Sweet and cheese flatbread Almoishavena (Almoixаvena Moixаvena)

Thank you Tanyusha: flowers: The cake is really tasty, moderately sweet, now we ate a huge piece with my granddaughter
Hairpin, so far no one has thought of anything, with the exception of only one experience of sprinkling cheese on top, and everything else so far is only assumptions about whether this can be done or not My flatbread is mixed and baked strictly according to the author's recipe, for which I am very grateful to her
And yes, what kind of aggression is this before the holidays of solidarity
I agree with Celfh 100

HELLO Celfh. Thank you and a plus sign for a great tea idea. : flowers: We all liked it. But one question arose. It is connected with the amount of flour. After all, flour is different everywhere. I added it according to the recipe, but the dough turned out to be very thin. I didn't have to level it with my hands at all. I just poured it on a baking sheet. Maybe the consistency should be thicker? The consistency of sour cream comes to mind. Or am I wrong?
Even so, the hills have risen. But I want to try again and again. Thank you.

I also didn't level it with my hands, poured it out and smeared it on the sheet with a spoon

[Eusebius]

Eusebius, nut, girls, this is most likely not the flour, but the eggs. They are therefore intervened one at a time. If the eggs are large, then you can do with three. I have in some old cookbook and it says about choux pastry: 3-4 eggs. Or 4-5? I do not remember.
Now I looked what G. Krankel and R. Kraufman wrote about choux pastry (shu dough)

The desired texture of the shu dough is obtained if it is reconnected, if a piece of dough is chopped with a wooden spoon. This should be checked before adding the last egg. If the dough is still too tough, then add the egg.

[Eusebius]

Eusebius!

1. I add 10-20% flour to all recipes, because I use flour with a high gluten content;
2. The weight of the eggs should be 55-60 grams. In no case more than 60 grams. We have it C1. With C0, the dough will be liquid;
3. Taking this opportunity, I say hello to Kaupmehe Street, Raekoye Platsile and Aya Street (God forbid that at least one name resembles the original !!!).

[To all]

Thank you To all huge for participation and clarification.
1. we had eggs with a total weight of 56 grams.
2. We use Finnish flour with a high gluten content.
Listening to Hairpin's explanations, the hand reaches out to add a little more.
3. More accurate knowledge of the shu test is also essential.

P.S. Hairpin, I will gladly say hello to the streets, they still exist and are still called so. You wrote everything correctly. Thank you.

Girls, don't you need to cool the dough before driving in the eggs?
My dough also turned out to be liquid, almost did not equal, when I began to bake it spread itself to the entire baking sheet, in some places it wants to run away. It is still baking, probably delicious

[Mate]

Mate, the dough must be cooled, because you can boil the eggs.

But I didn't cool it I thought, because the dough is like for eclairs ... but I think it's Almoishavena, if the author hasn't written anything about cooling, then it's not necessary. Okay, I liked the cake anyway, we'll try again! This is how I have it

The cake is very tasty, I ate a decent piece myself, I love this dough. Thanks to the author!

[celfh]

Here's my cake:


celfh, thank you, it's delicious VERY (I added a little more cocoa to the topping)!

But I will not cook often, because after tea for two there are miserable small leftovers.

Oh, I'm taking it to my piggy bank, because now I won't cook in principle (where is my waist?). I read the whole topic in one breath. And that's what I thought. When you know that guests are about to come, you so want to cook something like that.And not particularly confusing, and so that it was especially tasty right after cooking. This recipe is just what you need! If your hand is full of making choux pastry, then all the work: to make the flour while it cools down, you can even put on makeup, then stir in the eggs, spread the dough, sprinkle ... and that's it! All business for 10-15 minutes. And then, just as the guests came in, undressed, stupefied by the smell of cinnamon filling the house, while fresh tea was brewing, it’s time to open the oven and take out the cake!

Rina, well, you are a dreamer, there the cat cried for this cake for the guests, it will be enough for three and it will evaporate in 10 minutes, there is an airy dough, this is only in the photographs you can see the volume, but she herself is delicate, fragile and completely not satisfying, I want it all the time another piece. So, try it better at your leisure, the kids will sentence her. Well, if you decide to make fun of the guests, then prepare them for tea, and if you don't treat them with anything else, the guests will leave hungry, because they will want more.

No, I'm not quite a dreamer, but also a bit realistic. By the way, I give a hint for "every fireman" - the choux pastry is fine for a day or two in the refrigerator can lie.
Why did I come up with this particular idea - about the guests? I have an eternal problem, what is it quite easy to cook, that: a) does not require constant being at the stove during cooking, b) can be served immediately. Always baked a biscuit or cake, but these products take time to ripen. These recipes "cook and eat right away" are rare.

Then I recommend making two baking sheets and baking on convection, or one after the other if there is no convection. Wish, without you I would not have thought of this.
+1 for valuable information that such dough can be kept in the refrigerator.

[celfh]

situations with guests are different. For example, a godfather with a child will come, and at home I and two small
celfh, the dough is stored well, but winding must be prevented.

