don't think only the salty ones looked like it :)

A good and delicious recipe

This apple pie recipe is a bit complicated for my tastes, but I totally agree with you, Ciprian. It really is delicious, it is fully worth the effort. I don't want to scare anyone, but I think that beginners in cooking should think twice before daring to do it - or at least read the recipe carefully :)

DON'T WRITE ANYWHERE BUT. COCA AFTER MAKING IT COMES IN THE REFRIGERATOR?

No, the kneaded shell does not necessarily have to be kept in the refrigerator, otherwise I would have specified this.

I made the pie, it turned out great. Just to see the feat: when I was thinking what I was going to do with such a sea pie, help came to me. But see what help. The Turks were fighting from their mouths. When I realized that it was not a joke, I thought that it was not polite to serve my guests with slices whose edge is not removed. That's how I started to cut the edge of the pie more generously, this way I shot two rabbits from a fire. I gave them the recipe too and I am waiting for them to thank you too. Thank you and I appreciate your sincerity!

:) Hmmm. if everyone thanks me, I'm afraid I won't soon feel like a great cook: D

All respect for recipes on your site! I appreciate the sincerity and dedication with which they are rendered. However, I have a small dilemma: I made the pie, it came out SUPER, but what is in the picture looks like tender dough, to me it looks more like strudel. What's the mystery?

I can't figure it out. the dough of the pie should come out a little more crumbly. It is possible that due to the flour used, there are many varieties of flour on the market.

Honestly, you really deserve praise and thanks. I read the recipe and then the comments. Man, I wanted to rest today, but I said to do it again at the request of the family. And where else do you put, my waiting list has been lengthened. You drove me crazy with the site you have and especially with the success. Even if I waste time and calories, I swear I'll keep up, making the recipes in half, in smaller trays. Sack-sack, despite-despite, I don't give up, you give me recipes. THANKS.

With pleasure! I will then strive to deserve as much as possible of all the thanks and praise received. I liked your plan to halve the quantities of recipes, so you can't lose the fight with calories :) But most of all I'm glad that I managed to convince you that the recipes on the site offer you that security of success you're talking about.

I want the pie too. But do I really have to beat the dough? Why, with the help? I would do it with praise, the sheet seems special to me. Thanks!.

Yes, the pie goes just as well and with praise. I admit, I had to google to find out what game means pumpkin :) If you are against violence, you don't have to beat the pie dough: P

SURPRIZAAAAAA. I don't know if everyone thanks you, but I do it with all my heart, not out of obligation to Vali I succeeded, only I had a smaller tray and the edges were a little stronger and thicker. Maybe I had to make 7 sheets. Anyway, the Turks also fought from the mouths of my friends, associates and HUSBAND, to whom I showed the recipe from MAN TO PAN.

With pleasure, I'm glad you got the pie. If you make 7 sheets next time, you have to be careful when baking it. I think that, being a bit thick, it won't remain unripe in the middle.

No, I told you that it came out well, it baked, only that the edges were thick, the sheet being well stretched in the middle. I will redo the recipe and I am sure I will not fail. Thanks for support.

You don't have to, I really deserve thanks if, seeing my blog, I manage to inoculate your husband with the idea that a man can also sit in the pan from time to time :)

I made these too and they came out great! I just realized a little late that my tray is a little smaller than the one you used and some pies with a lot of apple filling came out. But no one was upset, fortunately :) Oh, and I don't really realize how you managed to stretch the sheets so much, that in my little tray I barely stretched them nicely without breaking .. too much: ))

It would have been worse if it had turned out the other way around, meaning you would have had a little apple filling and too many sheets: P Speaking of sheets, I think I stretched the pie sheets so much because I had more patience than you, for as more experience I can not say I had. :)

super recipe, guaranteed success, I like that you describe the process so well and that you give the dimensions of the tray, it means a lot for a beginner in the kitchen: D. Thank you for the recipes :)

With pleasure, Iulia! Probably I miss something sometimes, but I always try to explain as much as possible how to prepare. Sometimes, I noticed that the success of a recipe lies in the small details. I hope you end up losing your status as a beginner in the kitchen with my blog :)

Not the right place, anyway you receive the information, please suggest us something good for EASTER. thanks!

Well, it depends now on what you're thinking. :) A single recipe or an entire menu, a dessert or something to eat, something traditional or something more pretentious: D I would recommend you try chicken liver and the Easter I'm going to do these days, I'll probably publish it by the end of the week.

Hi, bad for everything. But I have a request, because you are from Dobrogea, when do you make us some Macedonians with sheep cheese? Thanks in advance, although I don't hope for the recipe. Anyway, I know you cute and I think you won't let me die of lust. Hmmm, what do you say.

Hmmm. I would like to remain known as a cute one, but I am very afraid that it will be difficult for me. :) I've never made these sheep's salads with sheep's cheese and I don't even know their recipe. But I will remember your request and I will try to fulfill it someday (but I doubt it will happen in the near future).

Dear Robert, let me recommend you a simple recipe for pie sheets, which anyone can prepare (even you.): 7 tablespoons of sugar, 7 tablespoons of oil (I'm not pretentious I use regular olive oil sunflower), 7 tablespoons milk, an egg, salt, a little baking soda and flour as it contains so that you can easily spread with the coca facalet. That's all. From here everyone knows: divide the dough in two, etc., do not insist .The filling can be anything. I mention that these ingredients are for a small tray. Have a good day. With sympathy, Mariana.

Thank you, Mariana! If it is a simple recipe, then I should be among the first to prepare it :)

I made this pie yesterday. I mean, I was very disappointed with how it turned out. Hard sheets, especially the bottom one. First of all my dough is too little, you could specify which tray you used, secondly it seems too much vinegar, the dough came out sour, I saw recipes for pies but there were no more than 2 tablespoons of vinegar. I used lard, but I don't think that was the problem. I don't know where I went wrong, because I followed the whole recipe. Anyway, in the picture it looks like a tender pie, which melts in my mouth or it's completely turned upside down.

Anca, first of all it's hard for me to understand why you & quot & quot & quot me for the fact that I didn't specify the tray used since my recipe ends with the following sentence: & quotThe apple pie obtained from these ingredients had the size of 30x40cm& quot - it is not obvious that this was the size of the tray used. :) And secondly, if you say that you saw a lot of apple pie recipes that had much less vinegar than mine and you were afraid that the dough would come out sour, it seems logical to me to have used one of these - each has its own recipe, mine has a fixed 125 ml of vinegar (I have no idea how many ml means 2 tablespoons of liquid). I'm really sorry you didn't get a tender pie, as you can see in the pictures in my recipe.


How do we prepare the apple pie recipe?

In a bowl mix the flour with the yeast and over them we will put the sugar, salt powder, grated lemon peel, vanilla sugar, vanilla paste and egg.

