TRADITIONAL ROMANIAN

DESSERTS

TEACHERS:

DOINA GAFIȚA/ PATRICIA BRUMĂ

Apple Turnovers using Phyllo Dough

Apple Turnovers using Phyllo Dough....I have to give credit to my wonderful mom, for this recipe. She often made this when we were growing up....always a delicious treat! My mom loved to cook and bake for us children. She always tried to make things that were a bit more on the lighter side. This dessert was often baking in the oven on a Sunday afternoon. The delicious aroma of baked apple turnovers permeated throughout the house. Every time I make these, I think of my mom.

I am grateful that my mom passed down her love of cooking to me... I don't think I changed the recipe very much... except the fact that I dice my apples rather than grate them( as she used to do). This is simple and follows the same folding and buttering of phyllo sheets as my cheese phyllo triangles.... see step-by-step photo update below. The turnovers are nice and flaky with a delicious apple filling. Hope you enjoy...

Note: The apple turnovers do get soft as they sit... so they are best eaten the same day.

Tip: You can also freeze unbaked apple turnovers for a later date... Just layer with wax or parchment paper so that they won't stick together. OR Place on a cookie sheet and freeze until firm , then place in a freezer bag.

Apple filling Ingredients:

4-5 medium apples(I usually use granny

smith),diced, quite small

1-2 TBS butter (you can use a bit more or

you can omit altogether)

2 tsp lemon/orange peel

1/4 cup -1/3 cup sugar (depending how

tart your apples are...)

1 tsp vanilla extract

1 TBS cornstarch

1/4tsp - 1 tsp cinnamon, or to taste

You will also need:

1/2 pack of phyllo sheets

1/2 stick of butter (more or less), melted

powdered sugar for dusting

Directions:

1. Peel and dice apples.

2. In a medium saucepan, add apples,

sugar, vanilla, orange/lemon peel,

cinnamon and cornstarch.

3. Heat on med-low stirring every so often .

4. Cook for about 5 minutes or until the

apple mixture thickens.

5. Remove from heat. Set aside to cool.

1. Remove phyllo dough from package and have a damp towel ready so you can keep the phyllo sheets covered as you work.

They tend to dry out very quickly.

2. Melt butter.

3. Using a pastry brush, brush one phyllo sheet.

4. Fold in half(vertical)and brush again. Fold again to form a long strip.

5. Brush again with butter.

6. On one edge, add about 1 1/2 TBS of apple filling.

7. Roll in the form of a triangle...just like you would fold a flag.

UPDATE 1/3/13: Here are some pictures of the folding

process.... just remember to keep the folding

tight as you make the triangle.

8. Brush the outside of the triangle phyllo turnover with extra butter.

9. Place apple turnovers onto a cookie

sheet... I like to use parchment paper.

10. Bake in preheated oven at 375 deg F...for 15 minutes or until nicely golden

brown. Check after about 10 minutes so

that they won't burn. Oven temps vary.

11. Let cool and sprinkle with powdered

sugar.

Romanian Doughnuts....Gogosi

Romanian Doughnuts....Gogosi. These days I try to limit the amount of frying I do, but every once in a while I like making this recipe for gogosi... When we were kids, my mom would sometimes make a batch of these doughnuts for us. It was a special treat. She would let us eat as many as we wanted ...those were the days:)! Actually, there were quite a few of us in the family, so there was just enough to go around. We really never had more than we should:). My mom will now make the doughnuts for the grandkids...the gogosi are usually gone within a matter of minutes. Nothing beats grandma's cooking...

When making the recipe, just make sure you let the dough rise in a warm environment...I can't stress that enough. It is very important. Also, make sure your oil is at the right temperature....you don't want them to burn. They are best eaten warm. Hope you enjoy....

You will need:

4 cups flour(+/-...you definitely do not want

a stiff dough)

2 1/2 tsp instant yeast

1 tsp salt (can use less if you like)

1 cup warm milk(110-120 deg)

1/3 cup sugar

2 eggs, beaten

2 TBS butter, melted

1 tsp vanilla

1 tsp lemon peel, grated

2 tsps orange peel, grated

Additional

oil for frying

powdered sugar

Directions:

1. In a bowl, combine eggs, sugar, milk and

butter.

2. Place the flour, yeast, and salt in a mixer

bowl. Add the egg/milk mixture.

3. Using a mixer and bread dough hook,

knead the dough for 5-6 minutes.

4. Cover and let rise in a warm place for 1 hr, or until at least double in size.

5. Take dough out and plop it on an oiled

countertop.

6. Roll out to about 1/2 inch thick (or thereabouts).

Cut round/square shapes using a biscuit cutter (or

even a round/square glass). I like to place them on a

cookie sheet and let them rise again in a warm and

cozy place(such as the oven). If your kitchen is not warm enough, the dough won't rise as much...so,

place them in a warm oven(that you have preheated

for a few seconds or so... remember to turn oven off).

It should feel nice and cozy, not hot.

7. Let rise for 30 minutes or so until almost

doubled in size.

