Hungarian Cottage Cheese Pastries (Túrós Batyu)

 Ingredients

For the dough:

500 g all-purpose flour

7 g instant dry yeast

70 g sugar

250 ml warm milk

1 large egg

60 g melted butter

1 teaspoon vanilla extract

½ teaspoon salt

For the filling:

400 g cottage cheese or Hungarian-style farmer’s cheese

80 g sugar

1 egg yolk

1 teaspoon vanilla extract

Zest of 1 lemon

1 tablespoon semolina

2 tablespoons raisins (optional)

For finishing:

1 egg, beaten

Powdered sugar

Instructions

Make the dough: Mix the warm milk, yeast, and 1 teaspoon of the sugar. Let stand for 5–10 minutes.

In a large bowl, combine the flour, remaining sugar, and salt. Add the egg, melted butter, vanilla, and yeast mixture.

Knead for about 8–10 minutes, until the dough is smooth and elastic.

Cover and let rise in a warm place for about 1 hour, or until doubled in size.

Prepare the filling: Mix the cottage cheese, sugar, egg yolk, vanilla, lemon zest, and semolina. Stir in raisins if desired.

Roll the dough out to about 5 mm thick and cut into squares.

Place a spoonful of filling in the center of each square. Fold the corners toward the center and gently press to seal.

Place the pastries on a lined baking tray. Cover and let them rest for 20 minutes.

Brush with beaten egg and bake at 180°C (350°F) for 18–22 minutes, until golden brown.

Allow to cool slightly, then generously dust with powdered sugar.

Tip: For a more traditional Hungarian flavor, add plenty of fresh lemon zes

t to the cottage-cheese filling.