Mahlep Pastry with Cheese

Hello Dear Friends,

While giving the recipe for the molasses buns I prepared yesterday, I said that I had divided the dough into two and prepared another recipe. The dough turned out so well that whatever you put in it goes. I'm thinking of trying different things after this recipe.

There are many questions about the tricks of pastries, instead of answering them one by one, I wanted to briefly share with you what I usually do.

1- Make sure that the ingredients such as flour, baking powder and yeast that you will use while making the pastry are fresh.
2- Make sure that the ingredients such as eggs, milk or yoghurt that you will use while making the pastry are at room temperature.
3- Make sure to rest the dough you have fermented by covering it with a damp cloth.
4- If you are going to use instant yeast, add it to the flour, but if you are going to use fresh yeast, you must dissolve it in warm water or milk.
5- It will be more delicious if you add some salt in sweet pastries and add some sugar in salty pastries.
6- If you add a little oil to the egg yolk you will apply while making pastries, rolls or muffins, it will look brighter after cooking.

Love…

Ingredients for Cheese Mahlep Pastry Recipe

• 5 water glass flour
• 1 pieces of eggs
• 2 teaspoon of warm water
• 1 teaspoon of yogurt
• 2 teaspoons of oil
• 4 teaspoon of granulated sugar
• 2 sweet spice salt
• 1 teaspoon mahleb
• 1 pack of instant yeast
• 1 tablespoons of vinegar

For inside:

• 1 cup grated white cheese
• 2 pinch of finely chopped parsley

For the above:

• 1 egg yolk
• 5-6 tablespoons of oil
• optional sunflower seeds or sesame seeds

How to Make Mahlep Pastry with Cheese Recipe?

1. Take the flour in a mixing bowl and make a hole in the middle.
2. Add eggs, water, yogurt, oil, vinegar, sugar, salt, mahaleb and finally yeast and knead a soft dough.
3. When the dough comes together, cover it with a cloth and let it rest for 40-45 minutes.
4. Tear off tangerine-sized pieces from the fermented dough and open it by pressing lightly in your hand. Put a small amount of the parsley cheese inside you prepared in the middle of the dough you rolled out and close it by folding it.
5. Arrange the pastries at 2 cm intervals on the baking tray that you have lined or greased with greaseproof paper.
6. When all the pastries are finished, apply the sauce you mixed with the remaining egg yolk, sprinkle the core and bake in the oven preheated to 180 degrees until golden brown.