Flaky Turkish Feta Turnovers

Flaky Turkish Feta Turnovers

Makes 30 turnovers

They are good and stay fresh for several days. They are really good with tea, coffee, salads, soups and just as a snack. The most important all ingredients you can find in your refrigerator. Nothing special to buy. I think, turnovers would be good for potluck. Enjoy!

Dough:
3 & 1/2 cups all-purpose flour plus more for kneading
1 teaspoon salt
1 teaspoon baking powder
1/2 cup olive oil
8 tablespoons unsalted butter, melted
1/2 cup plain yogurt
1 large egg

Filling
10 ounces feta cheese (I took 8 ounces + 2 ounces cream cheese)
1/2 cup chopped dill
2 large egg

I added 2 tablespoons of flour to filling to make it firmer

1 large egg, beaten with 1 teaspoon water for egg wash

In a large bowl whisk together the flour, salt, and baking powder. In a medium bowl, whisk together the olive oil, melted butter, yogurt, and egg. Add liquid to dry ingredients and stir well with a wooden spoon until the dough gathers into a mass. Scrape the spoon clean and add any bits of dough to the dough in the bowl.

Scrape the dough onto an unfloured work surface and knead briefly until it forms a cohesive mass. The dough may not look completely smooth and it may want to break apart; do not concerned. Slip the dough into a large resealable plastic bag, and let the dough rest at room temperature for 1 or 2 hours. During this time the dough will become supple and feel soft, and it will be easy to work with.

To make filling, crumble the feta into medium bowl. Add dill and eggs and stir to combine well. I placed all ingredients into food processor and pulsed several time. Add flour.

Divide the dough into 30 equal pieces. Roll each piece between your palms into a ball and set the balls on an unfloured work surface. Cover loosely with plastic wrap. Flatten one ball of dough with your fingertips to make a circle about 31/2 inches in diameter. Place a generous teaspoonful of filling just below the center of the dough circle. Fold the top half of the dough over the filling to form a half-moon shape, and press the edges of the dough together firmly to seal. Place the turnover onto one of the prepared pans. Repeat with remaining dough and filling, placing 15 turnovers on each sheet, 1 to 2 inches apart. Paint the turnovers with egg wash.

Bake about 30 minutes. With a wide metal spatula, transfer the pastries to wire cooling racks. Serve warm at room temperature.

Recipe came from "A baker's odyssey: by Greg Patent.