Labneh and Leek Pastry Recipe
A practical pastry recipe prepared with delicious labneh cheese and roasted leek-carrot mixture between layers of dough.
Ingredients
Ingredients
Step-by-Step Method
Chop the vegetables
Finely chop the leeks, peel and grate the carrots.
Roast the vegetables
Stir fry the leeks and carrots in oil in a large pan.
Add the spices
When the vegetables start to soften, season them with salt, chili pepper and black pepper and roast until they absorb their water.
Cool the stuffing.
Remove from the stove, transfer to a large bowl and let sit until it reaches room temperature.
Add the labneh
Add labne cheese to the cooled mixture and mix until smooth.
Prepare the sauce
Whisk milk, oil, melted butter and salt in a bowl.
Arrange the phyllo dough
Grease the tray and spread the sauce and place 15 sheets of dough on top of each other.
Spread the first stuffing
Spread half of the mixture evenly on the last sheet of dough, without applying any sauce.
Add the middle layer of phyllo
Arrange 10 more phyllo sheets, applying sauce between them.
Add the remaining stuffing
Spread the remaining filling on the phyllo dough on top.
Place the top layer of dough
Saute the remaining 10 phyllo dough and place them on the tray.
Cut and sauce
Slice the pastry and spread the remaining sauce on it.
Cook
Bake in a preheated oven at 190°C for 45 minutes.