Prekladanec - Folded Turnover
Recipe for the preparation of tasty cake from puff pastry with four fillings. From one dough you make one smaller cake so we recommend to bake at least two. :)
recipe,photo-recipe,ground walnuts,dry curd cottage,ground poppy seeds,Strudels,Gluten-Free
No. of servings
|dry curd cottage||4.5||oz||125||grams|
|ground poppy seeds||3.5||oz||100||grams|
|semi skimmed milk 1,5%||10||tbsp||150||milliliters|
1. Walnut filling
ground walnuts 3.5 oz (100 g) • semi skimmed milk 1,5% 3.25 tbsp (50 ml) • vanilla sugar 0.5 oz (12 g) • sugar granulated 1 tbsp
Pour ground walnuts with hot milk, add sugar and blend.
2. Cream cheese filling
dry curd cottage 4.5 oz (125 g) • vanilla sugar 0.5 oz (12 g) • sugar granulated 1 tbsp • lemon peel 0.5 tsp
In a bowl mix the cream cheese, sugar, lemon zest and blend it.
3. Poppy seed filling
ground poppy seeds 3.5 oz (100 g) • vanilla sugar 0.5 oz (12 g) • semi skimmed milk 1,5% 6.75 tbsp (100 ml) • sugar granulated 1 tbsp • ground cinnamon 0.25 tsp
Pour hot milk over the poppy seed, add sugar, cinnamom and blend.
Roll out the puff pastry into the rectangle shape on the floured board and brush with the jam.
Spread walnut filling over the quarter of dough and fold together with dough.
Spread cream cheese filling over the folded dough and fold again.
Spread poppy seed filling over the folded dough and fold again.
Replace cake on the tray, make a few cuts on the surface and brush with the beaten egg.
Bake at the temperature 390°F (200°C) for 10 minutes and then lower the temperature to 340°F (170°C) for about 10 - 15 minutes. Sprinkle baked cake with sifted icing sugar.