turkish pastry

Ingredients: 250 g butter, at room temperature, 1/2 cup heavy cream, 1 egg, 2 egg yolks, 10 g instant yeast, 3-3,5 cups flour, 1 tbsp sugar, 2 tsps salt. For topping; 1 egg yolk. Preparation: Heat the cream and remove from heat before it starts to boil, Add the yeast into it and stir, In a seperate deep bowl combine together the butter, cream with yeast, sugar, egg and egg yolks, Add flour one handful in each time and start to knead, Add salt together with the flour, Add flour and knead until you reach an elastic dough, Make a ball and cover with a plastic wrap, Set aside for 30-45 mins, until the dough dobles, Knead the dough again and make mandarine sized small balls, Arrange the balls into a baking pan, Set aside for 30 mins. more, Brush with egg yolk, make scratches with the back of a fork, Bake in a 180 C degrees pre-heated oven until golden on top. Bon appetit...

Turkish Bakery Pastries Recipe

250 g butter, at room temperature,

heavy cream,

egg,

egg yolks,

instant yeast,

flour,

tbsp sugar,

tsps salt.

egg yolk.

Best traditional recipes from all around the world. Thousands of cakes, desserts, main dishes, beverages and so on with detailed explanations, videos and images

Turkish Style Cooking

Heat the cream and remove from heat before it starts to boil,

In a seperate deep bowl combine together the butter, cream with yeast, sugar, egg and egg yolks,

Add flour one handful in each time and start to knead,

Add flour and knead until you reach an elastic dough,

Make a ball and cover with a plastic wrap,

Set aside for 30-45 mins, until the dough dobles,

Knead the dough again and make mandarine sized small balls,

Brush with egg yolk, make scratches with the back of a fork,

Bake in a 180 C degrees pre-heated oven until golden on top.

This Turkish pogaca (pogacha) is a famous savory pastry made with fresh or dried yeast. They are puffy but flaky at the same time with butter layers. Filling it with feta cheese makes it irresistible! It goes well with a glass of Turkish tea. It looks similar to a croissant but easier to make with my technique

Turkish Katmer Pogaca / White Cheese Filled Savory Pastry

milk

vegetable oil

water

sugar

gr. fresh yeast or 1 tbsp dry yeast

eggs (separated, keep

all-purpose flour

+1/2 tsp salt 1 tbsp mahaleb (optional)

parsley

To a mixing bowl add 1 cup lukewarm milk, 3/4 vegetable oil, and 1 cup lukewarm water.

Crumble the fresh yeast or sprinkle dry yeast and 1 tbsp sugar and mix everything. Wait about 5 minutes until the mixture is foamy.

Add the whites to the dough, keeping the 1 yolk for egg wash along with about 7 cups all-purpose flour, 1+1/2 to 2 tsp salt, mahaleb (if you are using), and begin to mix everything, adding more flour if needed until you have a smooth, unsticky dough.

Turn the dough into a ball, cover it with a tray, plate, or a damp kitchen towel and let it rest until doubled in size.

Cut the dough in half and to 8-10 pieces and make them in ball shapes

Roll out the pieces with a rolling pin and spread the top with some butter at room temperature (about a tbsp)

Continue to roll out the other pieces and layer them on top of each other. Don’t butter the last piece.

Get the layered dough batch, first press it with your fingers, and roll out as much as you can with a rolling pin. You can sprinkle flour if needed.

Cut the big round shape of dough you had first to half and half again. And cut the quarters into small triangles. (You can watch the video)

To a wider side of the triangles add a mix of cheese and chopped parsley and roll the dough. While you are rolling you can stretch out a bit to make more layers.

Transfer the poachas into the tray and let them rise for a second time until it is almost doubled. Meanwhile preheat the oven to 200C degree. Brush the pot of the doughs with egg yolk and cook until in golden color in on top and bottom for about 25 minutes. (check after 20 or there are nice smell coming from the oven 🙂

These pogacas are very popular among ladies tea parties. Here you can see an example menu for it and add this pogaca recipe to the menu too: 20 minutes Turkish Bulgur Salad Kısır

How To Shape The Katmer Layered Pogaca

https://www.youtube.com/watch?v=pSDQTNNdPzM

Puffy and layered with butter and filled with feta cheese, these Turkish pogacha is famous savory pastry made with fresh yeast. It looks similar to croissant but very really easier to make with my technique
Here is the written recipe: http://www.turkishfoodtravel.com/2020/09/09/turkish-cheese-pogaca/
Ingredients for Turkish Poacha
1 cup lukewarm milk
3/4 cup vegetable oil
1 cup lukewarm water
1 tbsp granulated sugar
30gr. fresh yeast or 1 tbsp dry yeast
2 eggs (seperated, keep one and a half egg yolk for topping)
about 7-8 cups all purpose flour
1+1/2 tsp salt
1 tbsp mahalep (optional)
for the filling: 
about 1+1/2 cups crumbled feta cheese
half bunch finely chopped parsley (optional but recommended:)

About Mahleb 
Mahleb or Mahalepi is an aromatic spice made from the seeds of a species of cherry, Prunus mahaleb (the Mahaleb or St Lucie cherry). The cherry stones are cracked to extract the seed kernel, which is about 5 mm diameter, soft and chewy on extraction. The seed kernel is ground to a powder before use. Its flavour is similar to a combination of bitter almond and cherry,[1] and similar also to marzipan.[2]

Mahleb is used in small quantities to sharpen sweet foods and cakes,[2] and is used in production of tresse cheese.

It has been used for centuries in the Middle East and the surrounding areas as a flavoring for baked goods. Recipes calling for the fruit or seed of the “ḫalub” date back to ancient Sumer.[3] In recent decades, it has been slowly entering mainstream cookbooks in English.[4]

In Greek cuisine, mahlep is sometimes added to different types of holiday tsoureki breads, including Christmas bread, the New Year's vasilopita and the braided Easter bread called cheoreg in Armenian and paskalya çöreği in Turkish.[5]

In Turkey, it is used in poğaça scones and other pastries. In the Arabic Middle East, it is used in ma'amoul scones. In Egypt, powdered mahlab is made into a paste with honey, sesame seeds and nuts, eaten as a dessert or a snack with bread.

In English, mahleb is sometimes spelled mahalab, mahlep, mahaleb, etc. source: Wikipedia

Top 2 turkish pastry recipes from across the web

The most viewed turkish pastry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Turkish Bakery Pastries Recipe

Turkish Katmer Pogaca / White Chees...

Top 2 turkish pastry recipes from across the web

The most viewed turkish pastry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Turkish Bakery Pastries Recipe

Turkish Katmer Pogaca / White Chees...

The most viewed turkish pastry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine