Curd Pastry from Baklava Pastry

Hello Dear Friends,

We have come to the end of a tiring and stressful week. I hope we can relax this weekend and the stress will end. As you know, in such tense situations, it's good to deal with things that help you distract yourself instead of focusing on the things that stress you out. For me, the path to serenity always passes through the kitchen.

Work done with pleasure, where the body and mind work together, makes people happy in many ways. This week's happiness is to have curd pastry, which is troublesome even though we use ready-made baklava phyllo. That means you are the winner either way :)

You can find baklava phyllo in markets, grocery stores and even packaged phyllo dough. There are about 45 phyllo dough in each package. The reason why I use curd cheese instead of white cheese is that the curd remains whole while the pastry is cooking. In the coming days, I will try the curd spinach or just potato versions.

Yours ..

Ingredients for Baklava Pastry with Curd Pastry Recipe

• 1 pack of baklava phyllo (I used 30 sheets)
• 450 g curd cheese
• quarter bunch of parsley
• salt
• 2 teaspoon of red paprika
• 1 teaspoon of dried mint

For the brioche sauce:

• 1 teaspoon of yogurt
• 1 tea glass of milk
• 2 teaspoons of oil
• 2 pieces of eggs
• salt
• for topping: optionally black cumin or blue poppy

How to Make Curd Pastry from Baklava Pastry?

1. Take all your sauce ingredients for the pastry in a bowl and whisk it away.
2. Finely chop the parsley and put it in a deep bowl. Add curd cheese, salt, mint and chili pepper and mix well.
3. Take the first layer of the baklava pastry on the counter and brush with the pastry dough you prepared with the help of a brush. Lay the second layer on the dough and apply the mortar with the help of a brush, apply the same process to the other 3 layers.
4. Sprinkle the curd mixture on the end of the dough on your side and roll it up and place it on the baking tray.
5. Repeat the same process in groups of 5 until the dough is finished.
6. When the tray is full, spread the remaining stuffing on the rolls, slice 5-6 cm and sprinkle with black cumin.
7. Bake in a preheated oven at 185 degrees until golden brown (approximately 20-25 minutes). Serve hot.