Jigit jurosh (Kyrgyz pastry)

Instructions

1. In a bowl, mix the flour, baking powder, salt and sugar, then work in the cold diced butter by rubbing it between your fingertips until the texture is sandy.
2. Add the eggs and milk, then bring the dough together quickly without overworking it. Cover and rest for 20 minutes in the fridge.
3. Roll the dough out to 5 mm thick and cut circles of about 8 cm with a cutter or a glass.
4. Fold each circle in half to form a half-moon, pinch the edges firmly and place them on a tray lined with baking paper.
5. Brush the tops with the egg yolk and milk mixture, then sprinkle with sesame seeds if using.
6. Bake at 180 °C for 20 to 25 minutes, until the jigit jurosh are nicely golden. Let cool before serving.