Ceva Fin pastries with corn and sesame

Name: Ceva Fin pastries with corn and sesame
Ingredients: 12.5 g fresh yeast; 1 teaspoon sugar; 1 teaspoon salt; 150 ml lukewarm water; 1 egg; 50 g butter; 300 g white flour; 2.5 tablespoons oil; 200 g Ceva Fin cream cheese; 300 g canned sweet corn; 1 large farm egg; 100 g cherry tomatoes; 1/2 teaspoon fine salt; 1 tablespoon sesame seeds; 10 g fresh dill

Pasta/Pizza - Ceva Fin pastries with corn and sesame by Ariana P. - Recipia

Ceva Fin pastries with corn and sesame get their texture from the elastic dough: the edges turn golden while the middle stays soft. Cream cheese is spread over the dough beneath the corn and cherry tomatoes, then topped with sesame and dill; each pastry bakes for 30-40 minutes at 170 °C. I eat them cold, straight from the platter, without cutting them. Prep: 25 minutes. Cook: 30-40 minutes. Rest: 30 minutes. Total time: 85-95 minutes. Serves: 6. About 450 kcal and 11 g protein per serving.

Ingredients

For the dough

12.5 g fresh yeast
1 teaspoon sugar
1 teaspoon salt
150 ml lukewarm water
1 egg
50 g butter
300 g white flour
2.5 tablespoons oil

For the topping

200 g Ceva Fin cream cheese
300 g canned sweet corn
1 large farm egg
100 g cherry tomatoes
1/2 teaspoon fine salt
1 tablespoon sesame seeds
10 g fresh dill

Preparation

1. Dissolve the yeast in the lukewarm water with the sugar and 1 teaspoon of salt. Add the egg, butter and flour, then knead until you have an elastic dough. Work in the oil at the end. 2. Cover the dough and leave it to rise for 30 minutes. 3. Heat the oven to 170 °C. Dust the work surface with flour, roll out the dough and cut out circles with a ring cutter. 4. Mix the cream cheese with the large egg. Spread the mixture over the circles. 5. Top with the well-drained corn and cherry tomatoes cut into halves or quarters. Sprinkle with 1/2 teaspoon of fine salt, the sesame seeds and chopped dill. 6. Bake the pastries for 30-40 minutes, until golden. Serve warm or cold.

Notes

A green salad with a little vinegar goes well on the side, especially when the pastries are still slightly warm. The dough contains gluten, and the butter and cream cheese contain dairy; eggs are also present. Store them in a closed container in the fridge for up to 3 days, and take out a serving a little before eating. Rising is the step most often cut short when you’re in a hurry; leave the dough to rest for the full 30 minutes so it’s easier to roll out. The water should feel just lukewarm to the touch, not hot. Drain the corn well before adding it, especially if the kernels have been sitting in liquid. Choose firm cherry tomatoes with unbroken skins; if they’re very juicy, pat them dry after cutting, or the topping may release moisture. If the dough keeps shrinking back under the rolling pin, cover it and leave it on the counter for 5 minutes before continuing.