Pastel de patata bosnio (Krompiruša)
Krompiruša Dilo: krom-PEE-roo-shah
La krompiruša es un apreciado pastel enrollado bosnio, hecho con láminas de masa fina enrolladas alrededor de un relleno sabroso de patata en dados, cebolla y pimiento. Es un plato familiar cotidiano en toda Bosnia y Herzegovina, que se come para el almuerzo o la cena y a menudo se sirve con yogur. Las capas se hornean crujientes y doradas en los bordes, mientras que el relleno se mantiene tierno y ligeramente dulce gracias a las cebollas. Ingredientes sencillos y una forma de espiral satisfactoria lo convierten en un básico de la repostería casera bosnia.
Pastel de patata bosnio (Krompiruša)
Krompiruša
Se pronuncia krom-PEE-roo-shah
- Raciones
- 4
- Preparación
- 25 min
- Cocción
- 50 min
- Total
- 1 h 15 min
- Nivel
- Medio
También sin frutos secos y sin huevo.
Alérgenos: contiene gluten. Revisa las etiquetas de los ingredientes envasados.
Ingredientes
Las cantidades están ajustadas. Los tiempos de cocción y tamaños de sartén permanecen iguales.
Filling
Pastry
Preparación
Heat the oven to 375°F (190°C). Grease a 10-inch (25 cm) round baking pan with a little oil.
In a large bowl, mix the potatoes, onions, bell pepper, 3 tbsp (45 ml) oil, salt, black pepper and paprika until evenly coated.
Lay 3 phyllo sheets on the work surface, brushing each lightly with oil as you stack them. Keep the remaining sheets covered with a damp towel so they do not dry out.
Spread one quarter of the potato filling along one long edge of the stacked sheets in a 2-inch (5 cm) strip, leaving a 1-inch (2.5 cm) border. Roll the sheets into a tight log, then coil the log into a spiral and place it in the pan.
Repeat with the remaining phyllo and filling to make 4 coils, fitting them snugly in the pan. Brush the tops generously with oil.
Bake for 45-50 minutes, until the pastry is deep golden and crisp and a knife inserted into the center meets tender potato. If the top browns too quickly, cover loosely with foil.
Let the pie rest for 10 minutes, then cut into wedges and serve warm.
Variantes regionales
Some home cooks add a handful of crumbled feta or grated cheese to the potato filling, while others brush the pastry with a mixture of oil and water for a slightly softer crust.
Notas del cocinero
- Keep unused phyllo covered with a damp towel; it dries out quickly and becomes brittle.
- Dice the potatoes no larger than 1/4 inch (5 mm) so they cook through by the time the pastry is golden.
- For a crisper top, brush the coiled pie generously with oil and leave it uncovered for the final 15 minutes of baking.
Servir con
Plain yogurt or a cold yogurt drink, plus a simple tomato salad.
Preparación anticipada y conservación
Bake up to 1 day ahead; cool completely, cover and refrigerate. Reheat at 350°F (175°C) for 15-20 minutes, until hot and crisp.
