Ingredients for the Dough
- 1 kg all-purpose flour
- 1 packet dry yeast
- 1 heaping tbsp salt
- 450–500 g lukewarm water
- 60 g milk
- 3 tbsp olive oil
Instructions for the Dough
- In a large bowl, combine the flour, yeast, salt, and olive oil.
- Add the milk, then gradually pour in the water while kneading until the dough becomes soft and pliable, and doesn’t stick to your hands.
- Cover the bowl with a kitchen towel and let the dough rise in a warm place for 1 hour or until it doubles in size.
Ingredients for the Filling
- 2 slices of pastirma per peinirli
- 80 g cream cheese per peinirli
- 60 g shredded melting cheese per peinirli
- 2 tbsp melted butter
Instructions for the Filling
- In a bowl, mix the shredded melting cheese, cream cheese, and half of the pastirma, chopped into small pieces.
Assembling and Baking the Peinirli
- Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
- Divide the dough into 160 g balls and roll each one into an elongated shape. Place them on the prepared baking tray.
- Spread the cheese and pastirma mixture onto the base of each dough piece. Top with the remaining pastirma, cut into pieces.
- Fold and pinch the edges of the dough to form boat-like shapes.
- Bake for approximately 25 minutes, brushing the edges with melted butter 1–2 times during baking.
Rich and indulgent, this peinirli combines the creamy, melted goodness of cheeses with the bold, aromatic flavor of pastirma. Perfectly golden and buttery, it’s a delightful snack or meal that’s sure to impress. Serve warm for an unforgettable taste experience steeped in Mediterranean tradition!
