Twig
No, not like that. The dough below and along the edges did not start, the leaves stuck together and below it came out dry. And on top is an omelet.
I’m shtishnya show, well, here the men will eat everything right now, they are picky, I’ll say it should be, cheesecake.
Masinen
It was necessary to use a spatula to help the mixture flow down a little.
Did you let it stand for 20 minutes before baking?
Most likely due to the fact that the autumn dough is thin.
So it is necessary to take in two layers.
ANGELINA BLACKmore
Hello!
Made a cheesecake from ordinary Armenian lavash.
Of course not as tender as filo dough ... but we don't have it on sale AT ALL. Therefore, we are content with what we can adapt.
I must say that the tasty food turned out. I especially liked to eat cold. The family was happy.
Lazy Serbian cheesecake (mini oven Steba 28 Eco Line)

Thank you for the recipe !!!
🔗
Masinen
ANGELINA BLACKmore, Natasha, she's very beautiful!
Layers are visible, very cool !!
So I suspected correctly that with Greek filo, I had to take two sheets for an accordion))

And thanks for the flowers))

By the way, I also like to eat it cold)
ANGELINA BLACKmore
Quote: Masinen
Layers are clearly visible
As recommended, she moved the accordion with a spatula so that it would flow into all the pockets.
Masinen
Natasha, Yes everything is correct))
ELa_ru
Masha, good evening!

Yesterday I baked a syrnitsa from filo dough "BONTIER," I bought it at ATAK.

I folded and unrolled it in different ways, while adapting to the test. As a result, I rolled it into one layer on the short side.

I filled it with fill, I had to pretty much equip it with a spatula so that the fill covered the dough on the sides and flowed to the bottom (fortunately, the form is glass and everything is visible). And then I discovered that I had forgotten to put a sheet of dough on the bottom of the mold, and it became clear to me why, when laying in the mold, my "accordions" did not stand on the edge, but slid to the bottom. In the fill, some of the "accordions" stuck together and I was scared that I would end up with a continuous sticky mass.

Exactly 50 minutes later, she took out the finished cheesecake. The top "caught" a little, the temperature had to be reduced, but now I know that for my oven T = 200 * C, the "Hot air" mode.

No one gave me to wait until the cake was completely cool. It turned out very tasty and aromatic, and, oddly enough, nothing stuck together. I shouldn't have been afraid.

Masha, I want to ask, is it possible to increase the amount of filling? (Doesn't the dough creep in 20 minutes of proofing?) It seems to me that I have a larger shape than yours (glass oval 32x23x6 cm). The dough filled it all up and the filling almost covered everything, only a few ribs protruded, but I watered them with the fill during the proofing. So they started to burn after 5 minutes. After baking, there was no completely dry and hard dough, but I would like more of this delicious "omelette" between the layers. (This is the wish of the cheese-eaters.)

And in the future I will not decide how best to roll the dough: in one layer or in two? It seems to work in one layer. And yet, Masha, should the dough be allowed to lie down a little so that it becomes a little drier before you roll it? It seemed to me that after my repeated folding-unfolding, the slightly dried dough folded into "accordions" easier.

In general, Mashenka, a big THANKS from me and my family for the recipe for a delicious cheesecake. I will do more.

And here she is:

Lazy Serbian cheesecake (mini oven Steba 28 Eco Line)

And the cutter:
Lazy Serbian cheesecake (mini oven Steba 28 Eco Line)
Masinen
Quote: ELa_ru
Masha, I want to ask, is it possible to increase the amount of filling?
Sure you may! you should always look at your size of the cake being prepared))
Quote: ELa_ru
Should the dough lie down for a bit so that it becomes a little drier before rolling it? It seemed to me that after my repeated folding-unfolding, the very slightly dried dough folded into "accordions" easier.
This could be, because the Greek filo is very thin and soft and, as it were, powdery. But the main thing is not to dry it out, otherwise it will break.
Quote: ELa_ru
And in the future I will not decide how best to roll the dough: in one layer or in two?
And then I liked it more, if it was arranged in one layer, then I think it is not necessary to take two layers)

Quote: ELa_ru
In general, Mashenka, a big THANKS from me and my family for the recipe for a delicious cheesecake. I will do more.
I am very glad that the whole family appreciated it !! well, very nice))

