Soft & Stringy Cheese Layered Pastry
A soft and fluffy cheese layered pastry filled with gooey, stretchy mozzarella. Perfect for breakfast, brunch, or as a savory snack.
Ingredients
For the Dough:
- 2 cups warm water
- 1 packet 7g instant yeast
- 1 tablespoon sugar
- 2 egg whites reserve yolks for topping
- ½ tea glass vegetable oil about 50 ml
- 1½ teaspoons salt
- 5 cups all-purpose flour
For Layering:
- 50 g butter melted
- 1 tea glass vegetable oil about 100 ml
For Filling:
- 1½ 2 cups shredded mozzarella cheese
For Topping:
- 2 egg yolks
Instructions
- Prepare the Dough: In a large bowl, mix warm water, yeast, and sugar. Let sit for 5 minutes. Add egg whites, oil, salt, and gradually add flour. Knead until smooth and elastic (8–10 minutes).
- First Rise: Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.
- Divide the Dough: Divide into 12 equal pieces and shape into balls.
- Oil the Tray: Mix melted butter with vegetable oil. Pour 3–4 tablespoons into a baking tray. Place dough balls inside and drizzle remaining oil mixture over them. Cover and rest 15–20 minutes.
- Shape & Fill: Stretch each dough piece by hand. Sprinkle shredded cheese over it. Wrap around a rolling pin, gather gently, join ends, and place in tray.
- Egg Wash: Brush tops with egg yolks.
- Bake: Bake in a preheated oven at 190°C (375°F) for 25–30 minutes, until golden brown.
- Serve: Let cool slightly and serve warm for the best cheese pull.
Notes
- Use mozzarella for the best stretchy texture.
- Do not overheat the water or it may kill the yeast.
- Best served warm.