Buttery Layered Mussel Pastry
Ingredients
- Half cup warm milk
- Half cup warm water
- Half cup vegetable oil
- Half cup yogurt
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 whole egg
- 1 packet instant yeast (10 grams)
- 4.5 cups flour
For greasing
- 100 grams butter
- Half teacup vegetable oil
Preparation
Mix all ingredients except flour by hand
Gradually add flour and knead for 10 minutes
Cover and let rise for 30 minutes
Transfer dough to a lightly oiled surface and divide into 24 small pieces
Divide the pieces into groups of 6
Lightly flour each piece and roll out to the size of a dessert plate
Brush with a little oil and stack them on a plate, repeating for the other pieces in the group
Wrap and refrigerate, then repeat for the remaining groups to make 4 stacks in total
Optionally, let the stacks rest in the refrigerator overnight
Remove one stack from the fridge and roll out thinly on a lightly floured surface
Brush the edges with the remaining oil mixture, roll into a log, and cut into 1-2 finger thick pieces
Open each piece, add cheese to the edge, fold into a triangle shape, and seal
Let rest on a tray for 10-20 minutes
Brush the pastries with egg yolk and bake in a preheated 180°C oven until golden brown
Notes
This recipe makes about 1.5 trays of pastry, depending on the size
