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Walnut Scones

Walnut Scones

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Walnut Scones
  • 1 package yeast (42 g, 1.5 tablespoons of dry yeast or yeast)
  • 1 cup warm milk (you can add a little more if less here.)
  • 1 cube sugar
  • 1 kg
  • 1 water glass measure of oil
  • 1 cup melted margarine / butter
  • 1 egg
  • Salt
inside:
  • Crushed walnut / cheese + parsley / minced parsley +
on:
  • In Cevizli, sesame egg yolk +
  • In cheese, egg yolk + Cumin


Directions
  1. Mash the yeast with warm milk and sugar. Knead the dough all the ingredients to obtain a soft dough.
  2. The rest of the dough until prepare the filling. If you use the same data type pastry with cheese or meat.
  3. Turn the dough if you do like taking the lump of dough with walnuts. (No need to be very thin.) Sprinkle walnuts on top of phyllo dough persistent oil. Each dough steeply three final. Fold the strips as you cut the rose-shaped roll wrap.
  4. If you want persistent yolk over them, sprinkle with sesame seeds. Pre-heated 190 F oven and cook until browned on me.
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