Hi, I’m Marie. Today, I will show you a way to make hungarian sweet cow’s curd pastry (túrós batyu) recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Hungarian Sweet Cow’s Curd Pastry (Túrós Batyu) Recipe
Hungarian Sweet Cow’s Curd Pastry (Túrós Batyu) is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Hungarian Sweet Cow’s Curd Pastry (Túrós Batyu) is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have hungarian sweet cow’s curd pastry (túrós batyu) using 16 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Hungarian Sweet Cow’s Curd Pastry (Túrós Batyu):
- Make ready For the pastry
- Make ready 600 g all-purpose flour
- Make ready 320 ml milk
- Take 1 egg, beaten
- Get Pinch salt
- Get 2 tbsp sugar
- Prepare 80 g melted butter
- Get 2,5 g fresh yeast
- Get For the filling
- Prepare 200 g creamy cow’s curd cheese
- Make ready 4 tbsp semolina
- Prepare 3 tbsp sugar
- Prepare Few drops of vanilla essence
- Make ready Grated zest of 1 lemon
- Make ready 3 tbsp sultanas
- Make ready 1 egg seperated
Instructions to make Hungarian Sweet Cow’s 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 cow’s curd, but if you dont have it, try to substitute it with ricotta or cottage cheese. We mix the cow’s 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 it’s 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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