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Netfoodmarket Recipes > Hladni deserti > Medena pita

Medena pita

Ovo je jedna starinska pita, potpuno neopravdano već pomalo zaboravljena.

Pita se sastoji od nekoliko jednostavnih namirnica koje su nam gotovo uvijek pri ruci, a korištenje naizgled skromnih sastojaka na kraju će rezultirati finom kremastom slasticom bogatog okusa.

Sastojci za kore:

2-3 žlice masti (oko 100 g)

150 g šećera

3 žlice meda (ja sam koristila kestenov med)

1 jaje

1 žličica sode bikarbone

¼ žličice cimeta

500 g glatkog brašna

(i po potrebi malo mlijeka ili kiselog vrhnja)

Sastojci za kremu:

650 ml mlijeka

5 žlica oštrog brašna

200 g šećera

1 vanilin šećer ili malo domaćeg ekstrakta vanilije

200 g maslaca

5 žlica kokosovog brašna, za posipavanje

Priprema:

Pećnicu ugrijati na 180°C.

Pripremiti 4 lista papira za pečenje.

Šećer, jaje, mast, med i sodu bikarbonu staviti u posudu i kuhati na laganoj vatri 5-10 minuta. Smjesa će biti pjenasta i nježno mirisati na karamel. Maknuti s vatre, povremeno promiješati pa nakon 15 minuta u smjesu dodati brašno i cimet. Sve sastojke dobro promiješati, izvaditi iz posude pa kratko rukom mijesiti na brašnom posutoj podlozi (ako vam je tijesto presuho, možete mu dodati malo mlijeka ili kiselog vrhnja).

Tijesto podijeliti na 4 jednaka dijela. Svaki dio tijesta tanko razvaljati na papiru za pečenje (svaka kora treba biti cca 22 x 35 cm) pa staviti na preokrenuti lim i svaku koru peći 3-5 minuta na 180°C.

Pripremiti kremu. U posudu uliti mlijeko, dodati šećer i vanilin šećer. Kada mlijeko prokuha i šećer se otopi, maknuti s vatre, dodati brašno i brzo pjenjačom miješati. Vratiti na laganu vatru i kuhati uz stalno miješanje dok se krema ne zgusne.

Kremu ohladiti pa u dobro ohlađenu kremu umiješati maslac sobne temperature.

Na tri kore u jednakim slojevima rasporediti ohlađenu kremu, a na zadnju, četvrtu koru, nanijeti tek vrlo tanki sloj kreme pa posuti kokosovim brašnom.

Pitu rezati i poslužiti sljedeći dan.

Kod pripreme ove pite treba paziti da nam se kore ne prepeku, one moraju ostati nježne svijetlosmeđe boje, a pitu je bolje napraviti dan ranijene, ostaviti da se tijekom noći opusti, pa tek sljedeći dan rezati i poslužiti.

Klasična medena pita ne posipa se kokosovim brašnom već samo šećerom u prahu, ali ovo je dodatak koji ovu pitu čini još posebnijom.

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Recipe publisher:

Burza Hrane

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