Dough ingredients are mixed and kneaded. Flour is added in a controlled manner and a soft dough that does not stick to the hand should be obtained. The dough is fermented for approximately 40-45 minutes.

The butter is melted and left to cool at room temperature. The fermented dough is divided into 18 equal parts. Roll out each piece with starch to the size of a dessert plate. After the 9 doughs are rolled out, they are placed on top of each other by oiling the gaps, without oiling the top. Let it rest in the freezer for 10-15 minutes. The same process is applied to the other 9 doughs. After taking it out of the fridge, roll it out with a rolling pin to the size of a phyllo dough and divide it into 12 pieces. Cheese is placed on the wide side and wrapped in a roll shape.

The same process is applied to the other phyllo dough.

The pastries are placed on a tray and let rest for 15 minutes. A mixture of egg yolk and milk is applied on it. Bake in a preheated oven at 180 degrees for about half an hour.

Our legendary layered croissant pastry recipe is ready.