Puff pastry and a pie with salty cheese by Ruxy

Name: Puff pastry and a pie with salty cheese by Ruxy - Mona H.
Ingredients: Puff pastry by Ruxy: 250 gr butter (85% fat is a must) 550 gr flour 1 egg and two yolks 400 gr Greek yogurt 10% 1 pinch of salt 100 gr butter (85%) flour as needed for dusting and rolling the dough. F

Appetizers - Puff pastry and a pie with salty cheese by Ruxy by Mona H. - Recipia

Once, in a store, I saw a little girl playing in a bag of spilled flour, letting it fall everywhere. I remembered her when I made this dough because it requires a lot of flour for rolling out, and you inevitably end up playing with it a bit. The dough comes together quickly, and you can make thin sheets for cheese pies, cream puffs, or other pastry dishes. For this recipe, I used salty telemea cheese, eggs, and herbs. Quick Info Total time: not specified in the original recipe Preparation time: quick, with no rising or resting time mentioned Baking time: the dough is baked at 200°C until golden brown; the pie bakes for about 35-40 minutes, depending on the oven Servings: about 8-10 servings, depending on the size of the pieces cut Difficulty: medium Recipe type: savory pie with homemade puff pastry Ingredients For the puff pastry 250 g butter with at least 85% fat, cold but soft enough to be used 550 g flour 1 egg 2 egg yolks 400 g Greek yogurt with 10% fat, cold 1 pinch of salt 100 g butter with at least 85% fat, for folding Additional flour, for dusting the surface, rolling pin, and dough For the cheese filling 650 g salty telemea cheese 3 eggs Dill, to taste Parsley, to taste For brushing 3 egg yolks Preparation method 1. Prepare the base dough Cut the 250 g of butter into thin slices. The butter should be cold but soft enough to incorporate. Place the butter, egg, two egg yolks, cold yogurt, and salt in a bowl. Add the flour and start kneading. Work the dough until the ingredients are well combined, and the dough no longer sticks to your hands. Depending on the type of flour and how much it absorbs, you may need a little more flour. Add it gradually, without overloading the dough unnecessarily. 2. Divide and roll out the dough Divide the dough into two pieces. Dust the work surface and the rolling pin well, then roll out the first piece into a sheet. The dough is quite soft and can become sticky as you roll it out, so flour is important here. If it’s easier for you, you can place a sheet of parchment paper on top and roll the dough over it. Roll out the second piece of dough to approximately the same size as the first. 3. Add the butter for puff pastry Knead and soften the 100 g of butter, then spread it over the first sheet. It doesn't need to form a perfectly even layer, but try to distribute it as evenly as possible. Dust with a little flour. Place the second sheet over the first. Roll over the stacked sheets a few times with the rolling pin so they stick together slightly and the butter spreads into the dough. Roll the sheets from one end to the other, horizontally. The roll you create is the puff pastry you will use for the pie. From this quantity, you can obtain 5, 6, or even 7 thin sheets, depending on the tray used and how thinly you roll out the dough. The thinner the sheets, the more brittle they become and the easier they separate into layers after baking. 4. Prepare the filling Crumble the telemea cheese into a bowl. Add the 3 eggs, chopped dill, and parsley. Mix until the composition is homogeneous. The telemea is already salty, so there's no need to add more salt. If you use a less salty cheese, you can adjust the taste, but in the basic recipe, no additional salt is added to the filling. 5. Form the pie Divide the dough into 5 pieces. Work on a well-floured surface and roll each piece as thin as possible. Flour the rolling pin, and if necessary, sprinkle a little flour on the dough sheet as well. Sprinkle the cheese filling over the sheet, then roll it tightly, horizontally. Don't add too thick a layer of filling so that the roll can be closed and moved to the tray without breaking. Place the rolls in a baking tray lined with parchment paper. Arrange them side by side so they all fit in the tray. 6. Bake the pie Brush the rolls with the 3 egg yolks. Place the tray in the preheated oven and bake the pie until it turns a nice golden color, about 35-40 minutes. The time may vary depending on the oven and the thickness of the sheets. To bake the plain dough without filling, the indicated temperature is 200°C. Bake until the sheets are golden brown. Let the pie cool slightly before cutting it. When it is very