December 20, 2017
Mild, creamy, fresh kajmak, and slightly smokey, full ajvar aroma, make for a great combination of tastes that infuses the pastry during baking. At the same time, the texture of this filling is firm enough to stay in place without melting and leaking out.
Tender puff pastry requires a bit of attention, and a few tricks that we unveil here, so that this, and any other recipe involving this dough would be a success. If you’re working with frozen puff pastry, it’s best to leave it in the fridge overnight to thaw slowly. Roll the puff pastry on a well floured cold surface, and always sprinkle some flour on both the pastry and the rolling pin. Work quickly and avoid kneading too much, to retain the lovely thin layers. To cut the pastry, use a very sharp, cold blade. Before baking, place it in the pan and leave it to rest for 10-15 minutes in a cold place, so the butter can firm up. That way the pastry will keep it’s shape and stay nice and fluffy. If there is filling in the pastries, always make sure you leave a bit of air inside for it to “breathe”. Another way for the pastry to keep it’s shape during baking is to prick a few holes on top or on the side.
1 package of puff pastry
1 egg yolk
Roll out the pastry on a floured surface till about 0.5mm thick, then cut out stars with a sharp cold cookie cutter. Place them in a pan lined with baking sheet, and spread a mixture of yolk and a couple tbs of water on each star.
Mix kajmak and ajvar well, and place a tsk of the mixture in the center of every other star. Place the empty stars carefully on top, yolk - coated side down, and carefully seal the edges leaving a bit of air around the filling. Then spread yolk on top of the stars, and bake in the preheated oven at 200C for 10-15 minutes.