<p>Ingrediente:</p>
<p>aluat foietaj &#8211; 200 g;</p>
<p>smantana &#8211; 2 linguri;</p>
<p>cascaval/branza rasa &#8211; 100 g;</p>
<p>sunca/kaiser &#8211; 200 g;</p>
<p>piper negru macinat &#8211; un praf;</p>
<p>Sare &#8211; ⅓ lingurita;</p>
<p>Ou &#8211; 1 buc.</p>
<p>Mod de preparare:</p>
<p>Asezam aluatul foietaj pe o tava tapetata cu hartie de copt.</p>
<p>Se unge suprafata aluatului cu smantana si se presara branza rasa.</p>
<p><img class="alignnone size-full wp-image-24906" src="https://bucatarianoastra.online/wp-content/uploads/2024/12/branza.png" alt="" width="1267" height="893" /></p>
<p>Branza trebuie data pe razatoarea grosiera in prealabil.</p>
<p>Taiati sunca in cuburi mici si puneti-o pe suprafata stratului de branza.</p>
<p><img class="alignnone size-full wp-image-24907" src="https://bucatarianoastra.online/wp-content/uploads/2024/12/sunca.png" alt="" width="1267" height="707" /></p>
<p>Sarati si piperati umplutura, acoperiti cu un al doilea strat de aluat.</p>
<p>Sigilati marginile cu o furculita si apoi ungeti placinta cu ou batut.</p>
<p>Folosind un cutit, impartiti placinta in patrate mici.</p>
<p><img class="alignnone size-full wp-image-24908" src="https://bucatarianoastra.online/wp-content/uploads/2024/12/placinta-2.png" alt="" width="1462" height="902" /></p>
<p>Coaceti la 180 de grade pana se rumeneste.</p>
<p>Aceleasi placinte se pot face, de exemplu, cu carne tocata.</p>
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