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Patisserie Pastry

Patisserie Pastry

by Ünal Güler

İkbal Gürpınar

FOR Dough:
1 kg of flour
2 packs of margarine
3 eggs
1 package of fresh yeast
1 tea glass of olive oil
2 tablespoons of granulated sugar
1 tablespoon of salt
1 glass of warm water
FOR MORTAR:
2 water glass of grated feta cheese
5 sprigs of dill
4 spring onions

Let’s put our flour in a deep mixing bowl and open a pool in the middle. Let’s put our yeast, sugar and 1 glass of warm water, mix it in the middle of the pool and wait for it to ferment until it foams. In the meantime, to prepare our stuffing, let’s chop our dill and spring onions, mix them with our feta cheese and keep them aside. After our dough is fermented, let’s put our oils, eggs and salt and knead well. Let’s make meringues a little bigger than an egg and put them on our kitchen counter, crush the middle and put them from our stuffing. Let’s close their mouths and apply egg yolk on them, wait for 15 minutes to ferment at room temperature and bake in the oven at 200 degrees.

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Photo posted by “Ismet Atabay”. 11.02.2019

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