Sweet and cheese flatbread Almoishavena (Almoixаvena Moixаvena)

Category: Bakery products
Kitchen: Jewish
Almoishavena sweet and cheese flatbread (Almoixаvena Moixаvena)

Ingredients

We will hang everything in grams:
Wheat flour 130 g
Water 200 g
Salt
Vegetable refined
(not olive) oil
100 g
Egg 4 things.
Sprinkling:
Cinnamon 2 tsp

Cooking method

  • Whoever loves sugar. We don't like very sweet things, so I take 1.5 tablespoons of sugar.
  • And now we make the most common choux pastry. Bring water and oil to a boil, salt with a small pinch of salt, remove from heat and immediately add all the flour. Stir quickly and well. Everything is as usual: we introduce the eggs one at a time, knead well after each. The dough should be smooth and smooth.
  • Line a baking sheet with baking paper (I have a non-stick sheet), lightly grease with vegetable or butter. Place the dough in the middle and spread the dough over the entire baking sheet with a thin sheet with wet hands. Sprinkle with a mixture of cinnamon and sugar. Bake in an oven preheated to 180-190 degrees for 35-40 minutes. Then cut up and enjoy this yummy. You need to eat everything at once, you should not hide it for tomorrow. Almoishavena is good fresh.
  • Almoishavena sweet and cheese flatbread (Almoixаvena Moixаvena)

Note

A thick smell of cinnamon floats through the apartment. And the Jewish song Shalom Aleichem sounds in my head. because today i bake

Almoishaven


Do you hear the music of these words?
When I first read this word on the endless expanses of the Internet, I was firmly convinced that this was the name of a Jewish dish. And how surprised I was that this is a Spanish dish. To which the husband replied: do you think there are no Jews in Spain?
Therefore, whatever the Spaniards say, but for me it is a Jewish national dish.
Now I don’t remember where I got the recipe from. But I love it.
I really want you to like it too.

This is sooooo delicious! And it is done simply and quickly.

Cheese cake from natapit

Kalmykova
Just hurt yourself! The whole family is already gorging ourselves! Fast and gentle! Eh, goodbye waist forever!
Kalmykova
Today I did it again, added some grated chocolate with cocoa to the sprinkling. Gorgeous!
Crochet
Quote: celfh

Place the dough in the middle and spread the dough over the entire baking sheet with a thin sheet with wet hands.
celfh
And what is the approximate thickness of the cake / dough sheet?
celfh
Krosh, and I level it with wet hands, well, probably 0.5-0.7 cm.
It should spread out over the entire baking sheet.
Kalmykova
I report: there are a couple of pieces left for the morning, no worse than yesterday's! Made 2 servings today. Let's see what happens in the morning. Thanks again !
...........

Today I will bake for the 4th time! There is an idea to sprinkle it not with sugar, but with grated cheese, for example.
celfh
Quote: Kalmykova

Today I will bake for the 4th time! There is an idea to sprinkle it not with sugar, but with grated cheese, for example.
And you won't be the first. Look here 🔗
There is a gougere recipe on the bread maker. But buns.


Kalmykova
Why expose a photo if it is exactly like the original?
And I baked buns-guzher 20 years ago, and even stuffed with all sorts of different fillings. But they turn out to be drier (so as not to fall off), and here such tenderness!
celfh
Quote: Kalmykova

And I baked buns-guzher 20 years ago, and even stuffed with all sorts of different fillings. But they turn out to be drier (so as not to fall off), and here such tenderness!
So don't bake with rolls. you bake a cake. and do not overdry. I think it will be fine. I want to try it too. Maybe it will work on the weekend
Tatjanka_1
celfh thank you for such a delicious recipe,
I didn't calculate the mold a bit (25x25 cm), it's too small and I need to make the dough thinner, otherwise it got kicked out of the mold.

Almoishavena sweet and cheese flatbread (Almoixаvena Moixаvena)

help us very much, reminds of custards in my youth

Almoishavena sweet and cheese flatbread (Almoixаvena Moixаvena)
Crochet
I did bake it, I was planning for a long time, I wanted to bake half of the portion, but ... but it's good that I didn't half, she's so ... so ... so ... in general, my piled up like boas!
celfh
A huge ... her ... a very huge thank you for the recipe, from you I heard about it for the first time ...

