Breakfast Pastries with Gruyere and Za'atar
An elevated laminated breakfast pastry inspired by Middle Eastern flavors Perfect for weekend brunches, special occasions, or when you want to impress with homemade bakery-quality pastries. Chef's Improvements Enhanced Flavor Profile: Added lemon zest to brighten the za'atar, upgraded to aged white cheddar and Pecorino Romano for more complex cheese notes, and included fresh herbs for aromatic lift. Simplified Technique: Reduced to 3 total folds (easier for home bakers), switched to instant yeast for reliability, and streamlined the lamination process. Better Texture: Slightly enriched dough creates more tender layers, while the coarser cheese grating provides better melt and texture contrast. Visual Appeal: Everything bagel seasoning adds textural interest and familiar American flavors while maintaining Mediterranean essence. Storage & Serving Best enjoyed warm within 2 hours of baking. Store covered at room temperature for up to 2 days. Reheat in 325°F oven for 4-5 minutes to restor…
- Time: 240 min
Source: Relaxed Recipes
Ingredients
- DAY 1: BUILD THE DOUGH
- Make the dough: Whisk flour, sugar, yeast, and salt in a large bowl. In another
- Develop gluten: Knead on a lightly floured surface for 8-10 minutes until smooth
- First rise: Place in an oiled bowl, cover with damp towel, and rise for 1 hour u
- Overnight chill: Punch down gently, shape into a rectangle, wrap tightly in plas
- DAY 2: LAMINATE AND BAKE
- Prepare butter block: Pound cold laminating butter between parchment into a 6×8-
- Initial roll: Roll chilled dough on floured surface into a 12×8-inch rectangle,
- Laminate : Place butter block on bottom half of dough. Fold top half over to sea
- Second and third folds: Repeat the rolling and folding process twice more, chill
- Prepare fillings: Mix za'atar, olive oil, honey, lemon zest, and salt until spre
- Shape the pastries: Divide dough in half. Roll each piece into a 10×14-inch rect
- Za'atar batch: Spread half the za'atar mixture evenly, leaving 1-inch borders. R
- Cheese batch: Spread cheese mixture evenly with same borders. Roll and slice int
- Final proof: Arrange cut-side up on parchment-lined baking sheets, 3 inches apar
- Bake: Preheat oven to 375°F with rack in center. Brush tops with egg wash, sprin
- Cool: Transfer to wire racks and cool 15 minutes before serving