kreemikuorrutus

Kreemikuorrutus is a type of food preparation method that originates from Estonia. The term "kreemikuorrutus" is derived from the Estonian language, where "krem" means cream and "kuorrutus" means milled or ground. This method involves making a thin, smooth batter from flour, eggs, and milk, and then cooking it into a layer.

The traditional method of kneading is replaced by incorporating air into the batter through the incorporation of milk, eggs and fats. The mixture is then stroked with a knife or spatula to incorporate air and to achieve the desired consistency.

Kreemikuorrutus is often used to make thin, delicate pastry layers. It is a popular technique in Estonian baking and is used to make a variety of desserts such as cakes, pastries, and cookies. The method is versatile and can be adapted to different flavors and ingredients.

The use of kreemikuorrutus results in a tender and light pastry that is particularly suitable for layered desserts. The method is also considered easier to execute than traditional pastry making, as it does not require the same amount of kneading and rolling out of dough. The result is a light and airy texture that is a hallmark of Estonian pastries.