Melt-in-the-mouth dill pastries, just like at a bakery

Soft, crumbly dill pastries commonly seen in bakery displays can also be made at home with a practical recipe suited to breakfast tables and tea time.

The dough combines 125 grams of butter, half a tea glass of vegetable oil, one tea glass of yogurt, one egg, a tablespoon of vinegar, sugar, salt and baking powder. Finely chopped dill gives the pastries their distinctive aroma.

After the flour is added gradually, the mixture is kneaded until it forms a soft dough that does not stick to the hands. Walnut-sized pieces are shaped by hand and arranged on a baking tray lined with parchment paper.

The pastries are brushed with egg yolk and optionally sprinkled with sesame or nigella seeds. They bake in a preheated 180°C oven until golden, about 20 to 25 minutes, then rest for a few minutes before serving.