False Water Pastry
This is my late grandmother and mother's favorite pastry. When I was a kid, I loved the crispy corners where cheese is less frequent, just like Nehir is now :)
Now, I like to make water pastries just like them. While the taste of the palate changes with age, I think it has a lot to do with the longing for the past. Indeed, our noses and palates have a memory unique to their cuts.
Do you have any dishes that take you back to ancient times?
Ingredients for False Water Pie Recipe
- 3 pieces of dough
- 1 pieces of eggs
- 1,5 water glass milk
- 1 tea cup oil
- optional salt (if your cheese is unsalted)
For the stuffing:
- 300 gr feta cheese or curd cheese
- Parsley
- 1 spoonful butter
How to Make False Water Pastry Recipe?
1. Take the mashed cheese on a large plate and mix it with the chopped parsley. 1 small piece
2. Whisk eggs, milk and oil thoroughly, brush the sauce on your small baking tray or a medium-sized rectangular pyrex with a brush.
3. Spread the first phyllo on the tray with its edges protruding, and spread the sauce over the phyllo with a brush or spoon, to cover it. Lay the other dough on it, sauce it and sprinkle one third of it with the help of the stuffing.
4. On the mortar, cover the dough from the corners to the middle and sauce it. 3. Apply the memory process to the yufka.
5. When it comes to the last part, pour the wide dough on the bottom of the pastry and close it properly.
6. Spread the remaining sauce on the phyllo and sprinkle with sesame or black cumin, if desired. Bake in a preheated oven at 180 degrees until golden brown.
