Recipe: Czech Plunders step by step with pictures | Handy.Recipes

Czech Plunders

Cooked Czech Plunder

Time to cook: 180 minutes

Total Servings: 30

Nutritional Value

Today we are baking some unbelievably delicious plunders. They are delicious home-made puff pastry with many different fillings. Besides the tried and tested classic - apples with raisins, I have a surprise for you - new, original fillings. Come over and have some tea, and I'll tell you a funny story about the origin of this strange name. I bet you haven't heard it before!

Author of the recipe

Ingredients for Czech plunders:


Dough

  • Wheat Flour / Flour - 500 g
  • Butter - 250 g
  • Milk - 200 ml
  • Sugar - 40 g
  • Chicken egg - 3 pcs
  • Yeast (dry) - 10 g

Stuffing #1

  • Apple - 4 pcs
  • Raisins - 20 g
  • Lemon - 0,5 pc
  • Sugar - 2 tablespoon
  • Vanilla sugar - 1 packet.
  • Breadcrumbs / Breadcrumbs (or nuts) - 3 tablespoon

Stuffing #2

  • Jam (raspberry) - 4 tablespoon
  • Banana - 2 pcs
  • Breadcrumbs / Breadcrumbs (or ground cookies) - 3 tablespoon

How to cook Czech plunders step by step with photos


Czechs are terrible originals and mockers, which, among other things, is evident in the names of Czech pastries. Imagine that the most popular cakes are called coffins and wreaths! I don't know where these names come from, maybe they're black humor from the days when Europe was mowed down by the plague epidemic. But plunders means..... pants! You remember from the historical movies, those funny, round, knee-high pants for men? They were worn universally by German Lancers and Swiss soldiers, and then they became fashionable. And because they were so eccentric, they were often banned. It was also said about them at the Czech Sejm of 1556 that this costume was very ridiculous, obscenely short, with underpants peeking out from under it, called "plundergusen" by the Germans. The plunders were dismembered with slits, under which there was a lining (often a different color than the main part, which gave them an extravagant comicality), so they were also called pants with stuffing. Of course, Czech mockers couldn't get past such a marvel and so named their puff pastries with "fringe".

And now let's get down to business. The recipe for puff pastry is known, I'll just remind you of it. I will only say that the Czech version is simple and uncomplicated, like all Czech cuisine. We dissolve yeast with sugar and two spoons of flour in warm milk. When a foamy cap forms, we mix the stew with 400g of flour, two eggs and one yolk and knead the dough, which we put in a warm place for an hour. You may need a little more flour, but do not overdo it - the dough should be soft and very pliable.

With the remaining 100g of flour and room temperature oil we knead another dough, wrap it in clingfilm and leave in the fridge for 1 hour.

After an hour, roll out the yeast dough into a layer and put cold butter dough in the middle.

Then flatten it into an envelope and roll out. Repeat the procedure three more times and put the dough in the fridge for 1 hour. If the dough tears and the butter does not obey - do not be nervous, you will succeed, you will only need to add a little more flour.

Making the apple filling. Peel and grate apples, drizzle with lemon juice, thicken with breadcrumbs or ground nuts, add sugar, vanilla sugar and raisins. If you have rum, add a scoop for flavor.

Divide the dough into two parts. Roll out one half of the dough into a layer, not too thin. Cut it into rectangles about 8 cm wide and about 12 cm long. Put a spoonful of filling in the middle.

Connect the edges of the plundra and make cuts on the backside with scissors, "fringe" of our panties!

We put the cakes on a tray covered with baking paper, smear them with whipped egg white (remember, we have one egg white left?) and place them in an oven preheated to 200 degrees and bake until they are nicely browned.

In the meantime mix the jam, sliced bananas and breadcrumbs or pounded cookies. It's a fancy topping, just a deluxe topping. If you kindly treat your relatives to such a plundra they may be beguile you to visit and demand continuation of the banquet! So be careful - it's very delicious!

Roll out the second half of the dough and repeat the whole procedure with the second filling.

Sprinkle the ready plunders with powdered sugar. I got 30 pieces. You can also make a chocolate filling - grated chocolate mixed with ground nuts. A good stuffing is also made of cottage cheese, raisins, and carrots grated on a fine grater.

Here's a splendid spread like this. This is plundra with apples.

And this is with raspberries and bananas. Just wonderful, delicate cakes for tea.

Try to bake these wonderful little things for your loved ones, you'll have to do a little bit of work, but the result will surpass all your expectations. Bon appetit!!

Nutritional Value:

Whole Dish:
Calories
5958.6 Calories
Protein
104.2 g
Fat
238.7 g
Carbohydrates
862.3 g
Per Serving:
Calories
198.6 Calories
Protein
3.5 g
Fat
8 g
Carbohydrates
28.7 g
100g:
Calories
236.5 Calories
Protein
4.1 g
Fat
9.5 g
Carbohydrates
34.2 g

Lemon, Flour, Sugar, Butter, Sweet, Eggs, Apple, Milk, Breadcrumbs, Raisins, Yeast, Banana, Baking, Jam, Tartar, Vanilla sugar, Cakes, Dough

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