Macedonian butter and cheese turnovers

Macedonian butter and cheese turnovers
Based on the recipe of Radka from Bitola*

Ingredients for 80-90 turnovers:

½ kg flour
3 eggs
½ teaspoon salt
250-300 g feta cheese
250 g butter

Preparation:

Make a soft dough with the sifted flour, one egg white, the salt and a little warm water, starting with the dry ingredients and pouring over the liquid ones.

Soften the butter in the microwave oven so as to obtain a soft cream (not a liquid fat). Stir it with a brush and keep warm.

Roll out the dough into a rectangle on a floured surface. Brush over ^1/3 of the butter. Fold the dough in thirds and reserve in the refrigerator for 10 minutes. Then roll it out again in a wide rectangle (between 6-8 mm thick) and coat it with the second third of butter. Fold in the same manner and refrigerate for 10 minutes. Repeat this once more, brushing the dough with the last third of butter.

Refrigerate for a further 10 minutes and roll it out into a wide rectangle, about 5 mm thick. In a bowl, beat the eggs with the feta cheese. The remaining yolk, can either be used for brushing the turnovers before cooking, or be added to the stuffing.

Cut the pastry into uniform squares (8 to 10 cm). Dip a little stuffing in the center of each and fold it in half to make a triangular turnover. Seal the edges by pressing  them with a corrugated knife. Place the ready turnovers in a wide baking tray, covered with parchment paper. Optionally, brush them with the egg yolk, stirred with a little milk.

Bake at 180°C for 25-30 minutes. Serve the Macedonian turnovers hot, always heated in the oven (not microwaved).