15 Minutes to Preparing Perfect Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu)

Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu) is the nomero uno that comes to many people’s mind when it comes to a comfort meal. Today, we are going to tell you procedures on preparing a appetizing Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu).

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

We hope you got insight from reading it, now let’s go back to hungarian sweet "cow's curd" pastry (túrós batyu) recipe. To make hungarian sweet "cow's curd" pastry (túrós batyu) you only need 16 ingredients and 4 steps. Here is how you do it.

Firstly, here are the ingridients that you should ready to serve Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu):

  1. You need of For the pastry.
  2. You need 600 g of all-purpose flour.
  3. Use 320 ml of milk.
  4. Provide 1 of egg, beaten.
  5. Get Pinch of salt.
  6. You need 2 tbsp of sugar.
  7. Get 80 g of melted butter.
  8. Take 2,5 g of fresh yeast.
  9. Get of For the filling.
  10. Provide 200 g of creamy cow's curd cheese.
  11. Provide 4 tbsp of semolina.
  12. Use 3 tbsp of sugar.
  13. Prepare of Few drops of vanilla essence.
  14. Prepare of Grated zest of 1 lemon.
  15. Take 3 tbsp of sultanas.
  16. Take 1 of egg seperated.

After readying the ingridients, now we are set to make our delightful 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..

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

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