Pastries and baking
ChefLoubna Fawaz
Flaky Cheese Pastries
What’s for breakfast? Soft, flaky pastries can also be the perfect light supper!
Ingredients
Start here, then move straight into the method.
- 500 g flour (all-purpose)
- 1/2 cup oil
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon yeast
- 1 teaspoon baking powder
- 300 milliliters warm milk, or as needed for the dough
- Filling
- Bramili cheese
- (A popular Egyptian cheese made from fresh milk; you can substitute any available cheese)
- Pickled black or green olives
- Shish tawook skewers
- Nigella seeds or sesame or za'atar or sumac
- Brushing the pastries
- 1 egg
- 2 teaspoons milk
- Salt and pepper (black pepper)
- Olive filling
Method
Follow the cooking sequence without leaving the page.
- Mix all the dry ingredients first (by hand or with a mixer, depending on what you have)
- Add the milk gradually until the dough comes together and becomes soft
- Cover the dough and leave it for some time to rise/rest
- After the required time, roll out the dough into a rectangle, crumble the cheese and spread it over the rectangle (similar to a cinnamon roll), roll it into a log, cut it, and place the pieces on a baking tray lined with oiled parchment paper
- Brush the tops with egg and sprinkle with nigella seeds
- Place the skewers on a tray, brush the dough with egg, and sprinkle as desired with sesame or nigella seeds
- Cover the skewers and let them rest and rise for about a quarter of an hour
- Put the tray in a preheated oven at 200°C until they brown on the bottom and then on the top
- Prepare a shish tawook skewer and thread four or five olives onto it leaving gaps between them, then roll a strip of dough and wrap it around the spaces between the olives
Recipe tags
Pastries and bakingInternationalVegetarianNut free
