Water Pastry
Water Pastry Recipe from Turkey with Flour, Water, Eggs, Cheese, and Parsley
Introduction
Water pastry is a traditional dish that is popular in many cultures around the world. This recipe features layers of dough filled with a delicious mixture of cheese, eggs, and parsley. It is a savory and satisfying dish that is perfect for any occasion.
History
The origins of water pastry are not entirely clear, but it is believed to have originated in the Middle East. It has since spread to many other countries and has become a beloved dish in many households.
Ingredients
How to prepare
- Sprinkle flour over a wooden board. Make a well in the center and add 4 eggs, 2 glasses of milk, 1 glass of melted margarine, water, and 1 tbsp of salt. Knead the mixture until a dough is formed.
- Shape the dough into a roll and slice it into 12 equal pieces. Press each piece, cover with a wet cloth, and allow it to stand for half an hour.
- After half an hour, roll the pieces in flour. Place them on top of one another, press with your hand, sprinkle flour, and roll out each piece individually, but not too thinly.
- Sprinkle a pinch of corn starch over each piece. Place them on top of one another again and roll them out by pressing on the edges of the rolling pin.
- Roll out each piece once more, sprinkle a pinch of corn starch in between them, place on top of one another, and roll them out to make one layer of dough larger than the other. One layer of dough should be rolled out to twice the size of the baking tray it will be cooked on.
- In a bowl, blend 3 glasses of milk and 1 glass of melted margarine. Add 4 eggs, cheese, chopped parsley, and salt. Continue blending until well combined.
- Grease the baking tray and line the larger layer of dough on it so that it overlaps the size of the tray. Evenly spread the filling over the dough.
- Put 16 glasses of water into a pan. Add 8 tbsp of salt and bring it to a boil. Put each piece of dough into the pan one by one, hold it for one minute, then take it out and put it into another bowl filled with cold water. Press the dough with your hands to drain out the water. Place the dough on a baking tray.
- First, place one layer of pastry, then the filling. Repeat this process until all the pastry is used and close the edges with the overlapping piece.
- Bake in a moderately hot oven for an hour. Remove from the oven, cut into slices, and serve.
Variations
- Add cooked vegetables such as spinach or mushrooms to the filling for added flavor and nutrition.
- Substitute the cheese with feta or goat cheese for a different taste profile.
- Experiment with different herbs and spices to customize the flavor of the filling.
Cooking Tips & Tricks
Make sure to knead the dough well to ensure a smooth and elastic texture.
- Rolling out the dough thinly is key to achieving the perfect flaky layers in the pastry.
- Be sure to drain the dough well after boiling to prevent it from becoming soggy.
- Adjust the filling ingredients to suit your taste preferences.
Serving Suggestions
Water pastry can be served as a main dish with a side salad or as an appetizer for a larger meal.
Cooking Techniques
The key to making water pastry is to roll out the dough thinly and evenly, and to ensure that the layers are well-drained before baking.
Ingredient Substitutions
If you don't have margarine, you can use butter as a substitute. You can also use a different type of cheese or omit it altogether for a lighter version of the dish.
Make Ahead Tips
You can prepare the dough and filling ahead of time and assemble the pastry just before baking. This is a great make-ahead dish for entertaining.
Presentation Ideas
Water pastry can be served on a platter with a garnish of fresh herbs or a drizzle of olive oil for a beautiful presentation.
Pairing Recommendations
Water pastry pairs well with a crisp white wine or a light salad for a complete meal.
Storage and Reheating Instructions
Leftover water pastry can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for 10-15 minutes or until heated through.
Nutrition Information
Calories per serving
Each serving of water pastry contains approximately 350 calories.
Carbohydrates
Each serving of water pastry contains approximately 45 grams of carbohydrates.
Fats
Each serving of water pastry contains approximately 20 grams of fats.
Proteins
Each serving of water pastry contains approximately 12 grams of proteins.
Vitamins and minerals
Water pastry is a good source of calcium, vitamin A, and vitamin C.
Alergens
This recipe contains eggs, milk, and cheese, which may be allergens for some individuals.
Summary
Water pastry is a rich and indulgent dish that is best enjoyed in moderation due to its high calorie and fat content.
Summary
Water pastry is a delicious and comforting dish that is perfect for any occasion. With its flaky layers and savory filling, it is sure to be a hit with your family and friends. Enjoy!
How did I get this recipe?
I distinctly remember the first time I saw this recipe for Water Pastry. It was a hot summer day, and I was visiting my dear friend Margaret in the countryside. Margaret was known for her delicious pies, and I had always admired her baking skills.
As we sat in her cozy kitchen, sipping on iced tea and chatting about life, Margaret suddenly got up and rummaged through her old recipe box. She pulled out a faded, stained index card and handed it to me with a mischievous smile.
"This, my dear, is the secret to my famous pie crust," she said, tapping the card with her finger. "It's called Water Pastry, and it's been in my family for generations."
I eagerly scanned the recipe, taking in the simple ingredients and straightforward instructions. A light bulb went off in my head – this was the missing piece to my own pie-making puzzle. I thanked Margaret profusely and vowed to try the recipe out as soon as I got home.
When I finally got around to making Water Pastry, I was amazed at how easy it was. The dough came together quickly, and I could tell just by handling it that it was going to be tender and flaky. As I rolled out the crust and filled it with fresh fruit, I felt a sense of pride knowing that I was continuing a tradition that had been passed down through the generations.
Over the years, I made Water Pastry countless times, tweaking the recipe here and there to suit my own tastes. I shared it with friends and family, who all raved about its light, buttery texture and melt-in-your-mouth goodness. It became my go-to recipe for pies of all kinds – apple, cherry, peach, you name it.
But the true beauty of Water Pastry wasn't just in its taste – it was in the memories it held. Every time I made that crust, I thought of Margaret and our lazy summer afternoons in her kitchen. I remembered the smell of freshly baked pie wafting through the air, the laughter and stories we shared over slices of warm dessert.
As the years passed, I learned that recipes are more than just a list of ingredients and instructions. They are a link to the past, a way of connecting with loved ones who have come before us. Water Pastry became a symbol of that connection for me, a tangible reminder of the bond I shared with Margaret and all the other cooks who had influenced my culinary journey.
And so, whenever I make a pie with Water Pastry, I do it with a grateful heart and a sense of reverence for the traditions that have shaped me. I may not have invented the recipe, but I have made it my own, adding a pinch of love and a sprinkle of nostalgia to every batch of dough.
As I sit here now, reflecting on all the pies I've made and the memories I've created, I am filled with gratitude for the simple pleasure of good food and good company. And I know that as long as I have my trusty Water Pastry recipe, I will always have a piece of my past to savor and share with those I hold dear.
Categories
| Cheese Recipes | Corn Recipes | Cream Cheese Recipes | Snack Recipes | Turkish Recipes | Turkish Snacks |