In a separate bowl, heat the milk and butter and leave them until the butter melts.

The milk should not be hot but warm. We will put a little bit of milk over the flour mixture and start kneading until we get a homogeneous dough, soft but not sticking to our hands.

After kneading, put the dough in a bowl covered with cling film and leave it to rise until it doubles in volume.

While the dough is fermenting, we take care of the apples. We peel them, put them on the grater with large mesh and put them to harden together with the sugar and cinnamon. We leave them on the fire until all the juice dries.

After leavening, take the dough and divide it into two equal parts. Bake the worktop and spread the first sheet with the help of the foil.

Over this sheet we will put half the amount of apples and we will spread a uniform layer.

We roll the pie then we put it in a tray lined with baking paper. We will do the same with the other piece of dough.

After we have finished shaping the pies, we cut them with a sharp knife and then grease them with egg.

We will put the tray in the preheated oven at 170 degrees Celsius for about 40-50 minutes.

When the pies are baked, take them out of the oven and let them cool. We will powder them with powdered sugar and we will be able to serve them.

This apple pie with homemade sheets is really part of my childhood, it has a divine scent and it is extraordinarily good.

I urge you to relive your childhood, at least for a few moments. It is worth trying the recipe for Dobrogea pie, as wonderful as the one with apples.

The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.


Apple pie

I'm cooking and I'm waiting for you to come back for other pie recipes!

Good appetite
Did you like the recipe? Recommend it!

52 comments:

Congratulations! I love apple cakes / pies. Thanks for the published recipes!

First thank you, then with pleasure and I wish you success in preparing the apple pie! :) Would I be good at writing texts for manele? : D

hehe I say stick to recipe texts! we need: D

: P biiine. But, if you still change your mind, you can call me with confidence)

If the pie sheets were made as fast as apples are made. then it really would be a perfect recipe :)

good no comment but you could have told us in advance that the dough consisting of vinegar, water and oil must be divided into 8 equal parts from the beginning instead of soaking to spread the dough divided into 8 triangles and do the same with the other 7. The conclusion be more attentive to exolications .. Anyway congratulations good cake :))

:) Looks like you didn't read the recipe carefully, I clearly specified that the dough will have to be divided into 8. So I'm "quoted" when I explain - see, one more thing you didn't notice: I'm a man, the name of the blog is ManLaCratita :))

can I scratch myself after you fold the triangles and form the ball? do you intend to leaf again? with the super recipe recipe and I would like to succeed that so far I have done the same only that I buy the sheets .ms this rasp

Yes, we roll out each ball of dough with the rolling pin / turner, turning it into a sheet (to place it in the tray). In order not to be confused, the pie has an apple filling placed between two large sheets, each formed by four very thin sheets. I'm holding your fists!

thank you very much grade 10 for recipes I saw many sites with recipes but they lacked that something that would give you the conviction that the recipes are good and especially the result will be a successful one bravo you more convinced already I started with tiramisu and it came out super holding account that I made it for the first time. I would still like to ask you something, is there a recipe for tiramisu without eggs?

With pleasure! Maybe it also matters that I write the recipes exactly as I prepared them, paying attention to all the details and carefully selecting the most suggestive images. I don't post them on automatic fire, just to have as many on the blog as possible and thus to attract as many readers as possible. Ma bucur ca ai remarcat diferenta, mi-ar placea sa fie mai multi cei ca tine. Asa cum mi-ar placea sa stiu si reteta aia de tiramisu fara oua. :)

Facut, aproape la fel cum este scris, si iesit beton. Fiind absolut zero la capitolul gatire, cele 8 foi le-am facut astfel: am cuplat 2 bile si le-am intins pana am obtinut o foaie f. subtire pe care sa incapa sa stea tava, apoi am taiat foaia in jurul tavii. Acum as taia un cm mai mare decat tava. Resturile de coca ramase le-am framantat putin cu bila urmatoare si tot asa pana am obtinut cele 8 foi. Coca ramasa(un pumn e la frigider si o sa vad ce fac cu ea: saratele). Am facut asa pt ca nu ma pricep la intins coca cu facaletul si numai dintr-o bila imi iesea foaia subtire insa in forma de amiba sau orice altceva decat dreptunghiulara ca tava.

Mi-a placut asta cu forma de amiba a foii de placinta :))) Eu am fost mai economicos in miscari, adica am pus "amiba" mai mica si mai groasa in tava si am modelat-o cu degetele (adica am mai tras de ea pentru a umple tava). Ma bucur sa aud ca placinta cu mere a iesit beton, insa ma intreb cum au iesit saratelele, pentru ca numai a saratele nu cred ca semanau :)

O reteta ff buna si delicioasa

Un pic cam complicata pentru gusturile mele aceasta reteta de placinta cu mere, insa sunt total de acord cu tine, Ciprian. Chiar este delicioasa, merita pe deplin efortul depus. Nu vreau sa sperii pe nimeni, dar cred ca incepatorii intr-ale gatitului ar trebui sa se gandeasca bine inainte de a se incumeta s-o faca - sau macar sa citeasca cu mare atentie reteta :)

NU SCRIE NICAIERI DAR . COCA DUPA CE SE FRAMANTA VINE BAGATA LA FRIGIDER?

Nu, coca framantata nu trebuie neaparat tinuta la frigider, altfel as fi specificat acest lucru.

Am facut placinta, a iesit super. Numai sa vedeti isprava:: cand ma gandeam ce o sa fac cu asa un placintoi de mare , mi-au venit ajutoare.Dar sa vedeti ce ajutoare. Se bateau turcii de la gura lor. Cand am realizat ca nu-i de gluma, m-am gandit ca nu-i politicos sa-mi servesc musafirii cu felii a caror margine nu e scoasa. Uite asa m-am apucat sa decupez mai generos marginea placintei, in felul acesta am impuscat doi iepuri dintr-un foc. Le-am dat reteta si lor si astept sa-ti multumeasca si ei.Multumesc si va apreciez sinceritatea!

:) Hmmm. daca-mi multumeste toata lumea, mi-e teama ca nu cumva sa ajung in curand sa ma simt vreun mare bucatar :D

Tot respectul pt. retetele de pe site dv.! Apreciez sinceritatea si daruirea cu care sunt redate. Totusi, am o mica dilema: am facut placinta, a iesit SUPER, dar ceea ce e in poza seamana a aluat fraged, la mine seamana mai mult a strudel. Care e misterul?

Nu reusesc sa-mi dau seama. aluatul placintei ar trebui sa iasa un pic mai sfaramicios. Este posibil sa fie si din cauza fainii folosite, sunt foarte multe sortimente de faina pe piata.

