Hi, I am Kate. Today, I’m gonna show you how to make hungarian sweet cow’s curd pastry (túrós batyu) recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Hungarian Sweet Cow’s Curd Pastry (Túrós Batyu) Recipe
Hungarian Sweet Cow’s Curd Pastry (Túrós Batyu) is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Hungarian Sweet Cow’s Curd Pastry (Túrós Batyu) is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook hungarian sweet cow’s curd pastry (túrós batyu) using 16 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Hungarian Sweet Cow’s Curd Pastry (Túrós Batyu):
- Take For the pastry
- Get 600 g all-purpose flour
- Make ready 320 ml milk
- Prepare 1 egg, beaten
- Make ready Pinch salt
- Prepare 2 tbsp sugar
- Get 80 g melted butter
- Make ready 2,5 g fresh yeast
- Get For the filling
- Prepare 200 g creamy cow’s curd cheese
- Prepare 4 tbsp semolina
- Prepare 3 tbsp sugar
- Get Few drops of vanilla essence
- Prepare Grated zest of 1 lemon
- Prepare 3 tbsp sultanas
- Make ready 1 egg seperated
Steps to make Hungarian Sweet Cow’s Curd Pastry (Túrós Batyu):
- Dissolve the yeast in warm milk,and leave it for 15 mins. Mix the flour with the salt and sugar,add the egg, milk and yeasty milk.Knead it for 10 minutes.Add the melted butter and knead for another 5 minutes.Cover it and leave it in a warm place for about one hour, until it doubles in size.
- Make the filling. In Hungary we use creamy cow’s curd, but if you dont have it, try to substitute it with ricotta or cottage cheese. We mix the cow’s curd with semolina,sugar, vanilla essence,lemon zest,sultanas, and egg yolks. Beat the egg whites until firm and add it to the ricotta mix. The texture should be creamy but not runny. If it’s runny then add more semolina.
- On a floured surface, roll the dough out with a rolling pin, until approximately 3 mm thick. Cut it into 10×10 cm squares. Put a tablespoon of ricotta mix in the middle of each square. Pinch all 4 corners together and pinch it together.
- Put them on a parchment paper on a baking tray, cover them, and let them rise again for 30 minutes.Preheat the oven to 180 degree celsius, or gas level 6. Once risen, glaze them with the beaten egg and bake them for 25-30 minutes.
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