Easy Hand Rolled Pastry with Perfect and Practical Dough

Hello Dear Friends,

Today, as a last minute decision, we made the dessert, at least let's get the pastry out, so I went into the kitchen. Since it was not possible to find phyllo dough if I did not leave early, I immediately kneaded an easy dough. It is such a simple and beautiful dough that you can roll it out by hand if you want.

I am sure that the fact that the dough is not leavened will be a reason for preference for many of us. You can prepare it with whatever you can use for interior mortar at home.

I would love to share the recipes you use on my story :) You can send the photos via direct message via Instagram or by tagging me in your story. My Instagram account: @kitchensirlari  Don't forget to follow!

Love…

Ingredients for Easy Hand Rolled Pastry Recipe with Perfect and Practical Dough

• 1 pieces of eggs
• 1 cup of Turkish coffee oil
• 1 pinch of salt
• 1 package baking powder
• 1 water glass of water
• 3,5 water glass flour
• some more flour for topping

For inside:

• 1 kilo of potatoes
• 300 g leeks
• salt
• black pepper
• 4-5 tablespoons of olive oil

For between:

• 3-4 tablespoons of butter (heaping)
• 1 teaspoons of oil

For the top:

• melted butter
• 1 egg yolk
• Sesame and black cumin

How to Make Easy Hand Rolled Pastry Recipe with Perfect and Practical Dough?

1. Grate the potato, finely chop the leek. Fry the leek in olive oil, add potatoes and fry. Take the cooked stuffing from the stove.
2. Knead all the dough ingredients and let it rest for 10 minutes.
3. Divide the rested dough into 8 pieces. Roll out the first meringue the size of a dessert plate.
4. Brush generously with the melted oil mixture on it.
5. Open the other meringue in the same size and place it on it. Open the first group of 4 meringues like this, put them on top of each other and lubricate them. Do not oil the top meringue.
6. Prepare the other group of meringue in the same way. Cover and rest for 30 minutes.
7. Grease the tray with oil. Take the 1st group of oiled meringue dough on a lightly floured counter, open it to the size of a tray and place it on the tray.
8. Lay the interior mortar on it. Open the second group and close it on the mortar. Press and close the edges with your fingertips.
9. Mix the melted and cooled butter and egg yolk for the top, and spread it on the pastry. Sprinkle with sesame and nigella seeds.
10. Bake at 180 degrees until golden brown. Then reduce the temperature of the oven to 150 degrees and bake for another 10 minutes.
11. Let the pastry from the oven come to room temperature and serve by slicing.