Braided Puff Pastry with Leeks & Feta
This braided puff pastry with leeks and feta is an elegant and tasty creation. Its golden braided presentation hides a melting, fragrant filling, perfect for a festive dinner or friendly meal. The crispy puff pastry delicately wraps confit leeks and creamy feta, offering an irresistible texture contrast. With its irresistible crunch and melting heart, this puff pastry will impress your guests. Follow our tips for successful braiding and perfect baking.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare the leeks: cut off roots and dark green leaves. Split, wash thoroughly and thinly slice the white and light green parts.
- 2
In a skillet, melt butter with oil. Add leeks and sweat covered for 15 min, then uncovered for 5 min until tender. Season, let cool completely.
- 3
In a bowl, crumble feta. Add cooled leeks and thyme. Mix gently. Adjust seasoning.
- 4
Preheat oven to 190°C with a baking tray inside. Unroll pastry on parchment paper. Cut to create an 8 cm center strip and oblique strips on the sides.
- 5
Spread filling on center strip. Fold the ends of this strip over the filling. Braid by alternately crossing left and right strips over the filling.
- 6
Slide the pastry with its paper onto the hot tray. Brush with beaten egg, sprinkle with seeds. Bake 25-30 min until golden and crispy.
- 7
Let rest 5 min, sprinkle with flaky salt and serve in slices.
- Cool the filling: essential to avoid softening the pastry and make braiding easier.
- Cutting strips: use a pizza cutter for clean, regular cuts.
- Braiding: don't pull too tight, leave a little slack for the pastry to puff up.
- Hot tray: this trick ensures a perfectly cooked and crispy bottom.
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