Kada
8 servings
60 minutes
Homemade cookies, the dough for which is usually mixed with matsoni - this way they turn out light, flaky, with a cottage cheese flavor, but you can add sour milk or just water. The baking form can be any: kadu is often prepared in the form of a long roll, cut into circles or in the form of snails, pillows and croissants. But the filling is the same everywhere: flour, fried with butter and sugar. It would seem that nothing could be simpler, but tastier than any cleverly whipped pastry cream.
1
For the test, measure 200 grams of flour, sift it into a mound on the board, make a well in the center and pour half a glass of salted water. Quickly knead the dough and shape it into a ball.
- Wheat flour: 250 g
- Salt: 3 g
2
Roll out the dough to a thickness of 2-3 cm, generously grease its surface with butter (100 g), fold the dough in four and let it rest in the refrigerator for about ten minutes. Then roll it out again, fold it in four and leave it in the refrigerator for another ten minutes. Repeat this process of folding and rolling two to three times. Place the dough in a bowl and let it rest in the refrigerator for half an hour.
- Butter: 100 g
3
While the dough rests, prepare the filling: add 3 tablespoons of flour to the pan and fry it, stirring, until it turns a pinkish hue.
- Wheat flour: 250 g
4
Add butter to the roasted flour and sauté lightly while stirring constantly until the mixture becomes homogeneous. Remove from heat, immediately add sugar to the flour, mix thoroughly, and cool.
- Clarified butter (ghee): 100 g
- Sugar: 200 g
5
Divide the dough in half and roll each part into a sheet 2-3 mm thick. Spread the sugar filling on top of each sheet and roll them into long, fairly tight rolls.
6
Roll each roll into a 'snail'. Beat the egg with milk and brush it over the dough.
- Chicken egg: 1 piece
- Milk: 40 ml
7
Place the 'snails' on a floured baking sheet and bake in a preheated oven at 160 degrees for 45-50 minutes until the crust turns golden. Let cool and cut into 4 cm pieces.
