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PeruvianAuthentic Cuisine

Peruvian Cheese Pastry

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Peruvian Cheese Pastry

Peruvian Cheese Pastry is a cherished staple at home tables, where it is crafted with care and intuition rather than strict measurements. This pastry is a reflection of the generous spirit of Peruvian home cooking, with salt judged by hand and butter used liberally. It’s a dish that finds its place on the table whenever there is a desire to share something warm and comforting, embodying the casual elegance of everyday life.

The result is a pastry with a perfectly flaky texture, thanks to the abundant butter, and a savory richness from the cheese that makes each bite satisfying. It’s a dish meant to be torn and shared, inviting hands to reach and voices to mingle, creating a moment of warmth and connection around the table.

Ingredients

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

Method

  1. Begin by taking the 100 g of butter out of the refrigerator to soften at room temperature. This will make it easier to incorporate into the dough. At the same time, crack the egg into a small bowl and let it sit at room temperature. This ensures even mixing and a smoother dough texture.
  2. In a large mixing bowl, combine 300 g of flour with a pinch of salt. Create a well in the center of the flour and add the softened butter. Using your fingertips, gently rub the butter into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for creating a flaky texture in the pastry.
  3. Grate 200 g of cheese and add it to the flour and butter mixture. Stir gently to distribute the cheese evenly throughout the mixture. The cheese should be a semi-hard variety like queso fresco, which will melt nicely and add a rich flavor to the pastry.
  4. Add the room temperature egg to the mixture and begin to bring the dough together using your hands. Knead the dough lightly until it forms a smooth, cohesive ball. If the dough feels too dry, add a teaspoon of cold water at a time until it comes together. Be careful not to overwork the dough, as this will make the pastry tough.
  5. Preheat your oven to 180°C (350°F). Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Cut the dough into desired shapes, such as circles or squares, using a pastry cutter or a knife. Transfer the cut pieces to a baking sheet lined with parchment paper, leaving a small gap between each piece.
  6. Bake the pastries in the preheated oven until they are golden brown and the cheese has melted and bubbled, about 15-20 minutes. The pastries should have a crisp exterior and a tender, cheesy interior. Remove from the oven and let them cool slightly on a wire rack.
  7. Serve the Peruvian Cheese Pastries warm, allowing the cheese to remain gooey and the pastry to stay crisp. These pastries are best enjoyed fresh from the oven, making them a perfect addition to any gathering or family meal.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

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

Available soon on Amazon…

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