Sastojci: 500g tankih kora, 4 jaja, 20g vanilin secera, 10g praska za pecivo, 180g secera, 300g kiselog mleka, 200ml ulja, za sirup: 3 pomorandze, 200g secera, 350ml vode, 1/2 kasicice cimeta.
Priprema:
1. Kore izvadite iz kese, rasiriti ih i ostaviti da se suse nekoliko sati. Iscepkati kore. Narendati koru pomorandze a sok iscediti.
2. Umutiti jaja sa secerom dok ne postane penasto. Dodati koru pomorandze, kiselo mleko, vanilin secer i prasak za pecivo. Sve dobro sjediniti.
3. Dodati ulje i još jednom sjediniti.
4. Postepeno dodavati kore i mesati.
5. U pleh namazan uljem sipati smesu i peci u prethodno zagrejanoj rerni na 180 C oko 1 sat. Peceno izvaditi i ostaviti da se ohladi.
5. Za sirup: otopiti secer, vodu, sok od pomorandze i cimet. Kad se secer otopi kuvati jos 2 minuta i vrelim sirupom polako prelivati pitu.
6. Uz pitu posluziti pomorandze.
Ingredients: 500g of thin phyllo dough, 4 eggs, 20g of vanilla sugar, 10g of baking powder, 180g of sugar, 300g of sour milk, 200ml of oil, for the syrup: 3 oranges, 200g of sugar, 350ml of water, 1/2 teaspoon of cinnamon.
Preparation:
1. Remove the phyllo dough from the bag, spread them out and leave them to dry for several hours. Chop them. Grate the orange peel and squeeze out the juice.
2. Beat eggs with sugar until foamy. Add orange peel, sour milk, vanilla sugar and baking powder. Combine everything well.
3. Add oil and mix once more.
4. Gradually add phyllo dough and mix.
5. Pour the mixture into an oiled pan and bake in a preheated oven at 180 C for about 1 hour. Take out the pie and let it cool.
5. For the syrup: dissolve sugar, water, orange juice and cinnamon. When the sugar dissolves, cook for another 2 minutes and slowly pour the hot syrup over the pie.
6. Serve oranges with the pie.
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