TURKISH AND INTERNATIONAL CUISINE- WATER PASTERY

WATER PASTERY

Materials For Dough

750 gr.flour 

3 eggs

1 glass warm water

1 teaspoon salt

For Filling

250 gr. white cheese

250 gr. melted butter

1/3 bunch parsley, chopped

Preparation

Into 1 kg flour add 3 eggs, salt, warm water then  knead dough. Close cover on the dough and let stand for 1 hour

Divide into 8 equal parts of pulp prepared

Pour flour on the counter then turn dough 1 mm thick with a rolling pin

Boil 2 lt. water into large and deep cooker . Also place another large bowl filled with cold water, next to the boiling water.

Before the first warm water boil each of filo pastry
After the cold water and let it cool down

Grease a round baking tray (14 inch, round tray, with at least 2 inch thickness) with melted butter.

on the tray prepared, and spread melted butter evenly (about 2-3 tbsp) on top of the dough.

Mix white cheese and parsley in the bowl

On top of the 4th phyllo dough, put the cheese and  put in the same way as other 4th phyllo and spread butter on top.
Preheat oven to 400 degrees.
Bike 20 to 25 minutes.
Separate slices and serve warm.

Bon appetit.