hot, the cheese filling is softer, and the slices may be harder to separate. Why I make this recipe often The dough is prepared without yeast and without rising time, and the ingredients are simple. I also like that it can be rolled into multiple sheets, depending on the dish I’m making. For the cheese pie, the 5 rolls are sufficient and form easily after the dough is rolled out. The filling is salty, flavored with herbs, and doesn't require many ingredients. The pie is best served warm, but it remains tasty even after it cools down. Tips and variations Tips The butter used in the dough is important. For the base dough, it should be cold but soft, which is why it's useful to cut it into thin slices before mixing. The butter for folding should be kneaded and softened before being spread on the sheet. Don’t skip the flour when rolling out the dough. The surface, rolling pin, and dough need to be well-floured so that the sheets do not stick. However, add flour gradually to the base dough and only as much as necessary for it not to stick to your hands. If the sheet tears easily while rolling it out, you can work with a sheet of parchment paper placed on top. This also helps with a more even rolling of the dough. For a flakier dough, roll the sheets thinner. If left thicker, the pie will have less fine layers but will be easier to work with. Substitutions The 10% Greek yogurt is the ingredient used in the basic recipe. The dough can also be tried with sour cream, as mentioned in the original recipe, but the exact amount for this variation is not specified. Telemea can be replaced with another salty cheese, but the final taste will depend on how salty and dry the cheese used is. An additional amount of salt in the filling is not recommended. Variations The dough can also be used for cream puffs or other dishes that require thin sheets of puff pastry. In this case, the number of sheets obtained will depend on the tray used and how thin each piece is rolled out. For the pie, the basic filling remains the one with telemea, eggs, dill, and parsley. The amount of herbs can be adjusted to taste without changing the structure of the composition. Serving ideas The pie can be served warm or after it has cooled. It is suitable for breakfast, a snack, lunchbox, or a simple family meal. It can be cut into smaller pieces if placed on a platter. Frequently asked questions 1. Is it necessary to let the dough rise? No. The dough does not contain yeast and does not need to rise. After kneading, you divide it, roll it out, and fold it with the butter for layering. 2. Can I use less flour when rolling out? Flour is needed for the surface, rolling pin, and sheets, as the dough can be sticky. The amount is not fixed; use as much as necessary for the dough to be rolled out without sticking. 3. Why does the sheet tear when I roll it out? The sheet may be too thin or insufficiently floured. You can sprinkle a little flour on the dough and use a sheet of parchment paper on top for easier rolling. If it is very thin, the dough becomes brittle, which is normal for this recipe. 4. Can I make more than 5 sheets? Yes. From the quantity of dough, you can obtain 5, 6, or even 7 thin sheets. The number depends on the size of the tray and the thickness of the rolled-out dough. 5. How do I know when the pie is baked? The pie should be golden brown on the surface, and the sheets should look baked. As a reference, the indicated time is 35-40 minutes, but the oven may alter the duration. Nutritional values The values are estimates and may vary depending on the type of telemea, the amount of herbs, the size of the servings, and how much flour is used for rolling out. For one serving, if the pie is divided into about 10 pieces, the estimates are: Calories: approximately 650-700 kcal Protein: approximately 18-22 g Carbohydrates: approximately 45-50 g Fat: approximately 42-48 g The recipe is high in fat due to the 350 g of butter in the dough and also contains telemea cheese and eggs. The exact values depend greatly on the telemea used and the size of each slice. Storage and reheating The leftover pie should be stored covered in the refrigerator. It is best on the first day when the sheets are crispier, but it can also be consumed later if stored properly. To reheat, warm it until it is hot again and partially regains the texture of the sheets. In the refrigerator, the dough will soften a bit, so the pie will not have exactly the same consistency as immediately after baking.

Puff pastry and a pie with salty cheese by Ruxy

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