Thin crusts for burek, strudel, baklava, gibanica from a pan for gluten-free pancakes ♥

Preparation steps

• A ♥ I did the first tour with Hammermuhle (in exchange can Schark, Nutrifree). and that on steam in a pot up the pan (see picture) At the same time I was working on steam and dry on the pan for the first time.
• B ♥ I did the second round with 50 g of buckwheat + 50 g of millet and 100 g + water, you can add a little salt, if desired, 1 tablespoon of oil ... I didn't. The dough should be a little thicker than for pancakes ... although I have worked with thinner and thicker dough.
• Video from February 6, 2017 Nina Lončar ♡ I quote: The mixture consists only of flour, water and salt, oil may or may not I did not put! Something like pancakes, only without additional ingredients. If the mixture thickens add a little water ♥ WATCH THE VIDEO https://www.facebook.com/groups/112326558782016/permalink/1540994019248589/
• It’s best to watch the video on youtoube; thin gluten-free gibanica (as instructed by Lejla Abaz-Hazic ♡ from the Celiac Disease-Potpota and Tips group) ♥ VIDEO watch https://youtu.be/rpKJS_ekx3s
• ♥ PROCEDURE as I worked: Steam pan over a paddle (pot). We put the pan (tefal pan with me) above the pot with hot water and so it basically dries more than the crust is baked. The pan is my Teflon for pancakes, I only use it, 18 cm in diameter and it can be bigger, there are up to 30 and 32 cm. with a silicone brush ♥ I coat the mixture very thinly and after about 2 minutes the crust peels off nicely from the pan or pancake maker if dry. It took me about 30 minutes for 25 crusts. on a smaller pan and on a baking sheet s-m for 16 crusts it was ready in less than 20 minutes for a medium pan of burek.
• First I put the cover between the baking paper. on the pan worked. I got a pancake machine from a friend. The pancake machine is great (diameter 30 cm) and they are big, they need less crust and then I put them on the tablecloth next to each other (you can also freeze them but then put baking paper in between). round and roll in a circle or make frills) burek pan .. At the bottom we put the first layer of crust so that each passes over the edge of the pan ♥ see the picture on the left; below, these are the round crusts that are eventually folded inwards .... rows of three - the crust depends on the size of the pan and the size of the crust (between each I sprinkle with a mixture of melted butter oil and water), over goes the filling and so the crust is lined up three or four covers, until we get the height and thickness we want (with me three rows,. over I put a baking powder on the top of the knife, it inflates finer (and without baking powder) it is more generous, it is not gooey. we like the solution, before the end I pour a little boiled mixture of butter, oil and water at 200-220 ° C and reduce to 200 for about 30 minutes.
• With this crust from the pan, I made a burek of Fila cheese for apple strudel (grated apples, sugar, cinnamon, if desired, raisins). For apple or cheese burek, it goes the way you make the filling..This is a recipe only for thin covers..from a pan that was and is a hit for celiacs in the group on FB
• You can make strudel gibanica or pie with whatever you want, sweet, salty and burek ... too good! You need to try all the variants, it's very simple. Especially for those who don't know or can't make a thinly drawn dough (someone can't because of the pain and joints, even though he knows how to stretch).
• I also made a strudel with (B ♥) helljdin -price and MixB flour (step2). The crust does not lose its juiciness and quality even when it cools down ...
• Just make sure it’s not too thick a mixture, less often a little than for pancakes, mix with either a whisk or better yet a mixer to keep no lumps and play with the crust. I worked on steam and dry on a pan and on a pancake maker it takes about two minutes, it can be seen that they can be separated and they can be separated and stacked immediately. Be sure to separate with kitchen paper or I with a spatula longer that has pancakes each because they are very thin and stick together easily. After baking the crust, make a strudel with anything you want, a burek of cheese, meat, apples or baklava, Međimurje gibanica. Video by Nina Lončar is best to watch it https://www.facebook.com/groups/112326558782016/permalink/1540994019248589/ Or type as instructed by Lejla Abaz-Hazic ♡ asked me to type thin crusts for gluten-free gibanica ... and it will help you a lot more than a lot of words. In this recipe the video is not my pictures are mine I just share my experience.
• From the group, Anka Kućan mama (mother of @Krsna-Licanka made ♥ excellent baklava ♥ and a written version of baklava: 500g crust, filling: 4 eggs, 1 yogurt, 1.5 cups of sugar yogurt, 1 cup of oil, half a baking slice- all the ingredients for the filling are mixed in. The crust is placed in a pan, each crust is coated with the filling and sprinkled with walnuts and so on until you use up the crust and filling. 180 about half an hour or until golden brown Hot baklava is poured with hot topping: 1 liter of water and 3 cups of sugar boil, add the juice of 2 lemons and pour the baklava. Leave to cool well. We skipped this step. baklava and video from youtube Video recipe for gluten-free baklava https://www.youtube.com/watch?v=jtbAAMtt_Yc
• This is not my recipe..they are all impressions from the group and the craze for this way..making crust for strudel, burek, baklava ... and of course I worked 3 times and the fourth I even left the pancake mixture for the next day it thickened a bit added water and made a crust mixture on the baking tray even though there was 1 egg and banilla sugar inside baking powder on the tip of the knife ,, I just wanted to quickly try the pancake maker I got as a gift .. Burek turned out great and here it is in the picture (therefore the crusts are a little yellowish) ♥ the picture in step 4
• I still have to see if there is something wrong, so I'll look to correct it tonight or in the morning.