Ingredients with Measurements:
- 1 package of puff pastry (2 sheets)
- 1 cup of ricotta cheese
- 1/2 cup of raisins
- 1/4 cup of sugar
- 1 teaspoon of vanilla extract
- 1 egg
- Powdered sugar for dusting
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix together the ricotta cheese, raisins, sugar, and vanilla extract until well combined.
3. Roll out one sheet of puff pastry on a lightly floured surface until it is about 1/8 inch thick.
4. Cut the pastry sheet into 6 equal rectangles.
5. Place a spoonful of the ricotta mixture on top of each rectangle, leaving a small border around the edges.
6. Roll out the second sheet of puff pastry and cut it into 6 equal rectangles.
7. Place the second pastry rectangle on top of the ricotta filling and press the edges together to seal.
8. Beat the egg in a small bowl and brush the tops of the pastry with the egg wash.
9. Bake the kremna rezina for 20-25 minutes, or until golden brown.
10. Remove from the oven and let cool for a few minutes.
11. Dust with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 35g
Protein: 7g
Substitutions for ingredients:
- You can use any type of dried fruit instead of raisins, such as cranberries or chopped apricots.
- If you don't have ricotta cheese, you can use cream cheese or cottage cheese instead.
Variations:
- Add a tablespoon of lemon zest to the ricotta mixture for a citrusy flavor.
- Substitute the raisins for chopped nuts, such as almonds or walnuts.
Tips and tricks:
- Make sure to seal the edges of the pastry well to prevent the filling from leaking out.
- If the pastry starts to get too warm while you're working with it, place it in the fridge for a few minutes to firm up.
Storage instructions:
Store the kremna rezina in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the kremna rezina in the oven at 350°F (175°C) for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the kremna rezina on a platter dusted with powdered sugar and garnished with fresh berries.
Garnishes:
Fresh berries, mint leaves, or a dollop of whipped cream.
Pairings:
Coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
If the pastry starts to puff up too much while baking, prick it with a fork to release the steam.
Food safety advice:
Make sure to store the kremna rezina in the fridge and discard any leftovers that have been sitting out at room temperature for more than 2 hours.
Food history:
Kremna rezina, also known as cream cake, is a traditional Slovenian dessert that has become popular throughout Europe.
Flavor profiles:
Creamy, sweet, and slightly tangy.
Serving suggestions:
Serve the kremna rezina as a dessert or a sweet snack.
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Region: Slovenian