Layered Turkish Pastry
Ingredients
- 1 cup milk
- 1 cup water
- 1 cup vegetable oil
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 egg white (yolk reserved for brushing)
- 1 packet instant yeast
- Approximately 7 cups flour (add gradually, may vary by brand)
Filling
- Cheese
Brushing
- 1.5 tablespoons butter, softened
Topping
- Blue poppy seeds or sesame seeds
Preparation
To activate the yeast, mix warm water, cold milk, and sugar, then let it sit covered for 5 minutes.
In a mixing bowl, add egg white, salt, and vegetable oil, then add the yeast mixture and whisk.
Add flour cup by cup until the dough comes together.
Knead the dough on a counter until smooth.
Cover with plastic wrap and let rise for 50 minutes.
Divide the dough into two groups of 9.
Take the first dough, spread softened butter over it, and flatten with hands to the size of a serving plate.
Prepare by stacking 9 doughs on top of each other without butter on the last layer.
Chill in the refrigerator for 1 hour until the butter hardens.
Roll out the chilled dough as much as possible using a rolling pin.
Cut the rolled dough first into 4 parts, then cut each part into 4 again.
Add the cheese filling and roll up.
Place on a baking sheet lined with parchment paper.
Mix the reserved egg yolk with 1 tablespoon vegetable oil and brush over the tops, then sprinkle with blue poppy seeds or sesame seeds.
Bake in a preheated 170°C oven on top-bottom setting until done.
