Lotus Pastry Ingredients
1 piece of phyllo
Ingredients for Sauce
2 tablespoons of yogurt
1 egg yolk
½ glass of olive oil
Materials for the stuffing
150 gr. feta cheese
8 – 10 sprigs of parsley
1 tablespoon of coriander – beaten
1 egg white
1 tablespoon of butter – melted
For the stuffing;
Take the feta cheese in a mixing bowl and mash it with your fork.
Separate the parsley from the stems and finely chop the leaves and add them into the feta cheese. .
* Choose long stems of parsley and set aside.
Take your parsley stalks into a bowl, add hot water and let them soften for 30-40 seconds.
Add salt, pepper and coriander crushed in a mortar.
Egg white and melted Add the butter and mix.
For the sauce;
Add yogurt, egg yolk and olive oil into a mixing bowl and mix.
Take your dough on the counter and fold it in half in the middle.
A total of 4 double-layered round plates with a 19 cm dessert plate Take out the dough.
Apply the sauce you prepared with the help of a brush, both between the round layers and on top of the dough.
Add the remaining piece of dough to the top of your round dough and apply a light sauce.
* This process so that it does not crumble.
Divide the stuffing you have prepared in the middle of your phyllo dough.
Then close it with your hand as a bundle.
Tie the shriveled part with the softened parsley stems so that they will not open.
The pastries you have prepared are oily Take your baking tray with paper and bake in a preheated oven at 180 degrees for 30 minutes.