
Breakfast Egg Pastry
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Breakfast Egg Pastry

Our Expert Recommendation for This Recipe
Servings -
Prep Time -
Cook Time -
Ingredients
- 1000 gr All-purpose Wheat Flour BOLA SALJU
- 40 gr sugar
- 15 gr salt
- 1 egg
- 50 gr Butter / Margarine
- 450 gr cold water
- 500 gr Butter Sheet Pastry / Korsvet
How to Make
- Mix and stir BOLA SALJU All-Purpose Flour, sugar, and salt until well blended.
- Add the eggs and water, stir until it forms a dough.
- Add butter, increase mixer speed to medium, stir for 5-6 minutes (make sure not to smooth).
- Remove and let the dough stand for 1 - 3 hours in the freezer.
- Thin the dough with a thickness of ± 8 mm, place the butter sheet then fold it like an envelope.
- Roll / thin lengthwise with a thickness of ± 5-7 mm.
- Do single folds. Let the dough stand for 15 minutes in the freezer.
- Thin it back, do double folds. Let the dough rest for 15 minutes in the freezer.
- Remove and do single folds, let the dough rest in the freezer for 30 minutes.
- After the dough is allowed to stand, thin the dough to a thickness of 4mm.
- Print with a 8cm diameter ring, arrange the printed puff pastry into 3 layers.
- Polish with egg yolk.
- Place the egg yolk in the middle.
- Sprinkle with oregano.
- Bake in the oven at 180⁰C for 35 minutes until cooked.
- Remove and chill.
- Ready to be served.