Almoishavena sweet and cheese flatbread (Almoixаvena Moixаvena)

Bake! You will not regret!!! For a long time I thought about the oven, not the oven ... Mine are slowly being pulled apart piece by piece, they say yummy! And it is not time consuming at all, which is good news!

Tanyulya
Thank you, celfh ... The little cake came to the yard
True, the first dough ... I messed up something, but I baked it in a cuckoo and ... we smashed that cake.
The second was baked in AG, sooooo soulful such a cake came out. Thank you!
- this is from the cuckoo
Almoishavena sweet and cheese flatbread (Almoixаvena Moixаvena)
- this is from AG.
Almoishavena sweet and cheese flatbread (Almoixаvena Moixаvena)
celfh
Just speckled like Almoshavena or Gougera? I do not know. The husband said that almoishavena is more tender and tastier, however ... he ate everything

Almoishavena sweet and cheese flatbread (Almoixаvena Moixаvena)
Stern
As promised, Sunday!
Tanya, thanks !!!

Almoishavena sweet and cheese flatbread (Almoixаvena Moixаvena)
Almoishavena sweet and cheese flatbread (Almoixаvena Moixаvena)

Almoishavena sweet and cheese flatbread (Almoixаvena Moixаvena)

Z. Y. It is very convenient to cut with scissors.

cvt
There are simply no words - so delicious! and how fast!
I read it - ran to the kitchen - made half a portion - baked it - ate it ... And all in 40 minutes.
Of course, I didn't take photos.

The recipe is definitely in the piggy bank of your loved ones! Thank you thank you thank you!
Tatjanka_1
celfh I bring you more thanks and a plus sign.
I tried to make 3 in one, in order to understand which tastes better (original recipe, sprinkle with cheese and crumble lard.

Almoishavena sweet and cheese flatbread (Almoixаvena Moixаvena)

Almoishavena sweet and cheese flatbread (Almoixаvena Moixаvena)

Almoishavena sweet and cheese flatbread (Almoixаvena Moixаvena)

it turned out 3 original recipes, each delicious for himself
And you can always make an assorted, cool
celfh
Quote: Tatjanka_1

celfh I bring you more thanks and a plus sign.
I tried to make 3 in one, in order to understand which tastes better (original recipe, sprinkle with cheese and crumble lard.

Tatyanka, well, you are an inventor!
Tan, I didn't dare to do it with bacon. Although my lard is luxurious, from Ukraine, not salty. Is the combination of cinnamon, sugar and lard comparable to anything?
The recipe contains lard. But it says that it is possible without, so I always do without.
Tatjanka_1
Is the combination of cinnamon, sugar and lard comparable to anything?
I didn't think there was a strong difference with or without lard, well, just a little (maybe with Ukrainian lard there will be another calorie
But I liked the cheese.
Cook

celfh, thanks for the recipe! Today I baked Alm ...... the children liked it. I'm taking the recipe, I'll bake it.
I ran to you + put, thanks again!
PS: Yes, I forgot to say, without a photo report, the batteries are dead.
Omela
And me with my "cake from Tatiana" (the original name can not be remembered)

Almoishavena sweet and cheese flatbread (Almoixаvena Moixаvena)

Very, very tasty !!!!!! How to grit "one tooth".
celfh , thank you so much for the recipe!
I forgot to ask, but before driving in the eggs, the dough needs to be cooled, or not?
Cook

Omela, I allowed the dough to cool, otherwise the eggs can be brewed.
Omela
Quote: Cook

otherwise, the eggs may brew.

I'm a little egg specialist! Therefore, I ask, how do you know that they are brewed? I then cooled the dough, but it was still hot enough.
luchok
Well, everyone here praised this very Almoishaven
I baked and I ....... I got such mountains in the baking process as I looked in, grunted, straight Alps grew
but yummyaaaa .........celfhthanks for the recipe

Almoishavena sweet and cheese flatbread (Almoixаvena Moixаvena)
marysichca
Delicious!! Thank you!
Almoishavena sweet and cheese flatbread (Almoixаvena Moixаvena)
Hairpin
About Almoishaven...
1. If I wrote the name correctly, they quickly ran away and gave me a plus sign!
2. Well, to the point ...:

Almoishavena sweet and cheese flatbread (Almoixаvena Moixаvena) Almoishavena sweet and cheese flatbread (Almoixаvena Moixаvena)

