Cheese Pastries Recipe

Recipe Ingredients

Puff pastry 1 sheet (about 1/2 lb)
Neufchatel cheese (or cream cheese) 4 oz
Egg 1 (beaten with 1 tbsp water for egg wash)
Poppy seeds 3/4 tsp
Dried onion flakes 1/2 tsp
Sesame seeds 1/2 tsp
Steak seasoning* 1/4 tsp
Flour (for rolling out the pastry)

Recipe Method

If frozen, thaw the puff pastry at room temperature for 40 minutes.
Preheat oven to 375F and line a baking sheet with parchment paper.
In a small bowl, combine the poppy seeds, sesame seeds, dried onion flakes, and steak seasoning.
Lightly flour your hands, the surface you want to roll the pastry out on, and your rolling pin.
Roll out the pastry to a rectangle slightly over 16 inches wide and 8 inches long and trim the edges so you have straight lines.
Lightly flour the top of the pastry and cut the rectangle into 4 pieces, each about 4 inches wide and 8 inches long.
Fold each piece of pastry in half, bringing the two farthest sides together.
Use a knife to cut strips (about 1/4 to 1/2 inch wide and 2 inches long) along the edge of the dough through both layers; be careful not to press the layers of dough together too much.
Lay pastries out on a baking sheet lined with parchment paper. Place 1 oz cheese in the center of each pastry.
Bring the right strip farthest from you across the cheese, then bring the left strip farthest from you across the first strip.
Continue alternating strips this way, making sure that each strip overlaps the previous. Repeat this process on the remaining pastries.
Lightly press down on the top of each pastry to help seal the strips together.
Brush the tops of the pastries with eggwash (you will have extra eggwash).
Then sprinkle 1/2 tsp of the poppy seed mixture on top of each pastry.
Bake about 25 minutes, or until puffed and golden.
The steak seasoning I use contains sea salt, coarse-ground black pepper, coriander seed, mustard seed, dill seed, and red pepper.

Read more »

Danish Pastry Recipe

Recipe Ingredients

For Dough:
Butter 2 tbsp
Caster sugar 2 tbsp
All purpose flour 1 kg
Egg 1
Instant yeast 1 tbsp
Salt 1 tsp
Puff pastry 250 gm
Powder milk 2 tbsp

Recipe Method

Add all purpose flour, butter, caster sugar, powder milk, egg, salt and yeast.
Make a medium soft dough with Luke warm water.
Leave it to rest for 15 – 20 minutes (the dough should be like pizza dough).
Now roll the dough rectangular half inch thick.
Beat puff pastry with beater until slightly creamy spread on top of the dough and give folds vertically bringing down the top edges to the middle then the bottom edges to the middle and then over fold.
Now you spread it again with a rolling pin (bailey) do it to more times.
Puff pastry is supposed to be spread just once in the first spread.
your dough is ready.
Now can make croissants and danish bun etc.

Croissants:

Cut a strip from the prepared dough, roll it one fourth inch thick, cut triangles, slit on the broad side of the triangles and start rolling it like swiss roll, turn the corners inside.
Leave for proofing half an hour.
Brush with egg, and bake at 200 degree centigrade for about 20 – 25 minutes or until done.

Read more »