Turkish Pastries
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg flour
- 1 cube yeast
- 1 cup milk, lukewarm
- 1 cup oil
- 2 egg whites
- 0.5 ½ cup water, lukewarm
- 250 g quark
- 1 tablespoon sugar
- 2 tablespoon salt
- 1 bunch parsley
- 250 g sheep cheese
- 2 egg yolks, for brushing
Print Recipe
Pin Recipe Instructions
- Sift the flour into a large bowl and make a well in the middle. Melt the yeast in the lukewarm milk and pour into the hollow. Then add the oil, the 2 egg whites, water, quark, sugar and salt and knead everything into a smooth dough. Cover the bowl with a cloth and place in a warm place for about 30 minutes so that the dough can rise.
- Crumble the sheep cheese in a bowl and mix with fresh, finely chopped parsley. When the dough has risen, take it out of the bowl and knead again briefly. Now divide the dough into small pieces and shape into approx. 5 cm balls. Roll the balls flat with a rolling pin, pour the filling onto the dough with a teaspoon and then roll up in a crescent shape and form a knot. Make as many pogacas until the baking sheet is full.
- Mix 2 egg yolks with 0.5 teaspoons of oil and brush the pogaca with a brush and then put in the preheated oven. Bake until golden brown for 20-30 minutes at 180 ° C (fan oven) or 200 ° C (electric stove) or at level 2 - 3 (gas stove).
- Take the finished pogaca out of the oven and cover with a cloth and let rest for about 10 minutes.
- Variation: A minced meat filling is not only suitable, but also typical of the pogaca.
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