Strawberry and gbejna in Pistachio Pastry with no added sugar

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Soft local fresh cheeslets and the fleshiest perfumed strawberries are encased in a pistachio crust, drizzled with thyme honey and sprinkled with more pistachios. Can you think of anything tastier? It was delicious. My extra pastry from covering the tart dish turned out to be the belle of the ball. I have added no sugar to this bake and the pastry is made with olive oil instead of butter)

You will need:

800g flour
200 ml olive oil (if you are looking for a very ‘short’ and rich pastry, substitute this with 400g butter)
Pinch of salt
Few Drops freshly squeezed lemon
Cold water
2 eggs
100g pistachios. Roughly ground.
(These quantities will give you the equivalent to line 2 tart dishes and make this bake)

For the filling you will need:

150g strawberries
100g curd cheese (i used a fresh local cheeselet
50g pistachios (roughly chooped with some whole oes kept aside to decorate)
2 spoons honey (Warmed up)

Preheat oven to 180C
Follow the method as seen on the photo recipe with the very easy-to-follow photo recipe.
When you take out the pastry dough from the fridge roll out into a long strip of about 5 inches wide and as long ad it will go.

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Use a sharp knife to cut lines all the way down the two lengths of the pastry, diagonally as in the photo.

Chop up the curd cheese or mash it up

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Spread it along the centre strip of the rolled out pastry.

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Top up with finely cut strawberries.
Drizzle a spoon of warmed honey all over the filling.
Sprinkle chopped pistachios on top.

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Plait the loose ends.

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Place on a tray covered with some baking parchment.
Bake for 25 minutes until golden.

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Allow to cool for 5 minites and drizzle the warmed up honey to glaze.
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Eat warm or cold.
It also looks lovely cut up in slices.

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And This week’s paper

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28 thoughts on “Strawberry and gbejna in Pistachio Pastry with no added sugar

    • Thank you Jovina. I use a fresh soft cheese that comes individually vacuum packed here with a shelf life of a few days and they are called gbejna. They are made by adding rennet to make the milk coagulate. It has the texture of a sof buffala but when heated it does not melt like Mozarella or cheddar. In this pie it nearly melted away leaving a delicious flavor and no noticeable texture. I would use cottage cheese, ricotta blended and made very smooth, quark, the arabic labneh perhaps but that has a yoghuty flavor that this does not. There is also fresh curd cheese on the market in specialst stores i ve been told in the USA.

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From the heart of the Mediterranean.... Thank you !

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