Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu)
Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu)

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, hungarian sweet "cow's curd" pastry (túrós batyu). One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu) is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu) is something which I have loved my entire life. They are nice and they look fantastic.

To begin 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):
  1. Make ready For the pastry
  2. Make ready 600 g all-purpose flour
  3. Make ready 320 ml milk
  4. Get 1 egg, beaten
  5. Take Pinch salt
  6. Take 2 tbsp sugar
  7. Take 80 g melted butter
  8. Prepare 2,5 g fresh yeast
  9. Get For the filling
  10. Make ready 200 g creamy cow's curd cheese
  11. Take 4 tbsp semolina
  12. Take 3 tbsp sugar
  13. Make ready Few drops of vanilla essence
  14. Make ready Grated zest of 1 lemon
  15. Take 3 tbsp sultanas
  16. Get 1 egg seperated
Instructions to make Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu):
  1. 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.
  2. 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.
  3. 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.
  4. 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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