3. So ...:
1. celfh!!! I award you with the order THE MOST ! (well, then, as usual, solemn music)
2. Lisss! I award you with a medal THE MOST , because with the topic "choux pastry" you gave me a reaction "Bullshit-question, we already went through this on profiteroles!"
3. , I award you with the order YOURSELF for the scissors idea. I myself would not have guessed!
I'm still speaking here.
1. I will duplicate my opinion about "drive eggs one by one." They write this because the eggs are different (from 45 to 70 grams). With the same flour, the weight of the eggs will be the same. I always have Makfa flour, and eggs 60 grams each. I always pour in eggs in bulk.
2. And you will have to go dear Kalmykova... to this I am about replacing cinnamon with cheese ...
3. celfh! What are your years!
one.About Makfa. Makfa is different. I'm talking about the Moscow Macfa from Platypus or Pyaterochka in yellow bags. In 90% of recipes, I multiply the required amount of flour by 1.1 - 1.2. That is, I add 10 - 20%. First 10%, and then along the way. I never change flour. Just because I don't know how it will be with the same Nastya.
2. Eggs are beaten one at a time to prevent the dough from becoming runny. Here I need 240 grams of eggs. If I buy eggs at 70 grams, it will already be 280, and this is a lot ... The dough may be too liquid and does not go up hills. If my eggs are non-standard, then I just measure out 240 grams. And I don't bother with hitting one at a time ...
lina
1. Makfa is different - I reduce the flour more often. I even remember the names of the authors in whose recipes there will always be excess flour (and others add).
2. IMHO - it's more confusing to weigh, it's easier to drive in one by one and watch. I buy eggs from my grandmother in the village, and they are not calibrated
Elena4ka
The recipe is super!
Yesterday I did it quickly, I generally love choux pastry, but I never thought of that. I sprinkled it with cinnamon and sugar as it should be, everyone ate it yesterday, but it seems to me that today it was even tastier. Or is it because there is little left?
In general, today I will repeat it.
anni4ka
Almoishavena sweet and cheese flatbread (Almoixаvena Moixаvena)
And this is my first piece of choux pastry in my life. Said
-And why do we need eclairs without cream?
And then they said:
-What is it over already?
Elena4ka
Quote: anni4ka

And then they said:
-What is it over already?
In-in. I baked a new portion, cut it, laid it out and left for an hour on business. I came - at the bottom 1 piece lay lonely, left to me by my caring family It is understandable - delicious extraordinary, I already added this cake to my bookmarks, and advertised my mother-in-law, so much so that she asked to hide a bowl of cakes from her, otherwise she cannot vouch for herself and can eat everything. In short, just a super recipe. I don't hang up photos - like everyone else, what to look at, you need to eat it
Hairpin
And cheese is even better !!! Renamed pizza ...

And how fast !!! I'll go and put the second plus sign ... for the second option !!!

AND HOW SHE GOES IN THE MOUNTAINS IN THE OVEN !!! SEE-LIE-SHEE !!!
Kid
That's right, cheese is great! And you can also have caviar on top ... thank you all, the recipe is excellent!
Qween
celfh, please forgive me for sticking my nose into the wrong topic. I'm short about cheese ...

Hairpin, consider, if anything, this option with cheese:
I fry the mushrooms with onions, then add sour cream and stew slightly until thicker (salt, pepper to taste). When it cools down, I spread it on the custard dough and fill it with cheese, then bake it. If so, sprinkle herbs between mushrooms and cheese.
celfh
Quote: Qween

celfh, please forgive me for sticking my nose into the wrong topic.
A very nice addition! I even felt the taste!
Then a question from me, is it baked? Need to increase the baking time?
Crochet
Quote: Kid

And you can also have caviar on top ... thank you all, the recipe is excellent!
And if you do not "fatten" (I'm talking about caviar), then you can simply sprinkle with Provencal / French / Italian herbs with salt and go. I have already done this with my own, I really liked it!

Qween
celfh, thanks for not driving.

I bake for about 25 minutes, at a high temperature of 200-210 *, it bakes perfectly, just note that after adding sour cream, I boil a little sauce to remove excess moisture. I put the fillings on the dough like on pizza, even a little more.

