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<p>Ingrediente:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Aluat:</p>
<p>• faina &#8211; 600 g</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>• unt &#8211; 150 g</p>
<p>• sare &#8211; un praf</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>• zahar vanilat &#8211; 1 lingurita</p>
<p>• praf de copt &#8211; 1 lingura</p>
<p>• oua &#8211; 2 buc.</p>
<p>• smantana (15%) &#8211; 200 g</p>
<p>Umplutura:</p>
<p>• lapte condensat fiert,</p>
<p>• alune</p>
<p>• ciocolata neagra</p>
<p><img class="alignnone size-full wp-image-26947" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/fursecuri-cu-smantana.png" alt="" width="1024" height="1536" /></p>
<p>Mod de preparare:</p>
<p>Punem 150 g de unt in faina si o frecam cu mainile in firimituri mici.</p>
<p>Untul trebuie sa fie desul de rece incat sa-si pastreze forma.</p>
<p>Acum adaugati un praf de sare, 1 lingurita zahar vanilat, praful de copt, ouale si smantana.</p>
<p>Framantam aluatul pana la omogenizare.</p>
<p><img class="alignnone size-full wp-image-22440" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/aluat-1.jpg" alt="" width="844" height="625" /></p>
<p>Ca rezultat, aluatul ar trebui sa se dovedeasca a fi moale, placut, nu lipicios de maini si sa semene ca consistenta cu plastilina moale.</p>
<p>Pun aluatul intr-o punga si il dau la frigider pentru o jumatate de ora.</p>
<p>Dupa 30 de minute, taiati aluatul in bucati mici, cu care va va fi mai convenabil sa lucrati.</p>
<p><img class="alignnone wp-image-22441" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/aluat-pentru-fursecuri.jpg" alt="" width="845" height="594" /></p>
<p>Ca rezultat, ar trebui sa obtineti 20 de bucati mici de aluat cu o greutate de 50-52 g.</p>
<p>Le rotunjim, acoperim cu o punga, astfel incat aluatul sa nu se infasoare si trecem la formarea fursecurilor.</p>
<p>Intindeti bila de aluat intr-un oval mic.</p>
<p>Luam un cutit pentru aluat, eu l-am luat cu duza ondulata sa faca prajiturile si mai interesante.</p>
<p>Pe o jumatate de aluat facem taieturi, dar fara a ajunge la margine si pe cealalta jumatate puneti umplutura.</p>
<p><img class="alignnone wp-image-22442" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/lapte-condensat.jpg" alt="" width="847" height="500" /></p>
<p>Unul dintre toppingurile mele preferate este laptele condensat fiert si alunele.</p>
<p>Acum acoperiti umplutura cu aluat, apasati marginile si rasuciti intr-o rola.</p>
<p><img class="alignnone wp-image-22443" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/fursec-1.jpg" alt="" width="844" height="524" /></p>
<p>Ciupim cusatura si ii dam forma unei potcoave.</p>
<p><img class="alignnone wp-image-22444" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/fursec-cu-alune.jpg" alt="" width="844" height="514" /></p>
<p>Punem semifabricatele pe o tava acoperita cu hartie de copt si punem in cuptorul preincalzit la 180 de grade pentru 25 de minute.</p>
<p><img class="alignnone wp-image-22445" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/fursecuri-1.jpg" alt="" width="840" height="514" /></p>
<p>Pastrati fursecurile la cuptor pana se rumenesc usor si apoi lasati sa se raceasca.</p>
<p>Dupa ce s-au racit, se presara deasupra cu zahar pudra.</p>
<p><img class="alignnone wp-image-22446" src="https://bucatarianoastra.online/wp-content/uploads/2023/09/fursecuri-cu-zahar-pudra-1.jpg" alt="" width="841" height="502" /></p>
<p>Cu acest aluat, puteti folosi si gem gros, dulceata sau branza de vaci in umplutura.</p>
<p>In prima zi fursecurile sunt crocante la exterior si moi la interior, a doua zi devin din ce in ce mai moi.</p>
<p>Dar rareori raman pana a doua zi, asa ca gatiti imediat o portie dubla.</p>
<p>Cu siguranta nu vei regreta!</p>

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