Seasoning and Spicy

How to Cook Yummy Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu)

Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu). Túrós batyu – Sweet ricotta parcels. This is a delicious breakfast pastry to go with your morning coffee. Available in all patisseries and pastry stalls wherever you are in Hungary.

Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu) This is a delicious breakfast pastry to go with your morning coffee. Available in all patisseries and pastry stalls wherever The filling is traditionally made of the creamy cow's curd cheese that is used in so many Hungarian desserts. This is not available in the UK so I. You can have Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu) using 16 ingredients and 4 steps. Here is how you achieve it.

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

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

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

  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..