Sweet Martisor
Sweet martisoare with red beet – a recipe full of color and flavor
Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 45 minutes
Number of servings: 12 - 15
Recipe history
Sweet martisoare have a rich tradition and are a symbol of spring, representing joy and renewal. These delicious pastries are a perfect way to celebrate the arrival of spring, and the use of red beet gives them a vibrant pink hue without resorting to artificial coloring. This recipe, inspired by the talent of Liana Filipas, brings a modern twist by integrating natural ingredients.
Ingredients
For the dough:
- 110 g unsalted butter, at room temperature
- 50 g sugar (3 tablespoons powdered sugar and the rest regular sugar)
- 1 egg yolk
- 4 drops vanilla extract
- 220 g cake flour
- 1 packet baking powder
For the red beet puree:
- ½ small root of red beet
- 4 tablespoons cold milk
- 3 tablespoons sugar
- 3 drops vanilla extract
Preparation steps
1. Preparing the beet puree: Start by peeling the red beet and grating it. Then, in a bowl, mix the grated beet with the milk, sugar, and vanilla extract. Mash the mixture well until you obtain a smooth puree. Then, strain 4 tablespoons of the juice obtained, which you will add to the dough.
2. Preparing the dough: In a large bowl, add the butter at room temperature and the sugar. Using a mixer, cream the butter with the sugar until you get a fluffy, light-colored foam. Add the egg yolk and vanilla extract, continuing to mix until well incorporated.
3. Incorporating dry ingredients: In another bowl, combine the flour and baking powder. Start incorporating the flour mixture into the butter mixture, mixing gently with a spatula or your hands until the dough becomes homogeneous.
4. Adding the beet puree: Take half of the dough and add the 4 tablespoons of beet juice. Knead well, adding a little flour to prevent sticking. You will obtain a colored, pink dough that will bring a splash of cheer to your treat.
5. Shaping the martisoare: Divide the dough into two balls. Using a portion from each ball, shape different designs. You can twist strips of dough between your palms, creating braided shapes or other creative patterns.
6. Baking: Preheat the oven to 180°C. Place the pastries on a baking tray lined with parchment paper and bake for 10-15 minutes or until they turn slightly golden.
7. Cooling and serving: Let the pastries cool on a rack. These sweet martisoare are delicious both warm and cold.
Practical tips
- Choose fresh red beet: A quality beet will make a difference in flavor and color. Buy beets from a trusted source.
- Check the dough consistency: If the dough is too sticky, add a little flour, but be careful not to overdo it, as too much flour can lead to a dry texture.
- Varied shapes: Experiment with the shapes! You can create flowers, hearts, or anything else you desire.
- Serving: These pastries pair perfectly with fruit tea or fresh lemonade, enhancing the sweet taste of the martisoare.
Nutritional benefits
Red beet is a nutritious ingredient, rich in antioxidants and vitamins. It also contains fiber that aids digestion. Additionally, the dish has a moderate calorie content, making it a healthier choice for a dessert.
Frequently asked questions
1. Can I use another ingredient instead of beet?
- Yes, you can experiment with carrot or pumpkin puree for a different version, but you won't achieve the same pink hue.
2. How can I store the pastries?
- Keep them in an airtight container at room temperature for up to 3 days. You can freeze them for later use.
3. Can I add nuts or chocolate?
- Absolutely! You can add chopped nuts or chocolate chips to the dough for an extra texture and flavor.
These sweet martisoare are not just a simple and quick recipe but also an opportunity to bring a touch of spring into your life. Try them and enjoy their unique taste! They will surely be appreciated by all your loved ones. Enjoy your meal!
Ingredients: 110 g unsalted butter Lacteea 50 g sugar (3 tablespoons powdered and the rest normal) 1 raw egg yolk from a hen 4 drops of vanilla essence 220 g cake flour 1 packet of baking powder 4 tablespoons juice from red beet puree (for which we need half a small root of red beet, 4 tablespoons of cold milk, 3 tablespoons of sugar, and 3 drops of vanilla essence)
