Moldavian vertuta - 4 cooking recipes

In terms of composition, the dough for vertuta consists of the same products as for another popular Moldavian dish, placinda. The only difference is that this one contains more eggs and vegetable oil.

The main composition of the products is as follows: flour, eggs, oil, water, soda - this is for the dough.

For the filling you can use whatever you like. In their historical homeland they use apples, cheese, pumpkin, cottage cheese or meat.

Water is mixed with oil, then other products are added to it and an elastic dough is kneaded. They let him lie there for half an hour. Afterwards, more subtle processing begins, which may seem complicated to an inexperienced user. Pull dough has a self-explanatory name. This means that you need to stretch it with your hands to get a finer structure. The result is a thin canvas through which you can see, say, a pattern on a tablecloth. And this canvas should not tear or deform.

Many housewives do not bother with the hood, but simply roll out the dough very thinly on a table with flour. And there they put the filling on it and wrap it in a roll. In principle, beginners can also do this. The filling is also laid out in an unusual way: it needs to cover the entire surface of the sheet, leaving only the spaces at the edges free. And wrap it with the filling. It turns out to be a multi-layer pastry, in which there are dough filling, dough filling.

When the long “sausage” is ready, it is rolled into a circle (or a snail, as you prefer) into a circle. Coat with oil and bake in a hot oven until fully cooked.

To get a richer filling, chopped apples are mixed with dried fruits, candied fruits, cinnamon, and sugar. And cheese (usually feta cheese) - with fresh herbs, garlic, green onions.