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Japanese Cheese Pastry 2

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Japanese Cheese Pastry 2

Japanese Cheese Pastry 2 is a cherished staple in home kitchens, crafted with a generous hand and a heart for sharing. Unlike its commercial counterparts, this version is deeply rooted in informal family gatherings where precision is more art than science. Salt is measured by instinct, a gesture learned through years of practice, while butter is not spared, ensuring a pastry that speaks to the soul of comfort.

The experience of this pastry is both rich and delicate. The cheese melds seamlessly with the buttery layers, creating a mouthfeel that is simultaneously crisp and tender. As you bite into it, the pastry yields with a satisfying crunch, revealing a savory depth that lingers. Serve it warm, fresh from the oven, to appreciate its full character.

Ingredients

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

Method

  1. Begin by taking the 100 g of butter out of the refrigerator and allowing it to soften at room temperature. This will make it easier to incorporate into the dough later. Crack the egg into a small bowl and let it sit out as well, so it reaches room temperature, which helps in achieving a smoother dough texture.
  2. In a large mixing bowl, combine 300 g of flour with a pinch of salt. Grate or finely chop 200 g of cheese and add it to the flour. Mix these dry ingredients thoroughly with your hands or a spatula, ensuring the cheese is evenly distributed throughout the flour.
  3. Add the softened butter to the flour and cheese mixture. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. This step is crucial for creating a light, flaky texture in the pastry.
  4. Make a well in the center of the mixture and pour in the room-temperature egg. Use a spatula or your hands to gently combine the ingredients, forming a dough. Knead the dough lightly in the bowl until it just comes together, being careful not to overwork it, which can make the pastry tough.
  5. Transfer the dough onto a lightly floured surface and shape it into a flat disc. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes. This chilling process allows the butter to firm up, which will help the pastry maintain its shape during baking.
  6. Preheat your oven to 180°C (356°F). Roll out the chilled dough on a floured surface to about 5 mm thickness, then cut into desired shapes. Place the cut pastries onto a baking sheet lined with parchment paper, leaving a small gap between each piece.
  7. Bake the pastries in the preheated oven until they are golden brown and the cheese is bubbling, about 15-20 minutes. The edges should be crisp, and the center should be slightly puffed. Remove from the oven and let them cool on a wire rack for a few minutes.
  8. Serve the Japanese Cheese Pastry 2 warm, allowing the cheese flavor to be at its peak. These pastries are perfect for sharing, embodying the spirit of Japanese home cooking.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

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

Available soon on Amazon…

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