250 gr cold butter
300 gr soft flour (pastry flour)
1 tsp sea salt
145 gr cold water
50 gr soften butter
1 puff pastry phyllo
150 gr cream cheese
5 slices cold meat (smoked ham or chicken charcuterie)
200 gr grated yellow cheese
1 egg yolk +1 tbsp water for egg wash


2.Freeze butter and water at least for half an hour.
3.Sift flour in a medium sized bowl. Add in the salt.
4.Melt butter and let it come to a room temperature.
5.Add butter and water gradually to the flour. Knead by hand until wet ingredients are fully combined and dough unsticks from the bowl.
6.Cover the dough with non-stick film and put in the fridge for 15-20 min.
7.Grate cold butter and spread it over a plate or a disk. Freeze it for as long as the dough chills in the fridge.
8.In a floured working surface roll dough into a rectangle. (1)
9.Sprinkle with half of the grated butter over the 2/3 of the dough surface.
10.Grab the remaining 1/3 uncovered dough and fold inward over the middle third. Then take the thick folded dough and fold it over the last third covered with butter.
11.Rotate the trifold dough 90 degrees and roll it back into a flat rectangle. (2)
12.Repeat the above procedure with the rest of the grated butter.
13.Rotate the dough once more 90 degrees and roll into a flat rectangle. (3)
14.Repeat the procedure of folding 4-5 times.
15.Finally, fold the puff pastry like a book and cover it with non-stick cling.
16.Chill at least for 3 hours before using.
18.Divide puff pastry in 2 parts.
19.Roll each part into a rectangle and divide into small rectangular pastries (10 x 10 cm).
20.Fill them with what ever you like of the above ingredients.
21.Brush the perimeter of the pastry with the egg wash and fold one side above the other.
22.Seal with a fork.
23.Brush on top with the egg, cover a baking dish with non-stick paper and bake for 20 min to a preheated oven to 180o.
24.Enjoy while still warm.


  1. Flour slightly the dough or the working surface/rolling pin every time you feel that your dough becomes sticky.
  2. Don’t over roll the dough, over 4-5 times, otherwise the butter will incorporate completely to the flour and you’ll have a different phyllo result.
  3. I usually prepare the puff pastry overnight and use it the next day.
  4. You can find the video preparation here: a) b)

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