{"id":42015,"date":"2026-11-09T10:44:29","date_gmt":"2026-11-09T09:44:29","guid":{"rendered":"https:\/\/kosovatimes.info\/?p=42015"},"modified":"2026-11-09T10:44:42","modified_gmt":"2026-11-09T09:44:42","slug":"napoleon-nje-recete-franceze-per-durim-dhe-kenaqesi-te-madhe","status":"publish","type":"post","link":"https:\/\/kosovatimes.info\/index.php\/2026\/11\/09\/napoleon-nje-recete-franceze-per-durim-dhe-kenaqesi-te-madhe\/","title":{"rendered":"Napoleon: Nj\u00eb recet\u00eb franceze p\u00ebr durim dhe k\u00ebnaq\u00ebsi t\u00eb madhe"},"content":{"rendered":"\n

Nj\u00eb truk i vog\u00ebl francez: mille-feuille hahet “zyrtarisht” duke e shtruar anash. N\u00eb k\u00ebt\u00eb m\u00ebnyr\u00eb, shtresat do t\u00eb l\u00ebvizin m\u00eb pak dhe kremi do t\u00eb q\u00ebndroj\u00eb n\u00eb vend.<\/p>\n\n\n\n

Mille-feuille<\/strong> , e njohur edhe si torta Napoleon, \u00ebsht\u00eb nj\u00eb nga klasik\u00ebt e pasti\u00e7erive franceze. Kjo \u00ebmb\u00eblsir\u00eb elegante p\u00ebrb\u00ebhet nga shtresa t\u00eb holla dhe krokante t\u00eb brumit sfoliat\u00eb t\u00eb vendosura midis kremit t\u00eb pasur dhe t\u00eb but\u00eb t\u00eb vaniljes – mjaftuesh\u00ebm i fort\u00eb p\u00ebr t’u prer\u00eb bukur, por q\u00eb shkrihet n\u00eb goj\u00eb. Nj\u00eb shtres\u00eb p\u00ebrfundimtare me krem \u200b\u200bt\u00eb bardh\u00eb me nj\u00eb model karakteristik \u00e7okollate i jep asaj pamjen dalluese q\u00eb shihet n\u00eb \u00ebmb\u00eblsirat m\u00eb t\u00eb mira franceze.<\/p>\n\n\n\n

P\u00ebrgatitja k\u00ebrkon pak koh\u00eb dhe durim<\/strong> , por rezultati ia vlen \u00e7do hap. Nuk k\u00ebrkohen p\u00ebrb\u00ebr\u00ebs t\u00eb ve\u00e7ant\u00eb ose pajisje profesionale, dhe me nj\u00eb p\u00ebrgatitje t\u00eb organizuar mir\u00eb, mund ta p\u00ebrgatisni k\u00ebt\u00eb \u00ebmb\u00eblsir\u00eb mbres\u00ebl\u00ebn\u00ebse n\u00eb sht\u00ebpi. M\u00eb e mira nga t\u00eb gjitha? Mund ta p\u00ebrgatitni mille-feuille nj\u00eb dit\u00eb m\u00eb par\u00eb dhe t’i surprizoni mysafir\u00ebt tuaj me nj\u00eb \u00ebmb\u00eblsir\u00eb t\u00eb v\u00ebrtet\u00eb t\u00eb vog\u00ebl.<\/p>\n\n\n\n

Nj\u00eb truk i vog\u00ebl francez: mille-feuille hahet “zyrtarisht” duke e vendosur anash<\/strong> . N\u00eb k\u00ebt\u00eb m\u00ebnyr\u00eb, shtresat do t\u00eb l\u00ebvizin m\u00eb pak dhe kremi do t\u00eb q\u00ebndroj\u00eb n\u00eb vend.<\/p>\n\n\n\n

Mille-feuille – p\u00ebrb\u00ebr\u00ebsit:<\/h2>\n\n\n\n

3 pet\u00eb brumi sfoliat\u00eb, secila af\u00ebrsisht 12.5 \u00d7 25 cm<\/h4>\n\n\n\n
    \n
  • 2 lug\u00eb gjelle sheqer pluhur<\/li>\n<\/ul>\n\n\n\n

