Pan Pastry Recipe

Materials

  • 2 phyllo dough

for the sauce

  • 1 egg
  • half a cup of milk
  • Half a teaspoon of oil

for frying

  • 1 tablespoon of butter
  • 1-2 tablespoons of oil

For internal mortar

  • If you want, with cheese and parsley
  • If you want, mince
  • Leek if you want
  • Spinach if you want

Preparation Of

Mix the sauce ingredients. Put a tablespoon of vegetable oil in the pan you will make and grease the middle of the edges with your hands. Place the first phyllo in the pan so that it hangs over the edges. Pour 2-3 spoons of the sauce you made over the dough. Divide the other dough into 8 pieces. Cover the first 4 pieces with the sauce and place them in the pan. Spread the stuffing you made on the phyllo dough. Dip the remaining 4 pieces of phyllo in the remaining sauce and lay it on the stuffing. Close the yufka that hangs from the last edges towards the middle. Put the pastry on the stove and open the bottom. When the oil is sizzling, lower the heat and fry one side. Invert onto a flat pot lid. Put a tablespoon of oil in the pan. Return the pastry to the pan. Spread butter on the fried side. When it is fried on the other side, transfer it to a serving plate. Serve hot. Enjoy your meal.

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