The Fluffiest Old-Fashioned Puff Pastry with Cheese and Greens Filling
This traditional puff pastry recipe is inspired by an old method that uses yogurt and baking soda instead of yeast. The result is a soft, layered dough that bakes up golden and tender without complicated techniques. The acidity of the yogurt reacts with the baking soda, helping the dough rise naturally and creating a light texture.
The filling combines grated cheese with spinach and dill, giving the pastries a savory, fresh flavor. These pastries work well for breakfast, a snack, or served alongside tea.
Ingredients
For the Dough:
- 250 ml yogurt or kefir
- 5 g baking soda
- 5 g salt
- 1 egg
- 1 egg white (reserve the yolk)
- 50 ml vegetable oil
- 500 to 550 g wheat flour
- 140 g butter, softened
For the Filling:
- 350 g grated cheese such as mozzarella, feta, or semi-hard cheese
- 100 g chopped spinach, fresh or thawed and drained
- 2 tablespoons finely chopped dill or parsley
For Brushing:
- 1 egg yolk
- 1 tablespoon milk
Optional Tea:
- 15 g cranberries
- 15 g blueberries
- 15 g rose hips
- 8 g green tea
Instructions
1. Prepare the Dough
In a large bowl, mix the yogurt, baking soda, salt, egg, and egg white. Add the vegetable oil and stir until combined. Gradually incorporate the flour, starting with 500 g and adding more if needed. Mix until a soft dough forms.
2. Knead
Transfer the dough to a work surface and knead for about 5 to 7 minutes until smooth and slightly elastic. It should remain soft but not overly sticky.
3. Rest
Cover the dough and let it rest for 15 to 20 minutes to relax the gluten.
4. Divide
Divide the dough into four equal pieces and shape them into balls. Let them rest again for 5 to 10 minutes.
5. Roll and Butter
Roll one portion into a large circle, about 45 cm wide. Spread a thin layer of softened butter over the surface. Fold the dough into thirds like a letter, then fold again to create layers. Repeat with the remaining pieces.
6. Chill
Stack the folded dough pieces, cover them, and refrigerate for 1 to 1.5 hours. This helps the butter firm up and form distinct layers during baking.
7. Prepare the Filling
In a bowl, combine grated cheese, chopped spinach, and dill. Mix evenly. Add salt only if necessary.
8. Shape
Roll out one chilled piece into a rectangle. Place a spoonful of filling in the center and roll or fold as desired. You can shape them into logs, triangles, or small rounds.
9. Brush and Bake
Place the pastries on a lined baking sheet. Mix the reserved egg yolk with milk and brush over the tops. Bake at 200°C (392°F) for 27 to 30 minutes, until golden and puffed.
10. Optional Tea
Combine cranberries, blueberries, rose hips, and green tea in a teapot. Pour boiling water over them and let steep for 5 to 10 minutes.
Approximate Nutritional Information (Per Pastry)
- 270 to 300 kcal
- 8 g protein
- 15 g fat
- 30 g carbohydrates
- 2 g fiber
- 120 mg calcium
This recipe uses simple ingredients and a straightforward method to create soft, layered pastries without commercial yeast. The combination of dairy-based dough and savory cheese filling makes it a practical and versatile baked dish.
