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<p>Ingrediente:</p>
<p>Foi:</p>
<p>3 pahare faina<br />
200 g. unt<br />
100 g. zahar (se poate folosi zaharina)<br />
50 g. nuci rasnite</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>1 ou intreg (albus si galbenus)<br />
zahar vanilat<br />
Din asta se fac 4 foi si se coc pe rand.<br />
Ultima foaie (dupa ce e coapta) e lasata in forma</p>
<p>Umplutura:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>300 g. smantana proaspata<br />
300 g. nuci rasnite<br />
1 pahar zahar vanilie</p>
<p>Preparare:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="2" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>Se amesteca, se imparte in 3, se umple in forma dupa ce foile s-au racit si se lasa la racoare pana in ziua urmatoare, ca sa se intareasca si sa se poata scoate pe o tava de tort. Gustul cel mai bun il capata abia dupa 4-5 zile.</p>
<p>Pentru cei care cu rabdare. Atunci se intampla una dintre minunile chimiei culinare: crema de smantana si nuci se transforma in ceva nou, cu un gust cu totul diferit si mult mai fin decat nucile sau smantana ne-ar face sa banuim.</p>

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