Smetanik Cake

smetanik cake

 

smetanik cake

 

Smetanik cake is a Russian sour cream cake with sour cream frosting. It’s not overly sweet and the cream feels really light and smooth. If you love moist cakes you can add sugar syrup to moisten it, if you’re more on the drier type cake then skip this step. You can also add raspberries (my fave..) or any other berries for a little sour sweetness. My family loves this cake, it’s one of our favorites.

 

Ingredients:

6 eggs

1 1/4 cup sugar

1 1/4 cup sour cream

1 teaspoon vanilla

1 tablespoon baking soda + 2 tablespoons vinegar(combined)

1 1/2 cup flour

2 tablespoons cocoa powder

 

Cream/frosting:

8 ozs cream cheese

8 ozs condensed milk

1  1/2 cup sour cream

1/2 cup powdered sugar

1 1/2 teaspoon vanilla

Sugar syrup

1/2 cup cold boiling water with 1 tablespoon sugar for soaking

Optional-

raspberries,strawberries,blueberries,or bananas.

Direction:

Heat oven to 325 F degrees

Prepare two 9 inch cake pans lined with parchment paper and greased or sprayed with non-stick baking spray.

Beat eggs with sugar using electric mixer on high speed.

Add in sour cream,vanilla,and baking soda mixed with vinegar.

Continue to mix on medium-high speed until well incorporated.

Sift flour directly in the bowl with cake batter.

Mix gently using a whisk, always working one direction.

Divide mixture in half.

Add cocoa to one half,and mix it in with a whisk.

Pour cake batter into prepared cake pans. (1 for white cake,1 for chocolate cake)

Bake for 25-30 minutes or until when toothpick inserted and comes out clean.

Let cool.

Cream-

Using electric mixer, beat cream cheese on high speed, scraping the sides when needed.

Bring down the speed to medium and gradually add condensed milk.

Add in powdered sugar, sour cream, and vanilla.

Bring the speed up to high and continue mixing for about another minute or so.

 

Assembling-

Slice really carefully both cakes in half.

Cut off tiny amount of cake from around the sides of the cake.Set aside, we will need it for later.

Starting with chocolate layer, spray or pour (using a spoon) some sugar syrup on the cutted side of the cake layer.

Add good amount of cream.  If adding any berries or bananas, arrange them on top of cream.

Place white cake layer on top of cream, and repeat the steps. If adding berries or bananas, Arrange them on every other layer.

Using a shredder, Shred cake pieces in to tiny crumbs.

Add the crumbs to the sides and top of the cake. Or you can use chocolate/vanilla wafers or chocolate wafer candy (shredded)

Decorate with berries or as desired.

Refrigerate for at least 6 hours.

 

smetanik cake

 

 

 

 

Smetanik Cake

Ingredients

  • 6 eggs
  • 1 1/4 cup sugar
  • 1 1/4 cup sour cream
  • 1 teaspoon vanilla
  • 1 tablespoon baking soda + 2 tablespoons vinegar(combined)
  • 1 1/2 cup flour
  • 2 tablespoons cocoa powder
  • Cream/frosting:
  • 8 ozs cream cheese
  • 8 ozs condensed milk
  • 1 1/2 cup sour cream
  • 1/2 cup powdered sugar
  • 1 1/2 teaspoon vanilla
  • Sugar syrup
  • 1/2 cup cold boiling water with 1 tablespoon sugar for soaking
  • Optional-
  • raspberries,strawberries,blueberries,or bananas.

Instructions

  1. Heat oven to 325 F degrees
  2. Prepare two 9 inch cake pans lined with parchment paper and greased or sprayed with non-stick baking spray.
  3. Beat eggs with sugar using electric mixer on high speed.
  4. Add in sour cream,vanilla,and baking soda mixed with vinegar.
  5. Continue to mix on medium-high speed until well incorporated.
  6. Sift flour directly in the bowl with cake batter.
  7. Mix gently using a whisk, always working one direction.
  8. Divide mixture in half.
  9. Add cocoa to one half,and mix it in with a whisk.
  10. Pour cake batter into prepared cake pans. (1 for white cake,1 for chocolate cake)
  11. Bake for 25-30 minutes or until when toothpick inserted and comes out clean.
  12. Let cool.
  13. Cream-
  14. Using electric mixer, beat cream cheese on high speed, scraping the sides when needed.
  15. Bring down the speed to medium and gradually add condensed milk.
  16. Add in powdered sugar, sour cream, and vanilla.
  17. Bring the speed up to high and continue mixing for about another minute or so.
  18. Assembling-
  19. Slice really carefully both cakes in half.
  20. Cut off tiny amount of cake from around the sides of the cake.Set aside, we will need it for later.
  21. Starting with chocolate layer, spray or pour (using a spoon) some sugar syrup on the cutted side of the cake layer.
  22. Add good amount of cream. If adding any berries or bananas, arrange them on top of cream.
  23. Place white cake layer on top of cream, and repeat the steps. If adding berries or bananas, Arrange them on every other layer.
  24. Using a shredder, Shred cake pieces in to tiny crumbs.
  25. Add the crumbs to the sides and top of the cake. Or you can use chocolate/vanilla wafers or chocolate wafer candy (shredded)
  26. Decorate with berries or as desired.
  27. Refrigerate for at least 6 hours.
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Stuffed Mini Peppers