    P\u00ebr krem \u200b\u200bvaniljeje t\u00eb trash\u00eb<\/h4>\n\n\n\n
      \n
    • 375 ml qum\u00ebsht i plot\u00eb<\/li>\n\n\n\n
    • 125 ml krem \u200b\u200bt\u00eb \u00ebmb\u00ebl me t\u00eb pakt\u00ebn 30\u201335% yndyr\u00eb qum\u00ebshti<\/li>\n\n\n\n
    • 3 t\u00eb verdha vez\u00ebsh<\/li>\n\n\n\n
    • 100 g sheqer<\/li>\n\n\n\n
    • 30 g niseshte misri (trash\u00ebsi)<\/li>\n\n\n\n
    • 20 g miell i zakonsh\u00ebm<\/li>\n\n\n\n
    • 1 bishtaj\u00eb vaniljeje<\/li>\n\n\n\n
    • 40 g gjalp\u00eb i ftoht\u00eb, i prer\u00eb n\u00eb kube<\/li>\n<\/ul>\n\n\n\n

      P\u00ebr kremin e diplomatit<\/h4>\n\n\n\n
        \n
      • krem vaniljeje i p\u00ebrgatitur dhe i ftohur<\/li>\n\n\n\n
      • 10 g xhelatin\u00eb pluhur<\/li>\n\n\n\n
      • 50 ml uj\u00eb t\u00eb ftoht\u00eb<\/li>\n\n\n\n
      • 250 ml krem \u200b\u200bt\u00eb \u00ebmb\u00ebl<\/li>\n<\/ul>\n\n\n\n

        P\u00ebr glazur\u00ebn<\/h4>\n\n\n\n
          \n
        • 120 g sheqer pluhur<\/li>\n\n\n\n
        • 20 ml qum\u00ebsht<\/li>\n\n\n\n
        • 1 lug\u00eb \u00e7aji ekstrakt vaniljeje<\/li>\n\n\n\n
        • 30 g \u00e7okollat\u00eb e zez\u00eb<\/li>\n<\/ul>\n\n\n\n

