Spinazie Kaas Voorgerecht

Ingrediënten
4 kopjes/500 g gezeefde bloem
0,3 oz/8 g suiker
0,3 oz/8 g zout
280 ml koud water
50 g boter (RT)
8 oz/227g pakje boter RT

Stappen:

1-Stir together the flour, sugar, salt, and water on low speed
2-Add the butter
3-Mix until all ingredients are well combined
4-Increase the speed to medium low
5-Knead until the dough is smooth and elastic
6-Shape the dough into a ball then cover and let it rest for 15 minutes
7-Fold a parchment paper into a rectangular 9”/23cm by 7”/18 cm
8-Place the pack of butter in-between the plastic wrap and pound it with a rolling pin to soften
9-Place and roll the butter on the measured paper to flatten it
10-On a lightly floured surface, roll the dough
11-Shape it into a square and roll out to a rectangular
12-Remove excess flour
13-Place the butter in the center and fold each edge toward the center
14-Fold 1/3 of the dough to the center and fold the other 1/3 on top of it
15-Remove excess flour
16-Roll the dough out again into a rectangular shape
17-Fold 1/4 of each side of the dough and then fold one on top of the other
18-Cover the dough with plastic wrap and place it in the fridge for 30 minutes
19-Remove the dough from the fridge and repeat the same folding process from step 15 to step 19. (Let the dough rest for 5 minutes in-between folds)
20-Cover with plastic wrap and place it in the fridge for a minimum of 3 hours
21-Roll the dough to a rectangular shape, about 21”/54 cm by 14”/36 cm
22-Cover with a cloth for 10 minutes
23-Use a round cutter
24-Egg wash the edges
25-Fill the dough with the mixture and fold it
26-Press the edges with a fork
27-Egg wash
28-Bake at 420°F/215°C for 20 minutes

Vulling

Ingrediënten
3.6 oz/100g Baby Spinach
1/4 Red Onion
4 oz/113g Cream Cheese
1 Tsp Sumac
1 Tbsp Salt
1/2 theelepel zwarte peper

Stappen:
1-In a food processor, mix onion and spinach
2-Add the cream cheese, sumac, salt, and black pepper and mix well
3-Transfer the filling to a pastry bag and place it in the fridge

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