Amulet Pastry in the Oven
Portion: 
Preparation: 
( 30 oy 4,17/5)
Hello dear friends,
We have come to the end of a very busy week. I hit the road almost every day for a meeting or pre-workout. I still have the sickness condition. Although I start the day energetically, I feel rather sluggish towards the evening. According to what I heard, this state of illness lasts for at least 10-15 days.
Today, when lunch and breakfast are combined, I wanted to prepare something different. Delicious and eye-catching meals invigorate me and brighten my day.
I decided to make amulet pastries when I took a look at the fridge and came in contact with the phyllo dough. Normally, I prepare these pastries by frying, but this time I baked them to make them lighter. Since I thought it would dry out while baking, I prepared a practical yoghurt mortar that I used in tray pastries. As a result, I had both delicious and light pastries.
You can prepare these pastries and throw the excess in the freezer and bake when your guests arrive.
By the way, I have good news for you that I will be the guest of Serdar Kuzuluoğlu in the Social Media program broadcast on TRT Haber channel with Vedat Milör at 00:15 tomorrow night. I'm waiting for you too :)
Love…
Ingredients for the Baked Amulet Pastry Recipe
- 3 pieces of dough
- 150 gr. feta cheese
- 1 teaspoon margarine (optional)
- 7-8 sprigs of parsley
For the sauce and topping:
- 1 pieces of eggs
- 3 tablespoon of yoghurt
- love-in-a-mist
How to Make Muska Pastry Recipe in the Oven?
- Fold the dough in 2 and slice into 4 cm thick slices. In this way you will get longitudinal stripes as in the photo.
- Take the cheese in the bowl and mash it with a fork. Add the finely chopped parsley and mix. (You can add margarine at this point if you want)
- In another bowl, whisk together the yogurt and egg. Lay the slice you cut on the counter and apply the yogurt mortar on it with the help of a brush.
- Put half a teaspoon of cheese filling on the end of the strip. Fold the dough first to form a small square towards itself, and then to the right and left to form neat triangles. Cover the end of the dough with a yoghurt mortar. Spread the same mortar on it and sprinkle some black cumin seeds.
- Put the amulet pastries on the greased baking tray. Bake in a preheated oven at 180 degrees until golden brown.
Do I have to wait for the pastries I put in the freezer to thaw before putting them in the oven, or is it okay if I put them in the oven as I took them out?
If it is going to go directly to the oven from the freezer, it should be cooked on a low setting first. If you have a microwave oven, I say thaw it.
As you said, I put margarine in the cheese mortar, but I guess it was necessary to put it in the sauce….
hello, nilay lady… I tried your pastry yesterday. Although I followed the recipe exactly, I could not get the result I wanted…. my pastries were very dry… the leftovers became very hard and believe me, we couldn't eat them…. I wonder where did I go wrong… I had to put my oil…
Unfortunately, it's not like frying. But as you wrote, it's too dry. If you want, you can add oil, not margarine, to the sauce next time. Of course, it will be softer, but it will still get oil while avoiding frying so that it will be oil-free.
well done nilay lady.
I cook with minced meat, this pastry is amazing, my children's 'triangle pastry' =)
I apply egg yolk mixed with very little oil on it, it is not dry in the oven.
It is also practical for guests to serve and eat.
Any way to get this recipe in English??? Looks amazing!
I prepared it on Saturday night and put it in the freezer, I took as much as we could eat from the freezer for Sunday breakfast, I fried some of it, and I baked some of it. the taste of both was completely different :) by the way, I used curd cheese because there was too much at home..
I just started following your site, but I felt like I missed a lot :)) I follow your recipes with interest, this recipe is a practical recipe for a lady like me who has a long working time, thank you very much..
Hello, I follow your blog all the time and I like it very much. I like this pastry very much, good luck to you. As a working lady, I love to deal with something in the kitchen on weekends :)) There is one point I can't understand in this pastry, I wonder if the pastries are wrapped in a single layer or a double layer? I would be very happy if you inform me. Stay with love…
Mashallah, I wish you continued success, my dear Nilay, if I'm going to do something, I look at your site right away, I'm sure I'm doing it :)
Well done, your future is very clear and bright, mashallah...
Dear Nilay, you are my first favorite among thousands of food blogs on the internet..how you do beautiful things, how you describe it, how you present it beautifully.....I congratulate you a million times..and I have never been disappointed in any of the recipes I tried with you, both in terms of taste and consistency..me As someone who has been making dukan for 2 months now, I will not be able to make these beautiful boreks, but I am saving them for the end of the diet. I am also benefiting from your experience in this period.. your path is clear, your success is always on.. abundance from your kitchen, peace in your home …..loves…
it looks amazing. I started a diet. I keep it for myself on Sundays. I'm thinking of making this pastry. Good luck to you. Unfortunately, I work on Saturdays :(
Thank you Ms. Gülşah, the program is at 00:15 at night, I'll fix it that way, it's best :)