These golden, flaky pastries are the ultimate combination of buttery layers and creamy cheese filling. Using a clever stacking and folding technique, you’ll create dozens of delicate layers that shatter at first bite, revealing a warm, savory center that will have everyone reaching for seconds.
Ingredients
For the Dough:
- 550 g (5 cups) all-purpose flour
- 400 ml (2 cups) water
- 8 g (1 teaspoon) salt
- 100 g (1 cup) wheat starch or cornstarch for dusting
For Assembly:
- 200 g (14 tablespoons) butter, melted
For the Filling:
- 200 g (7 oz) white cheese (feta or similar), crumbled
For the Topping:
- 1 egg yolk, beaten
Instructions
Step 1: Make the Dough
Place flour in a large bowl and create a well in the center. Add salt and water. Mix with a spatula until combined, then knead by hand until you achieve a smooth, soft dough that doesn’t stick to your hands.
Step 2: Divide the Dough
Immediately transfer to a work surface and divide into 4 equal portions. Roll each piece into a ball.
Step 3: Initial Rolling
Roll out each dough ball to approximately 20 cm (8 inches) in diameter.
Step 4: Stack and Dust
Stack all 4 dough circles on top of each other, generously dusting wheat starch between each layer.
Step 5: Roll Together
Roll out the stacked dough to 40-45 cm (16-18 inches) in diameter. The starch prevents sticking, making this surprisingly easy.
Step 6: Separate and Butter
Carefully separate the 4 thin sheets. Stack them again, this time brushing melted butter generously between each layer.
Step 7: Stretch and Fold
Gently pull the edges to stretch the dough slightly larger. Fold the buttered stack as shown in the original method, brushing more butter between folds.
Step 8: Chill
Place the folded dough on a tray and freeze for 20 minutes to firm up the butter layers.
Step 9: Final Rolling
Remove from freezer and roll into a square shape, neither too thick nor too thin, approximately 30×30 cm (12×12 inches).
Step 10: Cut and Fill
Cut the dough into 36 equal squares. Place a small amount of crumbled cheese in the center of each square.
Step 11: Shape
Fold each square diagonally to create triangles, pressing edges to seal.
Step 12: Prepare for Baking
Arrange triangles on a parchment-lined baking sheet. Brush tops with beaten egg yolk.
Step 13: Bake
Bake in a preheated oven at 180°C (355°F) with fan setting for 20-25 minutes until golden brown and crispy.
Time and Serving Information
- Prep Time: 45 minutes
- Chilling Time: 20 minutes
- Baking Time: 25 minutes
- Total Time: 1 hour 30 minutes
- Yield: 36 pastries
- Calories per pastry: Approximately 85
Why This Recipe is Special
This innovative pastry technique creates professional bakery-quality results at home without the need for traditional phyllo sheets. The secret lies in the starch-dusting method that allows you to roll ultra-thin layers without tearing. Each bite delivers an incredible contrast of textures – the exterior shatters into golden flakes while the cheese filling provides creamy richness. The butter between layers creates steam during baking, resulting in remarkable lift and separation. These versatile pastries work equally well as an elegant appetizer, a satisfying snack, or even a breakfast treat when filled with chocolate instead of cheese.
Cheese Pastries
These golden, flaky pastries are filled with creamy cheese, offering a delightful contrast of textures and a savory flavor that will please everyone.
For the Dough
- 550 g 550 g (5 cups) all-purpose flour
- 400 ml 400 ml (2 cups) water
- 8 g 8 g (1 teaspoon) salt
- 100 g 100 g (1 cup) wheat starch or cornstarch for dusting
For Assembly
- 200 g 200 g (14 tablespoons) butter, melted
For the Filling
- 200 g 200 g (7 oz) white cheese (feta or similar), crumbled
For the Topping
- 1 1 egg yolk, beaten
Preparation
- Place flour in a large bowl and create a well in the center. Add salt and water. Mix with a spatula until combined, then knead by hand until you achieve a smooth, soft dough that doesn’t stick to your hands.
- Immediately transfer to a work surface and divide into 4 equal portions. Roll each piece into a ball.
- Roll out each dough ball to approximately 20 cm (8 inches) in diameter.
- Stack all 4 dough circles on top of each other, generously dusting wheat starch between each layer.
- Roll out the stacked dough to 40-45 cm (16-18 inches) in diameter.
- Carefully separate the 4 thin sheets. Stack them again, brushing melted butter generously between each layer.
- Gently pull the edges to stretch the dough slightly larger. Fold the buttered stack as shown in the original method, brushing more butter between folds.
- Place the folded dough on a tray and freeze for 20 minutes to firm up the butter layers.
- Remove from freezer and roll into a square shape, approximately 30×30 cm (12×12 inches).
- Cut the dough into 36 equal squares. Place a small amount of crumbled cheese in the center of each square.
- Fold each square diagonally to create triangles, pressing edges to seal.
- Arrange triangles on a parchment-lined baking sheet. Brush tops with beaten egg yolk.
- Bake in a preheated oven at 180°C (355°F) with fan setting for 20-25 minutes until golden brown and crispy.
These versatile pastries can be filled with chocolate instead of cheese for a sweet variation. They work well as appetizers, snacks, or breakfast treats.
