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

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

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. The filling is traditionally made of the creamy cow's curd cheese that is used in so many Hungarian desserts.

Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu) is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu) is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to 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 cook it.

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