Moldavian vertuta with cottage cheese

Moldavian vertuta with cottage cheese

Ingredients

Warm water – 1 glass (250 ml)

Vegetable oil – 50 ml

Interior:

Green onion – 1 bunch

Parsley – 1 bunch

Vegetable oil – 30 ml

• 197 kcal
• 45 min.
• 45 min.

• B: 10.89
• AND: 9.35
• U: 18.47

Photo of the finished dish

Step-by-step recipe with photos

I bring to your attention Moldavian vertuta with cottage cheese and herbs. These twirls are prepared from stretched dough with the addition of vegetable oil, which makes the dough unusually elastic and because of this it can be pulled to a narrow layer.

The inside will be made of cottage cheese and greens and there will be a lot of it. We love it so much when there is a lot of inside and not a lot of dough. Try it too, I’m sure you’ll like it.

Let's prepare the ingredients for the dough. The water must be warm. You may need more or less flour, depending on the quality of the flour.

Pour salt into a bowl and add oil.

Then pour in water.

Add sifted flour in parts.

Knead a soft elastic dough, cover it with a towel and leave it on the table to rest for 40 minutes.

Let's prepare the ingredients for the inside.

Finely chop the greens.

Add salt to taste to the cottage cheese, 2 eggs and 1 white (toss in 1 yolk to grease the twirl) and mash with a fork.

Add chopped herbs and stir.

Let's return to our “rested” dough. We will no longer need flour, but the table needs to be lightly greased with vegetable oil and the dough needs to be kneaded well.

Divide into equal 6-8 pieces and roll into balls.

We roll out any ball.

You need to roll it out very thinly.

Grease the surface with vegetable oil and distribute the curd filling.

Roll it into a roll and then into a snail. Do the same with the remaining pieces of dough and the inside.

Place on a baking sheet lined with parchment and brush with beaten egg and 1 tbsp. water or milk.

Bake at 180 degrees for 40-45 minutes.

Moldavian twirls with cottage cheese are ready. Serve hot.

We usually serve a glass of good homemade wine with our vertuta.

Moldavian vertuta with cottage cheese

Cooking: 30 minutes

Let's prepare national Moldavian pastries, specifically: vertuta with cottage cheese. For the recipe we will use stretch dough, and cottage cheese as the inside. But, you can cook it with other types of insides, such as: stewed cabbage, potatoes with fried onions, pumpkin, apples, or anything else to suit your taste.

The result is delicious, layered placintas (vertuts), which are served with various drinks. They are prepared in Moldova, both on special days and on weekends.

Ingredients

for test

for the inside

additionally

How to cook Moldavian vertuta with cottage cheese

Add salt, sugar and dry yeast into a bowl.

Add warm boiled water and 1-2 tablespoons of oil, stir.

Sift half the flour into a bowl and stir the dough.

Add the remaining flour and knead into a soft dough.

You may need more or less flour. Focus on the condition of the dough; it should be soft, practically not sticking to your hands.

To make the dough more elastic, transfer it to a work surface and knead without adding flour for 5-7 minutes.

Divide the dough into 6 equal parts.

Take 1 piece of dough and roll it into a round cake.

Grease a bowl with vegetable oil, lay out the formed cake, and grease the surface with vegetable oil as well.

In this way, roll out all the cakes and place them on top of each other, brushing with vegetable oil.

Cover with cling film and leave for 15 minutes.

For the inside, mix cottage cheese, salt, eggs and finely chopped dill.

Turn the stack of flatbreads over so you can start working with the one we rolled out first.

Place the cake on the work surface and first use a rolling pin and then stretch it into a narrow layer with your hands. The thinner you roll, the more layers you will get in the finished product.

Place some of the inside on the edge of the cake.

Roll the dough into a log.

The roll can be twisted together into a rope.

Then form a “snail”.

Prepare all the pieces in this way.

Brush the twirls with egg yolk and bake in an oven preheated to 180°C for 30-40 minutes.

Bake the products until they are beautifully golden brown.

Moldavian vertuta with cottage cheese is ready. Serve with soup or with a drink of your choice, for example, homemade kefir.

Vertuta with cottage cheese: recipe

Vertuta is a dish of Moldavian cuisine, but housewives from various countries readily prepare it. The composition can include both sweet and salty interior. This type of pastry is prepared from stretched dough, like pizza, strudel or baklava, and it is baked in the oven. And now we will tell you about the secrets of making vertuta!

Choice of internals

When preparing vertuta, you can consume the following types of entrails:

• hard or processed cheese mixed with herbs;
• cottage cheese mixed with herbs and garlic;
• cottage cheese with sugar or fruit. For such interior, you can use cherries, plums, apricots;
• apples, grated with sugar;
• cabbage or potatoes;
• feta cheese or boiled pumpkin;
• finely chopped chicken meat;
• any type of minced meat mixed with cheese and seasonings.

The dish is universally suitable, because to create it you can use the ingredients that are currently in the refrigerator. The main difficulty is making the dough, because it must be elastic, strong, and most importantly, not stick to your hands.

Advice! If you use wet insides (pumpkin, cherries, apples), then first chop these ingredients, add sugar and leave for 10-15 minutes. During this period of time, the future interior will release juice, which must be squeezed out using gauze or a colander. If this is not created, the softened dough will simply spread under the influence of water, and the vertuta will be spoiled.

