Recipes, re-invented from cooking shows
Easy Za'atar & Gruyère Swirls
Prep. Time:
Baking Time:
Total Time:
20 mins
20 mins
40 mins
Serves:
12 pastries
Ingredient Notes Za'atar: A Middle Eastern blend of dried thyme, oregano, sumac, and sesame seeds. Available in most supermarkets now, or Middle Eastern grocers. Brands vary - some are more lemony (sumac-heavy), others more herby. Gruyère: The nutty, slightly sweet flavour is ideal here. Comté or Em...
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Ingredients
Pastry: 1 x 320g sheet ready-rolled puff pastry (all-butter if possible)
Za'atar Filling: 8 tspn za'atar 2 tbsp olive oil
Cheese Filling: 150g Gruyère, finely grated 100g cream cheese, softened 1 egg yolk ½ tsp garlic granules Pinch of black pepper
Finish: 1 egg, beaten 6 tspn sesame seedsFlaky sea salt
Method
1. Make the fillings Mix za'atar with olive oil to form a loose paste. In a separate bowl, combine grated Gruyère, cream cheese, egg yolk, garlic granules, and pepper. Mix until combined. Don't add salt - the cheese is salty enough.
2. Assemble Unroll the pastry on its baking paper. Spread the za'atar paste evenly over the entire surface, leaving a 1cm border along one long edge. Dollop the cheese mixture over the za'atar and spread roughly - it doesn't need to be perfect.
3. Roll and slice Starting from the long edge opposite the border, roll the pastry tightly into a log. Brush the border with a little beaten egg and press to seal. Using a sharp knife, cut into 12 equal pieces (about 2cm each).
4. Bake Preheat oven to 200°C (400°F). Place swirls cut-side up on a lined baking tray, spacing 3cm apart. Brush tops with beaten egg. Sprinkle with sesame seeds and a little flaky salt. Bake 18-22 minutes until deep golden and the cheese is bubbling. Cool 5 minutes before serving - they're best warm.
Instructions
1. Make the fillings
Mix za'atar with olive oil to form a loose paste.
In a separate bowl, combine grated Gruyère, cream cheese, egg yolk, garlic granules, and pepper. Mix until combined. Don't add salt - the cheese is salty enough.
2. Assemble
Unroll the pastry on its baking paper. Spread the za'atar paste evenly over the entire surface, leaving a 1cm border along one long edge.
Dollop the cheese mixture over the za'atar and spread roughly - it doesn't need to be perfect.
3. Roll and slice
Starting from the long edge opposite the border, roll the pastry tightly into a log. Brush the border with a little beaten egg and press to seal.
Using a sharp knife, cut into 12 equal pieces (about 2cm each).
4. Bake
Preheat oven to 200°C (400°F).
Place swirls cut-side up on a lined baking tray, spacing 3cm apart. Brush tops with beaten egg. Sprinkle with sesame seeds and a little flaky salt.
Bake 18-22 minutes until deep golden and the cheese is bubbling. Cool 5 minutes before serving - they're best warm.
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Ingredients
Pastry:
1 x 320g sheet ready-rolled puff pastry (all-butter if possible)
Za'atar Filling:
8 tspn za'atar
2 tbsp olive oil
Cheese Filling:
150g Gruyère, finely grated
100g cream cheese, softened
1 egg yolk
½ tsp garlic granules
Pinch of black pepper
Finish:
1 egg, beaten
6 tspn sesame seeds
Flaky sea salt
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