Turkish cheese pie recipe
Dear ones, you already know me and you already know my passion for chocolate. 😀. It doesn’t matter if it’s a homemade cake or a chocolate cake. 😉 This is how pies are somewhere far away in the top of culinary preferences… Dear ones, but when Laura makes a pie, it is impossible not to feel like it instantly. And here I am, set up in the kitchen, with my sleeves rolled up, kneading the dough hard – only the pies will be ready sooner. What made me very happy was the fact that the dwarves also ate Turkish cheese pies. I didn’t expect that because they prefer sweet cheese pies.
So, an absolutely wonderful recipe for Turkish pies with salted cheese. Very easy to do and you have to try to figure out what I’m saying 😉
Turkish pie with cheese recipe
- 375 g flour
- 5 g dry yeast
- 1 teaspoon sugar
- 125 g yogurt (drinking)
- 125 ml of mineral water
- 60 ml oil
- 1 teaspoon salt
- 1 or
- 300 g salted cheese (I used cottage cheese in brine in a jar)
- 100 g mozzarella
- oil for dough and work table
- seeds for sprinkling on top (sesame, poppy, cumin and blackberry).
Preparation Turkish cheese pies:
The salted cheese and mozzarella are put on the grater with large meshes and mixed in a bowl.
In a bowl, mix the egg whites with the yogurt, oil and mineral water, mixing well with a fork. Not much, to homogenize.
Separately, in a bowl put flour and mix it with sugar, salt and dry yeast. Gradually add the liquid composition and mix well by hand (or with a wooden spoon, but I saved the washing dishes :))) Knead vigorously until you get a smooth and non-sticky dough.
- Depending on the type of flour used, some mineral water may be needed if the dough is too hard or a little flour if the dough is too soft.
How to make Turkish cheese pies:
The obtained dough is divided into 12 equal pieces, greased well with oil, put on a plate and cover with cling film. Let it rest for about 15 minutes, then spread each piece of dough with the rolling pin on the table greased with oil in a sheet about 1 mm thick. Place the sheets back on the plate on top of each other and grease with a little oil, so that they do not stick together. Cover again with cling film and let stand 15 minutes.
On the table greased with oil, turn the plate with the dough discs, so that the first stretched disc comes on top. One by one, spread each sheet of dough until the dough is very thin and transparent. The dough spreads very nicely and easily, even if it breaks here and there, it is absolutely no tragedy.
Sprinkle the sheet with the cheese mixture and roll. The roll rotates in a spiral, and the end is inserted underneath.
Place the pies in a tray lined with baking paper, grease with the remaining yolk, mixed with a few tablespoons of milk and sprinkle with seeds.
Place the pan in the oven over medium heat until the pies are nicely browned. Remove from the pan on absorbent towels to absorb excess oil and allow to cool.
Good appetite! Like we had! 😉