ISKEFE PASTRY

İŞKEFE PASTRY :

• 2 egg
• 1 cup of milk
• 1 cup of molten butter
• salt and water

Mould the flour, salt and water to obtain a soft dough.
Divide the dough into walnut sized pieces. Roll out the
pieces of dough as large as possible. Dry the flour dough
on tinplate. Dampen the flour doughs. Place the flour
dough on the tray and put some vegetable oil between
each layer. Place the desired filling between the layers of
dough. Spread a mixture of whisked egg and vegetable oil
over the last layer.

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