Those who think it’s difficult haven’t tried this recipe! Here is the recipe for hand-opened crispy rose paste

Make a delicious crispy pastry recipe for your tea invitations and be the star of your tables. We recommend you try the crispy, hand-opened rose paste, which we have carefully prepared for you. Here is the recipe for Hand Open Rose Crisp Pastry…

If you’re looking for a crunchy, crunchy pastry with your hot tea, you’ve come to the right place. You will love this pastry recipe that will make you eat as much as you can. We used spinach and feta cheese for the filling in our handmade crispy pastry recipe. Depending on your preferences, you can prepare it with plain cheese, minced meat, potatoes, spinach and leeks. Here is our hand-opened Crispy Rose Pastry recipe, which is a candidate to enter your favorite pastry recipes;


For the dough;

1 teaspoon of warm water

1 teaspoon warm milk

1 egg white (for the yolk)

1 tea cup of oil

1 tablespoon of vinegar

1 teaspoon of salt

flour as possible

For the spinach mortar;

1 kilo of spinach

1 large onion

1 bowl of white cheese

hot pepper

Black pepper


liquid oil

For the above:

Egg yolk



First we get our dough bowl for the legendary crispy hand blown rose dough. Add warm water, warm milk, egg white, oil, vinegar, salt and mix. Then add the flour little by little in a controlled manner. We get the mass like an earlobe. Cut the dough the size of a tangerine, put our meringues on a clean kitchen towel, cover them and let them rest for half an hour. Meanwhile, wash and clean the spinach. Chop the drained spinach. Next, add the white cheese that we have crushed with a fork, the diced onion, red pepper flakes, black pepper, salt and oil and mix. We open our rested meringues as much as we can with a rolling pin. Brush the meringues we have opened with oil.


We apply the same process to all the meringues, stack them on top of each other and wait 15 minutes. We take our dough smeared with oil and open it again on a clean cloth with our hands until it is like a cube. Tearing is not a problem. We put our filling and roll it up and wrap it like a rose. Add the egg yolk and the sesame that we separate and put it in the preheated oven for about 45 minutes. Take it out of the oven without making sure it is golden, if necessary you can extend the cooking time. We take our well-cooked ones out of the oven and serve by cutting them.

Enjoy your meal.

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