Sincer, chiar meriti laude si multumiri. Eu citesc reteta si apoi comentariile. Mai omule, vroiam azi sa ma odihnesc, dar am zis s-o mai fac iar la rugamintea familiei .Si unde mai pui , mi s-a lungit lista de asteptare. M-ai innebunit cu site ce-l ai si mai ales cu siguranta reusitei. Chiar daca ma vait de timp si calorii, jur ca voi tine pasul , facand retetele pe jumatate, in tavite mai mici. Sac-sac, ciuda-ciuda, nu ma las, tu da-mi retete. MULTUMESC.

Cu placere! Ma voi stradui atunci sa merit o cat mai mare parte din toate multumirile si laudele primite. Mi-a placut planul tau de a injumatati cantitatile retetelor, astfel n-ai cum sa pierzi lupta cu caloriile :) Dar cel mai mult ma bucura faptul ca am reusit sa te conving ca retetele de pe site iti ofera acea siguranta a reusitei de care vorbesti.

Vreau si eu placinta. Dar chiar e musai sa bat aluatul? De ce, cu cel ajuta? Eu as face-o cu ludaie, foaia mi se pare deosebita. Multumesc!.

Da, placinta merge facuta la fel de bine si cu ludaie. Recunosc, a trebuit sa caut pe google pentru a afla ca ludaie inseamna dovleac :) Daca esti impotriva violentei, nu e musai sa bati aluatul placintei :P

SURPRIZAAAAAA. Nu stiu daca-ti multumeste toata lumea, dar eu o fac din tot sufletul, nu din obligatia fata de Vali Mi-a reusit , doar ca eu am avut o tava mai mica si marginile erau ceva mai tari si grosute Poate trebuia sa fac 7 foi. Oricum, s-au batut turcii si de la gura prichindeilor mei, asocrilor si a SOTULUI, caruia i-am aratat eu reteta de la BARBAT LA CRATITA.

Cu placere, ma bucur ca ti-a iesit si tie placinta. Daca data viitoare faci 7 foi, trebuie sa ai grija atunci cand o coci. Ma gandesc ca, fiind cam groasa, sa nu ramana cumva necoapta la mijloc.

Nu, ti -am spus ca a iesit bine, s-a copt, doar ca marginile erau grosute, foaia fiind pe mijloc bine intinsa. Voi reface reteta si-s sigura ca nu dau gres.Multumesc pt. sustinere.

N-ai pentru ce, merit cu adevarat multumirile daca, vazandu-mi blogul, reusesc sa-i inoculez sotului tau ideea ca un barbat poate sa stea si el din cand in cand la cratita :)

Le-am facut si pe astea si au iesit super! Doar ca mi-am dat seama cam tarziu ca tava mea e un pic mai mica decat cea pe care ai folosit-o tu si au iesit niste placintele cu muuulta umplutura de mere. Dar nu s-a suparat nimeni, din fericire :) A, si nu prea imi dau seama cum ai reusit sa intinzi foile atat de mult, ca eu in tava mea micuta abia abia le-am intins frumos fara sa se rupa.. prea mult :))

Ar fi fost mai rau daca ar fi iesit invers, adica ai fi avut putina umplutura de mere si prea multe foi :P Apropo de foi, cred ca eu am intins atat de mult foile placintei pentru ca am avut mai multa rabdare decat tine, pentru ca mai multa experienta nu pot spune ca am avut. :)

super reteta,reusita garantata,imi place ca descrii asa bine procedeul si ca dai dimensiunile tavii,inseamna mult pt.un incepator in ale bucatariei :D .multumim de retete :)

Cu placere, Iulia! Probabil imi mai scapa si mie uneori cate ceva, insa intotdeauna ma straduiesc sa explic cat mai pe larg modul de preparare. Uneori, am observat ca reusita unei retete sta tocmai in micile detalii. Sper sa ajungi sa-ti pierzi statutul de incepator in ale bucatariei alaturi de blogul meu :)

Nu e locul potrivit, oricum tu primesti informatia, te rog sugereaza-ne ceva bun pt PASTE. multumesc!

Pai depinde acum si la ce anume te gandesti. :) O singura reteta sau un meniu intreg, un desert sau ceva de mancare, ceva traditional sau ceva mai pretentios :D Ti-as recomanda sa incerci drobul de pui si pasca pe care am de gand s-o fac zilele acestea, probabil o voi publica spre sfarsitul saptamanii.

Buna , rau de tot. Dar am o rugaminte, ptc esti dobrogean , cand ne faci niste macedonii cu branza de oaie? Multunesc anticipat desi nu sper la reteta. Oricum, te stiu un dragut si ma gandesc ca nu ma lasi sa mor de pofta. Hmmm, ce zici.

Hmmm. mi-as dori sa raman stiut in continuare drept un dragut, insa tare mi-e teama ca-mi va fi greu. :) N-am preparat niciodata macedoniile astea cu branza de oaie si nici nu le stiu reteta. Dar voi tine minte rugamintea ta si voi incerca sa ti-o indeplinesc candva (insa ma indoiesc ca se va intampla in viitorul apropiat).

Draga Robert, da-mi voie sa-ti recomand o reteta simpla pentru foi de placinta,pe care o poate oricine prepara(chiar si tu. ): 7 linguri de zahar,7 linguri de ulei(eu nu sunt pretentioasa folosesc ulei obisnuit de floarea soarelui),7 linguri lapte, un ou, sare,putin bicarbonat stins si faina cat cuprinde in asa fel incat sa poti intinde facil cu facaletul coca.Asta e tot.De aici fiecare stie: se imparte in doua aluatul etc,nu insist.Umplutura poate fi orice.mentionez ca aceste ingrediente sunt pentru o tava mica.Sa ai o zi buna.Cu simpatie,Mariana.

Iti multumesc, Mariana! Daca este vorba despre o reteta simpla, atunci eu ar trebui sa ma numar printre primii doritori s-o prepare :)

Am facut ieri acesta placinta. Vreau sa spun ca am fost foarte dezamagita de cum a iesit. Foi tari, mai ales cea de jos. In primul rand mi s epare prea putin aluat, puteai sa specifici ce tava ai folosit, in al doilea rand mi se pare prea mult otet, aluatul mi-a iesit acru, eu am mai vazut retete de placinte dar nu erau mai mult de 2 linguri de otet. Eu am folosit untura, dar nu cred ca asta a fost problema. Nu stiu unde am gresit, pentru ca am urmat toata reteta. Oricum in poza pare o placinta frageda, care se topeste in gura ori mi-e mi-a iesit tottal pe dos.