          Mille-feuille – p\u00ebrgatitja:<\/h2>\n\n\n\n
            \n
          1. Ngroheni furr\u00ebn n\u00eb 180 grad\u00eb.<\/li>\n\n\n\n
          2. L\u00ebreni brumin sfoliat\u00eb t\u00eb shkrihet pjes\u00ebrisht n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb jet\u00eb m\u00eb e leht\u00eb p\u00ebr t\u2019u prer\u00eb, por jo shum\u00eb e but\u00eb. Pritini tre drejtk\u00ebnd\u00ebsha t\u00eb barabart\u00eb me p\u00ebrmasa af\u00ebrsisht 12.5 \u00d7 25 cm.<\/li>\n\n\n\n
          3. Kthejini p\u00ebrmbys dy tepsi t\u00eb m\u00ebdha pjekjeje dhe shtroni let\u00ebr pjekjeje. Vendosni copat e brumit mbi to, pastaj shpojini n\u00eb disa vende me pirun. Sp\u00ebrkatini me sheqer pluhur, mbulojini me nj\u00eb flet\u00eb tjet\u00ebr letre pjekjeje dhe vendosni nj\u00eb flet\u00eb tjet\u00ebr letre pjekjeje sip\u00ebr secil\u00ebs cop\u00eb p\u00ebr t\u00eb parandaluar q\u00eb brumi t\u00eb fryhet shum\u00eb gjat\u00eb pjekjes.<\/li>\n\n\n\n
          4. Piqeni p\u00ebr af\u00ebrsisht 30 minuta, derisa brumi t\u00eb marr\u00eb ngjyr\u00eb t\u00eb art\u00eb dhe t\u00eb b\u00ebhet krokante. N\u00ebse \u00ebsht\u00eb e nevojshme, zgjateni koh\u00ebn e pjekjes me disa minuta. Hiqni me kujdes flet\u00ebt e sip\u00ebrme dhe letr\u00ebn dhe l\u00ebreni brumin e pjekur t\u00eb ftohet plot\u00ebsisht mbi nj\u00eb raft teli, p\u00ebr rreth 30 minuta.<\/li>\n\n\n\n
          5. N\u00ebse \u00ebsht\u00eb e nevojshme, pritini copat e ftohta me nj\u00eb thik\u00eb t\u00eb dh\u00ebmb\u00ebzuar n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb jen\u00eb t\u00eb gjitha t\u00eb s\u00eb nj\u00ebjt\u00ebs madh\u00ebsi. Punoni me kujdes pasi koret e holla jan\u00eb shum\u00eb t\u00eb brishta.<\/li>\n\n\n\n
          6. Pritini kokrr\u00ebn e vaniljes p\u00ebr s\u00eb gjati dhe hiqni farat me thik\u00eb. Hidhni qum\u00ebshtin dhe 125 ml krem \u200b\u200bt\u00eb trash\u00eb n\u00eb nj\u00eb tenxhere, pastaj shtoni farat dhe kokrr\u00ebn e vaniljes. Ngroheni n\u00eb zjarr mesatar derisa l\u00ebngu pothuajse t\u00eb vloj\u00eb. Hiqeni nga zjarri, mbulojeni dhe l\u00ebreni p\u00ebr 10 minuta q\u00eb t\u00eb zhvillohet aroma e vaniljes.<\/li>\n\n\n\n
          7. Nd\u00ebrkoh\u00eb, n\u00eb nj\u00eb tas, rrihni t\u00eb verdhat e vez\u00ebve dhe sheqerin me nj\u00eb rrah\u00ebse dore derisa t\u00eb b\u00ebhen kremoze. Shtoni niseshten\u00eb e misrit dhe miellin dhe p\u00ebrziejini mir\u00eb q\u00eb t\u00eb mos krijohen kokrriza.<\/li>\n\n\n\n
          8. Hiqeni kokrr\u00ebn e vaniljes nga qum\u00ebshti. Hidhni ngadal\u00eb gjysm\u00ebn e qum\u00ebshtit t\u00eb ngroht\u00eb n\u00eb p\u00ebrzierjen e t\u00eb verdh\u00ebve t\u00eb vez\u00ebve, duke e p\u00ebrzier vazhdimisht. Kjo do t’i ngroh\u00eb gradualisht t\u00eb verdhat e vez\u00ebve dhe do t’i parandaloj\u00eb ato t\u00eb mpiksen.<\/li>\n\n\n\n
          9. Hidheni p\u00ebrzierjen p\u00ebrs\u00ebri n\u00eb tenxhere me qum\u00ebshtin e mbetur. Gatuajeni n\u00eb zjarr mesatar-t\u00eb ul\u00ebt, duke e p\u00ebrzier vazhdimisht, p\u00ebr rreth 7-10 minuta, ose derisa kremi t\u00eb trashet shum\u00eb. N\u00ebse vini re ndonj\u00eb kokrriz\u00eb, hiqeni tenxheren nga zjarri menj\u00ebher\u00eb dhe p\u00ebrziejeni me forc\u00eb derisa kremi t\u00eb b\u00ebhet p\u00ebrs\u00ebri i l\u00ebmuar.<\/li>\n\n\n\n
