Breakfast Egg Pastry

Breakfast Egg Pastry
Our Expert Recommendation for This Recipe
Servings - Prep Time - Cook Time -
  • 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.

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