stuffed mini peppers

untitled

These stuffed mini peppers are a quick and easy appetizer or snack. No cooking or baking required. Just mix the chicken filling and stuff the peppers. It’s really easy to make and delicious!

 

Ingredients: 

1 canned white chicken

1 cup shredded colby jack or cheddar cheese

2 cloves garlic crushed

1/2 teaspoon garlic powder or garlic parsley seasoning

1/2 teaspoon onion powder

4 ozs. cream cheese

2-3 tablespoons mayonnaise

* green onion,parsley, or dill (optional)

 

Directions:

Mix all the ingredients together using a kitchen aid or hand blender.

Stuff mini peppers with chicken and cheese filling.

Stuffed Mini Peppers

Ingredients

  • 1 canned white chicken
  • 1 cup shredded colby jack or cheddar cheese
  • 2 cloves garlic crushed
  • 1/2 teaspoon garlic powder or garlic parsley seasoning
  • 1/2 teaspoon onion powder
  • 4 ozs. cream cheese
  • 2-3 tablespoons mayonnaise

Instructions

  1. Directions:
  2. Mix all the ingredients together using a kitchen aid or hand blender.
  3. Stuff mini peppers with chicken and cheese filling.
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Salmon with Spinach and Tomatoes

salmon with spinach-2

salmon with spinach-2

 

This is a flavorful salmon dish that can be  perfect for any dinner party. Delicious,moist, and boosted with flavor from garlic,basil, and lemon. This salmon dish is baked in parchment paper to keep in the flavor and moisture, then topped with sautéed spinach and tomatoes.

Ingredients:

1 fillet of salmon (about 2 lbs +/-)

6 tablespoon butter melted

1/4 cup finely chopped basil

6 garlic cloves crushed

1 tablespoon white wine

1 tablespoon squeezed lemon juice

salt

black pepper

1/4 cup parmesan cheese shredded

1 shallot chopped

4 cups spinach

8 0zs  cherry or grape tomatoes sliced in half

2 tablespoons oil

 

Directions:

Heat oven to 400 degrees.

Line a baking pan with parchment paper.

Place fish on the baking sheet.

In a bowl combine melted butter,basil,garlic,white wine, and lemon juice.

Season fish with salt and pepper.

Pour butter mixture over fish.

Sprinkle with parmesan cheese.

Cover fish with parchment paper by over lapping paper on top then folding the sides under the fish. (similar to envelope)

Bake for about 20 -25 minutes.

 

Heat oil in a sauté pan over medium heat.

Add shallots and cook until softened.

Add tomatoes and cook until slightly soft.

Add spinach and turn of the heat.

Continue to stir with thongs until spinach is slightly softens.

Arrange salmon on a serving plate.

Add spinach with tomatoes over salmon.

 

 

 

salmon with spinach-3

 

Salmon with Spinach and tomatoes

Ingredients

  • 1 fillet of salmon (about 2 lbs +/-)
  • 6 tablespoon butter melted
  • 1/4 cup finely chopped basil
  • 6 garlic cloves crushed
  • 1 tablespoon white wine
  • 1 tablespoon squeezed lemon juice
  • salt
  • black pepper
  • 1/4 cup parmesan cheese shredded
  • 1 shallot chopped
  • 4 cups spinach
  • 8 0zs cherry or grape tomatoes sliced in half
  • 2 tablespoons oil