Anca, in primul rand mi-e greu sa inteleg de ce ma "urechezi" pentru faptul ca n-am specificat tava folosita din moment ce reteta mea se incheie cu urmatoarea propozitie: "Placinta cu mere obtinuta din aceste ingrediente a avut dimensiunea de 30x40cm" - nu e evident ca asta a fost dimensiunea tavii folosite. :) Iar in al doilea rand, daca zici ca ai vazut o gramada de retete de placinte cu mere care aveau mult mai putin otet decat a mea si te temeai sa nu-ti iasa acru aluatul foilor, mi se pare logic sa fi folosit una dintre acestea - fiecare are propria reteta, a mea are fix 125 ml otet (habar n-am cati ml inseamna 2 linguri de lichid). Chiar imi pare rau ca nu ai obtinut o placinta frageda, asa cum se vede in imaginile retetei mele.


• Topeste untul intr-o craticioara si ai grija sa nu il fierbi! Pune-l apoi in castronul cu faina, adauga putina sare, ouale batute, zaharul, vanilia si coaja de lamaie.

• Pune si laptele cu drojdia, amesteca lejer si apoi framanta cu mana aluatul pana nu se mai lipeste deloc.

• Unge un castron mai mare cu putin ulei, pune aluatul, acopera-l cu folie alimentara si lasa-l sa creasca intr-un loc cald, aproximativ o ora.

• Intre timp, pregateste umplutura: Curata merele de coaja, scoate-le cotoarele, taie-le cubulete si pune-le intr-o craticioara.

• Stropeste-le cu zeama de lamaie ca sa nu oxideze si sa nu isi schimbe culoarea. Adauga zaharul si amidonul si pune-le pe foc potrivit pana se topeste zaharul.

• Lasa merele sa se raceasca putin si adauga stafidele, vanilia, coaja rasa de lamaie si scortisoara. Umplutura este gata, cremoasa si aromata.

• Cand aluatul a crescut, scoate-l pe masa presarata cu faina si il imparte-l in doua.

• Intindem o foaie dreptunghiulara si cu un cutit bine ascutit taiem oblic lateralele aluatului

• Punem jumatate de umplutura pe prima foaie si impleteste deasupra! Fa la fel cu a doua bucata de aluat.

• Pune placintele intr-o tava tapetata cu hartie de copt. Unge-le apoi cu ou batut, ca sa prinda o crusta frumoasa si aurie.


3 oua, 3 cesti de ulei, 3 cesti de zahar, 3 cesti de lapte, un varf de cutit de amoniac stins cu otet, faina cat cuprinde, 1 kg de mere

Se amesteca toate ingredientele pana se obtine o compozitie care poate fi turnata, se toarna jumatate in tava si se da la cuptor pana se coace pe jumatate, se scoate, se pun merele maruntite, amestecate cu putin zahar si scortisoara, dupa care se toarna restul compozitiei si se da din nou la cuptor pana este gata.

Incearca si aceasta delicioas reteta video


PLACINTA FRAGEDA CU MERE DUPA RETETA BUNICII

De cate ori nu vi se face si voua dor de o placinta frageda cu mere dupa reteta bunicii? Sa fie proaspata si aburinda cu miros imbietor de scortisoara ce te duce cu gandul la copilarie si parca abia astepti sa imparti ditamai tava cu familia si prietenii apropiati…

In vara asta am petrecut momente foarte placute si relaxante la Moeciu alaturi de fostii colegi si s-a intamplat sa savuram impreuna o astfel de placinta intr-o minunata locatie de la Cheile Gradistei. Cu inghetata de vanilie, e adevarat, si putin cam micuta fata de pofta pe care o aveam majoritatea dintre noi care am comandat-o. Pe tot parcursul plimbarii in zona am fost cu ochii la merele apetisante si verzi care erau la tot pasul in pomii din curtea localnicilor. Ma asteptam sa le gasesc de cumparat in fata portii lor si, spre norocul meu, la intoarcerea spre casa am zarit o batranica ce mi-a linistit sufletul si m-a lasat sa aleg din cele doua soiuri dietetice si foarte sanatoase, dupa cum mi le-a recomandat inainte sa imi umple sacosa.

Am mancat imediat cate unul impreuna cu prietenele mele si dupa cateva zile, cand mai aveam doar cateva, mi-a venit ideea sa pregatesc aceasta placinta frageda cu mere dupa reteta bunicii. Se face foarte usor, desi la prima vedere nu este asa, dar va rog sa ma credeti ca merita putin efort, mai ales daca aveti in debara si o cutie cu untura de la tara care merita folosita la aceasta reteta.

Ingredient:

Pentru aluatul fraged:

  • 500 gr. faina
  • 180 gr. untura (sau 200 gr. unt)
  • 100 gr. powdered sugar
  • 2 sachets of vanilla sugar
  • ¼ lingurita bicarbonat de sodiu
  • 2 eggs
  • 2 linguri de smantana
  • 1 lingurita coaja de lamaie
  • 1 pinch of salt

For the filling:

Metoda de preparare:

1 Se amesteca intr-un bol faina cu bicarbonatul de sodiu si un praf de sare, zaharul si zaharul vanilat, dupa care se adauga untura rece si se framanta cat mai delicat, daca se poate cu buricele degetelor, astfel incat sa obtineti un amestec nisipos in care se vad inca bilute mici de grasime. Daca nu doriti sa folositi mainile, puteti prepara acest aluat fraged si la robot, folosind functia puls de cateva ori pana obtineti consistenta mentionata mai sus.

2 Adaugati ouale si doua linguri generoase de smantana, puneti si coaja de la o lamaie, apoi combinati ingredientele pana la incorporarea completa, fara a exagera cu amestecarea aluatului care se poate incalzi peste masura.

3 Impartiti aluatul in doua parti egale care se invelesc in folie alimentara si bagati-le la rece pentru cel putin o jumatate de ora.

4 Intre timp se dau pe razatoare merele acrisoare si se amesteca impreuna cu zaharul si o lingurita de scortisoara macinata.

5 Incingeti cuptorul la 170° C, tapetati tava cuptorului cu hartie de copt (a mea are dimensiunile de 35吟 cm.) si intindeti prima foaie de aluat. Ajutati-va de sucitor pentru a o aseza pe fundul tavii si nu va faceti griji daca se mai rupe din loc in loc sau daca nu este uniforma pe margini. Doar este facuta acasa, o puteti remedia cu usurinta si va asigur ca marginea se va manca direct din tava.

6 Se pun deasupra merele rase si scurse putin de zeama lasata, apoi se aseaza deasupra si cea de-a doua foaie de aluat.

7 Luati o furculita sau un cutit ascutit si intepati foaia de deasupra pentru a inlesni iesirea aburilor din interior.

8 Coaceti placinta cu mere pentru cel putin 45-50 de minute la 170° C, dupa care presarati pe deasupra un strat generos de zahar pudra cu aroma de vanilie si o portionati dupa preferinte.


