Turkish Milky Cotton Pastry
Ingredients
- 1 cup warm milk
- 1 teaspoon sugar
- 2 eggs (one yolk reserved for topping)
- 1 teaspoon salt
- 1 packet instant dry yeast or half a cube fresh yeast
- 3.5-4 cups flour (add gradually)
After kneading
- 1 tablespoon softened butter
Filling
- Kasseri cheese or similar cheese
Topping
- 1 egg yolk (reserved from earlier)
- 1 teaspoon milk
Preparation
In a mixing bowl, combine 1 cup warm milk, 1 teaspoon sugar, and 2 eggs, then whisk with a whisk or fork.
Add 3 cups flour, salt, and yeast, and begin kneading, adding more flour gradually up to 4 cups if needed.
After kneading the dough, incorporate 1 tablespoon softened butter and knead for at least 5 more minutes until smooth and not sticky.
Cover the dough and let it rise for at least 1 hour.
Briefly knead the dough again, then divide into portions and shape each into a flat rectangle or oval.
Place a slice of cheese in the center of each and seal well to prevent leaking during baking.
Place the shaped pastries on a baking sheet lined with parchment paper and let them rest for 15 minutes.
Mix the reserved egg yolk with 1 teaspoon milk and brush over the pastries.
Bake in a preheated oven at 180°C until golden brown.
Tips
Ensure the pastries are well sealed to avoid cheese leaking out during baking.
