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Puff pastry with salted cheese

Puff pastry with salted cheese

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I presented the other recipe here.

Usually only the yolk is added to the dough, especially if we do not use the dough immediately.

I also put the egg white because it helps the elasticity of the dough, and the vinegar helps to soften it.

Beat the egg well, until the egg white mixes with the yolk, then gradually add the oil and rub like mayonnaise.

Then add the vinegar and cold water and start to incorporate the flour.

Knead a dough not too hard, so that it is not sticky.

The butter should be kept at room temperature.

We put the cheese on the large grater.

Spread the dough on the floured table and we will also flour the rolling pin.

We try to spread the dough as thin as we can, then we will grease 2/3 of the dough with butter and we will sprinkle the grated cheese on top. We fold the ungreased part of the dough over half of the greased part and we press lightly with our hands, then we fold the part that we pressed over the other greased part, we don't do the opposite that the cheese is spread.

Again we press the dough and try to stretch the edges, then grease again 2/3 of the dough with the rest of the butter and sprinkle the cheese then wrap the dough as we did before.

Cover the dough with a foil, then let it cool for at least an hour before using it.

The butter must harden.

It can be used for salads, pies, cream and other desserts or appetizers.

I also added grated lemon and orange peel because I used it for cream and I wanted it flavored.

We don't add salt anymore because the cheese is salty enough.


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