Pita od jabuka sa orasima (Apple pie with walnuts)

Sastojci: 5 jabuka, 250g lisnatog testa ili lisnatog testa 2, 50g oraha, 100g suvih sljiva, 1 kasicica cimeta.

Priprema:
1) Jabuke oljustiti i iseci na kocke ili izrendati. Suve sljive iseci na kockice.
2) Razviti lisnato testo.

Omlet sa asparagusom i paradajzom (Omelette with asparagus and tomato)

Sastojci: lisnato testo 1 ili lisnato testo 2, 10 stapica asparagusa, 5 jaja, 100ml mleka, 2 cena belog luka, 4 kasike persunovog lista (sitno seckanog) ili 2 kasicice suvog, 80g cedar sira (rendanog), 100g margarina (na kocke), 2 paradajza.

Priprema:
1) Paradajz oljustiti. Iseci na kocke. Asparagusu odlomiti drvene donje delove i iseci na 2cm duzine. Jaja umutiti. Beli i crni luk oljustiti i sitno iseckati.
2) Lisnato testo razviti oklagijom na debljinu pola cm. Iseci kvadrate ili krugove velicine mufin pleha. Staviti u pleh da pokrije stranice i izbusiti dno viljuskom. Peci u prethodno zagrejanoj rerni na 180 C oko 10 minuta. Izvaditi iz rerne i ostaviti da se ohlade. Staviti kockicu margarina na dno.

Krempita (Cream pie)

Sastojci: 500g lisnatog testa 1 ili lisnatog testa 2, poslasticarski krem.

Priprema:

1) Odmrznuto testo razviti na 5 mm debljine i 20x30cm velicine.

2) Pleh namazati margarinom i posuti brasnom I staviti testo. Napraviti rupe viljuskom, poprskati sa malo vode i posuti sa malo secera. Peci u prethodno zagrejanoj rerni na 180C oko 15 minuta. Ostaviti da se ohladi pa ga preseci na 2 jednaka dela.

3) Pripremiti poslasticarski krem.

4) Staviti prvi deo lisnatog testa, preliti kremom pa staviti drugi deo lisnatog testa. Posuti secerom u prahu.

Ingredients: 500g puff pastry 1 or puff pastry 2, confectioner cream.

Preparation:

1) Thawed dough develop at 5 mm thickness and 20×30 cm size.

2) Line baking pan greased with margarine and sprinkled with flour. Place puff pastry. Make holes with fork, sprinkle a little water and sprinkle with a little sugar. Bake in the preheated oven at 180C for about 15 minutes. Allow to cool, then cut in two equal parts.

3) Prepare a confectioner cream.

4) Put the first part of puff pastry, pour the cream, then put the second part of the puff pastry. Sprinkle with powdered sugar.

Pita od tune 1 (Tuna pie 1)

Sastojci: lisnato testo 1 ili lisnato testo 2, 185g tune (iz konzerve), 1/2 glavice crnog luka, 200ml kisele pavlake, 1 kasika persunovog lista (sitno iseckanog) ili 1/2 kasicice suvog, 5-7 kiselih krastavcica, so.

Priprema:
1) Ocediti tunu od ulja. Crni luk ocistiti i sitno iseckati. Kisele krastavcice sitno iseckati.
2) Pomesati tunu, kiselu pavlaku, crni luk i kisele krastavcice. Posoliti po ukusu. Dodati persun i promesati.
3) Pleh podmazati margarinom. Razviti lisnato testo na velicinu pleha, staviti fil na pola testa, krajeve namazati hladnom vodom, prekriti drugim delom i pritisnuti (prvo prstima, a onda viljuskom), izbosti viljuskom. Peci u zagrejanoj rerni na 180C 45 minuta.

Predlog: mozete napraviti i Pitu od tune 2.

Ingredients: puff pastry 1 or puff pastry 2, 185g tuna (canned), 1/2 onion, 200ml sour cream, 1 tablespoon parsley leaf (fresh, finely chopped) or 1/2 teaspoon dry, 5-7 pickles, salt .

Preparation:
1) Drain tuna from oil. Peel onions and finely chop. Finely chop pickles.
2) Combine the tuna, sour cream, onions and pickles. Add salt to taste. Add parsley and stir.
3) Grease the baking pan with margarine. Develop puff pastry to the size of the pan, make holes with fork on top, put the filling on half of the dough, brush the edges with cold water, cover with other part and press (first with fingers, then with fork). Bake in preheated oven at 180C for 45 minutes.

Suggestion: you can make Tuna pie 2.

Lisnato testo 2 (Puff pastry 2)

Sastojci (za 700g testa): 250g dobro rashladjenog margarina ili putera, 250g brasna, na vrh noza soli, 200g vode, odstajale na sobnoj temperaturi.

