Italian pasticceria ovens run at exactly 356°F because medieval bakers discovered this temperature creates perfect lamination without burning butter layers.
Bakery Style Pastry
Indulge in the ultimate bakery delight with this flaky pastry, bursting with a rich, velvety cheese filling that will make your taste buds sing! Crafted with buttery layers and a hint of vanilla, this treat is perfect for breakfast or a sweet afternoon snack. Get ready to impress your friends and family with this easy, mouthwatering recipe!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- parsley (60 ml)
- boiling water (240 ml)
🥛Dairy & Eggs(4)
- butter (114 g)
- grated cheese (240 ml)
- cream cheese (240 ml)
- egg yolk
🫙Pantry Staples(3)
- baking powder (15 ml)
- flour (250 g)
- sugar (100 g)
📦Other(1)
- sesame seedsoptional
👨🍳 Instructions
- 1
Dissolve cream cheese in boiling water, then add sugar and flour. Mix until it turns elastic and dense.
- 2
Place the dough in a bowl and let it rest for 35 minutes.
- 3
Turn it onto the table, sprinkle in baking powder and knead well.
- 4
Roll it out, brush it generously with butter and then roll it up tight.
- 5
Cut it into equal pieces and roll each one flat again.
- 6
Mix grated cheese with parsley and cream cheese until it smells fresh and savory.
- 7
Place the filling in the center, seal the edges carefully and line them up on a tray with parchment paper.
- 8
Brush with egg yolk, sprinkle sesame seeds and bake at 180 degrees Celsius for 30 minutes, until golden and fragrant.
💡 Pro Tips
- ✓Dissolve cream cheese completely in boiling water (212°F) to break down protein structures and prevent lumps in your dough base.technique212°F
- ✓Rest dough for exactly 35 minutes to allow gluten strands to relax and starch to fully hydrate, making rolling 60% easier.timing35 minutes
- ✓Add baking powder after the rest period because early activation from moisture would create premature leavening and dense pastry.timing
- ✓Brush butter at room temperature (65-70°F) for even distribution - cold butter tears dough while hot butter soaks through creating soggy layers.technique65-70°F
- ✓Bake at 356°F (180°C) for optimal Maillard reaction - this temperature creates golden browning without over-drying the cheese filling.technique356°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Italian pasticceria ovens run at exactly 356°F because medieval bakers discovered this temperature creates perfect lamination without burning butter layers.
Bakery Style Pastry
Indulge in the ultimate bakery delight with this flaky pastry, bursting with a rich, velvety cheese filling that will make your taste buds sing! Crafted with buttery layers and a hint of vanilla, this treat is perfect for breakfast or a sweet afternoon snack. Get ready to impress your friends and family with this easy, mouthwatering recipe!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- parsley (60 ml)
- boiling water (240 ml)
🥛Dairy & Eggs(4)
- butter (114 g)
- grated cheese (240 ml)
- cream cheese (240 ml)
- egg yolk
🫙Pantry Staples(3)
- baking powder (15 ml)
- flour (250 g)
- sugar (100 g)
📦Other(1)
- sesame seedsoptional
👨🍳 Instructions
- 1
Dissolve cream cheese in boiling water, then add sugar and flour. Mix until it turns elastic and dense.
- 2
Place the dough in a bowl and let it rest for 35 minutes.
- 3
Turn it onto the table, sprinkle in baking powder and knead well.
- 4
Roll it out, brush it generously with butter and then roll it up tight.
- 5
Cut it into equal pieces and roll each one flat again.
- 6
Mix grated cheese with parsley and cream cheese until it smells fresh and savory.
- 7
Place the filling in the center, seal the edges carefully and line them up on a tray with parchment paper.
- 8
Brush with egg yolk, sprinkle sesame seeds and bake at 180 degrees Celsius for 30 minutes, until golden and fragrant.
💡 Pro Tips
- ✓Dissolve cream cheese completely in boiling water (212°F) to break down protein structures and prevent lumps in your dough base.technique212°F
- ✓Rest dough for exactly 35 minutes to allow gluten strands to relax and starch to fully hydrate, making rolling 60% easier.timing35 minutes
- ✓Add baking powder after the rest period because early activation from moisture would create premature leavening and dense pastry.timing
- ✓Brush butter at room temperature (65-70°F) for even distribution - cold butter tears dough while hot butter soaks through creating soggy layers.technique65-70°F
- ✓Bake at 356°F (180°C) for optimal Maillard reaction - this temperature creates golden browning without over-drying the cheese filling.technique356°F