Moroccan Cheese Pastries
From midgelet 11 years ago
- 40 to make
- Serves 8-10
An adapatation of a recipe from cook book author,Noufissa El Kouch. The pastries may be assembled in advance and stored in the freezer for later baking Delight puff paste appetizers filled with cheese, olives and roasted red bell peppers. Read more These can be assembled, frozen and baked at another point in time. Adding some diced meat to the filling is an option one may do. See less
Ingredients
- 1 box, 2 sheets of puff pastry dough, chilled, you may or may not use the second sheet, depends how large you cut the squares. shopping list
- Filling : shopping list
- 1 large egg shopping list
- 1 cup ricotta or farmer's cheese shopping list
- 2 Tbs cream shopping list
- 1 cup shredded mozzarella cheese shopping list
- 1 large roasted red bell pepper, skinned and chopped shopping list
- 5 or 6 pitted black olives, finely chopped shopping list
- 5 or 6 pitted green olives, finely chopped shopping list
- 2 tablespoons fresh parsley, chopped shopping list
- 1 tsp za'atar or oregano shopping list
- pepper, to taste shopping list
How to make it
- Preheat your oven to 400° F
- Grease a large baking sheet
- In a small bowl, beat the egg with the cream and set aside.
- In another bowl, combine the remaining ingredients for the filling.
- Stir in a little more than half of the egg and cream mixture.
- Reserve the rest to use as an egg wash
- Roll out the puff pastry dough into a very thin square or rectangle.
- With a sharp knife or pastry wheel, cut the dough into 16 to 20 squares. Divide the filling into an equal number of portions, spooning each portion onto the middle of a square of dough.
- Dab a little egg wash on the edges of one square of dough.
- Fold the dough over the filling to make either a triangular or rectangular pastry, and press the edges together.
- Further seal the pastries by pressing around the edges with the tines of a fork.
- Transfer the pastry to the baking sheet, and repeat with the remaining squares of dough.
- Note: the pastries may be covered with plastic and placed in the freezer. Once frozen, they can be transferred to a plastic freezer bag or box.
- Thaw for 30 minutes at room temperature before baking.
- Brush the tops of the pastries with the egg wash and prick each pastry once or twice with a fork to create steam vents.
- Bake the pastries for 15 to 20 minutes, or until golden brown.
- Cool on a rack for at least several minutes before serving.
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