Tiny, I inform you, as a lover of millers - I bought a new mill Kotani "Porcini mushrooms with herbs". For a whole month I twist it in everything. Especially for hot cheese sandwiches.

celfh, just looked at your recipe. Baking 35-40 minutes is for my the oven is too much even at 190 * - it will dry out at the edges. So I'll clarify, if you are interested in the cheese and mushroom option - focus on your oven.
celfh
In principle, baking times are always indicative, since all ovens are different.
Elenka
Tatyana, so I baked a cake! Very unusual pastries, everyone liked it! I bring you a plus sign and thank you!
Almoishavena sweet and cheese flatbread (Almoixаvena Moixаvena)
They just try to cover it up. :) I have a question about this: can I pour honey with cinnamon? In that sense, I ask, won't it be "hard" for her to rise?
celfh
Quote: Elenka69

They just try to cover it up. :) I have a question about this: can I pour honey with cinnamon? In that sense, I ask, won't it be "hard" for her to rise?
Lenok, thanks for the tip, for the cool photo! Flax, cover it with whatever you like! But then you will definitely tell us how it happened.
Elenka
Tanechka, next. I'll try it once with honey.
And I also wanted to add, I did everything in one bowl and one fork, and smeared it on the sheet with it. There is even nothing to wash, one might say.
rinishek
thanks for the recipe - delicious and unusual.
no photo - spare parts are lost,
The cake was eaten quickly - and unexpectedly for ourselves - took it - and ended!
I tried it - the first thought "Well, nothing like that ...", the next piece - for another try - "no, well, everything is so cool!", The next ... the next ... ... until I ate it with my husband - we didn't stop

I ground a cinnamon stick in a mill - here it tasted completely different, in contrast to the finished ground. I was pleasantly surprised by the taste

By the way, one of the issues discussed at the rally is a cake. The whole team learned to pronounce the name. Thanks to our baker-Corfu, taught
Mila007
I am grateful for the wonderful pastries!

Almoishavena sweet and cheese flatbread (Almoixаvena Moixаvena) https://Mcooker-enn.tomathouse.com/r-image/s50.r.1/i129/1010/64/fd552ba05092.jpg
Gaby
What an exquisite delicacy this is. Here is the report and THANKS with +.
Almoishavena sweet and cheese flatbread (Almoixаvena Moixаvena)
nut
CROSS, the photo shows that there is something in your cake inside - do not share the secret of what is there and how you stuffed it there
celfh
Quote: nut

share the secret of what's there and how you stuffed it there
Nut, I, of course, not Krosh, but I am sure that Krosh didn’t stuff anything there. This is a photo. it is impossible to put anything there, with all the desire
celfh
Lay out the dough sheet + filling + dough sheet?
To be honest, Almoishavena is self-sufficient for my taste. And everything that is a plus is completely different ...
nut
In principle, if the filling is like cheese or something else, then yes, and I'm planning a cream, then cond. with a syringe already ready and cooled
celfh
Quote: nut

I plan a cream, then cond. with a syringe already ready and cooled
Once you bake it, you will realize that this is unlikely.
I'm, of course, uncomfortable to advertise, but here I laid out a recipe for also extremely simple and surprisingly tasty pastries stuffed with cream cheese
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=86036.0
nut
Everything is ready It has risen incredibly, in the highest place is 9 cm, and there are such lifts almost everywhere, here you can shove cream through a syringe, in essence it is the same as custard cakes, well, the result is delicious, fast and cheap:
Almoishavena sweet and cheese flatbread (Almoixаvena Moixаvena)
and this is the main taster and assistant
Almoishavena sweet and cheese flatbread (Almoixаvena Moixаvena)
Hairpin
I don’t even know what to say ... They took the affluor recipe ... changed the filling ... then the technology ... then the foodstuffs ... In short, they rethought everything ... and only the affluor and the name were left alone ... We have a sweet Almoishavein flatbread with both cheese and cream ...

I think we all need to applaud ourselves ... Well, and afftor for his patience ...
celfh
Quote: Hairpin

In short, they rethought everything ... and only the affluor and the name were left alone ...
Hairpin, and what do you suggest? Reshape Afftor
For me, arrange any courses on cutting and sewing according to the recipe. I like it most of all in its original form. The rest is all wrong ...
I treat all rationalization proposals normally. Who likes what. And it's very good that everything is discussed in one thread. Whoever wants to cook for the first time will definitely go to 1 page, and if it is interesting, then he will continue to read it and decide for himself whether he needs this cake or not

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