Bouikous Con Feta I Kachkaval (Flaky Cheese Rolls)
Try this Bouikous Con Feta I Kachkaval (Flaky Cheese Rolls) recipe
Try this Bouikous Con Feta I Kachkaval (Flaky Cheese Rolls) recipe
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Spread evenly the crumbled feta on the first piece of dough.
- Cover with the second piece, then add shreeded yellow cheese.
- Roll carefully.
- With a sharp knife cut the roll approximatively every inch.
- Hold each piece between the palms of your hands and make a slight rotatory movement to seal the bouikou.
- Place on a non stick pan and bake.
- Can also be served with Turkish coffee, or yogourt
Making bouikous requires precision when sealing the pastry rolls to prevent the melted cheese from escaping during baking. Traditional Sephardic pastries rely on specific handling methods to maintain their structural integrity.
- Keep the puff pastry chilled between 34 degrees and 40 degrees Fahrenheit while working so the butter layers do not melt prematurely.
- Cut the rolled pastry into exact one-inch intervals using a sharp chef knife to ensure even heat penetration.
- Execute the rotational sealing movement firmly between the palms to lock the edges before baking on a non-stick sheet pan at 400 degrees Fahrenheit.
- Store leftover baked rolls in an airtight container for up to three days, or freeze unbaked rolls for up to one month.
Puff pastry depends on distinct layers of fat and dough reacting to oven heat by releasing steam. Moisture destroys this flakiness, which is why keeping the dairy fillings relatively dry prevents soggy interiors.
