Ingredients
Dough
- 360 grams (12.7 ounces) flour
- 200 milliliters (0.85 cups) water
- 10 grams (0.35 ounces) salt
- 5 grams (0.18 ounces) sugar
- 30 grams (2 tablespoons) olive oil
- 4 grams (1 teaspoon) active dry yeast
Filling
- 150 grams (5.3 ounces) cheese
- 100 grams (3.5 ounces) pesto sauce
Equipment
- Mixing Bowl
A large bowl is essential for mixing and allowing the dough to rise. Ensure it’s big enough to handle the dough’s expansion.
- Rolling Pin
This tool is crucial for rolling out the dough into a thin, even sheet. For best results, use a wooden rolling pin to have better control over the thickness.
- Baking Sheet
A flat, non-stick baking sheet is perfect for baking these pastries evenly. Using parchment paper can help prevent sticking and make cleanup easier.
- Pastry Brush
Use this to apply beaten eggs and sesame seeds on top of the pastries. It helps distribute the egg wash evenly for that perfect golden-brown finish.
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Servings
Variations
Faq
- What if my dough doesn't rise?
Ensure that your yeast is fresh and the water is warm (not hot), otherwise the yeast won't activate properly.
- Can I use whole wheat flour instead?
Yes, but the texture will be denser. You might want to mix whole wheat with all-purpose flour for a lighter pastry.
- Can I freeze the dough?
Absolutely! Freeze it after the first rise. Let it come to room temperature before rolling it out.
- Can I add other ingredients to the filling?
Of course! Feel free to add ingredients like sun-dried tomatoes, olives, or even a different kind of cheese.
- What type of cheese works best?
Gruyere, mozzarella, or cheddar all work wonderfully. Just make sure it melts well!
- How can I ensure even baking?
Make sure all the pastries are similar in size and bake them on the middle rack of your oven for the most consistent results.