| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Greek |
May 1995 |
1 |
servings |
INGREDIENTS
| 2 |
c |
All purpose flour |
| 1 |
tb |
Baking powder |
| 1/4 |
ts |
Salt |
| 10 |
tb |
Unsalted butter; cut into pieces, |
|
|
; room temperature |
| 1/2 |
c |
Plain yogurt |
| 2 |
lg |
Eggs; beaten to blend |
| 2 |
lg |
Egg yolks; beaten to blend |
| 1 1/2 |
c |
Grated kasseri cheese or Romano |
| 1/4 |
c |
Finely chopped fresh Italian parsley |
INSTRUCTIONS
Preheat oven to 350F. Sift flour, baking powder and salt into large bowl.
Add butter, yogurt and 2 eggs and stir to blend. Knead with hands in bowl
until smooth soft dough forms. Transfer dough to floured surface. Roll out
to 12-inch square, about 1/2 inch thick. Cut square into 13 strips, then
cut each strip crosswise into 4 equal strips.
Place strips on large baking sheet. Brush tops with yolks. Mix cheese and
parsley in bowl. Sprinkle over strips. Bake until golden, about 30 minutes.
Serve warm.
Makes about 52.
Bon Appetit May 1995
Converted by MC_Buster.
Per serving: 1349 Calories (kcal); 138g Total Fat; (90% calories from fat);
22g Protein; 11g Carbohydrate; 1125mg Cholesterol; 2193mg Sodium Food
Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 26 Fat; 1/2
Other Carbohydrates
Converted by MM_Buster v2.0n.
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