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

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, hungarian sweet "cow's curd" pastry (túrós batyu). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu) is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu) is something that I have loved my whole life.

To begin with this recipe, we must first 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. Prepare For the pastry
  2. Make ready 600 g all-purpose flour
  3. Take 320 ml milk
  4. Make ready 1 egg, beaten
  5. Prepare Pinch salt
  6. Prepare 2 tbsp sugar
  7. Prepare 80 g melted butter
  8. Prepare 2,5 g fresh yeast
  9. Get For the filling
  10. Take 200 g creamy cow's curd cheese
  11. Prepare 4 tbsp semolina
  12. Make ready 3 tbsp sugar
  13. Make ready Few drops of vanilla essence
  14. Prepare Grated zest of 1 lemon
  15. Get 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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