Traditional frgal from Wallachia filled with various fillings, Cottage Cheese, pear, apple …

Ingredients:

Rule for 8 frgals: For sourdough: 100 g of yeast 1 tbsp 0.5 l milk For the dough: 750 g coarse flour/td>250 g smooth flour

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3 tablespoons powdered sugar 1 tsp salt 6 egg yolks 2 pcs whole eggs 1 pc Hera 1 dl oil For sprinkles: 300 g of melted butter 150 g smooth flour 150 g of semi-coarse flour 150 g

td>flour sugar

For the cottage cheese filling: 2 pieces of full-fat cottage cheese 1 pk egg 1 handful of raisins 1 tbsp rum or tresti For pear conserve: 1 cup of plum pudding 1-2 handfuls 1 pinch of star anise 1 pinch cinnamon 1 pinch ground cloves semi-coarse flour and oil egg Other: grease, baking paper, round baking sheets

Procedure:

1. Prepare the sourdough starter and mix it with the ingredients for the Dough, work the dough smooth and let it rise nicely, mix it at least once more and let it rise again
2. In the meantime, prepare the fillings, toppings and baking trays, my grandmother has round baking trays (about 30 cm in diameter), which are thinly greased with lard, because the dough is quite fatty (I got pizza trays, also 30 cm in diameter, the trays have perforated bottoms, which I cover with baking paper)
3. Divide the dough into loaves (approx. 220 g) and let them rise again
4. Transfer the loaves to a baking sheet and roll out with a small one-handed rolling pin (slit) from the middle to the edges of the sheet thinly, brush the edges of the dough with beaten egg and spread the filling on the dough (leave about 1/2 cm of the edge)
5. Finally, sprinkle with the sprinkles and let rise again
6. Heat the oven to 200-250 °C and bake the individual baking sheets with the frigates for about 6 minutes each, until the edges are golden brown
7. After removing the frgals from the oven, brush the edges lightly with lard, and after cooling (preferably in the evening), pour melted butter over the cakes, which contain rum and add a little tresti and some vanilla sugar (do not save the butter).

Pear filling. Do not pour the broth from the pears, later mix it with the minced pears. Prepare a little stock: semi-coarse flour and oil (just dissolve the flour in the oil, do not fry until pink). Stir the roux and stock into the minced pears to make a puree, which we mix with the plum jam (2/3 : 1/3). Plum jam is mainly added for its darker colour. If the puddings are stiff, boil them in a saucepan beforehand so that it combines well. Finally, add star anise, cinnamon and cloves (all ground to taste – star anise makes up the largest part of the spice mixture).

If you only have fresh pears, make the pudding as follows: I recommend to de-juice the pears the day before, don’t peel them, and boil them until soft. Then drain the pears, mash them and transfer them to a baking tray to cook in the oven (about 150 °C) for 3-4 hours. Once cooled, prepare the stuffing according to the above instructions (add the roux… etc.).

Recommendation:

In the past, the most famous frgals were with pear filling. The other traditional fillings – cottage cheese, poppy seed and plum (plum pudding) – have been supplemented over time by fruit fillings such as blueberry or apple. Sometimes, however, fresh or sauerkraut, carrot or beetroot fillings were also used.For more information on frgal, click here:

Note:

Photo and recipe author.