Cone Pastry

Hello Dear Friends,

Cone pastry It is a wonderful flavor that you can prepare with sweet or salty mortars. If you want to use it in dessert presentation, you can increase the amount of sugar in the dough.

Those who prefer salty like me can use labneh, cottage cheese or mixtures with feta cheese. Pastry You can buy the metal cones that I use to wrap the ribbons at cake supply stores. You can also use these metal cones to make puff pastry cones.

The most important point you should pay attention to when making your pastries is to lubricate the metal cones. If you skip the lubrication process, you may have trouble separating the cones from the metal molds.

Love…

Ingredients for Cone Pastry Recipe

• 460 g flour (4 cups)
• 1 pieces of eggs
• 125 gr Sana Dough
• 10 g instant yeast (1 pack)
• 10 g salt (1 teaspoon)
• 35 g granulated sugar (1 tablespoons)
• 150 ml of warm milk

For inside:

• 1 cup cottage cheese + labneh cheese

For the above:

• 1 egg yolks
• 1 tablespoons of milk

How to Make Cone Pastry Recipe?

1. Take the flour in a deep mixing bowl. Add salt, granulated sugar and yeast to it.
2. Add 1 egg, milk and margarine and knead the dough until it comes together.
3. Take the gathered dough on the counter and continue kneading for 3-4 minutes.
4. Return the kneaded dough to the bowl, cover it and let it rest for 30 minutes at room temperature.
5. Divide the fermented dough into 2 equal parts and roll it into a meringue.
6. Open the meringue on the floured kitchen counter and slice the dough 2 cm thick with the help of a sharp knife.
7. Wrap the sliced ​​dough in metal cones that you lightly oiled, as in the photo, and place on a baking tray lined with greaseproof paper. (Do the same with the other meringue.)
8. After applying the same process to all dough slices, apply the egg yolk that you whisked with a little milk.
9. Bake in an oven preheated to 190 degrees for 25-30 minutes.
10. Take the pastries out of their cones and when they come to room temperature, fill them with the cheese you crushed and mixed well.
11. Serve garnished with parsley leaves, if desired.