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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, hungarian sweet "cow's curd" pastry (túrós batyu). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu) is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu) is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have hungarian sweet "cow's curd" pastry (túrós batyu) using 16 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu):

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