Instructions

  1. Heat oven to 400 degrees.
  2. Line a baking pan with parchment paper.
  3. Place fish on the baking sheet.
  4. In a bowl combine melted butter,basil,garlic,white wine, and lemon juice.
  5. Season fish with salt and pepper.
  6. Pour butter mixture over fish.
  7. Sprinkle with parmesan cheese.
  8. Cover fish with parchment paper by over lapping paper on top then folding the sides under the fish. (similar to envelope)
  9. Bake for about 20 -25 minutes.
  10. Heat oil in a sauté pan over medium heat.
  11. Add shallots and cook until softened.
  12. Add tomatoes and cook until slightly soft.
  13. Add spinach and turn of the heat. Continue to stir with thongs until spinach is slightly softens.
  14. Arrange salmon on a serving plate.
  15. Add spinach with tomatoes over salmon.
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Homemade Nacho Cheese

nacho cheese

nacho cheese

 

 

Silky smooth homemade nacho cheese with no processed velveeta cheese. Very easy to make with minimal and simple ingredients. You can adjust the heat of nacho cheese sauce by using only peper jack cheese for hot,cheddar cheese only for mild, and  both cheeses for medium. You can also add jalapeños for extra hot. Serve it as a dip with tortilla chips, pour it over chili or chili cheese fries ( one my favorite junkies in my teen years ).

 

Ingredients:

4 oz. pepper jack cheese,shredded

4 oz. cheddar cheese, shredded

1 tablespoon cornstarch

1 (12 oz.) can evaporated milk, divided

2 teaspoons hot sauce

pinch salt

Directions:

In a medium-sized saucepan,toss together cheese and cornstarch,  until evenly coated.

Stir in 1 cup evaporated milk, the hot sauce and salt.

Cook, stirring often, over medium-low heat until thickened, smooth and bubbly.

Stir in additional evaporated milk, if needed, until desired consistency.

Homemade Nacho Cheese

Ingredients

  • 4 oz. pepper jack cheese,shredded
  • 4 oz. cheddar cheese, shredded
  • 1 tablespoon cornstarch
  • 1 (12 oz.) can evaporated milk, divided
  • 2 teaspoons hot sauce
  • pinch salt

Instructions

  1. In a medium-sized saucepan,toss together cheese and cornstarch, until evenly coated.
  2. Stir in 1 cup evaporated milk, the hot sauce and salt.
  3. Cook, stirring often, over medium-low heat until thickened, smooth and bubbly.
  4. Stir in additional evaporated milk, if needed, until desired consistency.
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Adapted from kitchensimplicity.com

Bruschetta

bruschetta

bruschetta

 

Bruschetta is one of my favorite summer appetizers.It’s one of the  freshest,simplest, and healthiest appetizers out there(no frying or mayo).

The combination of sweet tomatoes and aromatic basil with tangy sweet balsamic and olive oil is simply divine.Great thing about bruschetta… that it can be served as an appetizer,snack,salad or lunch.Whatever you’re in the mood for.And at parties they’re are gone in a zoom!

Ingredients:

3 roma tomatoes diced

4 thick slices fresh mozzarella cheese

5-6 fresh basil leaves sliced

2 tablespoons sun-dried tomatoes chopped(optional)

2 tablespoons fire roasted peppers chopped (optional)

3 tablespoons extra virgin olive oil(good quality)

2 tablespoons black or white balsamic vinegar

salt and fresh ground pepper

1/2 french baguette or any Italian bread sliced diagonally (I used whole wheat french baguette)

2 cloves garlic

olive oil for drizzling

Heat oven on broil.

Arrange bread slices on a lined baking sheet.

Drizzle some olive oil and sprinkle a little salt and black pepper.

Toast in the oven for 3-5 minutes or until  bread is slightly browned.Let cool.

In a bowl, combine tomatoes,mozzarella cheese,basil,sun-dried tomatoes,fire roasted peppers,salt,balsamic vinegar,and olive oil.Set aside.

Rub each piece of bread with garlic.

Spoon tomato mix on top of each slice of bread.

 

 

Bruschetta

Ingredients

  • 3 roma tomatoes diced (liquid removed)
  • 4 thick slices fresh mozzarella cheese
  • 5-6 fresh basil leaves sliced
  • 2 tablespoons sun-dried tomatoes chopped(optional)
  • 2 tablespoons fire roasted peppers chopped (optional)
  • 3 tablespoons extra virgin olive oil(good quality)
  • 2 tablespoons black or white balsamic vinegar
  • salt and fresh ground pepper
  • 1/2 french baguette or any Italian bread sliced diagonally (I used whole wheat french baguette)
  • 2 cloves garlic
  • olive oil for drizzling