Priprema: 
1) Pomesajte vodu, so i brasno, a zatim dobro izmutite mikserom.
2) Testo formirajte u loptu, uvijte u foliju i ostavite u frizideru oko 15-20 minuta, da se hladi.
3) Tek tada uzmite margarin (ili puter) iz frizidera, isecite ga na komadice 1 cm debljine, a testo razvucite na radnoj povrsini u kvadrat velicine oko 25x25cm.
4) U sredinu gusto poredjate komadice margarina (ili putera). Testo prekrijte masnocom, prevlaceci slobodne krajeve rubovima prema unutra i dobro pritisnite.
5) Ovako upakovano testo razvucite oklagijom i ponovo napravite pravougaonik.
6) Preklopite ga trostruko i ponovo razvucite oklagojim, sklopite nazad u tri preklopa, stavite u aluminijumsku foliju, a zatim ostavite 20 minuta u frizideru.
7) Ovo ponovite dva do tri puta (razvlacenje testa, ponovno slaganje i ostavljanje u frizideru, uvek po 20 minuta).
8) Na kraju, testo ponovo razvucite i pravite od njega ono sto zelite.

Predlog: mozete napraviti i Lisnato testo 1.

Ingredients (for 700g dough): 250g margarine or butter well chilled, 250g flour, salt on top of the knife, 200g water, at room temperature.

Preparation:
1) Mix water, salt and flour, and mix well with hand mixer.
2) Form dough into a ball, wrap in foil and let refrigerate for about 15-20 minutes, to cool.
3) Only then take the margarine (or butter) from the refrigerator, cut it into pieces 1 cm thick; develop the dough into a square, about 25x25cm.
4) In the middle, place pieces of margarine (or butter), one next to another (no spaces). Cover the dough grease, stretching free ends of the edges inward and press firmly.
5) This way packed dough, roll with rolling pin and then create a rectangle, again.
6) Fold it three times and then again roll with rolling pin, fold back in the three-fold, place in aluminum foil, and then leave for 20 minutes in the fridge.
7) Repeat this two to three times (rolling dough, folding and leaving in the fridge, always for 20 minutes).
8) Finally, roll the dough with rolling pin again and make from it what you want.

Suggestion: you can make Puff pastry 1.

Cokoladni stapici (Chocolate sticks)

Sastojci: 220g brasna, 70g secera, 150g margarina (putera), hladnog, 20g kakaoa, 1 jaje, 300g lisnatog testa 1 ili lisnatog testa 2 (odmrznuto), 100g secera u prahu,  2 kasike vruce vode, 50g badema (sitno seckanih ili mlevenih), 200g cokolade, 2-3 kasike ulja.

Priprema:

1) Odvojiti belance od zumanca.

2) Pomesati brasno, secer, zumance i umesiti prhko testo. Uviti u foliju i ostaviti u frizider 30 minuta.

3) Poslagati listove lisnatog testa jedan na drugi, posuti sa malo brasna i isecite pravouganike 10x30cm. Dobro umutiti belance i premazati svaki pravougaonik.

4) Prhkom testu dodati kakao i opet zamesiti da se masa izjednaci.  Zatim razviti i iseci pravougaonike 10x30cm. Zatim staviti na lisnato testo i dobro pritisnite. Isecite ostrim nozem na trake debljine 1.5 cm. Svaku traku uviti u spiralu.

5) Papir za pecenje stavitu pleh i poredjati stapice i pecite u prethodno zagrejanoj rerni na 200° oko 20 minuta.

6) Secer u prahu pomesati sa vrucom vodom. Cokoladu otopiti sa uljem, u manjoj, uzoj posudi. Stapic uhvatiti prstima na sredinu, jednu stranu umociti u secer i posuti bademima, a drugi kraj u cokoladu.

Ingredients: 220g flour, 70g sugar, 150g margarine (butter), cold, 20g cocoa, 1 egg, 300g puff pastry 1 or puff pastry 2 (defrosted), 100g powdered sugar, 2 tablespoons hot water, 50g almonds (finely chopped or grinded), 200g chocolate and 2-3 tablespoons of oil.

Preparation:
1) Separate the egg white from the egg yolk.
2) Combine flour, sugar, egg yolk and then knead dough. Wrap in foil and leave in the refrigerator for 30 minutes.
3) Stack puff pastry sheets on each other, sprinkle with a little flour and cut rectangles 10x30cm. Mix the egg white and coat each rectangle.
4) Add cocoa to the dough and knead again to equalize mass. Then develop and cut rectangles 10x30cm. Then put over the puff pastry and press good. Slice with a sharp knife into strips thickness 1.5 cm. Twist each strip.
5) Put baking paper in pan, align sticks and bake in pre-heated oven at 200 ° for about 20 minutes.
6) Mix powdered sugar with hot water. Melt chocolate with oil in a smaller, narrower bowl. Catch each strip with your fingers in the middle, dip one side in sugar and sprinkle with the almonds, and the other side dip into the chocolate.