          10. P\u00ebrzieni gjalpin e ftoht\u00eb t\u00eb prer\u00eb n\u00eb kubik\u00eb me kremin e nxeht\u00eb. Transferojeni n\u00eb nj\u00eb tas dhe rrafshoni sip\u00ebrfaqen. Mbulojeni me qese plastike n\u00eb m\u00ebnyr\u00eb q\u00eb qesja t\u00eb prek\u00eb kremin, p\u00ebr t\u00eb parandaluar formimin e nj\u00eb cipe.<\/li>\n\n\n\n
          11. L\u00ebreni t\u00eb ftohet p\u00ebr rreth 30 minuta n\u00eb temperatur\u00eb ambienti, pastaj vendoseni n\u00eb frigorifer p\u00ebr rreth 45 minuta, derisa t\u00eb ftohet plot\u00ebsisht dhe t\u00eb ngurt\u00ebsohet.<\/li>\n\n\n\n
          12. N\u00eb nj\u00eb tas t\u00eb vog\u00ebl, kombinoni sheqerin pluhur, qum\u00ebshtin dhe ekstraktin e vaniljes. P\u00ebrziejini derisa t\u00eb p\u00ebrftoni nj\u00eb krem \u200b\u200bt\u00eb but\u00eb, t\u00eb trash\u00eb, por q\u00eb mund t\u00eb lyhet leht\u00eb.<\/li>\n\n\n\n
          13. Shkrini \u00e7okollat\u00ebn e zez\u00eb n\u00eb mikroval\u00eb n\u00eb intervale t\u00eb shkurtra prej 20 sekondash, duke e p\u00ebrzier pas \u00e7do ngrohjeje. Mund ta shkrini edhe me avull. Transferojeni n\u00eb nj\u00eb qese t\u00eb vog\u00ebl pasti\u00e7erie ose n\u00eb nj\u00eb qese ngrirjeje me maj\u00ebn e prer\u00eb.<\/li>\n\n\n\n
          14. Vendosni nj\u00eb flet\u00eb brumi t\u00eb pjekur n\u00eb nj\u00eb raft sip\u00ebr tepsis\u00eb s\u00eb pjekjes p\u00ebr t\u00eb mbledhur kremin e tep\u00ebrt. Shp\u00ebrndajeni kremin e bardh\u00eb n\u00eb m\u00ebnyr\u00eb t\u00eb barabart\u00eb n\u00eb t\u00eb gjith\u00eb sip\u00ebrfaqen, deri n\u00eb skajet.<\/li>\n\n\n\n
          15. Menj\u00ebher\u00eb vendosni vija t\u00eb holla paralele me \u00e7okollat\u00eb t\u00eb shkrir\u00eb mbi kremin e bardh\u00eb, af\u00ebrsisht 1 cm larg nj\u00ebra-tjetr\u00ebs. P\u00ebrdorni nj\u00eb kruajt\u00ebse dh\u00ebmb\u00ebsh p\u00ebr t\u00eb vizatuar vija pingule me vijat e \u00e7okollat\u00ebs, duke alternuar nga e majta n\u00eb t\u00eb djatht\u00eb dhe nga e djathta n\u00eb t\u00eb majt\u00eb. Kjo do t\u00eb krijoj\u00eb modelin karakteristik t\u00eb tort\u00ebs franceze.<\/li>\n\n\n\n
          16. Vendoseni brumin e sip\u00ebrm n\u00eb frigorifer p\u00ebr t\u00eb pakt\u00ebn 30 minuta q\u00eb kremi t\u00eb ngurt\u00ebsohet.<\/li>\n\n\n\n
          17. Sp\u00ebrkatni xhelatin\u00ebn n\u00eb m\u00ebnyr\u00eb t\u00eb barabart\u00eb mbi ujin e ftoht\u00eb n\u00eb nj\u00eb tas t\u00eb vog\u00ebl q\u00eb i reziston nxeht\u00ebsis\u00eb. P\u00ebrziejini dhe l\u00ebreni t\u00eb fryhet p\u00ebr rreth 3 minuta. Pastaj ngroheni shkurt n\u00eb mikroval\u00eb, rreth 15 sekonda, derisa t\u00eb tretet. Mos e lini t\u00eb ziej\u00eb. L\u00ebreni t\u00eb ftohet p\u00ebr rreth 5 minuta, por sigurohuni q\u00eb t\u00eb mbetet e l\u00ebngshme.<\/li>\n\n\n\n
          18. Nxirrni kremin e vaniljes t\u00eb ftohur nga frigoriferi dhe p\u00ebrdorni nj\u00eb shpatull p\u00ebr ta p\u00ebrzier sa m\u00eb shum\u00eb q\u00eb t\u00eb mundeni. Vendosni nj\u00eb t\u00eb kat\u00ebrt\u00ebn e kremit n\u00eb nj\u00eb tenxhere t\u00eb vog\u00ebl dhe ngroheni n\u00eb zjarr t\u00eb ul\u00ebt, duke e p\u00ebrzier, derisa t\u00eb zbutet dhe t\u00eb b\u00ebhet m\u00eb i lakuesh\u00ebm.<\/li>\n\n\n\n
