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Homemade Gluten Free Puff Pastry Cheese Burekas

@under_baked

בורקס גבינה מבצק עלים ביתי הסברים מפורטים יותר נמצאים אצלי באתר, במיוחד דגשים לגבי הבצק ללא גלוטן והצורות. מתכון ל-8 בורקסים. לבצק עם גלוטן: 250 גרם קמח לבן רב תכליתי 1/2 כפית מלח 150 גרם חמאה קרה מאוד, חתוכה לקוביות 90 גרם מים קרים מאוד לבצק ללא גלוטן: תערובת קמחים: 107 גרם קמח תפוח אדמה 94 גרם קמח אורז לבן 28 גרם קמח טפיוקה 34 גרם קמח כוסמת ירוקה 31 גרם אבקת חלבון אפונה 6 גרם (כפית וחצי) קסנטן * לבצק עצמו צריך 250 גרם תערובת קמחים וכל השאר לקימוח יתר חומרי הבצק ללא גלוטן: 1/2 כפית מלח 150 גרם חמאה קרה מאוד, חתוכה לקוביות 100 גרם מים קרים מאוד 30 גרם שמנת מתוקה 38% מלית גבינות: 100 גרם טוב טעם (3%) 50 גרם גבינה בולגרית (5%) 50 גרם מוצרלה מגורדת (24%) ביצה אחת גודל M 1/4 כפית מלח (או לפי הטעם) 1/4 כפית פלפל (או לפי הטעם) בזיליקום טרי קצוץ דק- 4 עלים (לא חובה) לבצק 1. בקערה גדולה, מערבבים יחד קמח ומלח. 2. מוסיפים פנימה את החמאה, ובעזרת קצות האצבעות, מטמיעים אותה לתוך הקמח 3. מוסיפים את כל הנוזלים ומערבבים עד שהבצק נראה מאוחד. 4. מורידים את הבצק למשטח העבודה ומאחדים אותו מעט עם הידיים. מרדדים עד כמה שניתן למלבן. הגודל לא חשוב 5. מבצעים את הקיפול הראשון על ידי הבאת השליש התחתון של המלבן לכיוון המרכז, ומעליו מקפלים את השליש העליון של הבצק 6. בעזרת קלף, מנקים את משטח העבודה משאריות בצק וחמאה שנדבקו אליו, ומקמחים מעט את המשטח ואת הבצק 7. מסובבים את הבצק 90 מעלות, עם כיוון השעון, ומרדדים שוב למלבן 8. חוזרים על שלבים 5 – 7 שלוש פעמים נוספות- סה”כ לבצע 4 קיפולי מעטפה בבצק עם גלוטן, ו-3 קיפולים סה”כ לבצק ללא גלוטן 9. עוטפים בניילון נצמד ומכניסים לקירור 30 דקות למלית מערבבים את כל החומרים בקערה אחת, לתערובת משחתית (היא תצא פחות יציבה ממה שרואים בסרטון כי החלטתי אח”כ להוסיף לה ביצה לייצוב) הרכבה ואפיה 1. מחלקים את הבצק לשני חלקים שווים בגודלם, ומרדדים כל אחד לריבוע בגודל 24X24 ס”מ. מחלקים את הריבוע לריבועים קטנים יותר בגודל 12X12 ס”מ 2. מניחים כ-26 גרם מלית במרכז כל ריבוע 3. מרטיבים את ההיקף של כל ריבוע עם מעט מים וסוגרים למשולש 4. מברישים בביצה טרופה עם מעט מים ומלח ומכניסים למקרר ל-20 דקות 5. אופים בתנור שחומם מראש ל-200 מעלות, חום סטטי, עם רשת ממוקמת במרכז התנור, למשך 25 דקות 6. מצננים 15 דקות מעל רשת צינון ומגישים #baking #bakingtiktok #baketok #אפיה #מתכון #ללאגלוטן #glutenfreerecipes #שבועות #בורקס

♬ Moonlight Walk – Cavendish Music

I made this homemade Puff Pastry Cheese Burekas for the upcoming Shavuot. If you never had the chance to make puff pastry dough at home, you’ve got to at least give this version a try, as it is quick and doesn’t require folding a butter block into the dough. This is the gluten free version of the same burekas, made here.

