Perfect Consistency: Full Size Dry Yeast Pastry
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Preparation Time25 mins
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Cook Time20 mins
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Who wouldn't want to make delicious pastries that everyone will love to eat, with a fragrant smell when they are in the oven, with puff-like dough that melts softly in the mouth? This recipe will make you forget all pastry recipes, you will always have pastries that will keep the consistency right.
You can change the filling as you wish. You can make delicious fillings with potatoes, minced meat and dill and try a variety of pastries. You can make approximately 25 pastries with this recipe. If this amount is too much, you can keep your ready-to-cook pastries in the freezer for 3 months, uncooked, without adding the egg yolk and black cumin-sesame mixture. It will be enough to take the pastries out of the freezer 20 minutes before putting them in the oven. Bon appetit in advance 
Ingredients
Follow the directions
1
Stepmix-dry-yeast-with-water-in-a-bowl-let-it-dissolve-and-let-it-sit-for-2-3-minutes
2
Stepput-half-of-the-flour-in-a-large-kneading-bowl-and-add-the-yeast
3
Stepadd-margarine-1-egg-and-2-egg-whites-sugar-salt-and-mahleb-to-the-bowl-containing-the-flour-and-start-kneading
4
Stepadd-the-remaining-flour-little-by-little-and-knead-the-dough-for-5-minutes
5
Stepstretch-the-thoroughly-kneaded-dough-and-leave-it-to-ferment-for-at-least-30-minutes
6
Stepknead-the-fermented-dough-for-a-short-time-to-release-the-gas-and-divide-the-yeast-dough-into-equal-pieces-by-rolling-it
7
Steproll-out-the-equally-divided-meringues-with-your-hands-not-too-thin-put-1-tablespoon-of-the-white-cheese-mixture-into-it-and-close-it-in-a-half-moon-shape
8
Stepplace-the-pastries-on-a-baking-tray-lined-with-baking-paper-and-let-them-ferment-for-about-15-minutes
9
Stepbrush-the-fermented-pastries-with-egg-yolk-sprinkle-sesame-seeds-and-black-cumin-seeds-then-bake-them-in-a-preheated-oven-at-180-degrees-for-20-25-minutes
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