Yoghurt pastry

Yoghurt pastry

By
From
Turquoise
Makes
600 g
Photographer
Lisa Cohen and William Meppem

This is a wonderfully useful pastry that’s perfect for making all kinds of open tarts and savoury pastries. It’s soft, silky and easy to work with and bakes to a lovely short flakiness. The method below is a variation on a classic ‘rough-puff’; the brushing with butter, folding and turning create meltingly crisp layers.

Ingredients

Quantity Ingredient
100g thick natural yoghurt
160g unsalted butter, melted, (at room temperature)
1 tablespoon extra-virgin olive oil
1 free-range egg
220g self-raising flour, sifted
pinch, sea salt
1/2 lemon, finely zested

Method

  1. Combine the yoghurt, 125 g of the melted butter and the oil in the bowl of an electric mixer, then beat in the egg. Tip in the flour, salt and zest and beat on a low speed for 5 minutes until silky and soft. Cover the pastry with plastic wrap and refrigerate for 1 hour to rest and firm up a little.
  2. Divide the pastry into two equal pieces. Work with one piece of pastry at a time, keeping the other covered with a damp tea towel. On a lightly floured work surface, roll the pastry out as thin as you can get it to make a large round – about 50 cm in diameter or as close to that as you can make it. Brush lightly with some of the remaining melted butter, then fold in two sides of the pastry to meet in the middle. Brush with butter again, then fold one side on top of the other, so you have a rectangle. Brush with butter again, then fold in the short sides of the rectangle to meet in the middle. Brush with butter for a final time and fold one side on top of the other. Set aside, covered with a damp tea towel, to rest for 15 minutes. Repeat with the other piece of dough.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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