          19. Shtoni xhelatin\u00ebn e tretur dhe p\u00ebrzieni mir\u00eb. Pastaj shtoni edhe nj\u00eb t\u00eb kat\u00ebrt\u00ebn tjet\u00ebr t\u00eb kremit, hiqeni tenxheren nga zjarri dhe transferojeni p\u00ebrzierjen q\u00eb rezulton n\u00eb tasin me pjes\u00ebn tjet\u00ebr t\u00eb kremit. P\u00ebrzieni fuqish\u00ebm me nj\u00eb rrah\u00ebse dore derisa t\u00eb p\u00ebrftoni nj\u00eb p\u00ebrzierje t\u00eb l\u00ebmuar.<\/li>\n\n\n\n
          20. Rrihni kremin e \u00ebmb\u00ebl t\u00eb rrahur derisa t\u00eb b\u00ebhet i fort\u00eb. S\u00eb pari p\u00ebrzieni nj\u00eb t\u00eb kat\u00ebrt\u00ebn e kremit t\u00eb rrahur me kremin e vaniljes, pastaj shtoni pjes\u00ebn tjet\u00ebr dhe p\u00ebrzieni shkurt derisa t\u00eb kombinohen t\u00eb gjitha.<\/li>\n\n\n\n
          21. Mbulojeni tasin dhe vendoseni kremin n\u00eb frigorifer p\u00ebr vet\u00ebm 20 minuta. Mos e lini m\u00eb gjat\u00eb pasi mund t\u00eb trashet shum\u00eb dhe t\u00eb b\u00ebhet e v\u00ebshtir\u00eb p\u00ebr ta shtrydhur.<\/li>\n\n\n\n
          22. Nxirrni kremin diplomat nga frigoriferi dhe p\u00ebrziejeni shkurt, p\u00ebr rreth 30 sekonda, q\u00eb ta b\u00ebni p\u00ebrs\u00ebri t\u00eb l\u00ebmuar dhe t\u00eb lakuesh\u00ebm.<\/li>\n\n\n\n
          23. Transferoni gjysm\u00ebn e kremit n\u00eb nj\u00eb qese brumi me nj\u00eb gryk\u00eb t\u00eb rrumbullak\u00ebt me diamet\u00ebr af\u00ebrsisht 1 cm. Vendosni flet\u00ebn e par\u00eb t\u00eb brumit sfoliat\u00eb n\u00eb nj\u00eb d\u00ebrras\u00eb ose tepsi dhe vendosni mbi t\u00eb rreshta t\u00eb gjata e t\u00eb barabarta kremi. Vendosni rreshtat krah p\u00ebr krah n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb mos ket\u00eb boshll\u00ebqe midis tyre.<\/li>\n\n\n\n
          24. L\u00ebmojeni sip\u00ebrfaqen but\u00ebsisht me nj\u00eb shpatull p\u00ebr brum\u00ebra q\u00eb e keni zhytur m\u00eb par\u00eb n\u00eb uj\u00eb t\u00eb ngroht\u00eb.<\/li>\n\n\n\n
          25. Vendosni flet\u00ebn e dyt\u00eb t\u00eb brumit sfoliat\u00eb sip\u00ebr kremit dhe shtypeni leht\u00eb. Vendosni kremin e mbetur n\u00eb nj\u00eb qese p\u00ebr pjekje dhe p\u00ebrs\u00ebriteni procesin, duke e shp\u00ebrndar\u00eb n\u00eb rreshta t\u00eb barabart\u00eb. L\u00ebmoni p\u00ebrs\u00ebri sip\u00ebrfaqen.<\/li>\n\n\n\n
          26. Vendosni me kujdes pet\u00ebn e tret\u00eb t\u00eb brumit sip\u00ebr, me an\u00ebn e glazuruar lart. N\u00ebse ka ndonj\u00eb hap\u00ebsir\u00eb \u200b\u200brreth skajeve, mbushini ato me kremin e mbetur dhe rrafshojeni.<\/li>\n\n\n\n
          27. Vendoseni tort\u00ebn n\u00eb frigorifer p\u00ebr t\u00eb pakt\u00ebn 6 or\u00eb, mund\u00ebsisht gjat\u00eb gjith\u00eb nat\u00ebs. Kjo \u00ebsht\u00eb e r\u00ebnd\u00ebsishme n\u00eb m\u00ebnyr\u00eb q\u00eb kremi t\u00eb mpikset mjaftuesh\u00ebm dhe torta t\u00eb mund t\u00eb pritet n\u00eb copa t\u00eb rregullta pa i ndar\u00eb shtresat.<\/li>\n\n\n\n
          28. Priteni mille-feuille-in e ftohur mir\u00eb n\u00eb gjasht\u00eb copa t\u00eb barabarta duke p\u00ebrdorur nj\u00eb thik\u00eb t\u00eb mpreht\u00eb me dh\u00ebmb\u00ebza. Priteni but\u00ebsisht, pa e shtypur fort, p\u00ebr t\u00eb ruajtur koren krokante dhe shtresat e rregullta t\u00eb kremit. Fshijeni tehun pas \u00e7do prerjeje.<\/li>\n\n\n\n
          29. Sh\u00ebrbejeni tort\u00ebn menj\u00ebher\u00eb pasi ta prisni, nd\u00ebrsa brumi sfoliat\u00eb \u00ebsht\u00eb ende krokante dhe kremi \u00ebsht\u00eb i but\u00eb dhe kremoz.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

