Germany doesn't have a tradition of salty puff pastry, and once in a while I miss having some oily pastry with rich white or yellow cheese. Although I still fight hard with what I call my 'baking inferiority complex' - meaning that I simply don't trust my baking skills, I am trying to overcome this issue. Sometimes, my hunger for something crunchy and salty in the morning is strong enough to win me over all my issue. A couple of days ago, I tried my hand in preparing some cheese puff pastry as early as 7 o'clock in the morning. It was not only easy, but with 90% successful results. The time spent preparing was of maximum 20 minutes, with a minimum money investment and delicious results.
For a batch of 10 puff pastry I needed one ready made puff pastry - the German supermarkets like REWE do have plenty of them and very good quality too, sometimes for less than 2 EUR. For the filling, I used Philadelphia olive cheese, but you can practically use any possible variant of cheese, from Gouda to Parmesan or goat cheese (yum). For beautiful effects and in the memory of the golden Middle Eastern burekas, I also needed some white sesame seeds to sprinkle on the cover. One teaspoon of olive oil for the cover is also recommended for an amplified golden cover impression.
Cut the dough in various shapes: square, triangle etc. Add the cheese filling in thee middle and roll the dough or close it over it.
Warm the oven at 250C and place each figure of puff pastry on a parchment paper. Let it bake for around 15 minutes.
The breakfast is ready! The smell of fresh dough is wrapping the house and makes the early mornings more bearable. After all, playing with puff pastry is not that difficult.