8. Bring oil to 375 deg F. Fry a few doughnuts at a

time for a minute on each side or until golden

brown. They should puff up nicely. Make sure the

heat is not too high, as they will get dark and not

cook inside.

9. Drain on paper towels and toss with

powdered sugar while warm. You can also skip

the powdered sugar and fill them with your

favorite jam.

Romanian ”cozonac” (nut filling) Romanian Cozonac (nut filled)...My Husband and I

both grew up on this sweet bread that was often filled with nuts, Turkish delight/lokum or raisins. I think our favorite was the nut filled ones...the more filling the better! Both our moms would make them on special occasions, usually Christmas and Easter. It always smelled so comforting in the kitchen with the aroma of orange/lemon peel, rum , butter , etc. It was especially warm in the kitchen... the windows were foggy and we kids had to be careful when we opened the door so as not to get any drafts of cold air. Watching mom "beat" the dough was especially entertaining! What great memories linger....

Since I got married, I ventured out to find a recipe that would work for me. Mom's recipe was her own.... a basic cozonac recipe with the additions of a little of this and a little of that until it felt just right. I tried many recipes and have finally come up with my own version. This version works for me , though I am always on the lookout to better improve it! My husband loves this version as it has quite a bit more nut filling than others.

This sweet bread dough recipe makes 2 loaves. This time I doubled the recipe and made four loaves. I also doubled the filling. I find that freezing the loaves makes them moist and not dry. So, I freeze mine before cutting into it. Though we have often had them warm, right out of the oven as well.

NOTE: Cozonac, in general, isn't such an easy recipe. I have to say

that my version has quite a bit of filling...so there might be the chance of having the cozonac "fall" or have a hole in the middle. I haven't deviated from this recipe for years....but there are a few tips worth mentioning(some are mentioned throughout the post as well)...to help you out, especially if you are making it for the first time.

make the filling a day before....this allows it to cool completely...

and you aren't rushed when making the dough., just bring the filling back to room temp.

try not to double the dough recipe and cook 4 loaves of cozonac on the same day...unless you have a professional oven that can take all four loaves at the same time and you have

extra help( basically while the first couple of loaves bake, the subsequent loaves can over-rise)or stagger the baking through out the day.

the dough sometimes takes a bit longer to rise than what I listed.... time is written only as a reference, you want the dough

to be doubled in size.

braid the dough...this helps quite a bit with minimizing "tunnels".

don't let the dough over-rise after being placed in the forms...this is quite important...it will continue to rise in the oven

try to really cook down the filling...you don't want it too wet....

recipe uses instant yeast so if your house is especially warm, the dough will rise much faster, so keep that in mind...especially after it has been placed in the loaf pan.

you might want to use less filling.... or use another filling

....the traditional egg white, sugar and ground nuts

try not to underbake...cover the cozonac(lightly) with tin

foil so that it doesn't burn...leave it in the oven a bit more

rather than less...if in doubt, lower the heat towards the

end, if need be.

have the kitchen warm.... changes in temperature can

cause the cozonac to fall.

bake the cozonac in the bottom third of oven(especially

when you have an electric oven) ...as baking it close to

the top heating element will make the top of the cozonac

dough rise too fast and can cause the cozonac to fall

later.

leave the cozonac to cool down in the pan...at least most

of the cooling down. I most often use a butter knife to

release the the sides of the cozonac as well.

lay the cozonac on its side for a few minutes when cooling

the cozonac....and then switch it on its other side for a few

more minutes.

Even after abiding by these tips...things can happen...

even to experienced bakers. So, don't expect perfection.

But hopefully, you will enjoy it. Regardless if there's a hole in

the middle or you have tunnels. The cozonac will still taste

delicious:).

Nut Filling: for 2 loaves

You will need:

10 oz (or about 2 1/2 cups) ground walnuts(or a mixture of nuts you have on hand)

1 cup whole milk

3/4 cup sugar

1/4 cup real rum( I use .5 oz extract) *

1 tsp orange extract

2 tsp orange peel

1/2 tsp ground espresso(optional...just intensifies the chocolate flavor)

1/4 cup cocoa (optional)

* I used extract and cut down on the amount... I will use .5 oz rum extract for the bread dough and .5 oz rum extract for the filling...that is a total of one bottle(1 oz) of rum extract. I sometimes add a splash or two of vanilla as well:).

Directions:

1. In a saucepan, melt sugar in milk.

2. Add walnuts and keep stirring every so often... until thickened (10-15 minutes)

3. Add cocoa and flavorings. Cook some

more to the point that the filling is paste-like. (I think that if the filling is too wet it can

cause quite a bit if steam in the final

baking stage...causing the cozonac to

fall).

4. Set aside to cool....it should thicken

even further as it sits.

5. Since I doubled the recipe, I split the

filling into 4 equal parts...but you should have 2 equal parts....if you are not

doubling it.

~You may play around with the

flavourings to your liking. Amounts are approximate.~

If you want, you can limit the amount of

filling you use, and keep the rest for

another time.... or use your favorite filling.

