Turkish Layered Cheese Pastry
Ingredients
- 2 eggs (1 yolk separated for brushing)
- 1 cup warm milk (using 250 ml cup)
- 1 cup warm water
- 1 teaspoon salt
- 3 teaspoons sugar
- 1 packet instant yeast or half packet fresh yeast
- 5.5 cups flour (add carefully to make medium-soft dough)
Layering butter
- 150 grams butter or margarine
Filling
- 150 grams cheese
- Parsley
Egg wash
- 1 egg yolk
- 1 tablespoon milk
Preparation
Mix all dough ingredients to form a medium-soft dough and knead well.
Allow the dough to rise or refrigerate overnight if preparing in advance.
Divide the dough and layer it with the butter to create flaky layers.
Add the cheese and parsley filling to the dough layers.
Shape the dough into poğaça forms.
Let the shaped poğaça rise until doubled in size.
Brush the tops with the egg yolk and milk mixture.
Bake in a preheated oven at 200°C for 35-40 minutes until golden brown.
Tips
You can prepare the dough the night before and store it in the fridge.
Alternatively, freeze the layered dough or shaped poğaça and bake later after thawing.
Ensure the poğaça doubles in size after shaping before baking for best results.
