This Cheese Layered Pastry is a rich, indulgent dish with layers of soft dough and a savory cheese filling. The dough is boiled before baking, giving it a unique texture that pairs perfectly with the creamy cheese filling. This pastry is great for lunch, dinner, or as a special treat for guests. The combination of suluguni cheese, Dutch cheese, and cottage cheese creates a flavorful and gooey filling that makes each bite irresistible.
Ingredients:
For the Dough:
- 6 Eggs
- 50 ml Water
- 1.5 teaspoons Salt
- 650 g Flour
For the Cheese Filling:
- 300 g Suluguni Cheese
- 300 g Dutch Cheese
- 300 g Cottage Cheese
For Cooking:
- 1 tablespoon Salt (for boiling water)
- 2-3 tablespoons Vegetable Oil
- Butter (for greasing and brushing)
- Flour (for dusting)
Step-by-Step Instructions:
1. Prepare the Dough:
Mix the Dough Ingredients:
- In a large mixing bowl, combine the 6 eggs, 50 ml water, and 1.5 teaspoons salt. Whisk the mixture until fully combined.
Add the Flour:
- Gradually add 650 g flour to the mixture, stirring as you go. Continue mixing until a dough starts to form.
Knead the Dough:
- Transfer the dough to a floured surface and knead it for about 10 minutes until it becomes smooth and elastic.
Rest the Dough:
- Sprinkle a bit of flour into the mixing bowl, place the dough back in, and cover it with a cloth or plastic wrap. Let it rest for 10 minutes to relax the gluten.
2. Prepare the Cheese Filling:
Mix the Cheeses:
- In a separate bowl, combine the 300 g suluguni cheese, 300 g Dutch cheese, and 300 g cottage cheese. Mix the cheeses well until the filling is smooth and creamy.
3. Divide and Roll the Dough:
Divide the Dough:
- Once the dough has rested, divide it into 2 equal parts. Then, divide each half into 5 equal pieces. Roll each piece into a ball.
Rest the Dough Balls:
- Cover the dough balls and set them aside for a few minutes.
4. Cook the Dough Layers:
Roll the Dough:
- On a floured surface, roll each dough ball into a thin, round shape. Try to make each piece as uniform as possible for even cooking and layering.
Boil the Dough:
- Bring a large pot of water to a boil and add 1 tablespoon of salt.
- Carefully place each dough circle into the boiling water and cook for about 1 minute. Once done, immediately dip the dough into cold water to stop the cooking process.
Prepare for Baking:
- Place the cooked dough layers on a baking sheet and brush each one with melted butter. This will help keep them soft and add flavor.
5. Assemble the Pastry:
Preheat the Oven:
- Preheat your oven to 200°C (392°F).
Grease the Baking Tray:
- Grease a baking tray with butter to prevent the pastry from sticking.
Layer the Dough and Cheese:
- Place the first cooked dough layer on the greased baking tray and brush it with melted butter.
- Add a portion of the cheese filling on top of the dough, spreading it evenly.
- Repeat this process, layering the dough and cheese filling until all the dough and cheese are used. End with a dough layer on top.
Brush the Top Layer:
- Brush the top dough layer with more melted butter to ensure it bakes to a golden, crispy finish.
6. Bake the Pastry:
Bake:
- Place the assembled pastry in the preheated oven and bake for 45 minutes, or until the pastry is golden brown and crispy on top.
7. Serve:
Cool and Slice:
- Once baked, remove the pastry from the oven and let it cool for a few minutes. This helps the layers set, making it easier to slice.
Serve:
- Slice the pastry into pieces and serve warm. Enjoy the cheesy, savory layers in every bite.
Serving Suggestions:
-
As a Main Dish: This cheese layered pastry makes a perfect main dish. Serve it with a side of fresh salad or roasted vegetables for a complete meal.
-
As an Appetizer: Serve small slices of this cheesy pastry as an appetizer for parties or gatherings. It pairs well with dips like tzatziki or a tomato-based sauce.
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For Brunch: This pastry is a great addition to any brunch spread. Pair it with fresh fruit and some coffee or tea for a light but filling meal.
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With Soup: Serve this pastry alongside a warm, hearty soup. It complements creamy or tomato-based soups beautifully.
Cooking Tips:
-
Use Soft Cheese:
Ensure that the suluguni cheese is soft and not too dry for a smoother filling. If needed, you can grate the cheese to make it easier to mix. -
Don’t Skip the Resting Time:
Allowing the dough to rest between steps is crucial to developing the right texture. This makes the dough easier to handle and gives the pastry a light, airy structure. -
Monitor Baking Time:
Keep an eye on the pastry while baking to ensure it doesn’t overbake. The top should be golden brown and crispy without becoming too dark. -
Substitute Cheeses:
While mozzarella works great, you can experiment with other cheeses like cheddar, gouda, or Parmesan for different flavors and textures.
Variations to Try:
-
Vegetarian Version:
Add some sautéed vegetables like spinach, mushrooms, or zucchini between the layers of dough for a vegetarian version of this pastry. -
Herb-Infused:
Add some fresh herbs like oregano, basil, or thyme to the cheese mixture for a burst of flavor. -
Spicy Version:
Add some chili flakes or jalapeños to the cheese filling for a spicy kick. -
Meat Version:
For a meaty version, consider adding some chopped ham, bacon, or ground beef between the cheese layers for added richness.
Conclusion:
This Cheese Layered Pastry is a deliciously indulgent dish with soft, chewy dough and a rich cheese filling. Whether you enjoy it as a main dish, side, or appetizer, it’s sure to be a crowd-pleaser. The combination of mozzarella, suluguni, and cottage cheese makes it creamy and flavorful, while the layers of dough provide a satisfying texture. Enjoy it warm and fresh, and experiment with different variations to make it your own!
Frequently Asked Questions (FAQs):
-
Can I make this pastry in advance?
Yes, you can prepare the dough and cheese filling ahead of time and store them separately in the refrigerator. Assemble and bake the pastry on the day you plan to serve it. -
Can I freeze this pastry?
Yes, you can freeze the assembled pastry before baking. Wrap it tightly in plastic wrap and aluminum foil and store it in the freezer for up to 2 months. Bake it directly from frozen, adding a few extra minutes to the baking time. -
Can I substitute the vegetable oil with butter?
Yes, you can use melted butter instead of vegetable oil for a richer flavor. -
What can I use instead of suluguni cheese?
If you can’t find suluguni cheese, try using mozzarella, feta, or even cheddar. Each cheese will bring a slightly different flavor to the pastry. -
How do I know when the pastry is done baking?
The pastry is done when it is golden brown on top, and the cheese inside has melted. You can also check by gently pressing the top to see if it springs back slightly