{"id":8611,"date":"2015-11-15T08:45:37","date_gmt":"2015-11-15T07:45:37","guid":{"rendered":"http:\/\/www.kuhaona.com\/2014\/02\/fried-rafioli-from-the-peninsula-peljesac\/"},"modified":"2015-11-15T08:45:37","modified_gmt":"2015-11-15T07:45:37","slug":"fried-rafioli-from-the-peninsula-peljesac","status":"publish","type":"post","link":"https:\/\/www.kuhaona.systich.hr\/index.php\/2015\/11\/15\/fried-rafioli-from-the-peninsula-peljesac\/","title":{"rendered":"Fried Rafioli from the peninsula Pelje\u0161ac"},"content":{"rendered":"

Rafioli the fried shortcrust pastry with almond filling origins from the peninsula Pelje\u0161ac. The rich almond filling aromatized with Maraschino and orange coated in pastry shall fill the kitchen with its fragrance. And the taste .. mmmmm, you must try it.[one_third]<\/p>\n

For shortcrust pastry:<\/h4>\n

600 g (21 oz) rough flour
\n1 teaspoon salt
\n2 tablespoons sugar
\n1 egg
\n170 g (6 oz) butter
\n200 ml (6.80 fl oz) milk
\nfrying oil<\/p>\n

For filling:<\/h4>\n

120 g (4.2 oz) ground almonds
\n90 g (3.15 oz) sugar
\n1 sachet vanilla sugar
\n1 egg
\ngrated orange zest
\n80 ml (2.7 fl oz) orange juice
\n1 tablespoon Maraschino<\/p>\n

For sprinkling:<\/h4>\n

powder sugar<\/p>\n

Conversion Calculator for Cooking<\/a>
\n[\/one_third]
\n[two_third_last]<\/p>\n

Preparation<\/h4>\n

Mix flour, salt, sugar, eggs, melted lard and milk and knead until you make a firm dough. Wrap in some plastic foil and leave it in the fridge for about 30 minutes.<\/p>\n

For the filling beat all ingredients together into a smooth mixture.<\/p>\n

Roll out the dough between two plastic foils to be thin and cut with a knife squares (6×6 cm\/2×2 in). Spread filling on one half of the square and fold pastry over the filling and press the edges together with a floured fork.<\/p>\n

Deep-fry the Rafioli and place it onto some kitchen towel and leave them to dry.
\n[\/two_third_last]<\/p>\n

Serving
\n<\/strong>Sprinkle with powder sugar and serve warm with Maraschino or Pro\u0161ek.<\/p>\n

Advice
\n<\/strong>Before frying the Rafioli prick the dough with the fork once again and with this side down deep-fry the Rafioli.
\nFor larger Rafioli do not fold the dough squares over the filling but rather cover it with another dough square and press the edges together with a floured fork.<\/p>\n

Note
\n<\/strong>This pastry makes about 60 Rafiolis.<\/p>\n

Preparation time
\n<\/strong>120 minutes<\/p>\n","protected":false},"excerpt":{"rendered":"

Rafioli the fried shortcrust pastry with almond filling origins from […]<\/p>\n","protected":false},"author":1,"featured_media":7648,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8611","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nekategorizirano"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/8611","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/comments?post=8611"}],"version-history":[{"count":0,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/8611\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/media?parent=8611"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/categories?post=8611"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/tags?post=8611"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}