If you're in search of a crispy snack for a party or a savory treat for your afternoon tea, this recipe with sautéed mushrooms and pistachio yogurt sauce is a must-try!
INGREDIENTS
5 sheets of Baklava PHYLLO
MIXTURE FOR BAKLAVA PHYLLO LAYERS
1 cup milk
1 egg
2 tablespoons melted butter
FOR THE FILLING
200 gr. Mushrooms
1 Onion (finely diced)
4 tablespoons of sunflower oil
1/2 teaspoon of black pepper, allspice
Salt
FOR THE GLAZE
1 egg
For this pastry, I start by preparing the filling. After thinly slicing the mushrooms and dicing the onion, I sauté them on high heat with oil and spices.
Once it's done cooking, I turn off the stove and let it cool. Meanwhile, I take each sheet of yufka, moisten it with the mixture, and layer them one on top of the other. Then, I add the filling in the center and roll it up into a log. I beat an egg in a bowl and brush it over the top.
Next, I bake it in a preheated oven at 180°C until it turns a light golden brown.
While it’s baking, I prepare the sauce by mixing pistachios with yogurt.
If you prefer, you can substitute the pistachio sauce with a spicy yogurt sauce or a tomato sauce.
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