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Perek leaves large

5.50€

Perek leaves: what they are, how they are used & recipes for pies. Ideal for cheese pies & traditional dishes.

Availability: 3 in stock (can be backordered)

The product is only available for collection from the Store! SKU: BA29184 Category: Ready meals Tags: Fasting Products, No Additives, Without preservatives Brand: Agroyeast

Total price: 0.00 €

Large Perek Sheets of Bakalocarpou are traditional, handmade dough sheets ideal for pies, cheese pies and sweet or savory recipes.
Made from high-quality flour and water, they are thin, durable and provide a crispy and flavorful texture to every preparation.
They are used mainly in Pontic and Asia Minor cuisine but also in many traditional Greek recipes.

What are Perek Leaves?

The Sheets Perc They are thin sheets of dough made with simple ingredients: flour, yeast, water and a little salt.

They are initially baked on a stone or traditional plate to acquire their characteristic slightly crispy texture.

They are the basis for many recipes such as cheese pies, leek pies, pumpkin pies but also for sweet pies.

Components

Soft wheat flour, yeast, salt

*The company manages milk, egg and moonshine in its facilities

Nutritional value

On average per 100 gr:
- Energy: 397 kJ/ 1685 kcal
- Fat: 1% of which Saturated: 0% gr
- Carbohydrates: 83,10% of which Sugars: 0%
- Proteins: 13,9%
- Fiber: 0%
- Salt: 0.32gr

Properties & Benefits

Natural product without additives
Ideal for pies & cheese pies
Easy to use and durable
They provide a crispy texture
Handmade sheets of traditional manufacture
Suitable for sweet and savory preparations

How are Perek Leaves used?

Soak lightly with water or milk before use (for a softer texture)
Placed in a baking tray or mold
They are filled with the filling of choice (cheese, vegetables, meat, sweets)
They are covered with additional leaves
Bake in a preheated oven at 180°C for about 30-40 minutes.

What to cook with Perek leaves

1. Pontic Cheese Pie in a Pan

A quick and tasty option is a pan-fried cheese pie. Lightly moisten the perek sheets, place them in a non-stick pan with a little olive oil, add crumbled feta cheese and repeat the process for 3-4 layers. Bake over medium heat, turning each time you add a new sheet, until golden brown.

2. Perek Pita in the Oven

For a richer version, prepare the pie in the oven. Moisten the perek sheets and layer them on a buttered baking sheet, alternating with layers of feta cheese, milk and egg. Bake at 180°C for about 40 minutes, until golden brown.

3. Perek with Greens

Sauté spinach, leek, nettle and herbs in olive oil. Wet the perek leaves, layer them in a frying pan or baking dish, add the filling and cover with additional leaves. Bake until golden brown.

4. Perek with Potato

Boil potatoes, mash them and mix with dill, salt and pepper. Layer the wet perek leaves in a baking dish, add the filling and cover with additional leaves. Bake until golden brown.

5. Perek with Cheese and Béchamel

Prepare béchamel sauce and mix with feta, gouda and ham. Place the wet perek sheets in a baking dish, add the filling and cover with additional sheets. Bake at 180°C for about 40 minutes.

6. Perek with Feta and Honey

For a sweet-savory snack, fill perek leaves with feta cheese, fry until golden brown, and drizzle with honey and sesame seeds.

7. Pontic Pie with Nettles

Sauté nettles, leeks and herbs, layer the perek leaves in a pan or baking dish, add the filling and cover with additional leaves. Bake until golden brown.