Puff pastry with salty cheese

Puff pastry dough with salty cheese

I usually prepare this dough when I need something quick and flexible for various savory snacks or even desserts. I like it because it doesn't require complicated techniques, and the result is consistent, without too much hassle. I have made it several times, with slight adjustments depending on what I had in the fridge. This recipe really suited me when I wanted to use up leftover salty cheese.

Quick info

Total time: approx. 2 hours (including cooling time)
Preparation time: 30 minutes
Refrigeration time: at least 1 hour
Servings: for a large tray or 10-12 pieces, depending on how you cut/use it
Difficulty: medium
Recipe type: basic dough for savory puff pastry or simple desserts

Ingredients

1 egg (whole)
120 ml cold water
120 ml oil
150 g butter (at room temperature)
1 tablespoon wine vinegar
150 g salty cheese (coarsely grated)
600 g flour

Preparation method

1. In a bowl, beat the egg with a fork or whisk until the egg white and yolk are combined.
2. Gradually add the oil, mixing constantly, like making mayonnaise, until fully incorporated.
3. Add the vinegar, then the cold water.
4. Start incorporating the flour, adding little by little and mixing after each batch, until a dough forms that is not too hard but not sticky either.
5. Knead the dough briefly, just enough to make it homogeneous. If it feels sticky, sprinkle a little more flour on the surface.
6. Let the butter sit at room temperature until it is pliable, not melted, then grate the salty cheese on a coarse grater.
7. Roll out the dough on a floured surface, using a rolling pin (also floured). The dough should be rolled as thin as possible without tearing.
8. Spread two-thirds of the dough surface with half of the butter, gently spreading with a spatula or the back of a spoon.
9. Sprinkle half of the grated cheese over the butter layer.
10. Take the ungreased third of the dough and fold it over half of the greased part, pressing down gently with your palms.
11. Then fold the remaining third over this part, being careful not to spill the cheese.
12. Lightly roll out the edges of the dough with the rolling pin, without forcing it.
13. Repeat the process: spread two-thirds of the dough sheet with the remaining butter, sprinkle the rest of the cheese, and fold as before.
14. Wrap the folded dough in plastic wrap and refrigerate for at least one hour to firm up the butter.
15. The dough is ready to be used for savory snacks, pies, cream puffs, or other quick dishes. If you want, you can also add grated lemon or orange zest if you use the dough for desserts.

Why I make the recipe often

It’s the kind of dough that works for multiple dishes. It’s quicker to make than classic puff pastry, and the texture is good for any savory filling. The fact that it already contains cheese saves a step if I want to make something quick to serve. Plus, I can easily adjust the filling amount based on what I have on hand.

Tips and variations

Tips

The whole egg in the dough helps it to be more elastic. If you don’t use the dough immediately, don’t skip the refrigeration step – otherwise, the butter melts too quickly, and the puff pastry doesn’t turn out well.
Do not add extra salt to the dough. The salty cheese is sufficient. When kneading, don’t overdo it so that the dough doesn’t become too hard.
Try not to tear the dough when rolling it out thin. It’s not an extremely fragile dough, but it’s not very robust either.

Substitutions

The salty cheese can be any type: telemea, burduf cheese, even a saltier cheese if you don’t have anything else on hand. Butter cannot be replaced with margarine without changing the texture, but if you have no other option, you can try it.

Variations

For sweet dishes, add grated lemon or orange zest, as I did when I used it for cream puffs. If you don’t want any flavor, just leave it plain. You can also sprinkle a little cumin, poppy seeds, or sesame on top before baking, for savory snacks.

Serving ideas

It goes well for savory snacks, mini pies with or without extra filling, cream puffs, or even rustic tarts. If you use it for appetizers, you can brush it with beaten egg and sprinkle with seeds before baking.

Frequently asked questions

Can I use just the yolk instead of a whole egg?
Yes, but the dough will be less elastic. I prefer the whole egg for texture.

How long in advance can I prepare the dough?
It can be made a day in advance and kept in the fridge without problems.

How do I know if I need to add more flour?
The dough should not be sticky but should remain elastic. If it sticks too much to your hands, sprinkle in a few tablespoons of flour, but don’t overdo it to avoid making it too hard.

What kind of cheese is best?
Cheese with an intense and drier flavor: cow or sheep telemea, burduf cheese. I do not recommend fresh cheeses with a lot of whey.

Can the dough be frozen?
It can be frozen immediately after it has been chilled. Let it thaw in the fridge overnight.

Nutritional values

Estimate for 100 g of dough (approximately, depending on the cheese used): 350-400 kcal, 7-9 g protein, 25-30 g fat, 25-30 g carbohydrates. The cheese and butter increase the salt and fat content. Values vary depending on the type of salty cheese used.

Storage and reheating

The dough can be stored in the fridge, wrapped in plastic, for up to 2 days. For longer periods, it can be frozen, but I recommend portioning it for quick thawing. I do not recommend reheating raw dough – it’s better to use it fresh or directly taken from the fridge/freezer and baked then. Dishes made with this dough can be reheated in the oven at medium heat for a few minutes to regain their crispy texture.