Plăcintă cu mere

Spor la gatit si va astept sa reveniti pentru alte retete de placinta!

Pofta buna
Ți-a plăcut reţeta? Recomandă-o!

52 de comentarii:

Felicitari! Ador prajiturile/placintele cu mere.Multumim,pentru retetele publicate!

Intai multumesc, apoi cu placere si va doresc succes la prepararea placintei cu mere! :) Oare as fi bun sa scriu texte pentru manele? :D

hehe eu zic sa ramai la texte de retete! avem nevoie :D

:P biiine. Dar, in cazul in care totusi te razgandesti, poti apela la mine cu incredere )

Daca s-ar face si foile de placinta la fel de repede precum se fac merele. atunci chiar ar fi o reteta perfecta :)

bun no coment dar ai fi put sa ne spui dinainte ca aluatul format din otet,apa si ule trebuie impartit in 8 parti egale de la inceput in loc sa ne soui sa intindem aluatul impartim in 8 triunghiuri si procedem la fel cu celelate 7 . Concluzia fi mai atenta la exolicatii ..Oricum felicitari buna prajoitura:))

:) Se pare ca n-ai citit cu atentie reteta, am specificat clar faptul ca aluatul va trebui impartit in 8. Deci sunt "atent" atunci cand explic - vezi, inca un lucru pe care nu l-ai observat: sunt barbat, numele blogului este BarbatLaCratita :))

poate imi rasp si mie dupa ce impaturesti triunghiurile si formezi bila ? intinzi di nou foaia nu? cu facaletul esuper reteta si as vrea sa imi reusesca ca pana acum am facut la fel numai ca foile le cumparam .ms ast rasp

Da, intindem din nou cu facaletul/sucitorul fiecare bila de aluat, transformand-o in foaie (pentru a o aseza in tava). Ca sa nu existe confuzii, placinta are umputura de mere asezata intre doua foi mari formate fiecare din cate patru foi foarte subtiri. Iti tin pumnii!

multumesc mult nota 10 ptr retete am vazut multe site-uri cu retete dar le lipsea acel ceva care sa iti dea convingerea ca retetele sunt bune si mai ales rezultatul va fi unul reusit bravo tu mai convins deja am inceput cu tiramisu si mia iesit super tinand cont ca l-am facut prima data .as mai vrea totusi sa te intreb ceva exista vreo reteta de tiramisu fara oua ?

Cu placere! Poate conteaza si faptul ca eu scriu retetele exact asa cum le-am preparat, dand atentie tuturor detaliilor si selectand cu atentie imaginile cele mai sugestive. Nu le postez la foc automat, doar ca sa fie cat mai multe pe blog si astfel sa atrag cati mai multi cititori. Ma bucur ca ai remarcat diferenta, mi-ar placea sa fie mai multi cei ca tine. Asa cum mi-ar placea sa stiu si reteta aia de tiramisu fara oua. :)

Facut, aproape la fel cum este scris, si iesit beton. Fiind absolut zero la capitolul gatire, cele 8 foi le-am facut astfel: am cuplat 2 bile si le-am intins pana am obtinut o foaie f. subtire pe care sa incapa sa stea tava, apoi am taiat foaia in jurul tavii. Acum as taia un cm mai mare decat tava. Resturile de coca ramase le-am framantat putin cu bila urmatoare si tot asa pana am obtinut cele 8 foi. Coca ramasa(un pumn e la frigider si o sa vad ce fac cu ea: saratele). Am facut asa pt ca nu ma pricep la intins coca cu facaletul si numai dintr-o bila imi iesea foaia subtire insa in forma de amiba sau orice altceva decat dreptunghiulara ca tava.

Mi-a placut asta cu forma de amiba a foii de placinta :))) Eu am fost mai economicos in miscari, adica am pus "amiba" mai mica si mai groasa in tava si am modelat-o cu degetele (adica am mai tras de ea pentru a umple tava). Ma bucur sa aud ca placinta cu mere a iesit beton, insa ma intreb cum au iesit saratelele, pentru ca numai a saratele nu cred ca semanau :)

O reteta ff buna si delicioasa

Un pic cam complicata pentru gusturile mele aceasta reteta de placinta cu mere, insa sunt total de acord cu tine, Ciprian. Chiar este delicioasa, merita pe deplin efortul depus. Nu vreau sa sperii pe nimeni, dar cred ca incepatorii intr-ale gatitului ar trebui sa se gandeasca bine inainte de a se incumeta s-o faca - sau macar sa citeasca cu mare atentie reteta :)

NU SCRIE NICAIERI DAR . COCA DUPA CE SE FRAMANTA VINE BAGATA LA FRIGIDER?

Nu, coca framantata nu trebuie neaparat tinuta la frigider, altfel as fi specificat acest lucru.

Am facut placinta, a iesit super. Numai sa vedeti isprava:: cand ma gandeam ce o sa fac cu asa un placintoi de mare , mi-au venit ajutoare.Dar sa vedeti ce ajutoare. Se bateau turcii de la gura lor. Cand am realizat ca nu-i de gluma, m-am gandit ca nu-i politicos sa-mi servesc musafirii cu felii a caror margine nu e scoasa. Uite asa m-am apucat sa decupez mai generos marginea placintei, in felul acesta am impuscat doi iepuri dintr-un foc. Le-am dat reteta si lor si astept sa-ti multumeasca si ei.Multumesc si va apreciez sinceritatea!

:) Hmmm. daca-mi multumeste toata lumea, mi-e teama ca nu cumva sa ajung in curand sa ma simt vreun mare bucatar :D

Tot respectul pt. retetele de pe site dv.! Apreciez sinceritatea si daruirea cu care sunt redate. Totusi, am o mica dilema: am facut placinta, a iesit SUPER, dar ceea ce e in poza seamana a aluat fraged, la mine seamana mai mult a strudel. Care e misterul?

Nu reusesc sa-mi dau seama. aluatul placintei ar trebui sa iasa un pic mai sfaramicios. Este posibil sa fie si din cauza fainii folosite, sunt foarte multe sortimente de faina pe piata.

Sincer, chiar meriti laude si multumiri. Eu citesc reteta si apoi comentariile. Mai omule, vroiam azi sa ma odihnesc, dar am zis s-o mai fac iar la rugamintea familiei .Si unde mai pui , mi s-a lungit lista de asteptare. M-ai innebunit cu site ce-l ai si mai ales cu siguranta reusitei. Chiar daca ma vait de timp si calorii, jur ca voi tine pasul , facand retetele pe jumatate, in tavite mai mici. Sac-sac, ciuda-ciuda, nu ma las, tu da-mi retete. MULTUMESC.

