Peanuts
Description
The baking is simple and quick. Penovani are flaky pastries, usually filled with cheese. They are delicious, crumbly, and very aromatic. Best enjoyed hot, straight from the oven—otherwise, I don't think you'll even get a chance to serve them, as everyone at home will rush to the kitchen the moment they catch the scent of penovani. The recipe for penovani isn't very simple—you'll need to work a bit with preparing the flaky dough. You can buy ready-made dough at the store, but homemade is much tastier! Let me tell you how to make penovani using a delicious and time-tested dough. 1. Sift the flour and pile it into a mound. Make a depression in the center. 2. Mix vodka, vinegar, vegetable oil, salt, and egg yolks with cold water. 3. Pour the liquid into the flour and knead the dough. Divide the dough into 3 parts. 4. Divide the margarine into 9 pieces. It should be soft enough to spread easily on the dough. 5. Roll each dough portion into a square about 25x25 cm. Spread margarine over the square and fold it so that it forms a three-layered strip. Then fold in the long edges to create a puffy, layered square. Gently roll it out, wrap in plastic, and refrigerate for 30 minutes. Repeat the same process with the remaining dough portions. 6. After 30 minutes, remove the dough, roll it out again into a square, and repeat the same layering process. Do this three times altogether. 7. After the final layering with margarine, let the dough rest in the refrigerator for at least one hour. Then take it out, roll it into a sheet about 0.5 cm thick, and cut it into 15x15 cm squares. 8. Grate the cheese coarsely and place portions in the center of each square. 9. Fold the corners into a parcel shape and pinch the top closed so the pie won't open during baking. 10. Place on a baking sheet lined with parchment paper, brush with beaten egg, and bake in a preheated oven at 220–240°C until golden brown. The process is a bit laborious, but you'll manage perfectly. Serve with tea or coffee.