Breakfast Pastries with Gruyere and Za'atar
Prep. Time:
3 hours (including chilling)
Baking Time:
25 mins
Total Time:
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 aged white cheddar and Pecorino Romano for more complex cheese notes, and included fresh herbs for aromatic lift.
Simplified Technique: Reduced to 3 total folds (easier for home bakers), switched to instant yeast for reliability, and streamlined the lamination process.
Better Texture: Slightly enriched dough creates more tender layers, while the coarser cheese grating provides better melt and texture contrast.
Visual Appeal: Everything bagel seasoning adds textural interest and familiar American flavors while maintaining Mediterranean essence.
Storage & Serving
Best enjoyed warm within 2 hours of baking. Store covered at room temperature for up to 2 days. Reheat in 325°F oven for 4-5 minutes to restore crispiness.
Ingredients
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.