Cu placere! Ma voi stradui atunci sa merit o cat mai mare parte din toate multumirile si laudele primite. Mi-a placut planul tau de a injumatati cantitatile retetelor, astfel n-ai cum sa pierzi lupta cu caloriile :) Dar cel mai mult ma bucura faptul ca am reusit sa te conving ca retetele de pe site iti ofera acea siguranta a reusitei de care vorbesti.

Vreau si eu placinta. Dar chiar e musai sa bat aluatul? De ce, cu cel ajuta? Eu as face-o cu ludaie, foaia mi se pare deosebita. Multumesc!.

Da, placinta merge facuta la fel de bine si cu ludaie. Recunosc, a trebuit sa caut pe google pentru a afla ca ludaie inseamna dovleac :) Daca esti impotriva violentei, nu e musai sa bati aluatul placintei :P

SURPRIZAAAAAA. Nu stiu daca-ti multumeste toata lumea, dar eu o fac din tot sufletul, nu din obligatia fata de Vali Mi-a reusit , doar ca eu am avut o tava mai mica si marginile erau ceva mai tari si grosute Poate trebuia sa fac 7 foi. Oricum, s-au batut turcii si de la gura prichindeilor mei, asocrilor si a SOTULUI, caruia i-am aratat eu reteta de la BARBAT LA CRATITA.

Cu placere, ma bucur ca ti-a iesit si tie placinta. Daca data viitoare faci 7 foi, trebuie sa ai grija atunci cand o coci. Ma gandesc ca, fiind cam groasa, sa nu ramana cumva necoapta la mijloc.

Nu, ti -am spus ca a iesit bine, s-a copt, doar ca marginile erau grosute, foaia fiind pe mijloc bine intinsa. Voi reface reteta si-s sigura ca nu dau gres.Multumesc pt. sustinere.

N-ai pentru ce, merit cu adevarat multumirile daca, vazandu-mi blogul, reusesc sa-i inoculez sotului tau ideea ca un barbat poate sa stea si el din cand in cand la cratita :)

Le-am facut si pe astea si au iesit super! Doar ca mi-am dat seama cam tarziu ca tava mea e un pic mai mica decat cea pe care ai folosit-o tu si au iesit niste placintele cu muuulta umplutura de mere. Dar nu s-a suparat nimeni, din fericire :) A, si nu prea imi dau seama cum ai reusit sa intinzi foile atat de mult, ca eu in tava mea micuta abia abia le-am intins frumos fara sa se rupa.. prea mult :))

Ar fi fost mai rau daca ar fi iesit invers, adica ai fi avut putina umplutura de mere si prea multe foi :P Apropo de foi, cred ca eu am intins atat de mult foile placintei pentru ca am avut mai multa rabdare decat tine, pentru ca mai multa experienta nu pot spune ca am avut. :)

super reteta,reusita garantata,imi place ca descrii asa bine procedeul si ca dai dimensiunile tavii,inseamna mult pt.un incepator in ale bucatariei :D .multumim de retete :)

Cu placere, Iulia! Probabil imi mai scapa si mie uneori cate ceva, insa intotdeauna ma straduiesc sa explic cat mai pe larg modul de preparare. Uneori, am observat ca reusita unei retete sta tocmai in micile detalii. Sper sa ajungi sa-ti pierzi statutul de incepator in ale bucatariei alaturi de blogul meu :)

Nu e locul potrivit, oricum tu primesti informatia, te rog sugereaza-ne ceva bun pt PASTE. multumesc!

Pai depinde acum si la ce anume te gandesti. :) O singura reteta sau un meniu intreg, un desert sau ceva de mancare, ceva traditional sau ceva mai pretentios :D Ti-as recomanda sa incerci drobul de pui si pasca pe care am de gand s-o fac zilele acestea, probabil o voi publica spre sfarsitul saptamanii.

Buna , rau de tot. Dar am o rugaminte, ptc esti dobrogean , cand ne faci niste macedonii cu branza de oaie? Multunesc anticipat desi nu sper la reteta. Oricum, te stiu un dragut si ma gandesc ca nu ma lasi sa mor de pofta. Hmmm, ce zici.

Hmmm. mi-as dori sa raman stiut in continuare drept un dragut, insa tare mi-e teama ca-mi va fi greu. :) N-am preparat niciodata macedoniile astea cu branza de oaie si nici nu le stiu reteta. Dar voi tine minte rugamintea ta si voi incerca sa ti-o indeplinesc candva (insa ma indoiesc ca se va intampla in viitorul apropiat).

Draga Robert, da-mi voie sa-ti recomand o reteta simpla pentru foi de placinta,pe care o poate oricine prepara(chiar si tu. ): 7 linguri de zahar,7 linguri de ulei(eu nu sunt pretentioasa folosesc ulei obisnuit de floarea soarelui),7 linguri lapte, un ou, sare,putin bicarbonat stins si faina cat cuprinde in asa fel incat sa poti intinde facil cu facaletul coca.Asta e tot.De aici fiecare stie: se imparte in doua aluatul etc,nu insist.Umplutura poate fi orice.mentionez ca aceste ingrediente sunt pentru o tava mica.Sa ai o zi buna.Cu simpatie,Mariana.

Iti multumesc, Mariana! Daca este vorba despre o reteta simpla, atunci eu ar trebui sa ma numar printre primii doritori s-o prepare :)

Am facut ieri acesta placinta. Vreau sa spun ca am fost foarte dezamagita de cum a iesit. Foi tari, mai ales cea de jos. In primul rand mi s epare prea putin aluat, puteai sa specifici ce tava ai folosit, in al doilea rand mi se pare prea mult otet, aluatul mi-a iesit acru, eu am mai vazut retete de placinte dar nu erau mai mult de 2 linguri de otet. Eu am folosit untura, dar nu cred ca asta a fost problema. Nu stiu unde am gresit, pentru ca am urmat toata reteta. Oricum in poza pare o placinta frageda, care se topeste in gura ori mi-e mi-a iesit tottal pe dos.

Anca, in primul rand mi-e greu sa inteleg de ce ma "urechezi" pentru faptul ca n-am specificat tava folosita din moment ce reteta mea se incheie cu urmatoarea propozitie: "Placinta cu mere obtinuta din aceste ingrediente a avut dimensiunea de 30x40cm" - nu e evident ca asta a fost dimensiunea tavii folosite. :) Iar in al doilea rand, daca zici ca ai vazut o gramada de retete de placinte cu mere care aveau mult mai putin otet decat a mea si te temeai sa nu-ti iasa acru aluatul foilor, mi se pare logic sa fi folosit una dintre acestea - fiecare are propria reteta, a mea are fix 125 ml otet (habar n-am cati ml inseamna 2 linguri de lichid). Chiar imi pare rau ca nu ai obtinut o placinta frageda, asa cum se vede in imaginile retetei mele.