Instructions

  1. Heat oven on broil.
  2. Arrange bread slices on a lined baking sheet.
  3. Drizzle some olive oil and sprinkle a little salt and black pepper.
  4. Toast in the oven for 3-5 minutes or until bread is slightly browned.Let cool.
  5. In a bowl, combine tomatoes,mozzarella cheese,basil,sun-dried tomatoes,fire roasted peppers,salt,balsamic vinegar,and olive oil.Set aside.
  6. Rub each piece of bread with garlic.
  7. Spoon tomato mix on top of each slice of bread.
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Grande Nachos

Grande Nachos

Grande Nachos

 It won’t take a long time for these Grande Nachos to become your family favorite.A large platter of crisp tortilla chips loaded with seasoned chicken,hearty beans,cheese,tomatoes,sour cream and green onion. And to elevate it to a  more SUPREME level, Add some fresh guacamole,jalapeño and cilantro. This recipe was inspired by my awesome sister Dasha. She served them as appetizer,and made a big crowd rush to the table.

You can omit chicken to make it vegetarian and use steak or ground meat instead of chicken.

Ingredients:

(As much as you like)

Tortilla chips

refried beans (heated)

shredded cheddar cheese or nacho cheese

sour cream

diced tomatoes

sliced fresh or pickled jalapeño (optional)

sliced green onion

chopped cilantro

guacamole  or diced avocado

1 chicken breast

salt

pepper

1/2 teaspoon chill powder*

1/4 teaspoon cumin powder*

1/2 teaspoon garlic powder*

1/4 teaspoon smoked paprika (optional)

1 tablespoon lemon/lime

1 tablespoon oil

* you can sub in your favorite chicken seasoning.

Direction:

Chicken-

Combine salt,pepper,cumin,chili powder,garlic powder,oil,and lemon/lime juice.

Add marinade to chicken breast and let it marinate for 15 minutes.

Grill,bake,or pan sear the chicken breast on both sides.( I used electric grill.)

Let it slightly cool.

Cut the chicken in small-medium cubes.

Arrange first layer of chips on oven safe platter.

Layer with cheese,beans,and chicken.

Repeat the steps with second layer.(chips+cheese+etz…)

Heat oven on 350 degrees.

Place the arranged platter in the oven for about 10 minutes or until cheese is melted.

Top with sour cream,tomatoes,jalapeños,green onions,cilantro,and guacamole or diced avocado.

Grande Nachos

Ingredients

  • (As much as you like)
  • Tortilla chips
  • refried beans (heated)
  • shredded cheddar cheese or nacho cheese
  • sour cream
  • diced tomatoes
  • sliced fresh or pickled jalapeño (optional)
  • sliced green onion
  • chopped cilantro
  • guacamole or diced avocado
  • 1 chicken breast
  • salt
  • pepper
  • 1/2 teaspoon chill powder*
  • 1/4 teaspoon cumin powder*
  • 1/2 teaspoon garlic powder*
  • 1/4 teaspoon smoked paprika (optional)
  • 1 tablespoon lemon/lime
  • 1 tablespoon oil
  • * you can sub in your favorite chicken seasoning.

Instructions

  1. Chicken-
  2. Combine salt,pepper,cumin,chili powder,garlic powder,oil,and lemon/lime juice.
  3. Add marinade to chicken breast and let it marinate for 15 minutes.
  4. Grill,bake,or pan sear the chicken breast on both sides.( I used electric grill.)
  5. Let it slightly cool.
  6. Cut the chicken in small-medium cubes.
  7. Arrange first layer of chips on oven safe platter.
  8. Layer with cheese,beans,and chicken.
  9. Repeat the steps with second layer.(chips+cheese+etz…)
  10. Heat oven on 350 degrees.
  11. Place the arranged platter in the oven for about 10 minutes or until cheese is melted.
  12. Top with sour cream,tomatoes,jalapeños,green onions,cilantro,and guacamole or diced avocado.
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Chicken Kotleti in Mushroom Sauce

Chicken Kotleti_

Chicken Kotleti_

Russian/Ukrainian kotleti to Slavic people  is like chicken nuggets to Americans.We all grew up on them.It’s one of those Moms famous foods that are perfect as party food or everyday meal. They are tender,juicy, and well seasoned chicken patties that are fried and steamed or fried and simmered in creamy mushroom sauce.Creamy mushroom sauce can be served as gravy also.Always perfect.Always delicious!

Ingredients:

4 chicken breasts*

4 chicken thighs*

2 medium onions chopped

1 carrot grated

2-3 bread slices

milk to soak bread

1 medium potato peeled and grated

2 tablespoons mayonnaise

salt and pepper

Bread crumbs (I get them from Trader Joes)

2 tbsp oil + more for frying

*Or 3-4 lbs ground chicken meat.

