Recipe: Layer platzindi with cabbage step by step with pictures | Handy.Recipes

Layer platzindi with cabbage

Cooked puff pastry with cabbage

Nutritional Value

Crispy and tender spring rolls. I made this recipe a long time ago at Anisoara's, I corrected a little the quantity of flour, I use butter instead of margarine (I don't like it). The dough is very soft, no hassle, if you keep it a bit at room temperature, it easily rolls out to phyllo dough. The pacings heat up beautifully in the micro and turn out like hot, although I like them colder. Favorite filling is the mix of fresh and sauerkraut. Help yourself, it's very delicious!

Author of the recipe

Ingredients for puff pastry with cabbage:

Puff pastry

  • Butter (Millet TM, room temperature) - 180 g
  • Chicken egg - 1 pc
  • Vinegar (5-6%) - 1 tablepoon
  • Vegetable oil - 1 tablespoon
  • Salt - 1 teaspoon
  • Sugar - 1 teaspoon
  • Water (warm, the exact amount is calculated in the process) - 150 ml
  • Egg yolk (for greasing) - 1 pc
  • Wheat flour / Flour (may need a little more) - 430 g


  • White cabbage / Cabbage - 400 g
  • Sour Cabbage - 200 g
  • Sugar - to taste
  • Salt - to taste
  • Black pepper - to taste
  • Vegetable oil (plus for greasing the molds) - 2 tablespoon

How to cook puff pastry with cabbage step by step with photos

Fill a measuring jug of at least 300 ml. Pour in the oil and vinegar, add sugar and salt, add the egg and check the volume.

Add lukewarm water to about 270 ml. Stir gently.

Pour sieved flour into a bowl, make a well and pour in egg mixture. Gradually add flour from the edges and pour into the liquid. Knead the dough. Can be kneaded in the bread machine or made with a mixer with a hook attachment.

Regardless of the kneading method, we get a smooth, soft, pliable dough.

We divide the dough into 4 portions. Divide butter into 4 equal parts.

On a lightly floured surface, roll out the dough very thin. Spread a smooth layer of butter on the dough.

Next, roll the dough onto a rolling pin (I have a very large rolling pin, so I rolled it onto a roll of clingfilm).

Cut the dough along the rolling pin.

Remove the rolling pin and fold the dough in half. Do the same with all the dough. Cover with clingfilm and put it in the fridge for at least 4 hours.

While the dough is cooking, make the stuffing - shred fresh cabbage finely and fry in vegetable oil for 5 minutes, add pressed sauerkraut, season with salt and pepper, add sugar and salt, mix, taste and simmer for 3 minutes - the stuffing should be liquid-free. Cool.

Take the dough out of the fridge and roll it out 10 cm longer than the form in which you are going to bake, and 15-20 cm wide. I have a 35x35 cm baking tray. Grease the bottom of the tray with oil.

In our minds, divide the pastry into 3 parts and spread the filling in the middle.

Cover the filling with one side of the pastry and then overlap with the other.

With the seam side down, put the roll in the form, slightly pinching - for this we made the roll longer by 10 cm, and twisting the ends of the roll down. Do the same with all the dough. Grease with egg yolk and cut it a little, not reaching the end - it will be easier to cut later.

Bake at 220 degrees until golden brown. Use your oven as a guide-it took me about 20 minutes.

Nutritional Value:

Whole Dish:
3465 Calories
63.9 g
208.8 g
363.4 g
228 Calories
4.2 g
13.7 g
23.9 g

Chicken Egg, Salt, Black Pepper, Vegetable Oil, Flour, Wheat Flour, Sugar, Vinegar, Tender, Water, Creamy, Cabbage, Egg Yolk, Baking, Rich, Sauerkraut, Cakes, Pastry

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