Plăcintă cu mere

Spor la gatit si va astept sa reveniti pentru alte retete de placinta!

Pofta buna
Ți-a plăcut reţeta? Recomandă-o!

52 de comentarii:

Felicitari! Ador prajiturile/placintele cu mere.Multumim,pentru retetele publicate!

Intai multumesc, apoi cu placere si va doresc succes la prepararea placintei cu mere! :) Oare as fi bun sa scriu texte pentru manele? :D

hehe eu zic sa ramai la texte de retete! avem nevoie :D

:P biiine. Dar, in cazul in care totusi te razgandesti, poti apela la mine cu incredere )

Daca s-ar face si foile de placinta la fel de repede precum se fac merele. atunci chiar ar fi o reteta perfecta :)

bun no coment dar ai fi put sa ne spui dinainte ca aluatul format din otet,apa si ule trebuie impartit in 8 parti egale de la inceput in loc sa ne soui sa intindem aluatul impartim in 8 triunghiuri si procedem la fel cu celelate 7 . Concluzia fi mai atenta la exolicatii ..Oricum felicitari buna prajoitura:))

:) Se pare ca n-ai citit cu atentie reteta, am specificat clar faptul ca aluatul va trebui impartit in 8. Deci sunt "atent" atunci cand explic - vezi, inca un lucru pe care nu l-ai observat: sunt barbat, numele blogului este BarbatLaCratita :))

poate imi rasp si mie dupa ce impaturesti triunghiurile si formezi bila ? intinzi di nou foaia nu? cu facaletul esuper reteta si as vrea sa imi reusesca ca pana acum am facut la fel numai ca foile le cumparam .ms ast rasp

Da, intindem din nou cu facaletul/sucitorul fiecare bila de aluat, transformand-o in foaie (pentru a o aseza in tava). Ca sa nu existe confuzii, placinta are umputura de mere asezata intre doua foi mari formate fiecare din cate patru foi foarte subtiri. Iti tin pumnii!

multumesc mult nota 10 ptr retete am vazut multe site-uri cu retete dar le lipsea acel ceva care sa iti dea convingerea ca retetele sunt bune si mai ales rezultatul va fi unul reusit bravo tu mai convins deja am inceput cu tiramisu si mia iesit super tinand cont ca l-am facut prima data .as mai vrea totusi sa te intreb ceva exista vreo reteta de tiramisu fara oua ?

Cu placere! Poate conteaza si faptul ca eu scriu retetele exact asa cum le-am preparat, dand atentie tuturor detaliilor si selectand cu atentie imaginile cele mai sugestive. Nu le postez la foc automat, doar ca sa fie cat mai multe pe blog si astfel sa atrag cati mai multi cititori. Ma bucur ca ai remarcat diferenta, mi-ar placea sa fie mai multi cei ca tine. Asa cum mi-ar placea sa stiu si reteta aia de tiramisu fara oua. :)

Facut, aproape la fel cum este scris, si iesit beton. Fiind absolut zero la capitolul gatire, cele 8 foi le-am facut astfel: am cuplat 2 bile si le-am intins pana am obtinut o foaie f. subtire pe care sa incapa sa stea tava, apoi am taiat foaia in jurul tavii. Acum as taia un cm mai mare decat tava. Resturile de coca ramase le-am framantat putin cu bila urmatoare si tot asa pana am obtinut cele 8 foi. Coca ramasa(un pumn e la frigider si o sa vad ce fac cu ea: saratele). Am facut asa pt ca nu ma pricep la intins coca cu facaletul si numai dintr-o bila imi iesea foaia subtire insa in forma de amiba sau orice altceva decat dreptunghiulara ca tava.

Mi-a placut asta cu forma de amiba a foii de placinta :))) Eu am fost mai economicos in miscari, adica am pus "amiba" mai mica si mai groasa in tava si am modelat-o cu degetele (adica am mai tras de ea pentru a umple tava). Ma bucur sa aud ca placinta cu mere a iesit beton, insa ma intreb cum au iesit saratelele, pentru ca numai a saratele nu cred ca semanau :)

O reteta ff buna si delicioasa

Un pic cam complicata pentru gusturile mele aceasta reteta de placinta cu mere, insa sunt total de acord cu tine, Ciprian. Chiar este delicioasa, merita pe deplin efortul depus. Nu vreau sa sperii pe nimeni, dar cred ca incepatorii intr-ale gatitului ar trebui sa se gandeasca bine inainte de a se incumeta s-o faca - sau macar sa citeasca cu mare atentie reteta :)

NU SCRIE NICAIERI DAR . COCA DUPA CE SE FRAMANTA VINE BAGATA LA FRIGIDER?

Nu, coca framantata nu trebuie neaparat tinuta la frigider, altfel as fi specificat acest lucru.

Am facut placinta, a iesit super. Numai sa vedeti isprava:: cand ma gandeam ce o sa fac cu asa un placintoi de mare , mi-au venit ajutoare.Dar sa vedeti ce ajutoare. Se bateau turcii de la gura lor. Cand am realizat ca nu-i de gluma, m-am gandit ca nu-i politicos sa-mi servesc musafirii cu felii a caror margine nu e scoasa. Uite asa m-am apucat sa decupez mai generos marginea placintei, in felul acesta am impuscat doi iepuri dintr-un foc. Le-am dat reteta si lor si astept sa-ti multumeasca si ei.Multumesc si va apreciez sinceritatea!

:) Hmmm. daca-mi multumeste toata lumea, mi-e teama ca nu cumva sa ajung in curand sa ma simt vreun mare bucatar :D

Tot respectul pt. retetele de pe site dv.! Apreciez sinceritatea si daruirea cu care sunt redate. Totusi, am o mica dilema: am facut placinta, a iesit SUPER, dar ceea ce e in poza seamana a aluat fraged, la mine seamana mai mult a strudel. Care e misterul?

Nu reusesc sa-mi dau seama. aluatul placintei ar trebui sa iasa un pic mai sfaramicios. Este posibil sa fie si din cauza fainii folosite, sunt foarte multe sortimente de faina pe piata.

Sincer, chiar meriti laude si multumiri. Eu citesc reteta si apoi comentariile. Mai omule, vroiam azi sa ma odihnesc, dar am zis s-o mai fac iar la rugamintea familiei .Si unde mai pui , mi s-a lungit lista de asteptare. M-ai innebunit cu site ce-l ai si mai ales cu siguranta reusitei. Chiar daca ma vait de timp si calorii, jur ca voi tine pasul , facand retetele pe jumatate, in tavite mai mici. Sac-sac, ciuda-ciuda, nu ma las, tu da-mi retete. MULTUMESC.