 

Mushroom sauce:

1/2 onion finely chopped

1/2 carrots finely grated

6-8 mushrooms sliced or quarted

3/4 chicken broth*

1/2 cup heavy whipping cream*

2 tablespoon flour*

1/4 teaspoon teaspoon pizza seasoning (optional)*

salt and pepper

2 tablespoons butter

* You can make it with out chicken broth,just add more cream and omit flour.The best pizza seasoning for this sauce is from winco (bulk section).I tried from other stores,It’s a little different.

Directions:

Grind chicken thighs and breast.

Soak bread slices in milk and set a side.

Heat oil in a sauté pan on medium heat.

Saute onions with carrots until soft.

Press through grinder and add to chicken.

Squeeze bread from milk.Press through grinder and add to chicken.

Add potatoes,mayonnaise,salt and pepper to chicken.

Mix everything well, hitting the meat against the bowl( at least 20 times).

Shape them in to preferred size patties.

Heat a frying pan with about 1/2 inch oil ( I use extra light olive oil or avocado oil).

Dredge each patty  in breadcrumbs . Fry patties in batches on both sides until golden brown.

If  you’re not serving kotleti/patties with mushroom sauce, arrange fried patties in a baking dish or a medium saucepan. I add onions,peppercorns,and bay leaf to the bottom (it’s optional).Pour a small amount of water or chicken broth over patties/kotleti,about 1/2 -3/4 inch from the bottom. If using baking method;heat oven to 350 degrees and bake for about 20-25 minutes. If using stovetop method; bring to a boil then reduce to low and steam for about 10 minutes.This makes kotleti juicy.

Chicken Kotleti

 

Mushroom Sauce:

Melt butter in a saute pan on medium heat.

Throw in onions.Saute onions until soft.Transfer to a bowl or plate.

Add more butter if needed and sauté carrots for couple of minutes.Transfer to plate with onions.

Add more butter and sauté mushrooms.

Transfer onions and carrots back to a sauté pan with mushrooms,and mix in flour.Cook for about 15 seconds.

Gradually and gently whisk in chicken broth by dribbles at first.Sauce will thicken.Add heavy whipping cream and pizza seasoning.Season with salt.Turn off the heat.

Arrange patties in a medium saucepan and pour the mushroom sauce over kotleti/patties. Let them simmer on low heat for about 10 minutes.Serve with mashed potatoes,pasta or rice.

 

Chicken Kotleti in mushroom sauce

Chicken Kotleti in mushroom sauce

Ingredients

  • Ingredients:
  • 4 chicken breasts*
  • 4 chicken thighs*
  • 2 medium onions chopped
  • 1 carrot grated
  • 2-3 bread slices
  • milk to soak bread
  • 1 medium potato peeled and grated
  • 2 tablespoons mayonnaise
  • salt and pepper
  • Bread crumbs (I get them from Trader Joes)
  • 2 tbsp oil + more for frying
  • *Or 3-4 lbs ground chicken meat.
  • Mushroom sauce:
  • 1/2 onion finely chopped
  • 1/2 carrots finely grated
  • 6-8 mushrooms sliced or quarted
  • 3/4 chicken broth*
  • 1/2 cup heavy whipping cream*
  • 2 tablespoon flour*
  • 1/4 teaspoon teaspoon pizza seasoning (optional)*
  • salt and pepper
  • 2 tablespoons butter
  • * You can make it with out chicken broth,just add more cream and omit flour.The best pizza seasoning for this sauce is from winco (bulk section).I tried from other stores,It's a little different.

