Ay Coregi

When Ed from Tomato announced a blog event about re-using leftovers I knew what to do. Nation' s favourite : Ay Coregi ( means crescent roll ). You can see it in every patisserie in Turkey usually on window display. Patisseries use their own leftovers for the filling.( You shouldn't bother to complain, they always deny.)Some of my friends reported not sweet tasting green things in their bite, I bet they are green peppers from pides. Even though everybody knows how they are produced very few avoid, others don't care and keep eating.




Recipe :
innocent dough : 1 egg, 3tbsp sugar, 50 g butter-cold-cut into chunks, pinch of salt, 1 cup cold milk, 2 tsp fast-active dry yeast, plain flour aprox.600 g. Knead alltogether till it is homogenised and cleared from side of the bowl. Put in the fridge.
the evil side-filling : Essentials are cinnamon, cocoa powder, crumbs( from biscuits, cakes, breads),roughly chopped nuts, sultanas, and water to make a dough. Have 3 cups filling.
confession: I did use every piece of edible thing found in my store cupboard, so it was a good spring-cleaning. Cezerye, roasted peanuts, what's left at the bottom of the biscuit tin, some hardened turkish delights, peanut butter sandwich pieces, little bit of marzipan, my previous cake failure, unwanted sandwich crusts, lots of chocolate with white coatings and essentials of course .
You should heat them in a saucepan adding water bit by bit to make a stiff dough.If they are leaving sticky residue in your palm when you are shaping them into little logs, it is perfect.
Then take the white dough out of the fridge. Take a walnut size piece, give an oval shape with rolling pin-3 mm in thickness, put the filling, their length should be same, roll the dough around it. Press gently with your palms to make them longer, give a crescent shape. Put on a greased baking sheet. Continue to do so.
Brush them generously with egg yolk- sugar mix, decorate with flaked almonds.Put in a warm oven, enjoy the smell when cooking and most importantly, carefuly think what are you gonna say about the recipe when they ask you ..



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AYCOREGI

Sevmeyen var mi? Yok mu?
Peki, yiyemeyen var mi? Cok mu?
Neden?
Biliyorum, biliyorum. Cunku pastaneler elde kalanlari boylece degerlendiriyorlar ve icinde neler olabilecegi hayal gucunuzu zorluyor, degil mi?
O halde evde kendiniz yapin. Bizim evde cok sik yapilir. O benim temizlik kurabiyem.


Tarif :
masum hamur: 1 yumurta, 3 yemek kasigi seker, 50 gr tereyag-soguk-kucuk dogranmis, bir tutam tuz, 1 bard soguk sut, 1 tatli kasigi kuru maya (su dogrudan una katilanlardan), un-yaklasik 600 gr. Hepsini puruzsuz olana kadar yogurun. Buzdolabina koyun.

ve ic : Ana malzemeler tarcin (bazen 2-3 kasik koyuyorum, onsuz olmaz bence), kakao veya cikolata, ekmek-kek-biskuvi kirintilari, ceviz-findik-fistik, kuru uzum, seker, su. Yaklasik 3 tasi dolduracak kadar olmali.
itiraf : Ben en son yaptigimda dolaplarimin icindeki yenilebilir durumdaki herseyi doldurmustum. Cezerye denemelerim, sekerlenmis recelim, kavrulmus tuzlu fistiklarim, yarim yenmis biskuviler, kuruyarak sertlesmis lokumlar, fistik ezmeli sandovicler, kurumus marzipan parcalari, en son yaptigim kabarmayan kekim, yenmeyen ekmek kabuklari, beyazlasmis cikolatalar ve ana malzemeler tabii.

Butun malzemeyi derince bir tencereye koyup hafif ateste, yavas yavas su ekleyerek hamur haline getirin. Elle tutulabilir sicakliga gelince bir karis boyunda cubuklar yapin. Sekillendirken avuc icinizde azicik kalinti birakiyorsa kivami mukemmel demektir. Cok kuru yapmayin, sonra kurabiyeyi yemekte gucluk cekersiniz.

Beyaz hamuru dolaptan cikarin. Iri ceviz kadar alip merdaneyle 1-2 mm kalinliginda ve bir karis boyunda dort parmak eninde oval olarak acin. ( Elinizle de acabilir parmak uclariniz ve avuc icinizle ittirerek rahatca sekil verebilirsiniz, yalniz zemin soguk olmali. ) Cubuk ceklinde hazirladiginiz icten koyun. Ikisinin boylari ayni olmali. Enine rulo yapip avuc icinizle cok bastirmadan hafifce yuvarlayarak boyunu biraz daha uzatin, ay sekli verin. Yagli tepsiye dizip seker-yumurta sarisi karisimi surup file bademleri yapistirin. Mayali bir hamur ama mayalanmasi gerekmiyor, maya hamura kitirlik vermede kullaniliyor. Ilikca firina koyup orta derecede ustu kizarana kadar pisirin. Bekledikce guzellesiyor, ama ayni zamanda yumusuyor. Hafif firinlarsaniz da taze yapilmis gibi oluyor.




ek : Tarifin en son seklini almasinda yaptigi katkilardan oturu Behiye' ye cok tesekkur ederim. (Kasim - 2006)

ek : Deneyip tecrubelerini paylastilar, isterseniz bir de onlara ugrayin : Behiye, Arzu, Fethiye, Asli, Figen..