Rasvulado

Rasvulado is a term that refers to a specific type of pastry or dessert, primarily found in some European culinary traditions. Its exact origins and definition can vary slightly depending on regional culinary dictionaries and the specific preparation methods employed by different cooks. Generally, a rasvulado is characterized by its layered structure, often achieved through the folding and rolling of dough with a fatty substance, such as butter or lard. This process creates numerous thin layers that puff up during baking, resulting in a flaky and tender texture.

The dough used for rasvulado is typically a yeasted dough, similar to that used for brioche or other enriched breads, but with the added fat incorporated through lamination. The filling can vary widely, ranging from sweet to savory. Common sweet fillings include fruit preserves, sweetened cheese, or nuts, while savory versions might incorporate minced meat, vegetables, or herbs. The shape of a rasvulado can also differ, from individual pastries to larger, shareable tarts. It is often enjoyed as a breakfast item, a snack, or a dessert. The preparation of rasvulado is considered a moderately labor-intensive process due to the lamination technique, which requires chilling and careful handling of the dough.