Other

Hajas (Hajose)


Osanza is passed through a mincer and mixed with 250 gr of flour and 3 balls of the same size and the same quantity are formed (I weighed them). Set aside and start the dough, the rest of the flour is mixed with egg, sour cream and a pinch of salt, knead and add mineral water, one at a time. Knead an elastic dough.

So far, "no problem", then the wait begins :))), the dough obtained is spread with a rolling pin about 1 cm thick, then a ball of osanza with flour is spread on the entire surface of spread sheets. After it is greased, it is packed, we bring the top to the middle, then the bottom to the middle. Then we bring the left side to the middle and the right side, this is my way of packing, no matter which side you start with, be careful, it is important to pack as you started. It is then left to rest for 30 minutes in a cool place (in my case in the fridge).

Until then, take and read a cookbook :)))) After 30 minutes, remove from the cold and stretch again a 1 cm sheet (does not unfold, stretch like that) and grease again with a osanz ball, it is packed in the same way, as you packed for the first time and it is left to cool again for 30 minutes. After 30 minutes, do the same with the last ball and let it cool again for 30 minutes. After standing in the fridge for the last 30 minutes, remove and spread a 1 cm thick sheet, then cut with a hot knife the squares, and put a little plum jam and bend / close, pressing very easy, (eg like a book) or you can in diamonds, as it is at hand.

Place in a tray with baking paper and bake until lightly browned and open like flowers :) After baking, take out and give so hot through powdered sugar, taking care not to break are very tender.


Homemade almonds with ness, glaze & # 8211 They are very easy to make, and are very delicious, very fragrant

Countertop ingredients:

  • 8 eggs
  • 8 tablespoons flour
  • 8 tablespoons sugar
  • 2 tablespoons cocoa
  • 1 sachet of baking powder
  • salt
  • 3 tablespoons oil

Cream ingredients:

  • 3 eggs
  • 150 g milk chocolate
  • 300 ml liquid cream
  • 100 g sugar
  • 3 sachets
  • 2-3 tablespoons lemon juice

Ingredients for caramel syrup:

  • 150 g sugar
  • 500 ml of water
  • 4 tablespoons lemon juice
  • 2-3 drops of rum essence

Glaze ingredients:

Method of preparation:

1. For the countertop, separate the yolks from the egg whites. Using a mixer, beat the egg whites. Gradually add the sugar and mix until smooth.

2. In a separate bowl, mix the yolks with salt and oil. Pour the composition over the egg white foam.

3. Add cocoa powder, flour and baking powder. Mix carefully, in one direction, until you get a soft and homogeneous dough.

4. Pour half the amount of dough into a tray covered with baking paper. Bake at 180 degrees for 25 minutes. We do the same with the remaining dough, in the end we have to get 2 countertops.

5. For the cream, beat the eggs with sugar and heat the mixture on a steam bath. Add the ness dissolved in water, chocolate and lemon juice. Take the pot off the heat and mix very well. Add the whipped cream and mix well.

6. For the syrup, put the sugar in a caramelized bowl. Gradually add water and stir. Boil over low heat and finally add the lemon juice.

7.To form the cake, we syrup the tops and cover them with cream.

At the end, decorate with icing and syrup. Good appetite!


Tips and tricks for a successful dough

This puff pastry dough is very easy to prepare, but for a sure success, certain aspects must be observed: low room temperature, correct stretching and folding, the necessary relaxation times between the folding stages, cutting with a hot knife and baking at high temperatures. . I learned from my great-grandmother Buia from Sibiu that there are 5 rounds of dough wrapping. They look great on the funny ones & # 8211 are basically the ridges that appear in the picture below.

From the same puff pastry dough, the sheets for Cremșnit, Cremeș or Krempita, the salted pies with cheese, meat or mushrooms as well as the croissants or rolls filled with vanilla cream or strawberry mousse were made from the same dough. I leave you all the recipes at the end of the article.

From the quantities below it results approx. 1.8 kg of puff pastry with osânza from which you can make 2 large sheets of Cremșnit + several pies or 50 funny ones with jam and walnut, etc. You can easily freeze some of the dough to use at a later date.


About Recipes

Hajas or osanzes are a delicacy, a very tasty winter cake and not very difficult to prepare if you follow certain steps.

It is prepared with large lard or bone marrow from the pork belly.

We proceed as follows:

1. We grind the lard through the mincer after, before, we removed all the skins from it.

2. 750 gr of lard is mixed with 250 gr 000 flour

3. Divide the dough into 3 balls that you put in the fridge

4. Knead a dough of 750 grams of flour, 3 tablespoons of vinegar, 1 egg, a pinch of salt and 300 ml of mineral water.

5. The dough obtained is spread with the rolling pin in a sheet about 1 cm thick.

6. Grease the dough on the entire surface with one of the balls with lard.

Fold the dough, taking care to follow the same directions with each subsequent fold.

We give the dough folded cold for half an hour after which we repeat the operation until using the last ball of lard.

7. We spread the dough sheet to a thickness of about 1 cm, taking care to form a rectangle, so as not to lose dough. Cut the dough into squares with a hot knife.

8. We put a teaspoon of plum magic over each square, or whatever you want as a filling, taking care not to make it a soft filling so that it doesn't flow.

Pull one of the sides of the square over the magician by pressing lightly.

9 . Place in the pan and bake at 180 degrees until lightly browned and unfolded like books. Powder with sugar and serve.


Video: Colaci cu Osânză Haiose. Lard Pastries (November 2021).