Recipes, re-invented from cooking shows
Breakfast Pastries with Gruyere and Za'atar
Prep. Time:
Baking Time:
Total Time:
3 hours (including chilling)
25 mins
4 hours
Serves:
12 generous pastries
An elevated laminated breakfast pastry inspired by Middle Eastern flavors Perfect for weekend brunches, special occasions, or when you want to impress with homemade bakery-quality pastries. Chef's Improvements Enhanced Flavor Profile: Added lemon zest to brighten the za'atar, upgraded to age...
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Ingredients
ENRICHED LAMINATED DOUGH: 3½ cups (420g) all-purpose flour 2 tablespoons (25g) granulated sugar 2¼ tsp SAF red fast action yeast 1½ teaspoons fine sea salt 1 cup (240ml) warm whole milk 2 large eggs, room temperature 3 tablespoons (42g) unsalted butter, softened 1 cup (225g) cold European-style butter, for laminating
ZA'ATAR HONEY COMPOUND ⅓ cup premium za'atar blend 3 tablespoons extra-virgin olive oil 2 tablespoons wildflower honey 1 teaspoon fresh lemon zest ½ teaspoon flaky sea salt
CHEESE FILLING: 2 cups (240g) sharp aged white cheddar, coarsely grated ½ cup (50g) Pecorino Romano, finely grated 2 tablespoons fresh dill, chopped 1 tablespoon fresh chives, chopped 1 teaspoon freshly cracked black pepper
FINISHING: 1 large egg beaten with 2 tablespoons heavy cream 2 tspn Everything bagel seasoning Flaky sea salt
Method
DAY 1: BUILD THE DOUGH: Make the dough: Whisk flour, sugar, yeast, and salt in a large bowl. In another bowl, combine warm milk, eggs, and softened butter. Pour wet ingredients into dry, mixing until a soft, slightly sticky dough forms. Develop gluten: Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should pass the windowpane test. First rise: Place in an oiled bowl, cover with damp towel, and rise for 1 hour until doubled. Overnight chill: Punch down gently, shape into a rectangle, wrap tightly in plastic, and refrigerate overnight.
DAY 2: LAMINATE AND BAKE: Prepare butter block: Pound cold laminating butter between parchment into a 6×8-inch rectangle. Keep refrigerated. Initial roll: Roll chilled dough on floured surface into a 12×8-inch rectangle, keeping corners square. Laminate (simplified method): Place butter block on bottom half of dough. Fold top half over to seal. Roll gently into an 18×8-inch rectangle. Fold into thirds like a business letter. Wrap and chill 45 minutes. Second and third folds: Repeat the rolling and folding process twice more, chilling 30 minutes between folds. After final fold, chill 1 hour. Prepare fillings: Mix za'atar, olive oil, honey, lemon zest, and salt until spreadable. Combine both cheeses with herbs and pepper. Shape the pastries: Divide dough in half. Roll each piece into a 10×14-inch rectangle.
Za'atar batch: Spread half the za'atar mixture evenly, leaving 1-inch borders. Roll tightly from long side, slice into 6 thick spirals. Cheese batch: Spread cheese mixture evenly with same borders. Roll and slice into 6 spirals.
Final proof: Arrange cut-side up on parchment-lined baking sheets, 3 inches apart. Cover loosely and rise 45-60 minutes until puffy. Bake: Preheat oven to 375°F with rack in center. Brush tops with egg wash, sprinkle za'atar pastries with everything seasoning and cheese pastries with flaky salt. Bake 22-25 minutes until deep golden and internal temperature reaches 200°F. Cool: Transfer to wire racks and cool 15 minutes before serving.
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Instructions
DAY 1: BUILD THE DOUGH:
Make the dough: Whisk flour, sugar, yeast, and salt in a large bowl. In another bowl, combine warm milk, eggs, and softened butter. Pour wet ingredients into dry, mixing until a soft, slightly sticky dough forms.
Develop gluten: Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should pass the windowpane test.
First rise: Place in an oiled bowl, cover with damp towel, and rise for 1 hour until doubled.
Overnight chill: Punch down gently, shape into a rectangle, wrap tightly in plastic, and refrigerate overnight.
DAY 2: LAMINATE AND BAKE:
Prepare butter block: Pound cold laminating butter between parchment into a 6×8-inch rectangle. Keep refrigerated.
Initial roll: Roll chilled dough on floured surface into a 12×8-inch rectangle, keeping corners square.
Laminate (simplified method): Place butter block on bottom half of dough. Fold top half over to seal. Roll gently into an 18×8-inch rectangle. Fold into thirds like a business letter. Wrap and chill 45 minutes.
Second and third folds: Repeat the rolling and folding process twice more, chilling 30 minutes between folds. After final fold, chill 1 hour.
Prepare fillings: Mix za'atar, olive oil, honey, lemon zest, and salt until spreadable. Combine both cheeses with herbs and pepper.
Shape the pastries: Divide dough in half. Roll each piece into a 10×14-inch rectangle.
Za'atar batch: Spread half the za'atar mixture evenly, leaving 1-inch borders. Roll tightly from long side, slice into 6 thick spirals.
Cheese batch: Spread cheese mixture evenly with same borders. Roll and slice into 6 spirals.
Final proof: Arrange cut-side up on parchment-lined baking sheets, 3 inches apart. Cover loosely and rise 45-60 minutes until puffy.
Bake: Preheat oven to 375°F with rack in center. Brush tops with egg wash, sprinkle za'atar pastries with everything seasoning and cheese pastries with flaky salt. Bake 22-25 minutes until deep golden and internal temperature reaches 200°F.
Cool: Transfer to wire racks and cool 15 minutes before serving.
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Ingredients
ENRICHED LAMINATED DOUGH:
3½ cups (420g) all-purpose flour
2 tablespoons (25g) granulated sugar
2¼ tsp SAF red fast action yeast
1½ teaspoons fine sea salt
1 cup (240ml) warm whole milk
2 large eggs, room temperature
3 tablespoons (42g) unsalted butter, softened
1 cup (225g) cold European-style butter, for laminating
ZA'ATAR HONEY COMPOUND
⅓ cup premium za'atar blend
3 tablespoons extra-virgin olive oil
2 tablespoons wildflower honey
1 teaspoon fresh lemon zest
½ teaspoon flaky sea salt
CHEESE FILLING:
2 cups (240g) sharp aged white cheddar, coarsely grated
½ cup (50g) Pecorino Romano, finely grated
2 tablespoons fresh dill, chopped
1 tablespoon fresh chives, chopped
1 teaspoon freshly cracked black pepper
FINISHING:
1 large egg beaten with 2 tablespoons heavy cream
2 tspn Everything bagel seasoning
Flaky sea salt
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