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<p>O placinta excelenta, pe care o puteti umple cu branza de vaci, budinca sau alta umplutura dupa gustul dvs. in plus fata de mere. Secretul sau este ascuns intr-un mod suplu, care literalmente se farama in gura. O am din colectia culinara a bunicii.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Avem nevoie de urmatoarele ingrediente:</p>
<p>1 ou</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>8 linguri de lapte caldut</p>
<p>250 g unt la temperatura camerei</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>1 pliculet praf de copt</p>
<p>1/2 cub de drojdie</p>
<p>500 g faina</p>
<p>coaja de lamaie</p>
<p>Suc de 1/2 lamaie</p>
<p>varf de cutit de sare</p>
<p>1 lingura zahar</p>
<p>Umplere:</p>
<p>5-6 mere</p>
<p>1-2 pumni de nuci macinate</p>
<p>1 lingurita scortisoara macinata</p>
<p>Zahar in functie de cat de dulci sunt merele</p>
<p>Pentru decor:</p>
<p>zahar pudra</p>
<p>Mod de preparare:</p>
<p>Amestecati toate ingredintele pentru blat fi framantati cu mainile, infasurati- aluatul in folie alimentara si lasati-l sa se odihneasca la frigider timp de 30 de minute.</p>
<p>Apoi il impartim in doua parti si intindem doua foi de aceeasi dimensiune dupa dimensiunea tavii de copt.</p>
<p>Asezati prima foaie in tava in care am pus hartie de copt sau am uns cu unt si am presarat faina.</p>
<p>Dam merele curatate pe razatoare, le amestecam cu nuci, scortisoara si zahar. Putem sa adaugam si stafide. Le calim la foc mic pana cand se evapora tot siropul si lasam sa se raceasca putin.</p>
<p>Punem toata umplutura in tava peste prima foaie.</p>
<p>Acoperiti cu o a doua foaie si impingeti bine din lateral (astfel incat umplutura sa nu iese), strapungeti blatul cu o furculita si coaceti intr-un cuptor preincalzit la 180 de grade pana cand suprafata prajiturii este aurie.</p>
<p>In timp ce este inca fierbinte, presarati cu zahar pudra.</p>

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