Instead, you incorporate the butter directly into the flour, and perform a series of simple folds, one after the other, called “letter fold”, or “3-fold”.

As to the filling- that’s a standard cheese filling, but you’re welcome to use any filling of your choice for filling this burekas.

Although the result of pastries made with quick puff pastry such as this, is of high quality- the classic and original method of folding a butter block into the dough, gives a much more accurate result, with more uniform lamination. And despite all of the above, I’d still prefer to use this version for most cases.

I had to slightly adjust the recipe for the gluten free version, and keep the technique more precise, so the result would be as closer to the gluten filled version. The lack of gluten makes the dough gentler and more fragile, which requires a more meticulous handling, so you are more than welcome to try.

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Homemade Gluten Free Puff Pastry Cheese Burekas

Equipment: No special equipment is needed.

Recipe: Makes 8 Medium sized burekas

Home-made gluten free puff pastry dough:

Flour Mixture (300g):

Note that for the dough you’d need 250g of flour mixture. The remaining amount should be used for dusting your counter.

IngredientAmount (g)
Potato Starch107g
White Rice Flour94g
Tapioca Flour28g
Green Buckwheat Flour34g
Pea Protein Powder31g
Xanthan Gum6g (1.5 tsps)

Rest of the dough ingredients:

IngredientAmount (g / units)
Salt1/2 tsp
Cold, Cubed Unsalted Butter150g
Cold Water100g
Heavy Cream (38%)30g

Cheese Filling:

IngredientAmount (g / units)
White Cheese (3%)100g
Sirene Cheese (5%)50g
Shredded Mozzarella (24%)50g
Eggs50g (1 Medium Sized Egg)
Salt1/4 tsp (or to taste)
Pepper1/4 tsp (or to taste)
Fresh Basil, finely chopped4 Leaves (optional)

Egg Wash:

One beaten egg, with little bit of water and a little bit of salt.

Preparation instructions:

 

 

For the dough:

Note: When making puff pastry at home, it is highly recommended to work in a cold environment. It is less of a problem during winter, but on summer days you may want to turn on you’re A/C, otherwise the butter will start melting really quickly, which would require refrigerating the dough between the folding.

  1. In a large mixing bowl, thoroughly mix the flour blend. Note that the mixture should weight 300g, so ensure to use a digital scale. The dough requires 250g of flour mixture. The rest of it should be reserved for dusting your counter while you work.
  2. Add in the salt and mix it well.
  3. Add in the butter, and using your fingertips, incorporate it into the flour (see video demonstration). The goal is to flatten the butter between the fingers, and coat it with the flour, until it shrinks to medium sized pieces. You can also use both hands to run the butter in the flour, but watch not to overheat the butter too much due to the heat of the hands, otherwise the butter would melt.
  4. Add in the entire amount of water and heavy cream, and mix it in until just roughly combined. The dough will not be smooth and that’s is normal and to be expected.
  5. Drop the dough to your counter and lightly combine it with your hands.
  6. Highlights for gluten free dough version: Shape the dough into a square. The exact size it not important, as long as the dough’s texture allows it to be lifted to a large piece of plastic wrap, wrap it well, and freeze it for 5 minutes.
  7. Take the dough out of the freezer, roll it as much as possible, to a rectangle. The size doesn’t matter, and at first it may seem like it’s not gonna get there, but the more folds you do, the smoother the dough becomes.
  8. Make the first fold by bringing the lower third of the dough towards the center, and fold the top third of the dough on top of it (see video demonstration).
  9. Using a bench scraper, clean your counter from leftover dough and butter that have sticked to it, and dust it with little bit of flour.
  10. Rotate the dough 90 degrees clockwise, and roll it again to a rectangle. Note that it’s important to clean your counter to prevent the dough from sticking to it, as the butter melts while you are working.
    It is also important to use as little flour as possible when dusting your counter, dough and rolling pin- especially in the gluten free version of this dough. Too much flour would be absorbed by the dough and dry it further.
  11. Repeat steps 7 through 9, one more time (two letter folds in total should be made). After that, wrap the dough in a large piece of plastic wrap, but do it in a way so it leaves some room for the dough to “breath”, by leaving about 2cm of space from each side. Using the rolling pin, roll the “locked” dough inside the plastic wrap, until it extends to all corners in an even thickness. It helps to smooth the surface of the dough. Return the dough to the freezer for 5 more minutes.
  12. Take the dough out of the freezer, and over a lightly dusted counter, roll it again to a rectangle, and give it one last letter fold (total of 3 folds for the whole process). Wrap the dough in plastic wrap, and roll it as described in step 11, and refrigerate for 25 minutes, to allow the butter to set properly. Meanwhile, prepare the filling.

