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Slovak Crackling Pastries
Description: Traditional Slovak crackling pastries (pagáčiky) that are incredibly tender, flaky, and fragrant. In this video, I will show you my proven recipe and folding technique to achieve a perfect result. A perfect savory treat to enjoy with wine or just for joy.
Method
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Let 250 ml of warm milk, 42 g of yeast and 1/2 teaspoon of sugar ferment for 10 minutes and put 1 whole egg in the dough. Add 2 teaspoons of salt to 500 g of semi-coarse flour. We also add a tablespoon of lard. Oil does not fit into this path. Add yeast and egg to the flour. I mix classically, but if you have a powerful robot, it will be easier. Add lukewarm water as needed. But be careful.
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The dough should be thicker, because we do not make cones but pimples. We mix until it stops sticking to our hands. Let the dough sour in a warm place. About 30 to 45 minutes. Grind 400 g of greaves. They should be well pressed and not very greasy. We no longer mix the sourdough dough, but roll it right away. We apply a greave filling to the dough. We translate it so that the filling does not stick out of the dough.
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Let the loaf ferment for about 15 minutes. Roll to a thickness of 1.5 cm. We do not throw out regions. We have two kilos of flour for two sheets of pagáčikov. If I don't count those cut leftovers that are also very tasty. We cover the pagáčiky with an egg so that they are nice and shiny. Sprinkle with rasca or various seeds, sesame, flax, pumpkin ... Add salt to coarse salt to taste.
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spread out. Preheat the oven to 200 ° C, insert the skewers, reduce the temperature to 180 ° C and bake for 15 - 20 minutes. The first pagáčiks baked us quite nicely. They have a beautiful caramel color. Baking paper prevents them from burning. Even on the second plate, they are generally successful. Baked pancakes are soft, crispy, crunchy and very tasty. Good luck .
