These sweets (in Bulgaria called “korekomki” or “balerinki”) proved to be really delicious. Before one of our first visits to Maya and Jeff, I was wondering what to prepare and discussed this with my colleague. She remembered some little sweets from her mother’s recipes, which I did not know. She told me that they had cream cheese in the dough and the sugar is just outside. It made me very intrigued and. Everybody liked them very much, and Jeff allowed everyone else to take just one and grabbed the whole bowl of sweets, giving everyone a clear sign that all the sweets were just for him.
Then I made these sweets a few more times. They are easy to prepare and every time the result is more than great!
INGREDIENTS:
DIRECTIONS:
All products, except flour and crystal sugar, are placed in the bowl. They are mixed until getting a smooth cream. I do it with the mixer, and more precisely with the dough paddles.
.Add the flour slightly until it is well absorbed. Do not put too much flour, because the sweets can become quite solid. As mom says, “until getting a "soft dough" This was quite confusing to me, but I soon started to understand what it means.
You do not need much kneading, just to mix well all the ingredients.
Like most recipes using butter dough, it should be wrapped with a fresh storage foil and stay for a while in the refrigerator to tighten a little. I leave it for about 30-60 minutes, but it can stay in the fridge all night long and the sweets could be done the next day. In this case the dough must stand for a while at room temperature to loosen a little.
The chilled dough is divided into 2 or 3 balls and rolled very thin. Using circular shapes or a glass, circles are cut with a diameter of about 5 cm.
In a separate bowl or plate, crystal sugar is poured. I flavor it with a little vanilla sugar. The cut circles are pressed very well on both sides in the sugar. This helps on the one hand the sweets to become even thinner, and on the other - the sugar to adhere well to them.
Once the sugar is stuck well, the circel bends first into two, then two more. Finally, the open edges are pressed gently to prevent them from opening during baking.
Bake in preheated oven at 190-200 degrees Celsius.
If desired, grated lemon zest or a pinch of cinnamon may be added to the dough.
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
All products, except flour and crystal sugar, are placed in the bowl. They are mixed until getting a smooth cream. I do it with the mixer, and more precisely with the dough paddles.
.Add the flour slightly until it is well absorbed. Do not put too much flour, because the sweets can become quite solid. As mom says, “until getting a "soft dough" This was quite confusing to me, but I soon started to understand what it means.
You do not need much kneading, just to mix well all the ingredients.
Like most recipes using butter dough, it should be wrapped with a fresh storage foil and stay for a while in the refrigerator to tighten a little. I leave it for about 30-60 minutes, but it can stay in the fridge all night long and the sweets could be done the next day. In this case the dough must stand for a while at room temperature to loosen a little.
The chilled dough is divided into 2 or 3 balls and rolled very thin. Using circular shapes or a glass, circles are cut with a diameter of about 5 cm.
In a separate bowl or plate, crystal sugar is poured. I flavor it with a little vanilla sugar. The cut circles are pressed very well on both sides in the sugar. This helps on the one hand the sweets to become even thinner, and on the other - the sugar to adhere well to them.
Once the sugar is stuck well, the circel bends first into two, then two more. Finally, the open edges are pressed gently to prevent them from opening during baking.
Bake in preheated oven at 190-200 degrees Celsius.
If desired, grated lemon zest or a pinch of cinnamon may be added to the dough.