            Nj\u00eb truk i vog\u00ebl francez: mille-feuille hahet “zyrtarisht” duke e shtruar anash. N\u00eb k\u00ebt\u00eb m\u00ebnyr\u00eb, shtresat do t\u00eb l\u00ebvizin m\u00eb pak dhe kremi do t\u00eb q\u00ebndroj\u00eb n\u00eb vend. Mille-feuille , e njohur edhe si torta Napoleon, \u00ebsht\u00eb nj\u00eb nga klasik\u00ebt e pasti\u00e7erive franceze. Kjo \u00ebmb\u00eblsir\u00eb elegante p\u00ebrb\u00ebhet nga shtresa t\u00eb holla dhe krokante t\u00eb brumit […]<\/p>\n","protected":false},"author":4,"featured_media":42016,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-42015","post","type-post","status-publish","format-standard","has-post-thumbnail","category-receta"],"yoast_head":"\nNapoleon: Nj\u00eb recet\u00eb franceze p\u00ebr durim dhe k\u00ebnaq\u00ebsi t\u00eb madhe - Kosova Times<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/kosovatimes.info\/index.php\/2026\/11\/09\/napoleon-nje-recete-franceze-per-durim-dhe-kenaqesi-te-madhe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Napoleon: Nj\u00eb recet\u00eb franceze p\u00ebr durim dhe k\u00ebnaq\u00ebsi t\u00eb madhe - Kosova Times\" \/>\n<meta property=\"og:description\" content=\"Nj\u00eb truk i vog\u00ebl francez: mille-feuille hahet “zyrtarisht” duke e shtruar anash. N\u00eb k\u00ebt\u00eb m\u00ebnyr\u00eb, shtresat do t\u00eb l\u00ebvizin m\u00eb pak dhe kremi do t\u00eb q\u00ebndroj\u00eb n\u00eb vend. Mille-feuille , e njohur edhe si torta Napoleon, \u00ebsht\u00eb nj\u00eb nga klasik\u00ebt e pasti\u00e7erive franceze. 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