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

Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu) highly diverse and own ideal taste that unique. Some kinds of Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu) recipes are also sufficient simple to process and do not pick up long. Though not everybody likes Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu) food, currently several people are get attached and like the various Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu) foods available. This could be seen from the number of restaurants that provide Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu) as one of the dishes. You can have Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu) using 16 ingredients and 4 steps. Here is how you cook it.

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

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