Cheese filling:

  1. Into a medium sized bowl, add all the ingredients for the filling and thoroughly mix them together.
  2. The filling will be more fluid than what you see in the video demonstration, since as I was fine-tuning the recipe, I decided to add an egg which would help to keep the filling inside the pastry. Keep refrigerated until use.

Assembly and baking:

  1. Take the dough out of the refrigerator, and divide it into two equally sized parts. You could also work with a single, non-divided dough, but I find working on each part separately is more convenient. Keep the other part covered with plastic wrap, in the refrigerator, while you are working on the first part.
  2. Over a lightly floured counter, start rolling the dough. Note that if the dough is too cold, it will not roll easily. It will crack and break. Therefore, it is recommended to wait a few minutes, or hit the dough with a rolling pin to soften it.
  3. Roll the dough to a square sized 25cm (l) x 25cm (w). Trim the edges for a perfectly straight square sized 24cm (l) x 24cm (w). In this gluten free version, I recommend simpler designs, because the dough tends to break more easily:

Classic Triangle shape: Divide the dough in the center of each side of the square, to make 4 dough squares, each sized 12cm (l) x 12cm (w).

Using a little dab of water, moist all the edges of each dough square.

At the center of the resulting rectangle, place about 26g of the cheese filling.

Bring one corner towards the opposite corner facing it, and close the dough on the filling.

Bring the two top corners together towards the center, and close the dough on the filling. Note that sealing the pastry edges should be done gently using your finger.

Place on a baking sheet lined with parchment paper. Repeat the same process for the rest of the pastries.

For shaping a half round: Using a size 12cm (d) baking ring, cut 4 dough circles.

Using a little dab of water, moist the perimeter of each circle, so the edges can stick together.

At the center of each circle, place about 26g of the cheese filling.

Close the dough on the filling, and lightly press the edges together with your fingers to seal the pastry.

Place on a baking sheet lined with parchment paper. Repeat the same process for the rest of the pastries.

  1. Refrigerate the pastries for 20 minutes.
  2. Take the pastries out of the refrigerator, and brush it with the egg wash. You may also add a little design on the top crust, using the back of a sharp knife, or sprinkle them with some sesame seeds.
  3. Refrigerate the pastries again while the oven is heating up.
  4. Turn on your oven to 200C (fan mode off), with a baking rack placed at the middle shelf inside the oven.
  5. Bake for 25 minutes until the pastries have fully browned.
  6. Let the pastries cool down over a cooling rack, and wait about 15 minutes before serving.

Store at room temperature, inside an airtight container, 2-3 days. You can reheat these in the oven for about 5 minutes, 180C.

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Homemade Gluten Free Puff Pastry Cheese Burekas בורקס גבינה מבצק עלים ביתי ללא גלוטן

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Homemade Gluten Free Puff Pastry Cheese Burekas בורקס גבינה מבצק עלים ביתי ללא גלוטן

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