Leopard Pastry Recipe
These leopard pastries are soft inside but the tops are crunchy. Give this leopard pastry recipe a try. You will love it.
- 1 cup of warm milk (200 ml.),
- 1 packet of fresh yeast (42 grams),
- 2 tablespoons of granulated sugar,
- 1 cup of vegetable oil,
- 1 cup of yogurt (warm),
- One coffee spoon of salt,
- 6 or 7 cups of all purpose flour.
For the top;
- 1 cup of rice flour,
- 10 grams instant yeast (1 packet),
- 1 tablespoon of granulated sugar,
- 1 tablespoon of vegetable oil,
- One teaspoon of salt,
- 1 cup of water (not a full cup).
For the filling;
- Feta cheese,
The cup size is 200 ml.
Process of Leopard Pastry Recipe
Firstly, put the sugar, milk and the fresh yeast in a deep bowl and mix them.
Add the yogurt and the vegetable oil and continue to mix.
Add the salt and add the sifted flour and knead well.
Get a soft but not sticky dough.
Cover the dough and leave it to rise for 1 hour.
To prepare the mixture for the top,combine all the ingredients in a bowl and mix them.
Get a mixture thicker than a crepe batter.
To prepare the filling, mix the feta cheese and the chopped parsley in a bowl.
Take mandarin size pieces from the dough and roll them in your pal.
Make larger the dough balls in your palm or on a plain surface and place the filling in the center of the dough and roll them again in your palm.
Then place them on a baking sheet in a tray.
Pour the mixture on the pastries.
And bake them in the preheated oven at 200°C until they get golden brown.
After baking, serve the leopard pastries.
As soon as you place the pastries and pour the mixture on them, bake them.
Do not leave them in the tray for long before baking.
This leopard pastry recipe is for 25 pastries.