Ultimate Crispy Leek & Cheese Pastry (Hand-Rolled Dough Technique) | Gourmet Baking Tutorial

Описание: Welcome to Culinary Compass! Join us as we dive deep into the professional cooking techniques required to create the ultimate flaky, savory hand-rolled pastry. This Leek and Cheese Börek-style recipe relies on precise dough preparation and resting times to ensure a crispy, delicate texture that rivals any bakery. This episode provides essential Culinary Education, showing you step-by-step how to knead the perfect elastic dough, utilize lukewarm water for elasticity, and the correct method for stretching the thin layers.

Mastering this dough is key to achieving Gourmet results in homemade baking. We combine sautéed leeks with a rich, fatty cheese mixture for a truly satisfying and flavorful filling. Pay special attention to the technique of oiling the layers and removing the thick edges before rolling for maximum crispiness. This recipe supports Healthy Living by featuring nutrient-dense leeks paired with wholesome ingredients.

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FULL RECIPE: Crispy Leek & Cheese Hand-Rolled Pastry

INGREDIENTS:

Dough:
6 cups Flour
1 teaspoon Salt
1 cup Lukewarm Water
Vegetable Oil (or mixture with Butter) for brushing/oiling

Filling:
Slightly more than 1/2 tea glass Vegetable Oil
Approximately 1/2 kg Leeks (chopped)
Approximately 1/2 kg Cheese (mixture of fatty village cheese and cottage cheese)
Salt (to taste)
Red Pepper Flakes (to taste)

INSTRUCTIONS:
1. Dough: Combine flour, salt, and lukewarm water. Knead thoroughly for 5-10 minutes until a smooth, well-developed dough is formed. Rest dough in a Ziploc bag for 20 minutes.
2. Divide the rested dough into 8 equal pieces (dough balls). Let the dough balls rest for 15-20 minutes.
3. Roll each ball to the size of a dessert plate. Brush both sides of the rolled doughs generously with vegetable oil. Stack the oiled dough layers, cover with plastic wrap, and rest for 1.5 hours.
4. Filling: Sauté chopped leeks with oil and salt for 5-6 minutes. Remove from heat and mix in the cheese mixture and red pepper flakes. Allow the filling to cool completely.
5. Assembly: Oil the counter. Gently stretch each rested, oiled dough layer by pulling from the edges until very thin. Add the cooled filling to the center. Fold the edges, remove any thick dough parts, and roll loosely.
6. Place the rolls on a baking tray in a spiral or arranged pattern.
7. Bake in a preheated oven at 350°F (175°C) until golden brown and crispy.