For the second day of mega marathon, where we are to post recipes in alphabetical order, it’s the turn of letter B. I was happy that few days back only I had made Basbousa and reserved the recipe for this day of marathon. But I’m a pakki late lateef, had pics ready, recipe ready but dilly dallied. By the time I thought of posting the recipe, many had posted the same dish and I didn’t want to be the next one. Now, I should bear the fruit of my lackadaisical attitude. Punishing myself, I planned to change the dish. Luckily, the puff pastry dough lying in my fridge came to my rescue.
Puff pastry is a flaky pastry containing several layers of fat. The exact origin of puff pastry is not known. Some attribute its origin from the middle east while others say it is from France. The origin could be any, but the invention is wondrous. Puff pastry in France though, is also known by the name of Pâté feuilletée
And here comes my braided puff pastry with cheesy filling. The braiding appears intimidating and complicated but trust me it’s super simple. Make it for your next potluck , tea party or dinner and you are sure to impress every one.
How to do braiding:
Take the puff pastry dough and roll it into a square on a lightly floured surface.
Trim the edges of the square and divide the square into 3 equal parts.
Place the filling in the centre and cut diagonal slits into the remaining 2 sides at ½”apart.
Criss-cross slits over filling and continue crisscrossing all the way down.
Brush the top with milk and bake at 200C for about 20 minutes or till golden brown and flaky.