The pita / cheesecake came out great and all the layers are visible !! By the way, I have a few more pita recipes, you can go to my profile by clicking on the House under the profile picture and see))
Anna73
That is, absolutely nothing with pita bread ?? Like a lazy achma
Masinen
AnnaWhy, you can try)))
My husband told me that in the old days women stretched their dough and then dried it and says that it looks like lavash))
ANGELINA BLACKmore
Quote: Anna73
That is, absolutely nothing with pita bread ??
I made from ordinary Armenian lavash. Everything worked out great.
Anna73
Masha, thank you, instilled hope that on the weekend I will bake your cheese pan! (in a whisper: I already bought lavash anyway. If you said that only filo, you would have to make a lazy pie with mutton and suluguni, which your husband loves).
Masinen
Anna, everyone please))
So Natasha wrote what she did with lavash))
ANGELINA BLACKmore
Girls, how much time has passed since I made of that lavash ... And the taste-oo-whisker ... it’s still in my head ..... What a delicious recipe.
Masinen
Natasha, must be repeated!
I cook periodically. Everyone loves me))
Pchela maja
Masha, the recipe is lovely! that's what I'll bake sometimes on vacation, great lazy recipe!)
Masinen
Marina, Thank you))
ANGELINA BLACKmore
Mash, that's called "lazy" cheesecake ..... and there are many such recipes associated with laziness in the title .... BUT, after all, we are not lazy here, but we still love these recipes)))
Masinen
Well, sometimes there is not enough time or something else. And such recipes save, usually)
Lerele
Cool recipe !! What you need, fast, tasty !! Masha
Made it sweet, well, very cool !!!!

Lazy Serbian cheesecake (mini oven Steba 28 Eco Line)
Masinen
Lerele, you got it for the show !! Well done!!
Masinen
Girls!!! And happiness came to me !!
Look how much Philo's test I got !!
And cooking is not necessary!
Lazy Serbian cheesecake (mini oven Steba 28 Eco Line)
Anna73
Happiness just rolled over !!!
Masha, the recipe is great! I did it with lavash and filo. And with cottage cheese and with finely grated suluguni with Adyghe. Everything turned out great. Thank you!!!
Masinen
Anna73, Anya, thank you! I didn't even expect)
I asked for 2 packs, but they brought me three kilos !!
The whole package !!!

Now I will repair it, otherwise I did not find the dough in Ashan, but it was to scrap it myself.
Marysya27
Hello everyone. I came with gratitude and a report to this recipe for pita
And here is "Lazy Serbian cheesecake":
Lazy Serbian cheesecake (mini oven Steba 28 Eco Line)


Dough accordion:
Lazy Serbian cheesecake (mini oven Steba 28 Eco Line)
With filling + there was an offer to decorate with sausage pieces:
Lazy Serbian cheesecake (mini oven Steba 28 Eco Line)
After brewing:
Lazy Serbian cheesecake (mini oven Steba 28 Eco Line)
The Gemlux tabletop oven is heated to 220 °. She put in the form. Translated 200 °. Baked 45 ':
Lazy Serbian cheesecake (mini oven Steba 28 Eco Line)
Taste:
Lazy Serbian cheesecake (mini oven Steba 28 Eco Line)
Lazy Serbian cheesecake (mini oven Steba 28 Eco Line)
Preparing for the plates:
Lazy Serbian cheesecake (mini oven Steba 28 Eco Line)
Lazy Serbian cheesecake (mini oven Steba 28 Eco Line)
Lazy Serbian cheesecake (mini oven Steba 28 Eco Line)

Masinen
Marysya27, beautiful!
Your pastries are always beautiful.
Marysya27
Mariyka, thanks for the wonderful pita recipes that are a joy to cook and which are a pleasure to treat
Here is a sausage-enhanced version from yesterday:
Lazy Serbian cheesecake (mini oven Steba 28 Eco Line)


Lazy Serbian cheesecake (mini oven Steba 28 Eco Line)
Lazy Serbian cheesecake (mini oven Steba 28 Eco Line)

Masinen
Marysya27, Hi!
You are definitely a needlewoman !!
Well done!!
You didn't cook it with cherry pita, you should have it in line)

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