{"id":12518,"date":"2026-03-11T15:53:52","date_gmt":"2026-03-11T15:53:52","guid":{"rendered":"https:\/\/retete.pebune.net\/?p=12518"},"modified":"2026-03-11T15:53:52","modified_gmt":"2026-03-11T15:53:52","slug":"pasca-traditionala-cu-branza-dulce-si-stafide-reteta-de-paste-a-bunicii","status":"publish","type":"post","link":"https:\/\/retete.pebune.net\/index.php\/2026\/03\/11\/pasca-traditionala-cu-branza-dulce-si-stafide-reteta-de-paste-a-bunicii\/","title":{"rendered":"Pasc\u0103 Tradi\u021bional\u0103 cu Br\u00e2nz\u0103 Dulce \u0219i Stafide \u2013 Re\u021beta de Pa\u0219te a Bunicii"},"content":{"rendered":"\n<h1 class=\"wp-block-heading\">Pasc\u0103 Tradi\u021bional\u0103 cu Br\u00e2nz\u0103 Dulce \u0219i Stafide<\/h1>\n\n\n\n<p>Pa\u0219tele nu este complet f\u0103r\u0103 mirosul de aluat dospit \u0219i aroma inconfundabil\u0103 de br\u00e2nz\u0103 dulce \u0219i vanilie. Ast\u0103zi \u00eemp\u0103rt\u0103\u0219esc cu voi re\u021beta de <strong>Pasc\u0103 tradi\u021bional\u0103<\/strong>, a\u0219a cum se f\u0103cea odinioar\u0103: cu un aluat pufos ca de cozonac \u0219i o umplutur\u0103 generoas\u0103 \u0219i cremoas\u0103.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83d\udccb Ingrediente necesare<\/h3>\n\n\n\n<p><strong>PENTRU ALUAT:<\/strong><\/p>\n\n\n\n<ul>\n<li><strong>F\u0103in\u0103 tip 000:<\/strong> 500 g<\/li>\n\n\n\n<li><strong>Lapte c\u0103ldu\u021b:<\/strong> 250 ml<\/li>\n\n\n\n<li><strong>Zah\u0103r:<\/strong> 100 g<\/li>\n\n\n\n<li><strong>Drojdie:<\/strong> 25 g proasp\u0103t\u0103 (sau 10 g uscat\u0103)<\/li>\n\n\n\n<li><strong>Unt topit:<\/strong> 50 g<\/li>\n\n\n\n<li><strong>G\u0103lbenu\u0219uri:<\/strong> 2 buc\u0103\u021bi<\/li>\n\n\n\n<li><strong>Arome:<\/strong> Coaj\u0103 de l\u0103m\u00e2ie \u0219i portocal\u0103<\/li>\n<\/ul>\n\n\n\n<p><strong>PENTRU UMPLUTUR\u0102:<\/strong><\/p>\n\n\n\n<ul>\n<li><strong>Br\u00e2nz\u0103 de vaci:<\/strong> 500 g (bine scurs\u0103)<\/li>\n\n\n\n<li><strong>Ou\u0103:<\/strong> 2-3 buc\u0103\u021bi<\/li>\n\n\n\n<li><strong>Zah\u0103r:<\/strong> 150 g<\/li>\n\n\n\n<li><strong>Stafide:<\/strong> 100 g<\/li>\n\n\n\n<li><strong>Gri\u0219:<\/strong> 2 linguri<\/li>\n\n\n\n<li><strong>Esen\u021b\u0103 de vanilie:<\/strong> 1 fiol\u0103<\/li>\n<\/ul>\n\n\n\n<p><strong>PENTRU FINISAJ:<\/strong><\/p>\n\n\n\n<ul>\n<li><strong>Ou b\u0103tut:<\/strong> 1 bucat\u0103 (pentru uns marginile)<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">\u23f1\ufe0f Timpi de execu\u021bie (estimat)<\/h3>\n\n\n\n<p>\u2022 <strong>Maiaua:<\/strong> 15 minute<br>\u2022 <strong>Fr\u0103m\u00e2ntarea:<\/strong> 20 minute<br>\u2022 <strong>Prima dospire:<\/strong> 60 minute<br>\u2022 <strong>Modelarea \u0219i a doua dospire:<\/strong> 35 minute<br>\u2022 <strong>Coacerea:<\/strong> 45-50 minute<br>\u2022 <strong>TOTAL:<\/strong> <strong>Aprox. 3 ore<\/strong><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">\ud83d\udc69\u200d\ud83c\udf73 Mod de preparare pas cu pas<\/h3>\n\n\n\n<h4 class=\"wp-block-heading\">1. Preg\u0103tirea aluatului<\/h4>\n\n\n\n<p>\u00cencepe prin a activa drojdia: amestec-o cu o lingur\u0103 de zah\u0103r \u0219i pu\u021bin lapte c\u0103ldu\u021b. Las-o 10-15 minute p\u00e2n\u0103 face bule la suprafa\u021b\u0103. \u00centr-un bol mare, pune f\u0103ina cernut\u0103, adaug\u0103 maiaua, g\u0103lbenu\u0219urile, restul de zah\u0103r \u0219i laptele. Fr\u0103m\u00e2nt\u0103 bine, ad\u0103ug\u00e2nd treptat untul topit, p\u00e2n\u0103 c\u00e2nd aluatul devine elastic \u0219i se desprinde de pe m\u00e2ini. Acoper\u0103 bolul \u0219i las\u0103-l la dospit o or\u0103 \u00eentr-un loc cald.