Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, hungarian sweet "cow's curd" pastry (túrós batyu). One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu) is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Hungarian Sweet "Cow's Curd" Pastry (Túrós Batyu) is something which I have loved my whole life.

Here is how you achieve it. 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.

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