How to make Practical Pan Pastry? There are also 29 comments to give you an idea. Tips of the recipe, thousands of recipes and more... Türk 25 minutes, leftover phyllo, börek, börek making, evaluation of leftover phyllo, pan-fried pies, tray pastry, torn yufka, pastries

Practical Pan Pastry

Portion: 2-3 Persons Preparation: X Cooking: X
It's not pleasant!Well!Beautiful!I liked it!Wonderful! Wonderful!
( 10 oy 3,00/5)
10 3 5 1

Hello, we haven't seen each other for almost a week. 1 week may seem like a short time to make changes in your life or to implement the plans you have made, but in fact, it is not. I understand that from this week's turmoil.

torn dough

I suddenly fell ill on Friday afternoon when I had many plans for the weekend. Events developed so quickly that I was taken into surgery within 1,5 hours. As a result, my weekend was spent in the hospital, now I am writing to you from my bed where I was resting.

I'm glad I have a blog or I could have cracked it :) I hope my life will be back to normal after the check on Friday, but I will share my recipes that I haven't had the opportunity to share with you until then.

Finally, if I don't answer the phone, I must have fallen asleep. Big love :)

Ingredients for Practical Pan Pastry Recipe

  • 2 pieces of dough or leftover pieces of dough
  • 1 pieces of eggs
  • 1 teaspoon of yogurt
  • Half a teaspoon of oil
  • 1 tea glass of milk
  • feta cheese
  • optional parsley

How to Make Practical Pan Pastry Recipe?

  1. If you are going to use 18-20 cm phyllo dough, if you are going to use 2 whole phyllo dough, grease a 28-30 cm Teflon pan with vegetable oil. Prepare the sauce for the pastry by whisking the yogurt, egg, oil and milk well.
  2. Lay the first phyllo in the pan with the edges out, and wet it with a brush using some of the yogurt sauce.
  3. Divide the second phyllo into 2 parts, wet the first half, put it in the pan by shrinking it and sprinkle the white cheese that you crumbled with your hands on it. Do the same with the second half of the dough.
  4. Cover the pastry by dressing the edges of the first phyllo.
  5. Cook on low heat until the bottom of the pastry is golden brown, when it is browned, turn and fry the other side with the help of a spatula or a large plate. Serve warm.
Tags: , , , , , , ,

"Practical Pan Pastry29 comments for ”

  • On November 28, 2013 at 17:51 PM
    Permalink

    I also make a lot of this borek. Sometimes there are pans and sometimes electric Teflon pots, it is called a pizza pan, and it is very tasty and practical in it.

    Answer
  • On January 31, 2013 at 18:50 am
    Permalink

    Before I fully understand the content of this page, I have come to the conclusion that there is a lion in my heart. I say good luck to you and your hands, and I offer my respects.

    Answer
  • on May 14, 2011 at 20:38
    Permalink

    It is a very nice site, and I congratulate you for making a detailed explanation, and I always plan to follow it.

    Answer
  • On February 01, 2011 at 14:41
    Permalink

    I make it for Sunday breakfast, it is very tasty as well as practical. This is the first thing that comes to my mind even when guests come to the door!!
    Thank you very much for this recipe!!!

    Answer
  • On December 20, 2010 at 16:39
    Permalink

    i do it every weekend

    Answer
  • On December 13, 2010 at 19:07
    Permalink

    get well soon.. I wish you a speedy recovery...

    Answer
  • On December 10, 2010 at 14:39
    Permalink

    First of all, we say get well soon, and thank you for not forgetting us even in your sick bed.

    Answer
  • On December 09, 2010 at 21:35
    Permalink

    A huge thank you to all of you, I am sure that I will recover much faster with your good wishes. Lots of love :)

    Answer
  • On December 08, 2010 at 12:53
    Permalink

    get well soon, I wish you a healthy day. A very practical and beautiful pastry recipe, good luck to you.

    Answer
  • On December 08, 2010 at 10:22
    Permalink

    get well soon, I wish you a speedy recovery.

    Answer
  • On December 08, 2010 at 09:02
    Permalink

    Get well soon, I hope you get well soon. The pastry looks delicious..

    Answer
  • On December 07, 2010 at 23:50
    Permalink

    Get well soon my dear Nilay. I know it's hard to sleep for an active person, but health comes first.
    Yours ..

    Answer
  • On December 07, 2010 at 21:42
    Permalink

    Get well soon, the important thing is your health, after you regain your old health, you will write your recipes a lot.

    Answer
  • On December 07, 2010 at 20:35
    Permalink

    Greetings from Greece, Nilay, get well soon, I wish God's speedy recovery...

    Answer
  • On December 07, 2010 at 18:12
    Permalink

    Get well soon Nilay, I hope it's nothing serious..
    I wish you a speedy recovery.

    Answer
  • On December 07, 2010 at 17:00
    Permalink

    get well soon.. :( hope it's nothing serious..

    Answer
  • On December 07, 2010 at 16:32
    Permalink

    My dear Nilay, I wish you a speedy recovery. Stay with love

    Answer
  • On December 07, 2010 at 16:06
    Permalink

    Nila, get well soon honey, what happened to you, what surgery did you have?
    I wish you a speedy recovery honey
    Sevgiler

    Answer
  • On December 07, 2010 at 15:48
    Permalink

    Get well soon dear, I wish you a speedy recovery. The recipe looks delicious again, good luck to your hands and work.

    Answer
  • On December 07, 2010 at 15:41
    Permalink

    GET GOOD TIME, I HOPE IT IS NOTHING IMPORTANT..

    Answer
  • On December 07, 2010 at 15:21
    Permalink

    Get well soon, the most important thing is health.. After you get well, you write a lot of your recipes, we read and apply your recipes with love...

    Answer
  • On December 07, 2010 at 15:11
    Permalink

    looks yummy.. :)
    thanks..

    Answer
  • On December 07, 2010 at 16:27
    Permalink

    get well soon, god, get well soon, you need a lot of rest for the fastest recovery

    Answer

Write a reply

Your email address will not be published. Required fields * Required fields are marked with

EN TR