Cheese and Pastirma turnovers. These freshly baked flaky triangles are filled with goodness of cheese and pastirma.

Cheese and Pastirma turnovers

 

These make about 40 pieces

 

 

I do not know if you agree with me that breakfast is not only the most important meal of the day, but the most awesome too.  I am a breakfast person and I can easily eat breakfast three times a day, and sometimes I can quietly go without dinner. I can’t start my day without a decent breakfast and a cup of tea. And here I am to share with you my cheese and pastirma turnovers that go fabulously alongside a cup of tea.  These freshly baked flaky triangles are filled with goodness of cheese and pastirma.  Pastirma, so popular in the Middle East, is an air- dried cured beef that is highly seasoned. These crispy flaky triangles are simply elegant and delicious and best served piping from the oven.

 

 

 

 

 

These crispy flaky triangles are simply elegant and delicious and best served piping from the oven.

 

 

 

 

Using a pizza cutter, divide the puff pastry sheet into equal squares (each square about 10 cm/4 inches). Place a heapful teaspoon filling in the center of each square.

 

 

 

 

Fold over each square into a triangle.  Use the tines of a fork to crimp the edges.

 

 

 

 

Brush each turnover with the egg wash.

 

 

 

Bake for about 20 -25 minutes or to a golden color.

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

 

  • 5 sheets of ready rolled puff pastry, refrigerated
  • 200g. / 7 oz. goat feta cheese, crumbled
  • 400 g. 14 oz. Emmental cheese (Swiss cheese), grated
  • 1 egg, lightly beaten with a drop of white vinegar
  • 200g. /7 oz. pastirma, cut into strips

 

 

For the egg wash

  • 1 egg, lightly beaten with a drop of white vinegar

 

 

 

Directions:

  1. Preheat oven to 200°C/400° F.  Place a rack in the center of the oven.
  2. In a bowl combine the Swiss cheese, crumbled feta, pastirma strips and the egg. Stir well to fully integrate.
  3. Lightly flour a countertop and unroll one puff pastry sheet at a time.  Refrigerate the other rolls.  Try to work quickly since puff pastry is easiest to work with while cool.
  4. Using a pizza cutter, divide the puff pastry sheet into 8 equal squares(each square about 10 cm/4 inches).
  5. Place a heapful teaspoon filling in the center of each square.
  6. Fold over each square into a triangle.  Use the tines of a fork to crimp the edges.
  7. Transfer the turnovers to a parchment lined baking sheet. Freeze for about 20 minutes.
  8. Brush each turnover with the egg wash.
  9. Bake for about 20 -25 minutes or to a golden color.

Looking for more puff pastry appetizers, check our SMOKED SALMON PUFFS

 

 

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Marhaba, and welcome to my blog! Discover the secrets behind the symphonies of flavor that make up Lebanese cuisine. Join my blog and take a sneak peak at my cookbook, Hadia... Lebanese Style Recipes .