Contents
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Ingredients
syrup
- 450 g Sugar
- 500 ml. Water
- 1 Tl. Lemon juice
dough
- 0,5 Sachets Baking powder
- 500 g Flour
- 1 Egg
- 125 ml. Milk
- 150 g Natural yoghurt
- 125 ml. Sunflower oil
- 1 Tl. Valley vinegar
filling
- 200 g Kaymak - Turkish cream
- 3 tbsp Ground hazelnuts
For baking
- 180 g Butter
To roll out
- Cornstarch
Instructions
syrup
- Bring the water with the sugar to the boil. After 15 minutes add the lemon juice and let it boil for another 10 minutes. Let the syrup cool completely.
dough
- Mix the flour with the baking powder. Mix egg, milk, oil, vinegar and natural yoghurt in a bowl. Also add the flour mixture to the bowl and knead into a non-sticky dough.
- Shape the dough into 20 balls, each ball weighs between 45-50 grams.
- Place the balls on the worktop, cover with a kitchen towel and let rest for 30 minutes.
- Sprinkle starch well on the worktop, take 10 balls of dough and roll out each ball about the size of a breakfast plate with a rolling pin.
- Now the rolled out pieces of dough are stacked on top of each other. Corn starch is placed between the layers. You can be generous, so put starch on top and spread a little with your hands. There is no starch on the top layer.
- Use the rolling pin to roll out the stack of dough as thinly as possible (diameter about 65 cm.). It takes a while, but works very well. I always turn the sheet of dough a little and lift it up briefly, then it's better to roll it out that big.
- Roll the rolled out sheet of dough into a firm roll. With a sharp knife about 2 cm. cut wide pieces. . Process the other ten balls in the same way.
- Now you take a piece, "put" it on the table so that you can see the positions, then go over it once with the rolling pin. The dough pieces now look oval.
Filling:
- Mix the cream with the ground hazelnuts.
This is how it goes on:
- Put about 1/2 teaspoon (or a little less) of the filling in the middle of the dough piece and fold the mussel loosely.
- Put the mussels in an ovenproof dish, melt the butter and spread on the mussels.
- Bake in a preheated oven, fan-assisted, 200 degrees, for approx. 35-40 minutes until golden brown. Wait 15 minutes after baking and pour the cooled syrup over it. After the mussels have soaked in the syrup, they are ready to be eaten.
modification
- The mussels can also be filled with just chopped hazelnuts or walnuts.
important information
- Do not store the mussels in the refrigerator.
Nutrition
Serving: 100gCalories: 402kcalCarbohydrates: 60.7gProtein: 5gFat: 15.3g