What’s for dessert ?: Bosnian pies
|Warm, fragrant, crunchy and delicious pies by Jasminka|
Yesterday I was at a Bosnian pie making workshop organized by the Women’s Club. It was the first in a series of workshops for women. Warm, crunchy and delicious pies enticed about 50 participants to spend Saturday morning discovering the little secrets of making pies. Jasminka revealed these secrets to us. As I am a person of measure and I like that all the ingredients are weighed, I was fascinated by Jasminka who measures all the ingredients by hand. And just as the winch rolls and skillfully stretches the dough ….
I would like to once again thank the Center for Technical Culture and the Women’s Club for organizing the workshop, Hani from whom I took some photos (I was busy writing down recipes, tasting, and I only had a cell phone), and Jasminka who selflessly shared her recipes with us and great experience.
|Basic recipe for dough + apple filling|
Dough (for 2 noodles)
- 500 g of smooth flour
- 1/2 teaspoon salt
- lukewarm water (approximately 300 ml)
Mix flour and salt in a bowl. Gradually add lukewarm water and knead until you get a soft dough that doesn’t stick to your hands. Divide the dough into two parts and knead on a floured surface with the palm of your hand until a smooth ball (noodle) is formed. Oil the dumplings and put them in a plastic bag. Let stand for 20 minutes.
You can double / triple the amount of dough ingredients as needed. That way you get 4 or 6 noodles. If you do not want to use all the noodles at once, they can be oiled in a plastic bag in the refrigerator for up to 2 days. Let the noodles, which were standing in the refrigerator, stand at room temperature before stretching.
|The dough is rolled over the rolling pin – a moment before rolling|
Roll out the dough on a floured tablecloth with the help of a rolling pin. When it becomes too big to roll, roll it over the rolling pin, to stretch under its own weight. How difficult this process is to describe in words, take a look video our late Snow White. At the workshop, Jasminka rolled the dough on the rolling pin. I decided to give it a try at home. I had 4 noodles of dough and with the third noodles this whipping was done without thinking and fear for the dough. It’s a lot of fun, except that the flour from the tablecloth is dusting around the house, so after making it, vacuuming is a must. Oil the stretched dough and spread the filling.
|Stuffing of apples and walnuts|
Apple and walnut stuffing (for 2 noodles)
- 3 kg of apples
- 20 g of walnuts
- 100 g of sugar
- 20 g vanilla sugar
- cinnamon (to taste)
Peel an apple, grate it and squeeze the juice. Coarsely chop the walnuts in a multipractice. Add sugar, vanilla sugar, cinnamon and walnuts to the grated apples and mix well. Oil a round baking sheet. Roll out the first noodles and cut the dough to the size of a baking sheet. Put two crusts on the bottom and cover with stuffing. Then alternately arrange one crust and stuffing (approximately one handful of stuffing) until you have used up all the stuffing, and when you use the first noodle, roll out the next. Two crusts go on the last filling. Oil the surface and cut diagonally. In order for the sliced pie to bake nicely, put the so-called lid, or another crust that we will remove after baking. Bake for 45 minutes in an oven preheated to 200 ° C. While the pie is baking, prepare the topping
- 500 ml of water
- 100 g of sugar
- juice of 1/2 lemon
Bring the water to a boil with the sugar and cook until the sugar has dissolved. Allow to cool, Add lemon juice to the chilled. Gradually pour the topping over the hot pie (after removing the lid) until all the topping is absorbed. Let stand overnight.
Potato (for 2 noodles)
- 1 kg of potatoes
- 2-3 cloves of garlic
- 1 small onion
- salt, pepper and vegeta to taste
Peel a squash, grate it and cut it into small cubes. Keep it in water until use so that it does not darken. When you roll out the dough, drain the potatoes, season to taste, add the garlic and onion and mix well. Arrange half of the filling on the wider sides, leaving the middle free. Using a tablecloth, roll the dough in half, then repeat on the other side. Cut the dough in half to separate the strudels. Roll the strudels in the shape of a snail on an oiled sheet. Repeat the process with another noodle. Coat the formed snail with oil. Bake for 40 minutes in an oven preheated to 200 ° C. After baking, cover with a damp cloth and let stand for 5 minutes. Serve warm.
My potato was too salty. This is the first time I’ve oversalted something and I’m really sorry. Luckily, I didn’t water the potatoes with salty dressing, because then it would be inedible.
|Roll out the dough|
Fresh cheese filling (for 2 noodles)
- 800 g of cottage cheese
- 300 g sour cream
- 5 eggs
- 1 teaspoon salt
Mix all the ingredients for the filling. Arrange part of the filling in the middle on the stretched dough, and fold the edges of the dough towards the middle. Arrange a portion of the filling on the folded dough, then fold the edges again and repeat the process until the folding forms a sheet-sized dough. Place in an oiled tin and bake for 30 minutes in an oven preheated to 200 ° C. After baking, cover with a damp cloth and let stand for 5 minutes. Serve lukewarm or cold.