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">2. Prepararea umpluturii de br\u00e2nz\u0103<\/h4>\n\n\n\n<p>\u00cen timp ce aluatul cre\u0219te, amestec\u0103 br\u00e2nza de vaci (bine scurs\u0103 de zer) cu ou\u0103le, zah\u0103rul, esen\u021ba de vanilie \u0219i coaja de l\u0103m\u00e2ie. Adaug\u0103 stafidele (hidratate \u00eenainte \u00een pu\u021bin rom) \u0219i gri\u0219ul, care are rolul de a absorbi excesul de umiditate din br\u00e2nz\u0103.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">3. Asamblarea P\u0103\u0219tii<\/h4>\n\n\n\n<p>\u00cemparte aluatul dospit \u00een dou\u0103: o parte mai mic\u0103 pentru baz\u0103 \u0219i restul pentru decor. \u00centinde o foaie rotund\u0103 pe fundul unei t\u0103vi tapetate. Din restul de aluat, \u00eemplete\u0219te dou\u0103 \u0219nururi lungi \u0219i a\u0219az\u0103-le pe marginea t\u0103vii sub form\u0103 de cerc. Toarn\u0103 compozi\u021bia de br\u00e2nz\u0103 \u00een mijloc.<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">4. Coacerea<\/h4>\n\n\n\n<p>Unge marginile de aluat cu un ou b\u0103tut pentru un luciu auriu. Introdu tava \u00een cuptorul pre\u00eenc\u0103lzit la <strong>175\u00b0C<\/strong> timp de 45-50 de minute. Pasca este gata c\u00e2nd aluatul este rumenit frumos, iar br\u00e2nza s-a \u00eent\u0103rit la mijloc.<\/p>\n\n\n\n<p><strong>\ud83d\udca1 Sfat de aur:<\/strong> Nu t\u0103ia pasca fierbinte! Trebuie s\u0103 se r\u0103ceasc\u0103 complet \u00een tav\u0103 pentru ca br\u00e2nza s\u0103 r\u0103m\u00e2n\u0103 ferm\u0103 \u0219i cremoas\u0103.<\/p>\n\n\n\n<p>Pa\u0219te fericit tuturor \u0219i poft\u0103 bun\u0103!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pasc\u0103 Tradi\u021bional\u0103 cu Br\u00e2nz\u0103 Dulce \u0219i Stafide Pa\u0219tele nu este complet f\u0103r\u0103 mirosul de aluat dospit \u0219i aroma inconfundabil\u0103 de br\u00e2nz\u0103 dulce \u0219i vanilie. Ast\u0103zi \u00eemp\u0103rt\u0103\u0219esc cu voi re\u021beta de Pasc\u0103 tradi\u021bional\u0103, a\u0219a cum se f\u0103cea odinioar\u0103: cu un aluat pufos ca de cozonac \u0219i o umplutur\u0103 generoas\u0103 \u0219i cremoas\u0103. \ud83d\udccb Ingrediente necesare PENTRU ALUAT: [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12522,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[61],"tags":[92,94,93,100,89,90,97,99,88,102,91,98,95,96,101],"_links":{"self":[{"href":"https:\/\/retete.pebune.net\/index.php\/wp-json\/wp\/v2\/posts\/12518"}],"collection":[{"href":"https:\/\/retete.pebune.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/retete.pebune.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/retete.pebune.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/retete.pebune.net\/index.php\/wp-json\/wp\/v2\/comments?post=12518"}],"version-history":[{"count":3,"href":"https:\/\/retete.pebune.net\/index.php\/wp-json\/wp\/v2\/posts\/12518\/revisions"}],"predecessor-version":[{"id":12521,"href":"https:\/\/retete.pebune.net\/index.php\/wp-json\/wp\/v2\/posts\/12518\/revisions\/12521"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/retete.pebune.net\/index.php\/wp-json\/wp\/v2\/media\/12522"}],"wp:attachment":[{"href":"https:\/\/retete.pebune.net\/index.php\/wp-json\/wp\/v2\/media?parent=12518"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/retete.pebune.net\/index.php\/wp-json\/wp\/v2\/categories?post=12518"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/retete.pebune.net\/index.php\/wp-json\/wp\/v2\/tags?post=12518"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}