Moist shells

Submitted by enr on 11 Sep 2010
# For the dough:
100 ml sunflower oil
100 g butter spreads shells
100 ml milk + 50 ml and dissolved yeast
1 egg
10 g yeast
1 tbsp sugar
pinch salt
flour for soft dough
natural starch for rolling out
# For the syrup:
3 and 1/2 cup sugar
1 cinnamon stick
150 g chopped walnuts
Moist shells
Photo added on
Photo author
Of these products is kneaded soft dough and let rest 20 minutes. Rested dough is divided into 12 balls. Each rolled to the size of dessert plate, as sprinkled with starch. Roll out the pastry so put 4 on one another, among them sprinkled with starch. Each of the three piles rolled thin crust. Sprinkle again with starch and rolled tight roll. The rolls are sliced ​​1 cm thick. Each roll of the circle. Put a little chopped walnuts and fold the circle in half. Obtained shells. Shells are coated with melted butter and bake in a hot oven (180 C) until browned. For sugar syrup and 3 and 1/2 cup Water Boil syrup and boil 5 minutes to thicken with cinnamon sticks. Baked mussels pour hot syrup.
1 user
11 Sep 2010
Svetlana a Bulgarian cuisine


good recipe and satisfaction in houses all impressed by the dessert