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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 foietaj &#8211; 500 g</p>
<p>Crema:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>galbenusuri &#8211; 10 buc.</p>
<p>albusuri &#8211; 10 buc.</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>lapte &#8211; 1500 ml</p>
<p>zahar &#8211; 350-400 g</p>
<p>faina &#8211; 150 g</p>
<p>zahar vanilat / extract de vanilie &#8211; 30 g / 2 linguri</p>
<p>gelatina &#8211; 30 g</p>
<p>apa &#8211; 60 ml</p>
<p>coaja de lamaie (optional) &#8211; de la 1 buc.</p>
<p><img class="alignnone size-full wp-image-26667" src="https://bucatarianoastra.online/wp-content/uploads/2024/08/prajitura-cu-aluat-foietaj.png" alt="" width="1024" height="1536" /></p>
<p>Mod de preparare:</p>
<p>Impartiti aluatul foietaj in doua parti egale si intindeti-le.</p>
<p>Punem primul aluat pe o tava tapetata cu hartie de copt si il coacem in cuptorul preincalzit la 200°C pentru 10 minute.</p>
<p>Taiati al doilea aluat in 24 de cuburi de aceeasi dimensiune, pe care le coaceti la fel ca prima parte a aluatului.</p>
<p><img class="alignnone size-full wp-image-24257" src="https://bucatarianoastra.online/wp-content/uploads/2024/08/foietaj.png" alt="" width="708" height="397" /></p>
<p>Pregatiti crema in timp ce cuburile se coc.</p>
<p>Turnati jumatate din cantitatea de lapte in cratita, pe care o incalziti. Separati galbenusurile de albusuri in doua boluri si amestecati zaharul, zaharul vanilat, faina si restul de lapte in galbenusuri.</p>
<p>Intr-un alt bol amestecam apa cu gelatina si lasam sa se dizolve.</p>
<p>Se toarna amestecul de galbenusuri in cratita cu laptele si se incalzeste, amestecand continuu, timp de 2-3 minute pana se ingroasa.</p>
<p>Apoi se ia oala de pe foc si se amesteca putina crema in vasul cu gelatina.</p>
<p>Apoi amestecati gelatina inapoi in crema si lasati-o sa se raceasca.</p>
<p><img class="alignnone size-full wp-image-24258" src="https://bucatarianoastra.online/wp-content/uploads/2024/08/crema.png" alt="" width="713" height="394" /></p>
<p>Sfat: Pentru a preveni formarea unei cruste cremei, acoperiti-o cu folie alimentara astfel incat sa o atinga direct.</p>
<p>Acum batem albusurile spuma si apoi le amestecam in crema.</p>
<p>Le putem aroma cu coaja de lamaie rasa.</p>
<p>Puneti prima parte a foietajului intr-o tava unsa cu unt.</p>
<p>Se toarna crema peste aluat si se aseaza peste el cuburile de foietaj si se acopera cu hartie de copt.</p>
<p><img class="alignnone size-full wp-image-24259" src="https://bucatarianoastra.online/wp-content/uploads/2024/08/cremsnit.png" alt="" width="708" height="398" /></p>
<p>Puneti la frigider pentru 3-4 ore sa se intareasca.</p>
<p>Sfat: Serviti desertul presarat cu zahar pudra.</p>

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