How to cook
Place only one egg in the stuffing bowl. Mix the yoghurt with the soda and add it to the egg after a few minutes, so that the soda activates. Add Himalayan salt and cottage cheese and stir the mixture.
If the filo sheets are the finest there are - grab two for each pastry, if they are thicker - one is enough. Open the package and grab two sheets, which we roll out on top of each other.
Apply sunflower oil horizontally with the help of a silicone brush - a whole strip on the upper and lower end of the sheet. Turn it over with the greased side upside down and spread sunflower oil in the middle. Fold them in half horizontally.
Apply the stuffing (depending on the number of filo sheets, about 3 tablespoons of stuffing per pastry). Spread it evenly so that it is everywhere and not dry in places. Grab the lower left corner and stick it to the upper end to make a triangle.
Then move the upper left to the right. Move the upper left again, but this time to the lower side and the rest you need to fold inside under the triangle. The sequence of steps in folding the pastries is detailed in the photos. Arrange the triangles compactly in a flat baking tray, greased with sunflower oil.
Once again, using a silicone brush, spread the second egg on top of each pastry and bake them for about 15-20 minutes at 392°F (200 degrees). Incredibly tasty and crunchy and also very easy to prepare - triangular filo pastries! Very fragrant and delicate in taste! They are the children's favorite!