Instructions

  1. Grind chicken thighs and breast.
  2. Soak bread slices in milk and set a side.
  3. Heat oil in a sauté pan on medium heat.
  4. Saute onions with carrots until soft.
  5. Press through grinder and add to chicken.
  6. Squeeze bread from milk.Press through grinder and add to chicken.
  7. Add potatoes,mayonnaise,salt and pepper to chicken.
  8. Mix everything well, hitting the meat against the bowl( at least 20 times).
  9. Shape them in to preferred size patties.
  10. Heat a frying pan with about 1/2 inch oil ( I use extra light olive oil or avocado oil).
  11. Dredge each patty in breadcrumbs . Fry patties in batches on both sides until golden brown.
  12. If you're not serving kotleti/patties with mushroom sauce, arrange fried patties in a baking dish or a medium saucepan. I add onions,peppercorns,and bay leaf to the bottom (it's optional).Pour a small amount of water or chicken broth over patties/kotleti,about 1/2 -3/4 inch from the bottom. If using baking method;heat oven to 350 degrees and bake for about 20-25 minutes. If using stovetop method; bring to a boil then reduce to low and steam for about 10 minutes.This makes kotleti juicy.
  13. Mushroom Sauce:
  14. Melt butter in a saute pan on medium heat.
  15. Throw in onions.Saute onions until soft.Transfer to a bowl or plate.
  16. Add more butter if needed and sauté carrots for couple of minutes.Transfer to plate with onions.
  17. Add more butter and sauté mushrooms.
  18. Transfer onions and carrots back to a sauté pan with mushrooms,and mix in flour.Cook for about 15 seconds.
  19. Gradually and gently whisk in chicken broth by dribbles at first.Sauce will thicken.Add heavy whipping cream and pizza seasoning.Season with salt.Turn off the heat.
  20. Arrange patties in a medium saucepan and pour the mushroom sauce over kotleti/patties. Let them simmer on low heat for about 10 minutes.Serve with mashed potatoes,pasta or rice.
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Cream horns -Трубочки

DSC_5117

DSC_5117

Treats like  cream horns (trubochki) filled with fluffy cream will always be a big hit on any type of party. And for us who grew up in slavic family they sure do bring a lot of childhood memories. I make dough from scratch for these,but you can use store-bought  puff pastry as well.

I made these for Christmas using cream recipe from leascooking.blogspot.com .I usually use different cream for these.But, I liked this one better.

Ingredients:

2 1/2 sticks frozen salted butter (300 grams)

2 1/2 cup all purpose flour

1/2 cup cold water

1 egg

1/4 cup vinegar

Cream:

2 cups heavy whipping cream

3/4 can sweetened condensed milk

1-2 teaspoons vanilla

Powdered sugar for dusting.

Direction:

In a large mixing bowl,Shred butter using a grater.

Add flour,and rub the flour with butter to make a crumb mixture.

In a separate small bowl,whisk water,vinegar, and egg.

Add water/egg/vinegar mixture to flour/butter.

Mix using hands few times. (Don’t over mix)

Divide dough in to 4-5 portions/balls.

Refrigerate for about 1 hour.

You will need cream horn molds to make these.

Heat oven to 350 degrees.

On well floured surface roll out dough.Not to thin,so you will be able to roll the dough around mold.

Cut into 1 inch strips.

Starting from the pointy top,wrap the strip around the mold overlapping half the width of the strip.

Lay them on the baking sheet and bake for 15-18 minutes or until slightly golden.

 

Cream:

Start by whipping heavy whipping cream.

Add 1 tbs at the time of sweet condensed milk.

Add vanilla.

Whip until it becomes thick.

Fill a pastry bag with cream and fill cream horns with it.

Dust with generous amount of powdered sugar.

 

Cream horns -Трубочки

Ingredients

  • 2 1/2 sticks frozen salted butter (300 grams)
  • 2 1/2 cup all purpose flour
  • 1/2 cup cold water
  • 1 egg
  • 1/4 cup vinegar
  • Cream:
  • 2 cups heavy whipping cream
  • 3/4 can sweetened condensed milk
  • 1-2 teaspoons vanilla
  • Powdered sugar for dusting.

Instructions

  1. In a large mixing bowl,Shred butter using a grater.
  2. Add flour,and rub the flour with butter to make a crumb mixture.
  3. In a separate small bowl,whisk water,vinegar, and egg.
  4. Add water/egg/vinegar mixture to flour/butter.
  5. Mix using hands few times. (Don't over mix)
  6. Divide dough in to 4-5 portions/balls.
  7. Refrigerate for about 1 hour.
  8. You will need cream horn molds to make these.
  9. Heat oven to 350 degrees.
  10. On well floured surface roll out dough.Not to thin,so you will be able to roll the dough around mold.
  11. Cut into 1 inch strips.
  12. Starting from the pointy top,wrap the strip around the mold overlapping half the width of the strip.
  13. Lay them on the baking sheet and bake for 15-18 minutes or until slightly golden.
  14. Cream:
  15. Start by whipping heavy whipping cream.
  16. Add 1 tbs at the time of sweet condensed milk.
  17. Add vanilla.
  18. Whip until it becomes thick.
  19. Fill a pastry bag with cream and fill cream horns with it.
  20. Dust with generous amount of powdered sugar.
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