When I used to live in Cyprus I would pay a visit to a local bakery on a weekly basis and there was only a few times I’d return without something that had halloumi in it. Now in Israel my favorite sandwich in a local coffee shop is a halloumi sandwich and whenever I find Cypriot halloumi in my local store I buy some home. Needless to say, I love halloumi and it’s time I used it in baking. So here are my first halloumi pastries, I’d like to think they are somewhat healthier because of the 40% whole wheat dough.
Ingredients (makes 12 pastries)
For the dough:
- 50g butter, softened
- 80g Philadelphia cream cheese, softened
- 70g plain flour
- 50g whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking powder
For the filling:
+ an egg for glazing
++ sesame seeds
- Place the dry ingredients in a mixing bowl and mix well.
- Add softened butter and cream cheese, mix and knead for few minutes by hand, until you get a soft dough that comes of the bowl leaving it clean.
- Place the dough in refrigerator for minimum of one hour.
- Preheat oven to 200ºC and prepare a baking sheet with baking paper.
- Prepare filling by mixing shredded halloumi and cut mint leaves.
- Roll out the dough on a lightly floured surface, then cut into pieces for filling. I cut long about 5 cm wide stripes and placed on a mini muffin pan, which I find a great tool for filling purposes: Fill one side
- Then apply another stripe on top and attach by pinching with your fingers.
- Turn it around and cut into square shaped pieces.
- Glaze with lightly beaten egg, sprinkle with sesame seeds.
- bake for 20 minutes, until slightly browned.
- Serve and eat warm or cold, however you prefer.