I have a weakness for pastries, or actually- for every baked goods.
Dough, pastries, baking, kneading, rolling, baking smell. I'm just crazy about it.
It makes me feel good. When I make dough and bake - I'm just happier.
And I like the eating it part as well haha.
I made this savory pastry here, took my Cinnamon rolls recipe and took down the vanilla extract and reduced the amount of sugar.
I filled it with thin slices of eggplant and zucchini roasted in the oven, basil oil, olives and cheeses.
A perfect pastry for breakfast or brunch.
Ingredients:
Dough -
545 grams of bread flour
270 grams of milk
10 grams of dry yeast
2 eggs
90 grams of butter
85 grams of water
40 grams of sugar
1 flat teaspoon of salt
A pinch of grated nutmeg
Filling -
1 eggplant
3 zucchini
15 basil leaves
1 clove of garlic
50 grams of grated Parmesan cheese
100 grams of grated feta cheese
15-20 Kalamata olives
Olive oil
Coarse salt
Ground black pepper
For brushing -
1 egg
1 tablespoon milk
Pinch of salt
Olive oil - for brushing after baking
Prep: Preparation of the dough -
Heat 85 grams of water in a pot with 80 grams of milk, be careful - do not bring to a boil. Work with low-medium heat. [around 65 degree]
Add 35 grams of flour and stir constantly until it thickens.
Turn off the heat and add all the butter cut into cubes. Stir until the butter is absorbed.
Then do the same with the milk (190 g) and let the mixture cool.
Add the eggs and mix until completely incorporated.
In the mixer bowl mix the yeast with the amount of flour left (510 grams), 40 grams of sugar and grated nutmeg.
Add the liquid mixture and start kneading on low speed until the dough starts to form and at this point add the salt.
Continue to knead for 8-10 minutes on medium speed.
The dough will be a bit sticky, do not be tempted to add more flour.
Cover the bowl with a towel and let the dough rest for 10 minutes.
Then, with oiled hands, take the dough out of the mixer bowl, make a ball out of it and transfer to an oiled bowl.
Seal the bowl with cling film and place it in the refrigerate overnight.
Preparation of the filling -
Preheat the oven to a temperature of 190 degrees Celsius.
Slice the zucchini and eggplant into thin slices and arrange in a pan.
Brush with olive oil and sprinkle over coarse salt and black pepper.
Put in the oven until lightly browned.
Make basil oil - Finely chop the basil leaves and mix with 4-5 tablespoons of olive oil, a clove of crushed garlic, salt and pepper.
Scrape the cheeses.
Assembling the pastry -
On a lightly greased work surface, roll out the dough into a wide rectangle using a rolling pin.
Spread the basil oil over the entire dough area, sprinkle with the zucchini and eggplant slices and the grated cheeses.
Roll it.
Cut the edges and then cut it into 8 rolls of the same size.Place the rolls in an oiled pan with baking paper and leave spaces between the rolls, cover with a towel and let it rise for 30-40. (During winter 40 minutes - an hour)
Meanwhile preheat the oven to a temperature of 175 degrees Celsius.
Before placing the rolls in the oven - brush with beaten egg with a pinch and a tablespoon of milk.
Bake for 25 minutes.
When the pastry comes out of the oven brush with a little bit olive oil.
Enjoy! :) For updates, questions and more recipes follow me on Instagram - mor.is.cooking@
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