Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu)

Name: Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu)
Cuisine: American
Ingredients: 600 g all-purpose flour; 320 ml milk; 1 egg, beaten; Pinch salt; 2 tbsp sugar; 80 g melted butter; 2,5 g fresh yeast; 200 g creamy cow's curd cheese; 4 tbsp semolina; 3 tbsp sugar; Few drops of vanilla essence; Grated zest of 1 lemon; 3 tbsp sultanas; 1 egg seperated

Zsofi's_Fusion_Kitchen✅️ @sofieskitchen

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Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu)

Zsofi's_Fusion_Kitchen✅️ @sofieskitchen

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Ingredients

For the pastry
600 gall-purpose flour
320 mlmilk
1egg, beaten
Pinchsalt
2 tbspsugar
80 gmelted butter
2,5 gfresh yeast
For the filling
200 gcreamy cow's curd cheese
4 tbspsemolina
3 tbspsugar
Few drops of vanilla essence
Grated zest of 1 lemon
3 tbspsultanas
1egg seperated

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Steps

1

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.
2

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.
3

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.
4

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.

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Zsofi's_Fusion_Kitchen✅️ @sofieskitchen

on July 19, 2020 06:05

SWAD INTERNATIONAL

Hello Home Chefs! Im Zsofi, born in Budapest, Hungary. Im an India enthusiast, who is in love with Thailand and its cuisine, who loves Vietnam, adores Laos, loves Burma, is crazy for Indonesia and Malaysia🥰 Im someone who loves Singapore, China and Japan, the amazing Korea, i love the foods of Morocco and Tunisia, Egypt and Algeria, Saudi and Yemen, Oman and Qatar and UAE🥰 Im so excited to discover the dishes of Kenya, Ethiopia, Ghana.... Still learning about the wonderful foods of Mexico,Argentina, Brazil.... I love all the cuisines and countries of the whole world🥰🥰Please do check out my older recipes too!! Im creating an international fusion of all the cuisines of the world: there are no borders in mixing and matching flavours. I love all the cuisines of the world. I like to discover new spices and ideas.i never try to follow the "official" rules in cooking, but rather my main ingredient is my passion. When i imagine a dish, first i cook it in my head and i try to imagine how it will taste like. if the ingredients will be in harmony, how can i make it technically and what side dishes would match well. what i have learnt from south-east asian cuisines is, that fresh ingredients are unbeatable. in nutrition, taste, look and color, crispiness and moistness. my recent goal is to use as many fresh herbs and veggies as possible. there are only a few dishes that i dont like, few type of seafood and seaweed. any other ingredient is on my horizon if i plan to create something new,cooking is my art.