Rose Pastry

Hello Dear Friends,

Thank goodness, another vacation I spent without rest is over :) I'm starting to think that I don't have much luck with the holidays this year. As soon as the vacation starts, I either have to pre-work for a job or I get sick. I think my body says "Nilay, the holiday has started, now you can go to bed" :)

The end of the holiday and my joy of being able to return to my routine work has enabled you to meet these stylish and delicious pastries today :)

I used 1 pack of instant yeast while preparing the recipe. If you want, you can use 1 packet of fresh yeast. Friends who say they don't want to use margarine can try with butter, but this may cause the dough to take a little more water than the water measure I gave.

As always, you can produce different alternatives for the interior mortar. For example, potatoes or minced meat will be very good.

That's all from me for now...

Love…

Ingredients for Rose Pastry Recipe

For the dough:

• 4 cups of flour (500 g)
• 2 egg white
• 1 finger missing from 1 glass of water
• 1,5 sweet spice salt
• 1 teaspoon of granulated sugar
• 150 g margarine
• 1 pack of instant yeast

For inside:

• feta cheese

For the above:

• 2 egg yolks + 1 tablespoon of milk
• Black seed

How to Make Rose Pastry Recipe?

1. Take the flour in a mixing bowl, add salt, yeast and sugar on it.
2. Melt the margarine, add the egg whites and water to the flour and knead.
3. After the dough comes together, take it to the counter. If the dough feels hard, sprinkle some water with your fingertips and continue kneading for 5 minutes.
4. Shape the dough you have kneaded into a ball and rest it for 30 minutes by covering it with cling film.
5. Break off tangerine-sized pieces from the fermented dough and make small balls by nesting them on the counter.
6. Take the meringue on a lightly oiled counter and open it with the help of a rolling pin without thinning it too much.
7. Beat the egg yolk with milk and brush it on the dough with the help of a brush.
8. With the help of a knife, make 3 or 4 scratches without getting too close to the middle of the dough.
9. Put the cheese in the middle of the dough and wrap the first sheet around it and join the end. Wrap the other leaves in the same way, one by one, without stretching too much, as in the photo.
10. Arrange the pastries 3-4 cm apart on the baking tray on which you have greased paper or placed silpat.
11. Brush them with the remaining egg yolk and bake them in a preheated oven at 180 degrees until golden brown.