Ice Cube Pastry – Pastry with Bath

Hello Dear Friends,

This week has been busy and my intensity will continue to increase in the week that will just start. The work I do while I'm at home is not a problem, but even thinking about going out in this heat for meetings and shooting makes me tired. At such times, I turn to recipes that will not bother me much.

I usually amulet or pastry I wrap the wraps and throw them in the freezer, they are my savior when unexpected guests arrive or on evenings when I don't want to cook. Ice cream pastry also want rose pastry like if you want pastry You can wrap it like

Ice cream pastry The best part is that it is fresh when baked, soft on the inside and crispy on the outside. Since it is difficult to separate after freezing, you can freeze it with a baking dish big enough to fit in the freezer. You can preheat the oven and put it in the oven immediately without waiting for the pastries to thaw.

You can prepare it 1 hour before and freeze it, or you can prepare it in the evening and cook it for breakfast. You can store it in an airtight place in the freezer for more than 1 month.

I used these broken mixed cheeses sold in the market for the first time in its stuffing and I really liked the mixture of different cheeses. one you love cheese You can use type. I also added basil apart from parsley and we loved its taste.

Love…

Ice Cube Pastry – Ingredients for Bath Pie Recipe

• 2 pieces of dough
• 200 – 250 gr feta cheese
• 10-15 stalks of parsley
• 7-8 leaves of basil

For the sauce:

• 50 g butter
• half a teaspoon of olive oil
• 5-6 tablespoons of milk

For the bath:

• 1 liters of water
• 1 teaspoon of baking soda

For the above:

• 1 egg yolk
• black cumin or sesame

Ice Cube Pastry – How to Make a Bath Pastry Recipe?

1. Melt the butter, add the olive oil and milk, mix and set aside.
2. Finely chop the parsley and basil. Mix with the cheese chips and set aside.
3. Lay the first phyllo on the counter and spread the sauce you prepared on it so that there is no gap.
4. Spread the second phyllo on the yufka you sauced and sauce it in the same way.
5. Slice the sauced phyllo into 8 equal triangles. Put 1 tablespoon of cheese filling on each slice and wrap it like a spring roll.
6. After applying the same process to all phyllo dough, dip it in the carbonated water you have prepared in a deep bowl and leave it for 10-15 seconds.
7. After draining the excess water, place them on a tray that can be placed in the freezer or freezer at 3-4 cm intervals. Close in an airtight way and freeze for at least 1-2 hours.
8. Put egg yolk on the pastries you took out of the freezer, sprinkle sesame or black cumin seeds and bake in a preheated oven at 180 degrees until golden brown (approximately 30-35 minutes).