Rhodope wedge of pumpkin

Submitted by enr on 09 Jun 2012
1 kg pumpkin
100 g sugar
1-2 handfuls of cornmeal (semolina)
4 eggs
150 g butter
salt for sprinkling
300 ml lukewarm water
1 tsp salt
flour as take a soft dough
Pumpkin Grate of large-scale grater and sprinkle with sugar. Allow to stand until off the water, then wring hands pumpkin. Pumpkin to add a handful of cornmeal (meal), if the pumpkin is more water, 2 handfuls of flour and eggs. Stir the mixture well. From flour, 1 tsp salt and lukewarm water knead the dough. 2 is rolled filo pastry sheets, one of which is slightly larger. Pan pan 34 cm in diameter and the bottom put a large sheet, top Apply the filling and spread not become thicker than 1 cm. Top put a little crust on it and lightly pressed the edges of the upper crust. Bake in preheated oven 180C, only the bottom. Check with a fork lift as the wedge that was red. When properly flushed him out of the oven with the help of another tray and turn it back again in the oven in order to bake the other side. When you turn begin to periodically mazhem already baked crust with the butter, until the butter is fully assume after the last add salt lightly. When you remove the wedges from the oven spray it lightly with water and stew with a newspaper and a cloth top.
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09 Jun 2012