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Indonesian Cheese Pastry 2

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Indonesian Cheese Pastry 2

Indonesian Cheese Pastry 2 is a beloved treat found on home tables throughout the archipelago. This dish is a staple in local households, crafted with care and a touch of indulgence. It captures the essence of familial gatherings and casual meals, where the atmosphere is warm and the food is plentiful. This version remains true to the way Indonesian family cooks prepare it, with salt added by instinct and butter not spared.

Rich and buttery with a tender crumb, the pastry embraces the savory depth of cheese, creating a satisfying bite that is both comforting and indulgent. Its simplicity is its strength, allowing each ingredient to shine and meld harmoniously. Serve it warm, straight from the oven, and enjoy its delightful melt-in-your-mouth texture that invites you to reach for a second helping.

Ingredients

  • 300 gflour
  • 200 gcheese
  • 100 gbutter
  • 1egg

Method

  1. Begin by bringing the butter (100 g) to room temperature. This will make it easier to incorporate into the dough, ensuring a smooth and even texture. Leave the egg out as well to reach room temperature, which helps it blend better with the other ingredients.
  2. In a large mixing bowl, combine the room temperature butter with 300 g of flour. Use your hands to rub the butter into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for creating a flaky pastry texture.
  3. Grate 200 g of cheese and add it to the flour and butter mixture. Mix gently with your hands or a spatula until the cheese is evenly distributed throughout the dough. The cheese should be visible in the dough but not clumped together.
  4. Crack the room temperature egg into a small bowl and beat it lightly. Gradually add the beaten egg to the flour, butter, and cheese mixture, mixing until the dough starts to come together. If the dough feels too dry, add a small splash of water, but be careful not to make it too wet.
  5. Turn the dough out onto a lightly floured surface and knead it gently until it forms a smooth, cohesive ball. Avoid overworking the dough to prevent it from becoming tough. The dough should be soft and pliable.
  6. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax, making it easier to roll out later.
  7. Preheat your oven to 180°C (350°F). Roll out the chilled dough on a floured surface to about 1/2 cm thickness. Cut the dough into desired shapes using a cookie cutter or knife.
  8. Place the cut pastry pieces onto a baking sheet lined with parchment paper. Bake in the preheated oven until the pastries are golden brown and the cheese is bubbly, about 15-20 minutes. The pastries should have a crisp exterior and a soft, cheesy interior.
  9. Remove the pastries from the oven and allow them to cool slightly on a wire rack. Serve warm as an appetizer or snack, enjoying the rich, cheesy flavor and flaky texture typical of Indonesian Cheese Pastry 2.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

This recipe is from Authentic Indonesian Cuisine by Yassine Sbiti — the Indonesian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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