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Recipe for cooking boyos

Jewish and Eastern European Recipes :: Jewish and Eastern European Desserts


Makes: 24 pastries

5 1/2 to 6 c. flour
3 Tbsp. grated Parmesan or Romano cheese
1/2 tsp. coarse sea salt
1 tsp. sugar
2 1/2 (two and a half) c. lukewarm water
1 Tbsp. active dry yeast
Olive oil
1 recipe filling of choice (see below)
Cold water (optional)
1 extra large egg beaten with 1 Tbsp. cold water for egg wash
Sesame seeds for sprinkling (optional)

1. Set aside 1/2 c. flour and mix with grated cheese. Place 5 c. flour in a mixing bowl with salt. Mix well.

2. Dissolve sugar in the lukewarm water. Mix in yeast and proof for 10 mins.

3. Make a well in the center of the mound of flour and pour in proofed yeast mixture. Stir well and start kneading. Add more flour as needed to produce a slightly sticky dough. Place the dough in an oiled bowl and cover with a damp towel to rest for 1/2 an hour.

4. Divide the dough into four equal parts. Roll each into a ball. Place each ball of dough in a large bowl with 1/2 in. of olive oil. Turn the dough over so that every part of the surface is oiled. Cover each bowl with a damp towel and let rest for 1/2 an hour more.

5. While the dough is rising, preheat the filling for the boyos.

6. Prepare two well-oiled cookie sheets.

7. On a well-oiled bread board, roll out one ball of dough to a 15-in. square or rectangular. The dough will be very thin. Set aside one quarter of the cheese-flour mixture. Sprinkle and distribute half of the cheese-flour mixture you have set aside over the dough. Fold the two ends of the sheet of dough over the filling, letting them meet at the center.

8. Sprinkle and distribute the remainder of the cheese-flour mixture you have set aside over this and then fold the sheet of dough in half.

9. Cut the piece of dough into six square or rectangles of equal size. 10. Roll one of the square or rectangles into a 5-in. square or rectangular. Place 1 Tbsp. of the filling in the center of the square or rectangular. 11. Fold each point of the square or rectangular into the center of the pastry and pin. the edges gently to seal.

12. Using a spatula, gently place the finished pastry on a prepared cookie sheet. Repeat steps 10 through 12 with the remaining 5 pieces of dough. Then repeat steps 7 through 12 with the remaining dough and filling. You will have 24 boyos.

Preheat oven to 400 degrees fahrenheit.

Brush the boyos with the egg wash and sprinkle and distribute lightly with the sesame seeds, if you wish. Bake until golden brown, about 20 to 25 mins. Cool to room temperature before serving.

Spinach Filling (Gomo de Espinaca)
1 bunch spinach (about 3/4 pound), finely cut, or 1 lb. frozen cut-leaf spinach
1 tsp. salt
1/3 c. grated Romano cheese.
1 egg, beaten.
2 Tbsp. flour

Mix filling ingredients together.

Onion Filling
5 lbs. regular onions
5 lbs. sweet onions
1 egg
2 egg whites
1 tsp. salt, or to taste
1/4 to 1/2 c. flour or dry potato flakes
1 lb. dry small curd cottage cheese
1/2 c. Romano cheese, grated

Slice onions in food processor, then sauté in canola (or other vegetable) oil. Put into a colander and let drain for a couple hours. Save liquid for broth. Combine drained onions with remaining ingredients.

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