Muska Paçanga Pastry

Hello Dear Friends,

Pacanga pastry One of my favorite recipes for years. When I combined this recipe with my amulet pie recipe, it turned out to be a super flavor :) Those who know know pie pastry It is prepared slightly larger than a spring roll. The amulet fritters that I have prepared are also slightly larger than the regular amulet fritters. There are 8-9 pieces on average in each phyllo and 1 phyllo is enough for an average of 2 people. When you prepare 2 phyllo dough, you have around 18 pastries.

Recently, I discovered pieces of pastrami, which are sold much cheaper than normal in delicatessens. These are the pieces of bacon that are left over while they are being cut and are sold for around 5 liras in the package. You can even find it packaged in markets with delicatessen aisles. It is an economical solution for those who will use slices of pastrami in their meals, which would normally cost you much more.

Pacanga pastry It is more difficult to fry because it is large, actually it is not difficult, but you have to be very careful to ensure that the pastry does not burn while the cheddar melts. When both sides of the Muska pastry are fried like pomegranate, the material inside comes to its full consistency.

How I wrap the amulet pastry You can access it from the link here. Remember, you should cut the dough a little wider than normal, I think 4 finger widths are ideal (for those with large hands, measure 3 fingers :)

In the meantime, you can brush some eggs on the pastry and bake it in the oven.

Love…

Ingredients for Muska Paçanga Pastry Recipe

• 2 pieces of dough
• ½ cup of water to stick the dough
• 50 gratin bacon
• 100 g grated cheddar cheese
• 2 medium tomatoes
• 2 long green peppers
• Oil for frying

How to Make Muska Paçanga Pastry Recipe?

1. Lay your dough on the counter and fold it into two parts and cut into 4 finger-wide slices.
2. Do the same for 2 phyllo dough and set aside.
3. Cut the tomatoes into 4 parts, remove the seeds and cut into cubes. Cut the pepper lengthwise into 2 parts, remove the seeds and finely chop.
4. Grate the cheddar cheese, finely chop the pastrami and mix all the stuffing in a bowl.
5. Lay the strip you cut on the counter, and put as much bacon as you want (without exaggeration) on the end.
6. Fold the dough you put inside first to form a square towards itself, and then to the right and left to form neat triangles.
7. Cover the amulet-shaped pastries by wetting the end of the dough with water.
8. Take oil in a pan and heat it, carefully fry the pastries until they are like a pomegranate front and back.
9. Take the cooked pastries on a paper towel lined plate and serve hot.