Cu placere! Ma voi stradui atunci sa merit o cat mai mare parte din toate multumirile si laudele primite. Mi-a placut planul tau de a injumatati cantitatile retetelor, astfel n-ai cum sa pierzi lupta cu caloriile :) Dar cel mai mult ma bucura faptul ca am reusit sa te conving ca retetele de pe site iti ofera acea siguranta a reusitei de care vorbesti.

Vreau si eu placinta. Dar chiar e musai sa bat aluatul? De ce, cu cel ajuta? Eu as face-o cu ludaie, foaia mi se pare deosebita. Multumesc!.

Da, placinta merge facuta la fel de bine si cu ludaie. Recunosc, a trebuit sa caut pe google pentru a afla ca ludaie inseamna dovleac :) Daca esti impotriva violentei, nu e musai sa bati aluatul placintei :P

SURPRIZAAAAAA. Nu stiu daca-ti multumeste toata lumea, dar eu o fac din tot sufletul, nu din obligatia fata de Vali Mi-a reusit , doar ca eu am avut o tava mai mica si marginile erau ceva mai tari si grosute Poate trebuia sa fac 7 foi. Oricum, s-au batut turcii si de la gura prichindeilor mei, asocrilor si a SOTULUI, caruia i-am aratat eu reteta de la BARBAT LA CRATITA.

Cu placere, ma bucur ca ti-a iesit si tie placinta. Daca data viitoare faci 7 foi, trebuie sa ai grija atunci cand o coci. Ma gandesc ca, fiind cam groasa, sa nu ramana cumva necoapta la mijloc.

Nu, ti -am spus ca a iesit bine, s-a copt, doar ca marginile erau grosute, foaia fiind pe mijloc bine intinsa. Voi reface reteta si-s sigura ca nu dau gres.Multumesc pt. sustinere.

N-ai pentru ce, merit cu adevarat multumirile daca, vazandu-mi blogul, reusesc sa-i inoculez sotului tau ideea ca un barbat poate sa stea si el din cand in cand la cratita :)

Le-am facut si pe astea si au iesit super! Doar ca mi-am dat seama cam tarziu ca tava mea e un pic mai mica decat cea pe care ai folosit-o tu si au iesit niste placintele cu muuulta umplutura de mere. Dar nu s-a suparat nimeni, din fericire :) A, si nu prea imi dau seama cum ai reusit sa intinzi foile atat de mult, ca eu in tava mea micuta abia abia le-am intins frumos fara sa se rupa.. prea mult :))

Ar fi fost mai rau daca ar fi iesit invers, adica ai fi avut putina umplutura de mere si prea multe foi :P Apropo de foi, cred ca eu am intins atat de mult foile placintei pentru ca am avut mai multa rabdare decat tine, pentru ca mai multa experienta nu pot spune ca am avut. :)

super reteta,reusita garantata,imi place ca descrii asa bine procedeul si ca dai dimensiunile tavii,inseamna mult pt.un incepator in ale bucatariei :D .multumim de retete :)

Cu placere, Iulia! Probabil imi mai scapa si mie uneori cate ceva, insa intotdeauna ma straduiesc sa explic cat mai pe larg modul de preparare. Uneori, am observat ca reusita unei retete sta tocmai in micile detalii. Sper sa ajungi sa-ti pierzi statutul de incepator in ale bucatariei alaturi de blogul meu :)

Nu e locul potrivit, oricum tu primesti informatia, te rog sugereaza-ne ceva bun pt PASTE. multumesc!

Pai depinde acum si la ce anume te gandesti. :) O singura reteta sau un meniu intreg, un desert sau ceva de mancare, ceva traditional sau ceva mai pretentios :D Ti-as recomanda sa incerci drobul de pui si pasca pe care am de gand s-o fac zilele acestea, probabil o voi publica spre sfarsitul saptamanii.

Buna , rau de tot. Dar am o rugaminte, ptc esti dobrogean , cand ne faci niste macedonii cu branza de oaie? Multunesc anticipat desi nu sper la reteta. Oricum, te stiu un dragut si ma gandesc ca nu ma lasi sa mor de pofta. Hmmm, ce zici.

Hmmm. mi-as dori sa raman stiut in continuare drept un dragut, insa tare mi-e teama ca-mi va fi greu. :) N-am preparat niciodata macedoniile astea cu branza de oaie si nici nu le stiu reteta. Dar voi tine minte rugamintea ta si voi incerca sa ti-o indeplinesc candva (insa ma indoiesc ca se va intampla in viitorul apropiat).

Draga Robert, da-mi voie sa-ti recomand o reteta simpla pentru foi de placinta,pe care o poate oricine prepara(chiar si tu. ): 7 linguri de zahar,7 linguri de ulei(eu nu sunt pretentioasa folosesc ulei obisnuit de floarea soarelui),7 linguri lapte, un ou, sare,putin bicarbonat stins si faina cat cuprinde in asa fel incat sa poti intinde facil cu facaletul coca.Asta e tot.De aici fiecare stie: se imparte in doua aluatul etc,nu insist.Umplutura poate fi orice.mentionez ca aceste ingrediente sunt pentru o tava mica.Sa ai o zi buna.Cu simpatie,Mariana.

Iti multumesc, Mariana! Daca este vorba despre o reteta simpla, atunci eu ar trebui sa ma numar printre primii doritori s-o prepare :)

Am facut ieri acesta placinta. Vreau sa spun ca am fost foarte dezamagita de cum a iesit. Foi tari, mai ales cea de jos. In primul rand mi s epare prea putin aluat, puteai sa specifici ce tava ai folosit, in al doilea rand mi se pare prea mult otet, aluatul mi-a iesit acru, eu am mai vazut retete de placinte dar nu erau mai mult de 2 linguri de otet. Eu am folosit untura, dar nu cred ca asta a fost problema. Nu stiu unde am gresit, pentru ca am urmat toata reteta. Oricum in poza pare o placinta frageda, care se topeste in gura ori mi-e mi-a iesit tottal pe dos.

Anca, in primul rand mi-e greu sa inteleg de ce ma "urechezi" pentru faptul ca n-am specificat tava folosita din moment ce reteta mea se incheie cu urmatoarea propozitie: "Placinta cu mere obtinuta din aceste ingrediente a avut dimensiunea de 30x40cm" - nu e evident ca asta a fost dimensiunea tavii folosite. :) Iar in al doilea rand, daca zici ca ai vazut o gramada de retete de placinte cu mere care aveau mult mai putin otet decat a mea si te temeai sa nu-ti iasa acru aluatul foilor, mi se pare logic sa fi folosit una dintre acestea - fiecare are propria reteta, a mea are fix 125 ml otet (habar n-am cati ml inseamna 2 linguri de lichid). Chiar imi pare rau ca nu ai obtinut o placinta frageda, asa cum se vede in imaginile retetei mele.