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SAVORY LABNA-CUSTARD PASTRIES

SAVORY LABNA-CUSTARD PASTRIES

The flavors are slightly tart and deliciously creamy paired with sundried tomatoes, green onion and a dash of Garam Masala to bring Mediterranean flavors to the forefront; the perfect filling for puff pastry.
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Course: Appetizer
Cuisine: Indian
Keyword: Baked Goods, Cheese, Labneh, Mediterranean Cusine
Prep Time: 15 minutes
Servings: 18
Author: athomewithrebecka

Ingredients

  • 1 17.3 ounce package frozen puff pastry
  • cups plus 2 tablespoons Karoun Dairies Labne
  • 2 egg plus 1 egg yolk for brushing pasty
  • 2 Tablespoon Sun-dried tomato in oil, fine chopped
  • 2 Tablespoons Green onion, green part only, fine chopped
  • 1 teaspoon ground, Garam Masala
  • 1 teaspoon ground white pepper
  • 1 teaspoon sea salt
  • 4 teaspoons toasted sesame seeds
  • zest from half a fresh lemon, about ½ teaspoon

Instructions

For The Puff Pastry (VOL-AU-VENT)

  • Thaw puff pastry in the refrigerator over night
  • Place puff pastry one at a time on a floured surface and roll to ¼ inch thickness. Cut into 9 squares. Repeat when first batch is complete. Makes about 19 pieces
  • VOL-AU-VENT style pastry
    Fold a square of pastry in half on the diagonal to make a triangle, but do not seal it. Make two cuts parallel to the sides of the triangle, about ½″ from the edge of the pastry. Unfold the pastry  – you will have two v-shaped cuts. Fold both sides over the middle, tucking one under the other.
  • Place folded pasties on a parchment lined baking sheet. Fill each pastry "well" or hole with about 2 teaspoons custard mix. Don't over fill
  • Beat egg yolk in a small bowl and brush over the tops of the pastries. Sprinkle pastry with sesame seeds and bake 350F. for 15-20 minutes or until golden brown
  • Garnish with chopped chives and sprinkle with a dash of garam masala

For the Labne Custard Filling

  • In a small bowl whisk together: egg, Karoun Labne, chopped sun-dried tomato, green onions, garam masala, zest form ½ a fresh lemon, salt and white pepper