This is not a classic pastrmalija recipe, but it is experimental, it has some modifications in both the dough and the filling and I can say that the pastrmalija in this form is amazing, it melts in the mouth, the dough is soft and tasty. I have no comment. From this amount I made 2 pastrmalijas, one for me and one for my son, in normal conditions, the dose should be double.
- 100 ml of milk
- 50 ml of yogurt
- 2 tablespoons oil
- 1 egg white
- 1/2 tsp of sugar
- 1/2 tsp salt
- 1/2 cube of yeast (20 g)
- 250-300 g flour
- a pinch of baking powder
- softened margarine or butter as needed
- 1 egg yolk and sesame seeds for sprinkling
- 300 g finely chopped smoked bacon
- 200 g of grated cheese
- Dissolve the yeast in warm milk with 1 tbsp sugar.
- Add to this solution yogurt, oil, salt, egg white, baking powder and add about 200 g of flour and mix dough. Add more flour, if needed, until soft and non-stick dough is obtained.
- Allow it to stand for 40 minutes.
- Then divide it into 4 parts.
- Take one portion, spread it in a small crust and coat it with softened margarine (not melted). Take another portion, spread it to the same size and place it on top of the first crust. With your hands gently connect the 2 crusts and form pastrmalia, the ends thicker and the middle thinner.
- Place on a baking tray lined with baking paper and in thinner part place bacon cubes and cheese on top. Repeat the same with other dough and form another pastrmalia. Coat the ends with margarine and egg yolk, apply sesame seeds over the edges and allow them to rise for half an hour.
- Then bake at 180 C degrees for about half an hour.
