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Recipe for cooking boiled papanas with biscuit breadcrumbs and rose jam

Recipe for cooking boiled papanas with biscuit breadcrumbs and rose jam


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Papanas preparation recipe

Prepare the composition for papanasi first.

In a bowl, mix all ingredients by hand.

Set aside for 25-30 minutes.

Melt a large tablespoon of butter in a double-bottomed bowl. When it is melted, add the biscuit breadcrumbs (I put about 200 gr) and stir with a spoon until the breadcrumbs lightly darken.

Add 2 tablespoons caster sugar, mix and leave to cool.

Prepare a bowl with 2 l of water with a little salt and put it on the fire.

When the water boils, turn the heat to low, put your hands in the white flour and take a little of the composition and form papanasi palms the size of a walnut. The composition will be neither hard as a dough nor soft so that you cannot shape it. If it's still too soft (it also depends on the cottage cheese how zero it was) add a little more flour.

Dip the papanas into the water and let them boil until they rise to the surface of the water. Rotate them with a spoon and leave for another 30 seconds.

With a whisk, take them out of the water and put them in breadcrumbs. Roll them on all sides.

Prepare the plates and put a spoonful of sour cream on each one, place 3 warm papanasi, put the rose jam on each one (not much) and serve.

You're welcome!



Recipe for cooking boiled papanas with biscuit breadcrumbs and rose jam - Recipes

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ingredients:

500g sweet cottage cheese
1 or
9 tablespoons breadcrumbs
a pinch of salt
Granulated sugar
cinnamon
sweet cream

Method of preparation:

Mix the cheese, egg and breadcrumbs well, then add the salt powder. Shape the balls by hand and add them to boiling water until they boil. Take them out on a napkin, roll them in sugar and cinnamon and pamper them with sweet cream and a little jam, if you want! Papanasi with sweet cheese for babies!


Papanasi muntenesti or papanasi boiled

Papanas are of two types: Moldavian, meaning fried in an oil bath and Wallachian papanasi, meaning boiled in water with a little salt.

It is the most famous traditional dessert, it is prepared from sweet cow's cheese, ie fresh, eggs, sugar, semolina, breadcrumbs and flour and is generally served with jam and sour cream.

The composition of boiled papanas differs very little from that of fried ones in that the boiled ones do not add loosens or ingredients for growing the dough and are prepared with cheese, semolina and flour, while the fried ones can also add breadcrumbs and ingredients. dough rise.

The recipes, in general, are adapted according to the type of ingredients used, according to the housewife's experience and of course, according to everyone's taste, but they always start from a basic recipe, from the original one. That is why we find a multitude of somewhat different recipes, both in specialized books and on the net.
For example, I like fried papanas, with breadcrumbs in the composition and a mixture of cheeses.
I ate the best papanasi on the Olt Valley, at the restaurant inside a gas station, after a long journey to the Lotrisor waterfall.
They were big, slightly fluffy, very fragrant and with a lot of cream and jam, you were licking your fingers, how good they were!
The basic recipe, Romanian, is that of papanasi fried in oil, later the boiled ones appeared, out of the desire to try a lighter version, the inspiration being from the potato dumplings, at least that's what I read in a magazine specialty.

  • It took:
  • 600 gr fresh cow's cheese
  • 4 medium eggs
  • 6 tablespoons sugar
  • 100 gr gray
  • 50 gr flour
  • 1 teaspoon salt
  • For boiling:
  • 1 l apa
  • 1 teaspoon salt
  • For powdering:
  • 50 gr butter
  • 100 gr pesmet
  • 2 tablespoons sugar
  • 3 sachets of vanilla sugar
  • To be served:
  • sour cream
  • Sweety

[/ ingredients]
Servings: 4 (3 papanasi / serving)

Total cooking time: 60 minutes
[preparation title = & # 8221Preparation & # 8221]

Dough preparation for Wallachian papanasi

Preparation of mountain papanasi

With a spatula, remove the boiled papanas and roll them in the fried breadcrumbs.

We transfer them on a plate and serve them with jam and sour cream.

Jam and sour cream are optional for boiled papanas, they can be served only powdered with breadcrumbs and sugar.
If the cheese used is too juicy, it will drain well before starting the papanas preparation process.