Home » ceva dulce/ sweets » “Scutecele Domnului” / Romanian Traditional Christmas Desert

“Scutecele Domnului” / Romanian Traditional Christmas Desert

Sunt convinsa ca majoritatea cititorilor habar nu au despre ce vorbesc dar in acelasi timp unora le va aparea un zambet pe fata vazand ca mai sunt si altii care stiu despre acest desert specific Craciunului. Eu sunt convinsa ca bucataria romaneasca este plina de minuni, aromatice si cu totul surprinzatoare. Noua ne place sa petrecem de fiecare sarbatoatoare si sa facem din ea, in fiecare an, un eveniment. Ceea ce-mi placea mie cel mai mult cand eram copil era asteptarea, momentul acela al anului cand realizezi ca mai e putin si vine vremea cand ciocnesti oua rosii, cand faci pomana, cand faci bradul. Sa va spun un mic secret; desi n-am tinut post anul acesta, si chiar de cativa ani incoace, de fiecare data cand coc cozonaci pt Paste sau Craciun, nu pot sa mananc. Mi-e teama si acum de privirea dojenitoare a bunicii care in copilarie ma ducea la biserica si ma impartasea la fiecare sarbatoare si stiam ca nu am voie la cozonac decat in ziua de sarbatoare.

Ajunge cu introducerea ca ma pierd in amintiri. Desertul acesta e specific zonei Moldovei, estului Romaniei. Se face numai de Craciun si este un omagiu adus Domnului. Unii ii spun Scutecele lui Iisus altii lipii sau turte, insa majoritatea vor stii si de Scutecele Domnului. La baza avem:

  • faina alba de grau
  • apa
  • sare

Din care se face un aluat subtire si care se intinde pe plita sobei incinsa ca sa se faca o lipie foarte subtire, de grosimea unei coli de hartie.

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Cantitatile difera in functie de cate foi vrei sa faci. Insa trebuie facute multe pt ca se lasa la uscat minim 2 zile.

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Un astfel de set de mai mult de 40 de foi mi l-a dat mama soacra sa fac si eu acasa, gata coapte de ea.

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Pocedeul este foarte simplu. Se aseaza foile pe o tava de servit sau de copt cate 4, 5 o data. Se insiropeaza foarte bine cu un sirop cald facut din apa, zahar si arome. Peste foile inmuiate se presara nuca macinata

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Se repeta procedeul pana obtinem o prajitura inalta de cativa centrimetrii maxim 6cm. Eu am lasat-o intr-o tava la inmuiat 1 ora dupa care am mutat-o in alta tavacu susul in jos ca sa fie toate straturile de foi bine insiropate.

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La final va prezint din portia facuta de soacra-mea. Foarte aromata, cu coaja de lamaie rasa, esenta de rom si bine insiropata. Recunosc, acest desert nu este sofisticat dar e plin de emotie si traditie, si mi-ar placea sa il pastrez si eu, asa cum si mama mea a pastrat din obiceiurile soacrei sale.

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English version:

I am sure that most readers will have no idea of what I’m talking about here, yet some people will have a smile on their faces seeing that there are others who know about this specific Christmas dessert. I am convinced that Romanian cuisine is full of wonders, aromatic and quite surprising. We like to keep every religious holiday and make of it, in each year a true event. What I liked the most when I was a kid was the waiting, that moment of the year when you realize that there’s less and here comes the time to bump Easter red painted eggs when doing charity, or you making the Christmas tree. Let me tell you a little secret, though I haven’t done it for several years now, the Strict Fast I mean, with no dispensation from animal source food; every time I bake cakes for Easter or Christmas, I can’t eat them. I’m still afraid of my grandmother’s look rebuking childhood when she took me to church and I knew I have access to sweets only on Easter or Christmas day.

Enough introduction or else I will lose myself in memories. This dessert is specific to Moldavia area, eastern side of Romania. We only make this sweet on Christmas time and it’s a tribute to God’s Birth. Some call it Little’s Jesus diapers, but most will know and Little Lord’s diapers. For the basis we need:

wheat flour
water
salt

From which to make a thin batter to bake on the hot stove in order to make a pita, very very thin, the thickness of a sheet of paper.
The amount of sheets may vary depending on how many sheets you want to do. But more must be done because you need to let them dry for 2 days. Such set of more than 40 sheets have been given to me already cooked by my mother in-law. The process is very simple. Arrange the sheets onto a baking tray 4, 5 at a time.  You need to soak them with a syrup which needs to be a warm syrup made from water, sugar and flavorings. Sprinkle over the soaked sheets nuts and lemon peel.
Repeat the process until you get a few centimeters tall cake. I left it in a pan to soak for 1 hour then I moved it to another tray upside down to be well soaked for all layers.
Finally, I present you a portion made by my mother in-law.  It smells great, with grated lemon rind, rum and well soaked. I admit, this dessert is not sophisticated at all but is full of emotion and tradition, and I would love to keep it as my family tradition, even if I first heard of it from my husband, as my mother kept some customs of her mother in law.

2 thoughts on ““Scutecele Domnului” / Romanian Traditional Christmas Desert

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