How to prepare salasnjaci (homemade lard puff pastry wraps with jam) by my mom's recipe - Savoury Tr

Name: How to prepare salasnjaci (homemade lard puff pastry wraps with jam) by my mom's recipe - Savoury Tr
Ingredients: 500 gr cleaned pork fat; 500 ml milk; 1 kg flour; 1/3 teaspoon salt; some sugar; 2-3 egg, depending on size; one squeezed lemon juice; powder sugar to dust; 1 bag vanilla sugar; First you need to prepare the fat and set the oven at 200°C. Clean the fat from fibers and grind it on the meat machine.; You should then mix it until it's foamy, which will help you remove the rest of the fibers.; Ground and mixed like this, you can use the fat to coat the dough.; Put yeast in warm milk, add some sugar and salt and squeeze one lemon. Leave it on the side until yeast grows.; Once yeast grows, add eggs in milk and yeast and stir it all together.; Add flour and knead the dough... Add a spoonful of fat into the dough and combine it all well so that you get a compact lump.; The dough shouldn't be too soft or too stiff. Once you've knead the dough, leave it on the side to rest and grow.; After the dough grows, use rolling pin and spread the dough until it's 1 cm thick.; Coat the dough with fat and close it like a book, leaving it to rest for 10 more minutes. Spread it again, coat and cover like a book, leaving it for 10 mins. And then, the final spreading.; After we've completed the spreading part, cut it into straps 8-10 cm long, and then cut those into cubes.; Fill the dough (dough straps cut into cubes) with apricot jam, or some proper substitute.; Roll or cover every part of dough after it's been filled with jam, leaving jam on the inside.; Place salasnjaci on the baking paper and put it on tinplate. Leave it in the oven to bake at 200°C for 20-30 mins.; Once they're baked, take them out and dust with a mixture of powder and vanilla sugar. Serve while warm.

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Homemade lard puff pastry wraps are the best traditional Serbian cookies. Old fashioned cookies are very tasty, crispy and delicious. Recipe for everyone.

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Ingredients

500 gr cleaned pork fat
500 ml milk
1 kg flour
1/3 teaspoon salt
some sugar
2-3 egg, depending on size
one squeezed lemon juice
powder sugar to dust
1 bag vanilla sugar
First you need to prepare the fat and set the oven at 200°C. Clean the fat from fibers and grind it on the meat machine.
You should then mix it until it's foamy, which will help you remove the rest of the fibers.
Ground and mixed like this, you can use the fat to coat the dough.
Put yeast in warm milk, add some sugar and salt and squeeze one lemon. Leave it on the side until yeast grows.
Once yeast grows, add eggs in milk and yeast and stir it all together.
Add flour and knead the dough... Add a spoonful of fat into the dough and combine it all well so that you get a compact lump.
The dough shouldn't be too soft or too stiff. Once you've knead the dough, leave it on the side to rest and grow.
After the dough grows, use rolling pin and spread the dough until it's 1 cm thick.
Coat the dough with fat and close it like a book, leaving it to rest for 10 more minutes. Spread it again, coat and cover like a book, leaving it for 10 mins. And then, the final spreading.
After we've completed the spreading part, cut it into straps 8-10 cm long, and then cut those into cubes.
Fill the dough (dough straps cut into cubes) with apricot jam, or some proper substitute.
Roll or cover every part of dough after it's been filled with jam, leaving jam on the inside.
Place salasnjaci on the baking paper and put it on tinplate. Leave it in the oven to bake at 200°C for 20-30 mins.
Once they're baked, take them out and dust with a mixture of powder and vanilla sugar. Serve while warm.