Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, hungarian sweet "cow's curd" pastry (túrós batyu). One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu) is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu) is something which I have loved my whole life. They’re fine and they look wonderful.
Túrós batyu - Sweet ricotta parcels This is a delicious breakfast pastry to go with your morning coffee. Available in all patisseries and pastry stalls wherever you are in Hungary. The filling is traditionally made of the creamy cow's curd cheese that is used in so many Hungarian desserts.
To begin with this particular recipe, we must prepare a few ingredients. You can have hungarian sweet "cow's curd" pastry (túrós batyu) using 16 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu):
- Get For the pastry
- Get 600 g all-purpose flour
- Prepare 320 ml milk
- Prepare 1 egg, beaten
- Get Pinch salt
- Take 2 tbsp sugar
- Make ready 80 g melted butter
- Make ready 2,5 g fresh yeast
- Prepare For the filling
- Take 200 g creamy cow's curd cheese
- Make ready 4 tbsp semolina
- Get 3 tbsp sugar
- Prepare Few drops of vanilla essence
- Prepare Grated zest of 1 lemon
- Take 3 tbsp sultanas
- Get 1 egg seperated
The stuffing of túró, a snow-white fresh curd cheese, lends a beguiling sweet-tart flavor to this palm-sized breakfast snack. Mix the pastry ingredients together until you get a shortcrust pastry type of dough and rest it for half an hour in the fridge. It doesn't need lining and I cut the pastry to the size of the tray base. Túrós batyu - Sweet ricotta parcels..
Instructions to make Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu):
- Dissolve the yeast in warm milk,and leave it for 15 mins. Mix the flour with the salt and sugar,add the egg, milk and yeasty milk.Knead it for 10 minutes.Add the melted butter and knead for another 5 minutes.Cover it and leave it in a warm place for about one hour, until it doubles in size.
- Make the filling. In Hungary we use creamy cow's curd, but if you dont have it, try to substitute it with ricotta or cottage cheese. We mix the cow's curd with semolina,sugar, vanilla essence,lemon zest,sultanas, and egg yolks. Beat the egg whites until firm and add it to the ricotta mix. The texture should be creamy but not runny. If it's runny then add more semolina.
- On a floured surface, roll the dough out with a rolling pin, until approximately 3 mm thick. Cut it into 10×10 cm squares. Put a tablespoon of ricotta mix in the middle of each square. Pinch all 4 corners together and pinch it together.
- Put them on a parchment paper on a baking tray, cover them, and let them rise again for 30 minutes.Preheat the oven to 180 degree celsius, or gas level 6. Once risen, glaze them with the beaten egg and bake them for 25-30 minutes.
The filling is traditionally made of the creamy cow's curd cheese that is used in so many Hungarian desserts. This is not available in the UK so I used a mixture of ricotta and strained natural cottage cheese instead, which worked really nicely.. Here you will find a selection of the most. It should be flat rather than a round roll shape. Once rolled you could cut the pastry edges clean off the end and sides if you need to.
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