Snack cake

Ingredients

Cake layers

600 grams (21.15 ounces) all-purpose flour
400 grams (14.10 ounces) unsalted butter
1 large egg
1 tablespoon (15 milliliters) vinegar 6-9%
250 milliliters (8.50 fluid ounces) ice water
Pinch of salt

Filling

200 grams (7.05 ounces) boiled chicken or pork
2 small pickled cucumbers or 1 large
1/2 large onion
1 teaspoon (5 grams) apple cider vinegar
1 teaspoon (5 grams) sugar
Pickled mushrooms, to taste
1 can (approximately 6 ounces) olives
Greens (green onions, dill, or lettuce), to taste
Salt, to taste
Pepper, to taste
1 tablespoon (15 milliliters) mayonnaise

Cream

600 grams (21.15 ounces) cream cheese
250 grams (8.80 ounces) sour cream (20%+ fat)
50 grams (1.75 ounces) mayonnaise
Salt, to taste
Pepper, to taste
1/2 clove garlic

Equipment

Mixing Bowls:
Various sizes for mixing and prepping different ingredients; having a non-slip base can make your mixing efforts hassle-free.
Rolling Pin:
Essential for rolling out your puff pastry layers evenly; if possible, use a chilled rolling pin to keep the dough cold.
Baking Sheets:
Necessary for baking your pastry layers; lining them with parchment paper ensures easy removal and clean-up.
Cling Film:
Useful for wrapping your dough portions and keeping them cold in the fridge before baking.
Measuring Cups & Spoons:
For precise measurement of your ingredients to achieve consistent results every time.

Instructions

Step 1

You will need 6 puff pastry layers with a diameter of 17-17.5 cm (6.7 inches) for this cake. From this recipe, you will get about 13 puff biscuits, so you will have extras. The puff biscuits can be stored in the fridge for several days. Tip: Place parchment paper between them and wrap them in cling film to keep them fresh. Be gentle when handling puff pastries as they are quite fragile.

Step 2

For the dough: Sift 600 grams (21.15 oz) of flour into a bowl. Cube 400 grams (14.10 oz) of butter and add to the flour. Use a knife or fork to combine until the mixture is crumbly. The butter should stay cold to maintain the pastry's texture. You can put the flour in the fridge and the butter in the freezer for 15 minutes beforehand.

Step 3

In a measuring cup, whisk 1 egg, add a pinch of salt, 1 tablespoon (15 milliliters) vinegar, and enough ice water to reach 250 milliliters (8.50 fluid ounces). Stir to combine. The water must be ice cold to keep the dough flaky.

Step 4

Pour the egg mixture into the flour and butter mixture. Form it into a dough but do not knead—it should just come together. Divide the dough into 10 equal parts, approximately 125-135 grams (4.40 to 4.75 ounces) each. Wrap individually in cling film and chill for at least 2 hours or overnight. Cold dough is easier to roll out and bakes better.

Step 5

Preheat the oven to 200°C (392°F). Roll out each dough piece to 3-4 cm (1.2-1.6 inch) larger than the desired size, e.g., 20 cm (8 inches) in diameter. Prick the dough with a fork. Bake for about 10 minutes until golden brown. Keep the remaining dough in the fridge until you are ready to use it.

Step 6

For the filling: In a bowl, combine 200 grams (7.05 oz) of finely chopped boiled meat, 2 pickled cucumbers, 1/2 chopped onion, 1 teaspoon (5 grams) apple cider vinegar, 1 teaspoon (5 grams) sugar, pickled mushrooms, olives, and greens. Sauté the onions in vegetable oil until golden brown, add vinegar and sugar, then cook a bit more before adding mushrooms. Mix and set aside. Fry the onions until they are slightly translucent for the best flavor.

Step 7

Mix the sautéed vegetables with the chopped meat and greens. Season with salt and pepper, and add 1 tablespoon (15 milliliters) mayonnaise. Taste the filling before adding the mayo to ensure it's seasoned to your preference.

Step 8

For the cream: Mix 600 grams (21.15 oz) of cream cheese, 250 grams (8.80 oz) of sour cream, and 50 grams (1.75 oz) of mayonnaise until smooth. Season with salt, pepper, and finely grated garlic. Make sure all ingredients are at room temperature for a smooth mix.

Step 9

Assemble the cake by spreading the cream on each puff pastry layer, then adding the filling. Cover the whole cake with remaining cream and sprinkle with crumbs. Decorate as desired. Let the cake rest for a few hours for the flavors to meld together.

Servings

Picture yourself enjoying this savory puff pastry cake at your next picnic or brunch. 🍃🍽️
Served warm, it's a delightful main dish that's perfect for lunch or dinner. Pair it with a fresh green salad drizzled with olive oil and balsamic vinegar – your taste buds will thank you! 🥗
If you're hosting, slice the cake into small portions and serve as a delicious appetizer that will have your guests raving, and don't forget a chilled glass of white wine to complement the flavors. 🥂
For a more casual setting, you can pack slices in a picnic basket alongside some crispy veggies and dip. Don't be surprised when this pastry steals the show! 🧺🥒

Variations

Looking for a gluten-free option? 🌾 No problem! Simply substitute the regular flour with a gluten-free blend and ensure your vinegar and mayonnaise are gluten-free to keep all the flavors intact.

For a vegan twist 🌱, use vegan butter, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and vegan mayonnaise. Swap out the meat for a hearty mushroom or tofu filling, and the cream mixture can be made from a blend of vegan cream cheese and coconut cream for that same luscious texture.

Faq

Why does my puff pastry not rise properly?
Make sure that all your ingredients are very cold before mixing them, and avoid over-handling the dough to retain the essential layers of butter.
Can I use premade puff pastry sheets?
Yes, you can! Just follow the same steps for baking and assembling with the premade sheets to save time.
Can this recipe be made ahead of time?
Absolutely! The baked puff pastry layers can be stored in the fridge, and the assembled cake can be kept in an airtight container for up to two days.
How do I keep the pastry from getting soggy?
Make sure the pastry layers are fully cooled before adding the cream and filling. Also, avoid overfilling, as excessive moisture can cause the pastry to become soggy.
What's the best way to cut the cake without breaking the pastry?
Use a sharp, serrated knife for clean cuts, and gently saw through the layers rather than pressing down hard.
Can I freeze the completed cake?
Yes, you can freeze the assembled cake for up to a month. Thaw it slowly in the fridge overnight before serving to maintain texture and flavor.