Cheesy Pickle Bread Pastry (Print Version)
# Ingredients:
→ Base
01 -
1 large sheet puff pastry, thawed
→ Cheese Spread
02 -
60 g sour cream
03 -
113 g cream cheese
04 -
2 tablespoons grated parmesan cheese
05 -
28 g ranch seasoning mix
06 -
0.5 teaspoon dried dill
→ Topping
07 -
170 g shredded mozzarella cheese
08 -
1 cup dill pickle chips
→ Egg Wash
09 -
1 egg
→ Garnish
10 -
Fresh dill
11 -
Red pepper flakes
12 -
Additional parmesan cheese
# Instructions:
01 -
Preheat oven to 220°C. Line a metal baking sheet with parchment paper.
02 -
Arrange dill pickle chips in a single layer on a plate lined with paper towel. Pat dry thoroughly to remove excess moisture.
03 -
Place thawed puff pastry sheet on the prepared baking sheet. Score a 2.5 cm border around the pastry using a sharp knife. Dock the center with a fork to minimize puffing.
04 -
In a small bowl, combine sour cream, cream cheese, grated parmesan, ranch seasoning, and dried dill until smooth.
05 -
Spread cheese mixture evenly over the pastry within the border. Sprinkle shredded mozzarella over the filling. Arrange dried pickle chips in a uniform layer atop the cheese.
06 -
Whisk egg in a small bowl, then brush the beaten egg over the pastry border for a glossy finish.
07 -
Bake in the centre of the preheated oven for 23 to 26 minutes, or until pastry is golden and cheese is bubbling.
08 -
Remove from oven and immediately garnish with fresh dill, red pepper flakes, and additional shaving of parmesan as desired. Slice and serve warm.
# Notes:
01 -
Ensuring the pickles are thoroughly dried prevents the pastry from becoming soggy.