[celfh]

celfhThanks for the recipe!
My husband said "Tasty", I will try it myself in the morning, if there is anything left until the morning. Generally I like custard dough, I would never have thought of baking it like that.
I did half the portion, I feel that I will have nothing to try in the morning.



PS: I looked at this recipe today, I didn't have time to save it to bookmarks, and then, bam, the light was gone. Then they gave the light, well, I’ll look for this recipe, but I don’t remember the name. All that I remembered from the topic's cap was a phrase about Jews in Spain. It was for these two words that I found the recipe.

[Lozja]

This is how delusions are born
Lozja , I am very glad that my husband liked the cake, I hope you will like it too!

Yes, delicious! By the way, I only baked it for 20 minutes. I probably overheated the oven, it’s good that I looked, I see - the beginning to burn at the edges, I ran and took it out. Next time I won't heat the oven that much. I warmed something up with a fright, as for custard cakes, in the same place it is necessary that the oven be well preheated, otherwise they will not grow. Well, she overdid it, apparently. And also my edges came out very thin, maybe that's why they started to burn.
And also, please tell me, what should it be in the end: dried and crispy or soft? Ato I covered it for the night, by the morning it was soft. And I thought, what if it should be the opposite, crispy?
But it tastes good!
Thanks again!

[Lozja]

Lozja, and good health to you!
The tortilla should not crunch, but it should not be rolled into a roll either.

Today I ventured to bake - my experience - the dough turned out to be liquid, I didn't even interfere with the fourth egg. Dejectedly, she poured it onto a baking sheet, put it in the oven, did not sprinkle with anything - come what may; after half an hour, it still rose, sprinkled it 5 minutes before cooking with a mixture of nuts, sugar and cocoa - my cinnamon cannot stand it - after cooling down I cut it. Tasty, but something is not right ... I'll go on the forum to look for the secrets of making choux pastry.

Marie go to the Scarecrow, in her cake Ladies fingers, there is a step-by-step preparation of this dough. And something else is wrong with your temperature, because it almost did not rise at all, it was like that when I cooked for the second time.The first time I put it on convection with minimal heating and everything turned out superb, and the second time I warmed up the oven well to the top-bottom position and did not get the airiness and crispness of this delicacy. I think that you yourself see the photo differs from other photos, other authors.

[etta]

........
The dough may be too runny and not rolling. ....

Here etta I happened, and essstssno, went in small ripples, not hills. And the eggs were very large. Nothing, let's take it into account for the future.
Here is the ratio of Chuchelka's products:
Products for the test:
1 glass of water
100g butter
1 glass of flour
a pinch of salt
4 eggs
A glass of flour - 150 gr. Here are these 20 gr. I didn't have enough for complete happiness!

Thanks for the recipe!
Delicious, airy and simple!
In the heat of the heat, help yourself (she herself, however, has already crumpled two pieces)

I accidentally came across this recipe and baked it already, unusually very and wonderful Only it sounded upward and outward and rested its sides against the walls of the oven, from which it began to burn slightly and I hurried to pull it out ... At the same time, I did not even have time to redden from below ... But he had time to bake, in general, just right for me. THANKS for such an unusual little thing, I will now make a salty sprinkled with cheese, it should go well.

Even I can't get to bake this cake of yours Alzheimer's Almoishavena ...
Probably the name is scary ...

Even I can't get to bake this cake of yours Alzheimer's Almoishavena ...
Probably the name is scary ...

Oh what different associations we have by name

Oh what different associations we have by name

It happens

[Caprice,]

Even I can't get to bake this cake of yours Alzheimer's Almoishavena ...
Probably the name is scary ...

Caprice, you can even call Almoishaven, even Alzheimer, it is still very tasty and fast!

This is how her darling was smashed ... This time I made a salty one with cheese ...

[BlackHairedGirl]

Here's how her darling was smashed ...

aha ... even inspired: along the valleys and hills

BlackHairedGirl , it turned out very nicely

Have already sentenced half with tomato juice ... So I think, but what if this cheese is straight into the dough? Will it rise or not? Nobody tried it? And the smoked sausage asks there ...

Tanyulik! The cheese is good enough! There are gougera buns with cheese in the dough.

[Kalmykova]

Kalmykova swept away, the next one will be with cheese inside and maybe even with sausage ...

[BlackHairedGirl]

Oh, and the title! I didn't bookmark the recipe yesterday - I could hardly find it today. And then the tenth road. Thank you BlackHairedGirl, which in our Donetsk branch left a link to her braggart, otherwise it would not be!

Stunned what deliciousness! No longer there. I seriously decided to put the second one.

[lizard]

lizard, I am very glad that you liked the cake!

[second option]

ALMOIXАVENA - ALMOYSHAVENA + cheese version from me

Category: Bakery products

Ingredients
1st option:
water	200 gr.
odorless vegetable oil	100 g
flour	130 gr.
an egg	4 things
ground cinnamon and sugar
a pinch of salt
2nd option:
water	200 gr.
odorless vegetable oil	100 g
flour	130 gr.
an egg	4 things
grated Gouda cheese (any of your favorites) in the dough	4 tbsp. l.
grated Gouda cheese (any of your favorites) for sprinkling on top	2-3 st. l.

