SARAJLE

Ingredients 

1 yeast
Half lukewarm water
200 g of milk
200 ml oil
3 small teaspoons salt
3 small teaspoons sugar
1200 grams of flour (flour in the recipe stands for
need, but I measure that takes about
1200 gr.)
125 g margarine Cube
Phil
optional cheese

Preparation 

The namrsena surface, zamesuvame high dough
of the above ingredients.
Nice we deal with the dough and divide 16
balls.
I leave the dough to double, but immediately
We start with his treatment.
Immediately rasukuvaat balls in small
crusted.
Coated with melted margarine.
Crumble the cheese Filuvame
Once we isfiluvale, curling korichkata
as snail and sit in oil pan.
The procedure is repeated every beads.
So sarajl finished, we leave to arrive
about 20 minutes and then bake in the oven.
Ready when you change the color and
porumenat.
Smell lures, so I believe that will not
wait to cool ***
Cheers

Baklava with semolina

Preparation:

You need: 1kg finished dough, nuts 700g (half ground), 500 g butter, 2 tablespoons semolina, 2 tablespoons cold water.
The tin lining up three or bark spray with butter previously melted over low heat. Sprinkled with nuts mixed with semolina. Filo pastry line up one by one, and each is sprayed first with butter and then with walnuts. It ends with three bark of which are sprayed with butter. Once cut (baklava always cut unbaked), sprayed with remaining butter which added two tablespoons cold water. After baking is pour sherbet 1300g of sugar and 700ml water and hot sticky hot sorbet (very nice softens, just above a crunchy).