5.50€
Perek leaves: what they are, how they are used & recipes for pies. Ideal for cheese pies & traditional dishes.
Availability: In stock
The Large Perek leaves of Codfish 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 mainly used in Pontic and Asia Minor cuisine but also in many traditional Greek recipes.
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.
Soft wheat flour, yeast, salt
*The company manages milk, egg and moonshine in its facilities
A quick and delicious option is cheese pie in a pan. Lightly moisten the perek leaves, 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.
For a richer version, prepare the pie in the oven. Wet the perek sheets and layer them in a buttered baking pan, alternating with layers of feta cheese, milk and egg. Bake at 180°C for about 40 minutes, until golden brown.
Sauté spinach, leek, nettle and herbs in olive oil. Wet the perek leaves, lay them in a pan or baking dish, add the filling and cover with additional leaves. Bake until golden brown.
Boil potatoes, mash them and mix with dill, salt and pepper. Layer the wet pastry sheets on a baking sheet, add the filling and cover with additional sheets. Bake until golden brown.
Prepare béchamel sauce and mix with feta cheese, gouda and ham. Layer the wet pastry sheets on a baking sheet, add the filling and cover with additional sheets. Bake at 180°C for about 40 minutes.
For a sweet-savory snack, fill perek leaves with feta cheese, fry until golden brown, and drizzle with honey and sesame seeds.
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.
What are perek leaves?
Traditional dough sheets for pies and cheese pies, thin and durable.
How are they used?
They are lightly soaked and placed in a baking pan for pies or cheese pies.
How are they baked?
In the oven, at 180°C for approximately 30-40 minutes.
What do they match?
With any kind of pie — savory or sweet.
What are perek leaves?
Traditional dough sheets for pies and cheese pies, thin and durable.
How are they used?
They are lightly soaked and placed in a baking pan for pies or cheese pies.
How are they baked?
In the oven, at 180°C for approximately 30-40 minutes.
What do they match?
With any kind of pie — savory or sweet.
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