3 eggs

ca 5 Tsp whole wheat flour (add more if needed)

50 ml sparkling water

1 bundle of cilantro

2 green chilis

2 spring onions

a handful of dill

half a bundle of chives

2 Tbsp of parmesan pieces

salt and pepper

To begin, take a bowl and beat the eggs in it. Add the sparkling water, salt and pepper. Then, add the flour, little by little. Use a hand mixer to combine the ingredients well together. Continue mixing until smooth, slightly thick but not runny.

Furthermore, wash and drain all the greens (cilantro, spring onions, chilis, dill and chives) that goes in the frtalja. At this point, roughly chop them and stir them into the batter and give it a stir to combine all the ingredients.

Prepare a big frying pan and heat some oil in it. Only when the pan gets hot, pour in half of the mixture. You can do a test with one drop of the mixture. If there are some small bubbles around it, it is ready.
Pour the mixture into the pan and by tilting the pan, spread the batter around it (just like you would do with a pancake). Then, add some parmesan pieces and cover for a couple of minutes. Once the batter gets firmer and starts to “dry”, it is time to turn it around. Carefully but quickly flip it over and cook for another 3 minutes or till golden brown.

Finally, transfer the frtalja to a cutting board or plate and cut it into triangles. You can serve it either warm or cold, which makes it a great snack as well. Also, it pairs well with a yogurt dip or any other refreshing dip of your choice.

Enjoy!

11 lb puff pastry

1 1/4 cups milk

Several long strips of lemon peel

3 egg yolks

4 Tbsp sugar

1/4 cup flour

1 egg white

2 cups heavy cream

1 Tbsp rum

1 tsp vanilla

3 Tbsp confectioner’s sugar

Remove puff pastry from freezer and let it rest, still wrapped, for 20 minutes at room temperature. While it rests, flour your work surface.

Roll out puff pastry to a 12 x 15 rectangle. Trim the edges to be even, then prick the dough all over with a fork. Cut lengthwise into two rectangles, each one 6 inches wide.

Place both pastries on a large parchment-lined baking sheet. Score one pastry into ten squares (divided lengthwise into two rows of five), being sure to not cut all the way through. Chill pastry in the refrigerator for 30 minutes.

Make the pastry cream: Slowly bring milk and lemon peel to a boil in a heavy pan. Lower the heat and remove the peel.

Whisk eggs yolks and 1 Tbsp of sugar in a bowl until pale and smooth, then stir in the flour.

Whisk the hot milk into the flour and egg mix, then return all to the stovetop pan.

Over low heat, stir constantly until the mix forms a thick custard. Pour into a bowl and let it cool a little, but not until firmly set.

Whisk the egg white with the remaining 3 Tbsp of sugar until stiff peaks form.

Whip 2/3 cup of the cream (reserving the remainder) until thick.

Stir rum into the custard, then fold the egg white mixture gently with a spatula, followed by the whipped cream. The combination is your pastry cream. Chill for 30 minutes until fully set.

Remove baking sheet from the fridge and moisten the area around the pastry, then bake the pastry for 25 minutes (until golden and flaky). Cool.

Make the whipped cream: Sift 1 Tbsp confectioner’s sugar into the remaining heavy cream and stir in the vanilla. Whip.

Put the unscored pastry on a dessert tray, spread with the pastry cream, and then spread the whipped cream atop that. Lay the scored pastry over the whipped cream, and dust with the remaining confectioner’s sugar. Slice along the scoring and serve.