Sweet Bread Dough Recipe: for 2 loaves

4-5 cups bread flour( more like 5 cups)

1 cup milk

3 eggs

2 1/2 tsps instant yeast(you could use rapid rise)

3/4 cup(170 grams/6oz) butter*

3/4 cup sugar

pinch of salt, can use a little more to taste

lemon/orange peel( I use about 1 TBS orange and 1-2 tsp lemon peel)

rum/vanilla extract( I use .5 oz rum and a splash of vanilla extract)

* I like to use salted butter

Additional:

~1 beaten egg (for brushing the top of the loaves)

Directions:

1.Prepare your loaf pans by buttering and placing a piece of buttered parchment paper at the bottom to ensure that the loaf will not stick in the final baking stage.

2. In a saucepan, heat milk, butter and sugar.

3. Let cool till just warm.

4. Add beaten eggs and blend to

incorporate. Add flavorings lemon/orange

peel, rum/vanilla.

5. In mixer bowl, add 2 cups flour and

instant yeast. Mix to incorporate the yeast

into the flour. Add the wet ingredients and knead for 3 minutes on medium speed.

6. Add rest of flour and knead for an additional 7 minutes using a dough hook. Cover with plastic

wrap and let rise till almost doubled... in a warm environment. I usually let mine rise in a warm oven.

this can usually take from 1 1/2- 2 hours or so....keep

in mind to let it rise to almost double in size.

7. Oil your counter space and plop the dough onto

it.

8. Cut the dough in half to yield two equal parts.

9. Roll one part into a large rectangle( 11x14

approximate) and spread nut filling to within 1/2 inch

of the edge.

10. Roll dough in pinwheel fashion....I now, just braid

the dough.

11. Place rolled loaf in prepared pan and repeat with

the remaining loaf. Brush the top of the loaves with a

beaten egg.

12. Let rise in a warm oven till the dough reaches

the top of the pan...approx 40 minutes or so...this

definitely depends on how warm or cold your

house is. You don't want it to over rise as it will

deflate in the final baking stage from all the heavy

filling.

13. Bake in a preheated 375 deg. oven for 10-12

minutes , then place a sheet of aluminum foil

lightly covering the tops. They will over brown and

burn if you don't do this. Bake for an additional 30-

35 minutes...or until nicely golden brown all over.

Let cozonac cool down a bit in the pan and then

remove from pans... you can lay the cozonac on

its side* to cool completely.... and switch from side

to side.

14. Sprinkle with powdered sugar....totally optional.

15. Cool completely and wrap well in plastic wrap and place in a freezer bag.

Freeze the loaves. Or you can cut a few slices and eat it warm:)!

Romanian Cozonac Revisited

Romanian Cozonac.... Well, this past Christmas, my husband requested that I make the Romanian cozonac....a tradition for most Romanians. So, I made it for him. I looked at my recipe, and realized that I needed to add a few more tips. It was almost a year ago that I had posted this recipe... felt it needed some revamping of some sort:).

So this time around, I paid a bit more attention to the details as I made the loaves. I figured I would add a few tips, just so that it could go smoother for those of you who have never made this before.

For this post, I wanted to bring in additional photos and tips to make it easier to follow. I decided to show you another way of rolling the nut-filled dough...there are many other prettier ways out there to braid the dough. But this will do for now...

Tips for the nut filling....

~10 oz ground nuts as measured on a scale(not in

a liquid measuring cup)

~I use more like 1 TBS orange peel along with

orange extract

Tips for the Sweet Bread Dough Recipe...

I use bread flour...I noticed that I have 4-5 cups on

previous posted recipe. I used more like 5 cups.

I find that salted butter is better...so that is what I

use and skip the pinch of salt.

When kneading dough:

I mix the initial dough with the 2 cups of flour for 3

minutes on medium speed. I then switch from the

paddle to the dough hook. I add 2 1/2 cups cups

more of bread flour and knead for an additional 7

minutes on speed 7-8 (KitchenAid)....holding on to

the mixer! The dough will make "strings".

I lower the speed to low then add the last 1/2 cup of

flour and knead for an additional minute increasing the

speed to medium . The dough can still be sticky at this

point, but not overly.

Rising the dough:

I form it into a ball, leave it in the mixer bowl and cover it . I

turn on the oven for a few seconds to warm up, I then turn

it off . I place my dough in the oven and let it rise till almost

double or about an 1 1/2 - 2 hrs or so. This always depends

on how cold or warm your house.

Rolling the dough:

This time I formed the cozonac loaf in a different

shape...I was playing around:). But, I liked the way it

came out.

I rolled 1/2 of the dough in a big square/rectangle. I

then cut it piece in two and proceeded to add the

filling to both parts.

I rolled them jelly roll style and pinched the ends as well as along the rolled edge.

I and twisted the two together.

Second rise: I place my formed loaves in the oven again to rise for the second time. It took my loaves an additional hour to double and come to the top of the pan.

Baking:

I baked it as usual in a 9x5 loaf pan that is lined with parchment paper.