For the Filling:
- 1 cup (250g) túró (farmer’s cheese) or ricotta
- 2 tbsp sugar (adjust to taste)
- 1 egg yolk
- 1 tsp vanilla extract
- Zest of ½ lemon (optional)
- 2 tbsp raisins (optional)
For Assembly:
- 1 egg (for egg wash)
- Powdered sugar (for dusting)
Instructions
1. Prepare the Dough
- In a bowl, mix flour, sugar, salt, and instant yeast.
- Add warm milk, egg, and melted butter. Knead until smooth and elastic (about 8-10 minutes). If sticky, add a little flour.
- Cover and let rise for 1-1.5 hours until doubled in size.
2. Make the Filling
- In a bowl, mix the túró (or ricotta), sugar, egg yolk, vanilla, and lemon zest. Stir in raisins if using.
3. Shape the Pastries
- Roll out the dough on a floured surface to about ¼ inch (½ cm) thick.
- Cut into 4-inch (10 cm) squares.
- Place a spoonful of the filling in the center of each square.
- Fold the corners over the filling and pinch together to seal.
4. Bake
- Place pastries on a lined baking sheet. Brush with beaten egg.
- Bake at 350°F (180°C) for 18-20 minutes until golden brown.
- Let cool slightly, then dust with powdered sugar.
Tips & Variations
- If túró is not available, ricotta or cottage cheese (drained) works well.
- Add a little cinnamon for extra warmth in the filling.
- Serve warm with a drizzle of honey or jam.
Would you like a step-by-step photo guide or a variation with a different filling? 😊