Przena kobayagi baklava - Kurkubinya
I forgot the name for what Sephia said "bark pillows", when I remember I will come back here and write, something like Kubete gave Kubelaji - forgive me - I do not know, and the recipe is from my friend Margarita Vasileva from BG .... ha, here I am back and in the original I am copying the name for this so easy recipe, and you are eating baklava, Margarita says she is wearing "Kurkubinâ" ... here - I discovered America
Preparation steps
- First, prepare the sherbet to cook for about 5-6 minutes. - after all, you know how to prepare sherbet. Set aside to cool.
- take one crust, spray it a little with oil, place another crust over it - spray it with oil again, - fold it to the middle and start rolling it firmly like a roll. When you reach the very end of the bark, take one brush and coat the ends of those two crusts with water. When you have moistened the ends themselves, finish rolling. This is necessary so that the ends are blind. Cut with a sharp knife to the size you like them to look. Pour oil into the pan and fry. Take out with a perforated spoon and immediately from the pan put them in a sherbet (like tolumbe). They stand in the sherbet until the second round arrives - take them out and put in new already fried crusts.
- 1 cup - 250 ml.
Serving
The taste of these fried crusts is baklava. After you take them out of the sherbet, you can chocolate them, roll them in coconut or ground walnuts, you can chocolate them up to half a piece and roll them ... as you wish.