What and how to prepare the dough from?

The traditional dough for this very tasty dish is prepared according to the following recipe:

• 2 tbsp. sifted flour;
• 2 tbsp. l. vegetable oil and the same amount of vinegar;
• 100-150 ml of water;
• a little salt, 1-2 tsp. Sahara.

The dough is yeast-free; it is somewhat reminiscent of the dough that housewives use to make dumplings. When creating the dough, dissolve salt and sugar in 100 ml of warm water, add vinegar and vegetable oil to the liquid, then pour the flour onto a cleaned table, form a slide and make a hole in it. Pour the prepared water into the flour and knead into a stiff dough.

If the dough sticks to the surface or your hands, then do not be afraid to add flour to it; while kneading, you can lubricate your hands with vegetable oil. The finished dough needs to be transferred into a deep bowl, after which it should be sent to the refrigerator or on a cool windowsill for 30-40 minutes.

Making the inside

The dough is enough to create 1-2 twirls, let’s look at 2 options for the inside:

• When making the sweet filling, take about 400 g of cottage cheese and 200 g of fresh cherries or strawberries. Cover the berries with sugar using 2-3 tsp, then squeeze out the juice and mix with cottage cheese. Add sugar to taste. If the inside is very watery, then you can add 1 egg or 1 tbsp. l. flour.
• Grind 200 g of cheese with 1 raw egg, add 2-3 tbsp. l. fresh herbs, stir everything. You don’t need to add salt, because the cheese has a rich taste.

Now divide the dough into 3-4 parts and form it into balls. The size of the balls and the number of pieces depends on the diameter of your frying pan or baking sheet. Some housewives make mini-twirls, but they look more like buns!

The final step is rolling and baking.

At this step, you need to make an even, narrow and long layer from each piece of dough using a rolling pin, and then you need to stretch the resulting thin pieces with your hands. The dough does not have to stick to the surface. Place a decent amount of the inside into the center of the prepared dough. And now the most difficult part, because you need to carefully form a roll from the strips; to simplify this work, you can use a cooking mat made from silicone.

4 rolls must be connected to each other and twisted into a spiral. Future baked goods should be placed on a baking sheet or oven-safe pan greased with vegetable oil. The upper part of the vertuta must be greased with beaten yolk. Bake the dish in the oven for 40 minutes. If you use raw minced meat or minced meat, then you need to cook the baked goods for 50-60 minutes!

Fundamentally! You can create small twirls by dividing the dough into 8-10 parts. In this case, prepare the dish as described above, but do not connect the rolls to each other, forming a small spiral out of each one.

Dish made from store-bought dough

If you really, really don’t have time to make dough for vertuta, and you have frozen puff pastry, but yeast-free semi-finished product, then use it as a base:

• defrost the dough, cut into strips 10 cm wide;
• Place chopped apples without skins, grated with sugar and cinnamon, in the center of the strips;
• form rolls, make a spiral out of them, which also needs to be greased with beaten yolk;
• keep the vertuta in the oven for 40 minutes.

What to serve vertuta with?

The finished baked goods can be sprinkled with sesame seeds, nut crumbs, a small amount of cocoa or sweet powder. Sweet vertuta should be decorated with cherries, whipped cream, cinnamon, nuts, while salty vertuta should be decorated with herbs and cheese. The dish is served hot; mint tea or cocoa enhances its taste. Bon appetit!

Moldavian vertuta with cottage cheese

This is a recipe for a very tasty Moldovan vertuta. It comes out very crispy and flaky. We do it with different internals. With cottage cheese, apples, pumpkin.

Ingredients for “Moldavian vertuta with cottage cheese”:

• Wheat flour / Flour – 350 g
• Water – 200 ml
• Salt - to taste
• Cottage cheese – 500 g
• Chicken egg - 2 pcs
• Vegetable oil – 150 ml

Production time: 80 minutes

Number of servings: 4

Nutritional and energy value:

Recipe for “Moldavian vertuta with cottage cheese”:

Mix water, salt and add flour little by little.

Knead the dough for 15 minutes until elastic.

After the dough is well kneaded, cut it into two parts. And knead each part well again.

Let the dough rest for 15 minutes, covered with a towel.

For the inside: mix cottage cheese with eggs and salt. You need to add a little more salt to make the cottage cheese salty.

Roll out the first part of the dough. Roll out the second part of the dough slightly wider than the first.

Grease the first rolled out part of the dough with vegetable oil.

Cover with the second rolled out part, it must be wider than the first.

Turn over and connect the edges of the two rolled out parts. Leave to rise for 10 minutes.

First stretch the dough with your hands.

Later, on a table covered with a tablecloth, we stretch out the size of the table as wide as possible.

We spread the cottage cheese in a wide strip, slightly moving away from the edge. Place butter on the cottage cheese in pieces. Apply sunflower oil to the entire portion of the rolled out dough remaining from the cottage cheese.

We wrap the spinner first, pulling it up to stretch the dough a little more. And later, with the help of the tablecloth, lifting the tablecloth, the twirl rolls itself up.

Preheat the oven to 210 degrees and bake for 15 minutes and another 15 minutes at 180 degrees.

During baking, baste the vertuta with vegetable oil a couple of times.

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