Caramel crust, for which you can sell your soul to the devil! The scent of a rose that drives you crazy. Walnuts and crispy dough, that is thinner than tissue paper and generously flavoured with butter… This is not a simple food, but a real drug. Dessert that you can eat and die of happiness 🙂
- Prep time: 1 hour 30 minutes
- Cook time: 40 minutes
- Makes: 2
- Difficulty: challenging
- Course: pastry
- Cookware: 2 round bake tins with removable base, 25 cm
- Cuisine: Odessa
Ingredients
- 1 kg filo pastry
- 600 g walnuts
- 800 ml rose petal jam
To roll out the dough:
- 100 g butter, plus extra for greasing
Cooking method
Step 1
For the filling, finely chop the nuts or chop in a blender. Mix nuts and jam in a bowl. If the mass is too thin, add some more nuts.
Step 2
Heat oven to 170°C. Butter a baking dish. Divide the dough into 8 parts. Roll each part into a ball and wrap in cling film or cover with a towel so that the dough doesn’t dry out. Melt the butter in a saucepan. Grease the work surface with plenty of butter. Roll the dough ball with a rolling pin in a circle. Oil your hands. Use your fingers to stretch the dough in the centre so that the table is visible through the dough. Use your fingers to stretch the dough around the edges in small sections around the entire perimeter of the circle until the dough becomes thin like tissue paper. Try to prevent the formation of many holes during stretching.
Step 3
Along the long edge of the dough lay out the filling like ‘sausage’ and carefully wrap it in the dough. Spread the filling with your hands evenly throughout the roll. Take the roll at both ends and slightly beat on the table so that the filling is better distributed and the roll is even more stretched along the entire length. Put the roll on the table and carefully twist. Ready twists with a filling roll like a ‘snail’ and put in a baking dish. Repeat for the remaining pieces of dough. From this amount of dough and filling you will get 8 twists, 4 for each form. When laying out rolls, don’t fold them too tightly so that they bake better. Put vertuta pastry in the oven and bake for 35-40 minutes until light brown.
My tips and tricks:
For this pastry you can use any jam that you have. And it doesn’t matter if it is very thick or slightly fluid, with the help of nuts you can thicken the filling. This vertuta is tasty hot as well as cold: during the baking process, butter turns into delicious caramel. If you let vertuta to cool down and cut it into small pieces, it will resemble baklava, and will be a pleasant addition to a cup of strong coffee without sugar.
- 1 kg filo pastry
- 600 g walnuts
- 800 ml rose petal jam
- 100 g butter, melted, plus extra for greasing
- For the filling, finely chop the nuts or chop in a blender. Mix nuts and jam in a bowl. If the mass is too thin, add some more nuts.
- Heat oven to 170°C. Butter a baking dish. Divide the dough into 8 parts. Roll each part into a ball and wrap in cling film or cover with a towel so that the dough doesn’t dry out. Melt the butter in a saucepan. Grease the work surface with plenty of butter. Roll the dough ball with a rolling pin in a circle. Oil your hands. Use your fingers to stretch the dough in the centre so that the table is visible through the dough. Use your fingers to stretch the dough around the edges in small sections around the entire perimeter of the circle until the dough becomes thin like tissue paper. Try to prevent the formation of many holes during stretching.
- Along the long edge of the dough lay out the filling like ‘sausage’ and carefully wrap it in the dough. Spread the filling with your hands evenly throughout the roll. Take the roll at both ends and slightly beat on the table so that the filling is better distributed and the roll is even more stretched along the entire length. Put the roll on the table and carefully twist. Ready twists with a filling roll like a ‘snail’ and put in a baking dish. Repeat for the remaining pieces of dough. From this amount of dough and filling you will get 8 twists, 4 for each form. When laying out rolls, don’t fold them too tightly so that they bake better. Put vertuta pastry in the oven and bake for 35-40 minutes until light brown.