Cooking method

• bring the oil, water and salt to a boil. remove from heat in one fell swoop, add flour and stir very well. so that there are no lumps.
  
• let the dough cool slightly and add eggs one at a time. stirring the dough very thoroughly until smooth after each egg.
  
• Cover the baking sheet with baking paper. which lightly grease with butter and line the dough with a thin layer. exactly thin!
  
• mix cinnamon with sugar / quantity of your choice.
  
• bake in a preheated oven at 180^about From about 30 min.
  
• do not be alarmed. the whole cake will rise in bumps. it should be so!
  
• Focus on the texture of the choux pastry. Surely everyone ate. but maybe not everyone did. Something like this should work out. Slightly softer inside and of course. without cavity. it will fall off. but the crust is dry. not wet. and further.you can check the readiness by knocking.
  
• second option invented by me personally. everything is exactly the same. only. after stirring in the eggs. add cheese. and mix well. but from above. instead of cinnamon and sugar. sprinkle with grated cheese. mmm ........ one drawback - it is eaten very quickly!
  

Time for preparing:

45 minutes

Note

cuinera-catala.livejournal+ my additions and habit to try differently
words of the author of the recipe:
"-This sweet flatbread (it is difficult to call it a pie somehow) is said to have Arabic roots. Here, as with any other product or product, as often happens here, there is also a city in which they cook" the best almoixàvenas " This town is located near Valencia and is called Xàtiva, they are baked on Thursdays, I don't know why.

Just outrageous. as ingredients. and in execution. No scary syringes or sticking out at the oven: they will not fall off ... Opal well, okay, artistically .- "

Girls, you are such great fellows, your recipes are already breathtaking !!! of course a rhetorical question, but what about !!! I just loved your site so much, I admire and dream of cooking such goodies ... but when it looks like a work of art, you feel awkward .... well, it's so beautiful !!!! How can you cook and eat it yourself ?!
with such a talent and with such hands and with such a presentation, it's a sin not to open it ... unfortunately I don't have enough time for such masterpieces and I don't always even know where to find certain ingredients ...
and on occasion, I would love to visit your NATAPIT establishment !!! Respect to you from Lebanon !!! Let's make friends with countries, love and respect the Motherland by giving such gorgeous recipes !!!
I'll just bake the cakes soon, even in a real Lebanese oven !!! I will learn how to take cool pictures and try to put up a decent reset somehow .... but I'm just learning !! thank you all for the tips and recipes !!! you are my absentee friends !!!

[Omela]

excuse me. that she didn't answer right away! Omela... thanks for the support!

katerix... no, I don't have a restaurant (although I wouldn't mind!). I am an economist by education. I just really like to cook. and we eat every day! of course all this is not prepared in one day. but I have my collection. with which I want to share with you! I'm sure. that many are familiar with many of the dishes I have exhibited. but we all learn something from each other. maybe someone will find my advice useful! thank you all very much! let's be friends!

Natasha! You always have very interesting recipes. Having read one of them by chance, I now always look for your messages in the news! Exhibit recipes more often, I'm waiting! And the fact that the almoishavena has already been exhibited here earlier is even more interesting, you can compare. Moreover, the cake is really amazing!

Thank you so much for the recipe. I cooked it many times, but only today I stopped by to thank: flowers. I never thought you could make such delicious pastries so quickly

[Iruta]

Iruta, to your health!

[natapit]

Oh, how delicious it is.Smell throughout the apartment
This one - with cheese ... Baked under the impression of the photos natapit, thank you for the inspiration!!!

and thank you for sharing! I always add cheese in and dough and on top !!!

[celfh]

celfh,
Tanya, finally, I was honored! With cinnamon, one to one like yours - only it was not possible to stretch it entirely on a baking sheet (2 centimeters on each side remained) There will be no photos - why copy the images and in general I ran - otherwise the cake will end without me

Antonovka I hope you had time?

[celfh]

Well, what a delicious treat it is! celfhThank you very much! For me, this is a magical recipe, everyone liked Pts! even a husband, even a fickle sister! So nice! Made with cinnamon. Thank you!!!

[Story]

Story, very glad that I liked it! To your health!

I hope you made it in time?

I had time, and even 2 pieces in the morning went to sleep !!! I ate it in one face! Cool - but the taste is completely different

Thanks for the recipe!
I’m carrying a report on the Almoishavena cheese cake. Very tasty and simple and executed. Sweep her away.

I baked only cheese, from sweet, after the New Year holidays, mine refused.

I didn't expect it to work, but everything turns out to be easy and simple! Thanks for the recipe. How cool it is to watch the dough in the oven, one mountain is bigger than the other: girl_haha: I did it with two tastes (with cheese and with cinnamon), in order to understand which one would be tastier. So what? Not understood. * JOKINGLY * There is nothing left, you have to do this and half of both. Of course, there’s nothing to Fotat.