BAKE:
10 minutes
PREP:
1.5 hours
YIELD:
6 servings
Ingredients
For the Puff Pastry
- • ½ cup + 1 teaspoon unsalted butter, room temperature
- • 1 ½ cup all-purpose flour
- • 2–3 drops of white vinegar
- • Pinch of kosher salt
- • ¼ cup water
- • 1 teaspoon sesame seeds
- • Cinnamon stick, to garnish
- • Apple slice, to garnish
For the Paneer
- • 8 cups whole milk
- • 4–5 tablespoons white vinegar
- • Note: You can use store bought paneer if you prefer.
For the Filling
- • 2 cups spinach, finely chopped
- • 3 cloves garlic, finely chopped
- • 1 teaspoon red pepper flakes
- • Pinch of kosher salt
- • 1 teaspoon garam masala
- • Kosher salt, to taste
Instructions
- Melt 1 teaspoon of the butter and let it cool. In a large bowl, combine the flour, melted butter, vinegar, salt and water to make a soft dough. Knead the dough for 2–3 minutes, then wrap it in plastic wrap and store it in the fridge until you’re ready to use it.
- Cut the rest of the butter into small cubes. In a large bowl, add the butter and use the back of a ladle to flatten it. Lightly dust the butter with flour and use your hands to form it into a square shape. Wrap the butter in plastic wrap and refrigerate it.
- If you are making the paneer, set a large pot over medium heat and add the milk. Cover it to prevent the milk from burning at the bottom of the pot and bring it to a boil. Reduce the heat and add the vinegar one drop at a time until the milk starts to curdle. Remove the milk from the heat and let it cool for 5 minutes.
- Line a colander with cheesecloth and place it in the sink. Strain the milk curds through the cheesecloth and rinse them under cold water. Squeeze the curds in the cheesecloth to remove excess water.
- On a lightly floured surface, roll the pastry dough into a large square. Place the square of butter in the middle of the dough. Fold the dough over the butter so it is completely covered. Roll the dough lengthwise to create a rectangle, dusting it with flour as needed to prevent sticking. Fold the dough into thirds and, again, roll lengthwise to create a rectangle. Refrigerate the dough for 10 minutes. Repeat this process 6 times.
- In a lightly oiled wok or skillet over medium-high heat, sauté the garlic for a few seconds. Add the chopped spinach and cook it for about 3 minutes, until it starts to wilt. Crumble the paneer and add it to the wok with the red pepper flakes, garam masala and salt. Sauté the mixture for about 5 minutes, until it’s well combined.
- Preheat the oven to 400 ° F.
- Cut the pastry dough into 6 equal squares. Spoon the filling into the center of each square. Bring the edges of each square of dough together, pinching them together to seal them. Top each pastry with sesame seeds.
- On a baking sheet, bake the pastries for 10 minutes, until they are golden brown and crisp. Serve them warm.