Flaky Turkish Pagaca Recipe | Secret to Layered Savory Pastry Dough (Easy Lamination Technique)

Описание: Are you ready to master the softest, flakiest Turkish savory pastry (Pagaca)? This comprehensive tutorial reveals the professional secrets to creating perfectly layered dough without complex puff pastry methods. We dive deep into the essential techniques, including kneading for ultimate softness and the crucial butter 'lamination' process that ensures that incredible melt-in-your-mouth texture. This is Culinary Education at its finest—turning simple ingredients into a Gourmet breakfast or snack.

We address the common baking pain point: the yeasty flavor. Learn the Food Science behind proofing and how to properly deflate your dough to guarantee a beautiful, clean flavor profile. Filled with savory village cheese, this Pagaca recipe is a family favorite and a perfect addition to your Healthy Living repertoire. Watch until the end for step-by-step instructions and all the Professional Cooking Techniques for baking perfection at 350°F.

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🍳 FULL RECIPE (Flaky Turkish Pagaca)

*INGREDIENTS:*
1/2 packet fresh yeast
1.5 tablespoons granulated sugar
1 cup warm water
1 cup warm milk
1 large egg (yolk reserved for topping)
1/3 cup vegetable oil (approx. 4.2 oz)
5 1/2 cups (approx.) all-purpose flour (add gradually)
1 teaspoon salt
Softened butter (for spreading/lamination)
Village Cheese or desired filling

*INSTRUCTIONS (Summary):*
1. Activate Yeast: Mix yeast, sugar, water, and milk until dissolved. Add egg white and oil.
2. Kneading: Gradually add flour and salt. Knead until a very soft, smooth, well-developed dough forms (approx. 5.5 cups total flour).
3. First Rise: Cover and let rise until doubled in size (approx. 1 hour). Ensure to punch down the air after rising to remove the yeasty smell.
4. Lamination: Divide dough into two. Roll out one piece thinly. Spread generously with softened butter. Cut into strips/squares and gather into a ball. Repeat with the second piece, encasing the first buttered ball inside. Rest for 10-15 minutes.
5. Shaping: Divide the laminated dough into 15-16 pieces. Shape into balls, fill with cheese, and form desired shapes (e.g., 'lip-like').
6. Second Proofing & Baking: Let proof on the tray for 20 minutes. Brush with egg yolk mixed with 1 Tbsp vegetable oil. Bake in a preheated oven at 350°F (175°C) until beautifully golden brown.