Materials
½ bunch of dill leaves
90 g butter, cut into pieces
180 g yoghurt
1 egg
375 g flour (einkorn flour)
½ tsp salt, according to taste
1 tsp mahaleb
1 packet of baking powder
1 - 2 egg yolks
Preparation
Place dill leaves in a mixing bowl and pulse Turbo/1.0 sec/1 time to break up. Transfer dill to a bowl and set aside.
Preheat the oven to 170°C on both the upper and lower heat. Place baking paper on a baking tray and set aside.
Place the butter in the mixing bowl and melt for 2 min/50°C/speed 1.5 .
Add the yoghurt and egg and mix for 5 sec//speed 3 .
Add 375 g flour, salt, mahlep, dill and baking powder that you set aside into the mixing bowl and knead the dough for /1 min .
Transfer the dough to the counter and break off pieces slightly larger than walnuts. Roll the pieces and place them on a baking tray, spaced apart, and flatten the dough slightly by pressing with the palm of your hand. Brush the dough pieces with egg yolk and bake for approximately 25-30 minutes (170°C). Remove the pastries from the oven, wait for them to cool and serve warm or cold.