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Persian Cheese Pastry 2

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Persian Cheese Pastry 2

Persian Cheese Pastry 2 is a beloved staple on Persian home tables, crafted with intuition and a generous hand. Unlike dishes reserved for special occasions, this pastry is a familiar presence in everyday meals, embodying the casual elegance of home cooking. Families across Iran prepare it with simple ingredients, relying on their senses to achieve the perfect balance of salt and richness. This version captures the essence of a Persian family kitchen, where recipes are passed down and subtly adapted over time.

The pastry should emerge from the oven golden and inviting, with a flaky texture that gives way to a soft, cheesy center. The combination of rich butter and savory cheese creates a comforting experience, each bite savoring the harmony of flavors and textures. Perfect for sharing, it invites everyone to gather around the table, breaking pieces off the communal dish, enjoying the timeless pleasure of a well-loved recipe.

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. Also, bring the 1 egg to room temperature by leaving it out for about 15 minutes. This helps the egg mix more evenly into the dough.
  2. In a large mixing bowl, combine 300 g of flour with the softened butter. Use your fingers to rub the butter into the flour until the mixture resembles coarse breadcrumbs. This step is crucial as it ensures the butter is evenly distributed, which will result in a flaky pastry.
  3. Grate 200 g of cheese and set it aside. The cheese will be added to the dough, providing flavor and moisture. Choose a cheese that melts well, such as feta or a soft Persian cheese, to achieve the desired texture.
  4. Add the room temperature egg to the flour and butter mixture. Mix gently with your hands or a wooden spoon until a dough begins to form. If the dough feels too dry, add a small splash of water, a teaspoon at a time, until it comes together into a smooth ball.
  5. Gently knead the dough on a lightly floured surface for about 2-3 minutes until it is smooth and elastic. This step helps develop the gluten, providing structure to the pastry. Be careful not to over-knead, as this can make the pastry tough.
  6. Preheat your oven to 180°C (350°F). Roll out the dough to about 1/4 inch thickness on a floured surface. Spread the grated cheese evenly over one half of the dough, then fold the other half over the cheese. Press the edges to seal.
  7. Cut the folded dough into desired shapes, such as squares or triangles, and place them on a baking sheet lined with parchment paper. Bake in the preheated oven until the pastries are golden brown and the cheese is melted, about 20-25 minutes. The pastries should have a light, flaky texture with a slightly crisp exterior.
  8. Allow the pastries to cool slightly before serving. They are best enjoyed warm, where the cheese is still gooey and the pastry is tender. Serve them as part of a shared meal, embracing the communal spirit of Persian dining.
Cover of Authentic Persian Cuisine
From the cookbook

Authentic Persian Cuisine

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

Available soon on Amazon…

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