Placintele dulci din aluat fraged / Sweet empanadas

Dragii mei, am descoperit cele mai delicioase placintele din aluat fraged, fara zahar, perfecte pentru copii si nu numai :) Eu le-am pregatit cu umplutura dulce de morcov si scortisoara, pentru ca mie si Ilincai ne plac mult deserturile cu morcov, dar le puteti umple si cu: mere calite, dovleac copt, branzica de vaci si stafide, magiun sau orice va trece prin cap :) Sunt geniale!

Aluat fraged:

• 300g faina alba
• 125g unt
• 2 oua
• 2-3 lg apa rece
• 1 galbenus + 1 lg lapte pentru uns

Umplutura:

• 220g morcovi
• 1/2 banana
• 1/2 lgt scortisoara

Curatam morcovii si ii punem la fiert, apoi ii scurgem si ii pasam alaturi de banana si scortisoara, insa nu prea fin, sa mai pastram putina textura. Punem umplutura deoparte.

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Pentru aluat framantam cu degetele untul, faina, ouale si apa rece. Cand obtinem o bila de aluat, o transferam pe o suprafata pudrata cu faina si framantam pana nu mai este lipicios aluatul apoi il introducem in frigider 1 ora. Scoatem aluatul din frigider, il framantam putin pana devine maleabil, apoi il intindem cu sucitorul intr-o foaie de grosime de aprox 4mm.

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Decupam cerculete cu diametrul de 10mm, punem cate 1- 2 lingurite din compozitie in centru si le pliem pe jumatate, sigiland marginile cu furculita. Vom obtine 14 placintele. Le ungem cu galbenusul batut cu lapte si le coacem in cuptorul preincalzit la 190C pentru aprox 22-25 min, pana sunt aurii si rumenite frumos :) Pofta mare!

ENGLISH VERSION 

Hey everyone, I just discovered the most amazing sweet empanadas, sugar free, perfect for toddlers and not only :) I made them with a sweet carrot filling, because Ilinca and I love carrot cake type desserts, but you can fill them with: bakes apples, pumpkin, cottage cheese and raisins, sugar-free jam or whatever you like :) They’re soo good! :)

Dough:

• 300 g all purpose flour
• 125 g butter
• 2 eggs
• 2-3 tbsp cold water
• 1 egg yolk + 1 tbsp milk for greasing

Filling:

• 220 g carrots
• 1/2 banana
• 1/2 tsp cinnamon

Peel the apples and boil them until tender, then drain them and mash them along with the banana and cinnamon, but not too much, saving a little bit of texture. Set the filling aside.

For the dough mix the butter, flour, eggs and cold water using your fingers. When you get a ball of dough, transfer to a floured surface and knead until smooth, then place in the fridge for 1 hour. Take out from the fridge and roll using a rolling pin into a 4 cm thick sheet.

Cut out 10 cm diameter circles, place 1-2 teaspoons of filling in the center and fold them in half, sealing the sides with a fork. I got 14 empanadas. Grease them with the egg yolk+milk and bake in the preheated oven at 190 C for 22-25 min, until nicely golden. Enjoy!