Great taste! Recipe by Marina Pantelidou.
- 60 gr. cephalograviera, in pieces
- 70 g. unsalted butter, in pieces
- 50 g. water
- 100 gr. milk
- 50 g. sunflower oil
- 5 g. sugar
- 10 g. dry yeast
- 320 gr. flour
- 2 pinches of salt
- 8 slices of Edam cheese
- 8 slices of ham
- 2 tbsp. milk, for coating
- non-stick paper
- kitchen towel
- pastry brush
Cover a baking sheet with non-stick paper and set aside. Put in the bucket 60 gr. cephalograviera, in pieces and grind 6 seconds/speed 6. Transfer to a bowl and set aside.
Put in the bowl 70 g. unsalted butter, in pieces, 50 g. water, 100 gr. milk, 50 g sunflower oil, 5 g. sugar, 10 g. dry yeast and heat 2 min/37°C/speed 2.
Add 320 g. flour, the grated cheese you set aside, 2 pinches of salt and mix 10 seconds/speed 6.
Then set Dough/40 seconds.
Transfer the dough with the help of the spatula to a bowl, cover with a towel and let it rest for 30 minutes. Meanwhile, preheat the oven to 180°C.
Divide the dough into 8 equal parts. With a rolling pin, roll out the dough, on a lightly floured surface, into a 12×15 cm pie shape. Place on one side 1 slice of Edam cheese and on top 1 slice hmm Close carefully in a roll, wrapping from the side that it's cheese and ham. Transfer them to the tray, with the non-stick paper you prepared, with the dough mixture downwards. Cover with a towel and leave for another 15 minutes to rest.
With a pastry brush, brush the savory with 2 spoons of milk and bake for 25 minutes (180°C) or until golden brown. Transfer to a wire rack to cool and serve.
You can use any other soft cheese you like and any cold cuts