{"id":3029,"date":"2014-05-10T19:58:18","date_gmt":"2014-05-10T17:58:18","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=3029"},"modified":"2014-05-10T20:14:50","modified_gmt":"2014-05-10T18:14:50","slug":"rebarborove-listkove-tasticky","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=3029","title":{"rendered":"Rebarborov\u00e9 l\u00edstkov\u00e9 ta\u0161ti\u010dky"},"content":{"rendered":"

\"rebarborove<\/a><\/p>\n

Rebarborovy kolac sa v nasej rodine vzdy s velkou vdakou zje.\u00a0 A s kupenskym listkovym cestom….praca hrou. Do dnesneho dna som nevedela, ze ten papier, na ktorom je zvinute rozvalkane listkove cesto…to co sa kupuje v tej trubelke…tak vobec som netusila, ze to je papier na pecenie. Ja ako blazon , som to cesto vzdy z neho stahovala a prekladala na moj vlastny papier….No debil…<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong> 20 min + priprava<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong>\u00a0 12 kuskov<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

1 hotove rozvalkane listkove cesto v sulku (275g)
\n500g rebarbora
\n250 g krystalovy cukor (cca 300 ml)|
\n1 balicek vanilkoveho pudingoveho prasku<\/p>\n

\"rebarbora<\/a><\/p>\n

 <\/p>\n

Postup<\/h2>\n

Rebarborove stopky ocistime z tej vrchnej hrubej a poskodenej supky. Niekto kraja rebarboru na malicke kococky normalne nozom. No a ja som leniva a naviac je na moje ruky, rebarborova stava prilis agresivna, tak ja reberboru nekrajam . Ale na hrubo ju posekam v robote.<\/p>\n

\"IMG_0417\"<\/a><\/p>\n

Rebarboru prelozime do misy a zasypeme ju cukrom v mnozstve 250 g, co je asi 300 ml. Nechame postat minimalne hodinu.
\nPo hodine z rebarbory cez sitko zlejeme pustenu sladku stavu.\u00a0 Opakom lyzice rebarboru na sitku dobre postlacajte, aby bola co najsuchsia.
\n\"IMG_0420\"<\/a><\/p>\n

Stavy som mala nieco cez 300 ml….pokial budete rebarboru krajat nozom, tak jej bude pravdepodobne trosku menej…v tom pripade dolejte vodou, aby ste mali aspon tych 300 ml.
\nZo sladkej stavy a pudingoveho prasku uvarte puding a nechajte ho vychladnut.<\/p>\n

\"IMG_0421\"<\/a><\/p>\n

Listkove cesto som rozdelila na 12 rovnako velkych stvorcov\u00a0 a pokladla ich na plech, vystlatym papierom na pecenie.
\nDo stvorcov , ostrym spicatym nozom. vrezeme do protilahlych rohov velke rovnoramenne pismeno L. Protilahle zarezy sa nesmu, za ziadnu cenu, spojit. Zarezy mozeme robit aj radielkom, ale radielko je trochu neprehladne.<\/p>\n

\"IMG_0464\"<\/a><\/p>\n

Do stredu stvorcov kladieme kopku pudingu a na puding kopku rebarbory.<\/p>\n

\"IMG_0463\"<\/a><\/p>\n

Vonkajsi roh prelozime cez plnku a spojime ho s protilahlym vnutornym rohom.<\/p>\n

\"IMG_0469\"<\/a><\/p>\n

To iste urobime s protilahlym vonkajsim rohom……<\/p>\n

\"IMG_0471\"<\/a><\/p>\n

Snazme sa tie rohy navzajom prstami zlepit<\/p>\n

\"IMG_0473\"<\/a><\/p>\n

Samozrejme nemusite robit tieto tvary, stacia aj uplne trojrohe zlepene satocky.<\/p>\n

Ruru vyhrejeme na cca 200 stupnov a pecieme do zlata 20 minut. Prvych 10 minut ruru vobec neotvarajte, aby cesto nekleslo. Kazda rura pecie inak, riadte sa tou svojou.
\nNa zaver mozeme pocukrovat ………my to nelubime a zjeme ich do naholo….<\/p>\n

\"rebar<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Rebarborovy kolac sa v nasej rodine vzdy s velkou vdakou zje.\u00a0 A s kupenskym listkovym cestom….praca hrou. Do dnesneho dna som nevedela, ze ten papier, na ktorom je zvinute rozvalkane listkove cesto…to co sa kupuje v tej trubelke…tak vobec som netusila, ze to je papier na pecenie. Ja ako blazon , som to cesto vzdy […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[7],"tags":[],"class_list":["post-3029","post","type-post","status-publish","format-standard","hentry","category-mucniky"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-MR","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3029","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3029"}],"version-history":[{"count":3,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3029\/revisions"}],"predecessor-version":[{"id":3043,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/3029\/revisions\/3043"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3029"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3029"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3029"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}