Labneh Pastry
Portion: 
Preparation: 
( 23 oy 3,74/5)
Hello Dear Friends,
We can say that this pastry is one of the guaranteed pastry recipes. It is always soft and delicious, and since it contains labneh cheese, there is no need to add extra milk or yogurt.
Those who follow the points I will give now can always prepare beautiful puffing pastries. First of all, you need to knead the dough you use yeast well. Because yeast is activated by kneading. If you say you can't deal with it, you can activate your mixer like me.
Another important factor is fermentation. If you keep the fermentation times long, the dough will deteriorate, if you keep it short, it will not rise enough.
After the first fermentation is finished, divide your pastries into portions, shape them and put them on the tray for final fermentation.
Love…
Ingredients for Labneh Pastry Recipe
- 1 cup butter (at room temperature)
- 1 package of labneh (200 gr)
- 1 pieces of eggs
- 1 pack of instant yeast
- 1 sweet spice salt
- 1 teaspoon of granulated sugar
- 3-3,5 cups flour
For the mortar:
- feta cheese
- parsley
For the above:
- 1 egg yolks
- sesame and black cumin
How to Make Labneh Pastry Recipe?
- Put the labneh cheese, butter, 1 egg, sugar, salt and yeast in a mixing bowl.
- Add 3 cups of flour on it and start kneading by attaching the kneading apparatus of the mixer.
- Add flour little by little if needed. When you get a coarse and non-sticky dough, take the dough to the counter and knead it by hand for 2 minutes.
- Return the dough to the kneading bowl, cover it with cling film and let it rest for 15 minutes.
- Take the fermented dough on the counter and break off tangerine-sized pieces and roll them in your hand.
- For the filling, mash the cheese, chop the parsley you have washed and mix it with the cheese.
- Put the mortar you prepared into the pastries you have prepared and give them a shape of pastry.
- Arrange the pastries on a baking tray lined with greaseproof paper. Brush them with egg yolk and sprinkle with sesame and black cumin seeds.
- Bake in a preheated oven at 180 degrees until golden brown (20-25 minutes).
I saved your recipe. I want to do. But are we going to melt the butter and put it in a glass size? Without melting? Thanks….
Hi Betül, it would be better if you bring it to room temperature without melting it and measure it. Yours sincerely
hello nila. I think I will say goodbye to all the poaca dough after this recipe, it was perfect, thank you for your hard work. I even had two of them with the heat. Goodbye..
Is there anything else instead of Lapne cheese here?
Thank you for the recipe. Should flour measure be calculated as sifted or unsieved?
Calculate as unsieved. After adding 3/2 of the flour, continue to add gradually. Yours sincerely
i did it it was very nice
My dough turned out great, I'm sure it will taste good too :)
Even if there is no yeast or baking powder, I am not successful with the things I eat leavened, I really like all your recipes…..
Hello, Ms. Sema, unfortunately it will not be the same. There are rules that you must follow while fermenting, the most important of which is to rest the dough after kneading. Then rest it again after shaping. Instant yeast gives better results than others. Yours sincerely
We tried it and we loved it as a family… I put the butter in a pack… The recipes are great, thank you….
If the butter is melted, a glass of water is not melted, how is a glass of butter at room temperature in solid form, and how long will it stay on the tray for the second fermentation.
You said you can use butter instead of oil, how much should we use? what is the measure?
Hi, I really liked your recipe, I had an extra pack of labnem at home. Can you tell me the amount of flour, even if it is three or five up? Even if it's not complete?
I made it today, the cook was nice
looks like a good recipe i will try…
When you say as much flour as it takes, can you explain a little more? I will do it for the first time.
Until it has the consistency of an earlobe (neither runny nor hard dough).
I made it today with a great taste and soft donuts. I made it with wholemeal flour with a small change, I reduced the oil less butter, less water oil, not even half a glass in total,,;))
I TRY ALL OF YOUR RECIPES, THEY ARE SO AMAZING THANKS TO YOU ALL; TO YOUR WORK
It's a different recipe, it looks delicious too. Labneh cheese in flour, normal cheese in it, it's great. Hopefully I'll try it over the weekend. Health to your hands :)
I did. It was very nice. In fact, it goes stale later than many pastries. I'm just wondering one thing, being a bit of a novice cook, would it be a problem if we reduce the oil? It doesn't look too greasy when cooked, but it bothered me because I knew the amount I put in.
I made this labneh pastry on Saturday. the recipe and the taste are very good :)) on Saturday it was all done and I gave the recipe to many people :)))) I recommend it to everyone :))) thank you very much for the recipe…
I wonder if the pastry will be soft.. I will make it for my guests today so I won't be disgraced :)
These donuts look great, I'm making them for myself at the first opportunity :) thank you very much for sharing.
i will try too
i like the pastry soft..is it like that..wouldn't the dough rest..thanks..