Pastries and dough-based dishes
This Kastamonu pastry is made from dough that is repeatedly rolled out and folded with butter, filled with walnuts and sugar, and baked. It is not soaked in syrup; its sweetness comes from the filling and powdered sugar, so it is much lighter than baklava. The layers come from brushing melted butter between folds, not from yeast.
Whisk together the egg, yogurt, cooking oil, salt, and baking powder. Gradually add the flour and knead for 10 minutes. The dough should be soft and pliable without sticking to your hands. Divide it into eight balls, cover, and let rest for 10 minutes.
Roll each ball into a 30 cm round and brush the surface with melted butter. Fold the dough into thirds, then fold it into thirds again to make a small packet. Repeat with all eight balls and refrigerate the packets. The butter should stay firm between the layers; if the dough feels sticky, chill it longer.
Mix the walnuts with the sugar and cinnamon. Roll each rested packet into a 20 cm round. Place 2 tablespoons of the walnut mixture in the center, bring the edges together over the filling and seal. Turn seam-side down and flatten gently with your palm.
Score each packet diagonally to make two pieces per packet (16 pieces total), without cutting all the way through. Score only the top layers. Arrange the pastries with space between them on a parchment-lined baking sheet and brush with beaten egg yolk.
Bake in an oven preheated to 180°C / 355°F for 35 minutes. The pastry is done when it is deep golden and the layers are visible along the sides. Let it cool on the baking sheet for 15 minutes, then sift powdered sugar over the top; if added while hot, the sugar will melt and make the surface sticky.
Before rolling it out, refrigerate the folded dough for 30 minutes; this time is not included in the recipe’s stated times. If the butter has not cooled, the layers will blend together and the pastry will turn into a single piece of dough.
Hamuru açıp yağlayıp katlarken tereyağının erimiş ama sıcak olmamasına dikkat edin, sıcak yağ katları yapıştırıyor. Cevizi de iri dövdüm, toz ceviz katların arasında kayboluyor. Pudra şekerini ılıdıktan sonra elemek de şekerin erimesini önlüyor.
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