Iskorpit Pastry
Quick answer
Iskorpit pastry is made by preparing thinly rolled dough with a special folding technique. The Tulum cheese and fresh herbs in the filling give this unique pastry its rich flavor.
- Total time
- 70 dk
- Servings
- 6
- Calories (est.)
- ~320 kcal
- Difficulty
- orta
iskorpit pastry · cheese pastry recipe · traditional dough
70 dk · 6 servings · 320 kcal
Ingredients
- 4 cups flour
- 1.5 cups warm water
- 1 tsp salt
- 150 grams melted butter
- 1/2 cup vegetable oil
- 200 grams Tulum cheese
- 1 bunch finely chopped parsley
- 1 tsp black pepper
Method
- Combine flour, water, and salt in a bowl, knead into a soft dough, and let it rest for 30 minutes.
- Divide the rested dough into walnut-sized balls and roll each out to the size of a dessert plate.
- Stack the rolled dough pieces by brushing the melted butter and oil mixture between each layer.
- Roll out the stacked dough to fit your baking tray and place it in the tray.
- Spread the crumbled Tulum cheese and chopped parsley evenly in the middle layer.
- Cover with the remaining dough, slice into portions, and bake in a preheated 180°C oven until golden brown.
Make sure the butter is lukewarm while oiling the dough layers for extra crispiness.
FAQ
What kind of cheese is used for Iskorpit pastry?
Traditional recipe uses Tulum cheese, but a mix of feta and curd cheese works well too.
How to make the pastry crispy?
Using plenty of oil between dough layers and preheating the oven enhances crispiness.
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