Hi, I’m Laura. Today, I will show you a way to make hungarian sweet cows curd pastry (túrós batyu) recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Hungarian Sweet Cows Curd Pastry (Túrós Batyu) Recipe
Hungarian Sweet Cows Curd Pastry (Túrós Batyu) is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Hungarian Sweet Cows Curd Pastry (Túrós Batyu) is something which I have loved my whole life. They are fine and they look wonderful.
To be with this particular recipe, we have to prepare a few components. You can have hungarian sweet cows curd pastry (túrós batyu) using 16 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Hungarian Sweet Cows Curd Pastry (Túrós Batyu):
- Prepare For the pastry
- Get 600 g all-purpose flour
- Prepare 320 ml milk
- Get 1 egg, beaten
- Take Pinch salt
- Take 2 tbsp sugar
- Prepare 80 g melted butter
- Get 2,5 g fresh yeast
- Prepare For the filling
- Take 200 g creamy cows curd cheese
- Prepare 4 tbsp semolina
- Take 3 tbsp sugar
- Prepare Few drops of vanilla essence
- Get Grated zest of 1 lemon
- Get 3 tbsp sultanas
- Get 1 egg seperated
Steps to make Hungarian Sweet Cows 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 cows curd, but if you dont have it, try to substitute it with ricotta or cottage cheese. We mix the cows 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 its 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.
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