The picture shows two delicious versions of stuffed, twisted pastry rolls: a soft, creamy filling wrapped in twisted pastry before baking, and a golden, flaky version with melted cheese, meat, and herbs. You can make both using puff pastry or homemade yeast dough, depending on whether you prefer a crispy, flaky texture or a soft, bread-like texture.
This recipe makes 12 savory pastry twists, filled with chicken, sausage, cheese, and a creamy garlic-herb mixture.
1. Ingredients
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For the pastry
500 g ready-made puff pastry, thawed
A little flour for rolling
1 egg for egg wash
1 tbsp milk
Пиріжки з лаваша на сковороді: покрокові рецепти з фото
For the filling
250 g cooked chicken, shredded
100 g chicken or beef sausage, finely chopped
150 g mozzarella, grated
50 g cheddar, grated
2 tbsp cream cheese
1 small green capsicum, finely chopped
2 tbsp chopped spring onion
Seasonings and garlic butter
2 cloves garlic, minced
½ tsp black pepper
½ tsp paprika
½ tsp dried oregano or mixed herbs
¼ tsp red chilli flakes (optional)
Salt to taste
1 tbsp mayonnaise (optional)
1 tbsp melted butter
1 tbsp chopped fresh parsley
1 tbsp grated Parmesan (optional, for topping)
Cheese tip: Mozzarella gives you the stretchy cheese pull, while cheddar adds a stronger, richer flavor.
2. Step-by-step preparation
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Step 1 — Prepare the filling
Cook the chicken with a little salt and black pepper, then shred it finely.
Chop the sausage into small pieces.
Mix chicken, sausage, mozzarella, cheddar, cream cheese, capsicum, spring onion, garlic, paprika, oregano, and mayonnaise.
Taste and adjust the seasoning.
The filling should be thick, not watery. Let it cool completely before placing it on the pastry.
Grundrezept Blätterteig – 3:30 h – Rezept – Servus
Step 2 — Prepare the pastry
Preheat the oven to 200°C (400°F).
Line a baking tray with parchment paper.
Lightly flour the work surface.
Roll the pastry to approximately 3–4 mm thick, keeping it cool.
Cut into 12 rectangular strips, approximately 12 × 8 cm each.
If using ready-rolled pastry, follow the package instructions for thickness and handling.
– Teste Receitas
Step 3 — Add the filling
Place about 1–2 tablespoons of filling along the center of each pastry strip. Leave a small border around the edges so the filling does not spill out.
Do not overfill. Too much cheese or mayonnaise can leak during baking.
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Step 4 — Shape the twists
Fold the pastry over the filling and press the edges together.
Gently twist each filled strip two or three times.
Pinch the ends closed and place seam-side down on the tray.
For a braided appearance like the lower picture, make diagonal cuts along the sides of a longer pastry strip and fold alternating strips over the filling.
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Step 5 — Apply egg wash
Beat one egg with one tablespoon of milk. Brush lightly over the pastry.
Sprinkle with a little extra mozzarella or Parmesan if desired. Keep the egg wash off the cut edges as much as possible to help the pastry layers rise.
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Step 6 — Bake until golden
Bake at 200°C for approximately 20–25 minutes, or until puffed, crisp, and deep golden brown. Timing depends on the oven and pastry thickness.
If the pastry browns too quickly, lower the temperature slightly. Make sure the filling is piping hot; if using raw chicken, it must reach 74°C (165°F).
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Step 7 — Finish with garlic butter
Mix melted butter with minced garlic and chopped parsley. Brush a small amount over the hot twists as soon as they come out of the oven.
Rest for 5 minutes before serving. This gives the cheese time to settle while keeping the pastry crisp.
3. Garlic-herb topping
Mix the following ingredients together:
2 tbsp melted butter
1 small garlic clove, finely minced
1 tbsp chopped parsley
1 tbsp grated Parmesan
A pinch of black pepper
Brush over the baked pastries and serve warm with garlic mayo, ranch dressing, or spicy ketchup.
4. Alternative: Soft, bread-like pastry
If you want the texture to resemble soft bakery rolls rather than flaky croissants, use this yeast dough instead of puff pastry.
Ingredient
Quantity
Plain flour or bread flour
500 g
Warm milk
250 ml
Instant yeast
7 g
Sugar
25 g
Salt
8 g
Egg
1
Soft butter or oil
50 g
Method
Combine the warm milk, sugar, and yeast.
Add the flour, salt, egg, and butter.
Knead for 8–10 minutes until smooth and elastic.
Cover and let rise for 60–90 minutes, until doubled in size.
Divide into 12 portions, roll each into a rectangle, and add the cooled filling.
Fold, twist, and seal each piece.
Allow the shaped pastries to rise for another 25–35 minutes.
Brush with egg wash and bake at 180–190°C (355–375°F) for 18–25 minutes, until golden and cooked through.
Use the puff pastry method for a crisp, layered finish; choose yeast dough for a softer, more filling snack.
5. Nutrition information
Estimated nutrition per serving — 1 pastry, assuming 12 servings
Calories
300–380
kcal
Protein
13–18 g
Carbohydrates
22–30 g
Fat
17–25 g
These are approximate estimates, not laboratory-tested values. Actual nutrition varies with the pastry brand, cheese, sausage, filling quantity, and butter topping.
Nutrition tips
For more protein: Increase the chicken and reduce the sausage.
For fewer calories: Use less cheese and mayonnaise, and skip the extra butter topping.
For less sodium: Choose lower-sodium cheese and sausage, and add salt sparingly.
For more fiber: Serve with a fresh salad or add finely chopped vegetables to the filling.
6. Nut information and allergens
If by “nut info” you mean nutritional information, see the estimates above. If you mean nuts and nut allergies, these details are important too.
Ingredient or allergen
Information
Tree nuts and peanuts
Not required in this recipe. Check pastry, cheese, sausage, and seasoning labels for cross-contact warnings.
Wheat/gluten
Standard puff pastry and flour contain wheat and gluten.
Milk
Butter, cheese, cream cheese, and milk contain dairy.
Egg
Used for the egg wash; some pastry products may also contain egg.
Soy
May be present in commercial pastry, mayonnaise, or processed sausage. Check labels.
Sesame
Not required, but may be present in some bakery products or toppings.
For someone with a serious allergy, check every package and avoid ingredients with relevant allergen warnings. A recipe is not guaranteed allergen-free simply because nuts are not listed in the ingredients.
7. Questions and answers (Q&A)
Q1. Why does the filling leak out?
The pastry may be overfilled, the edges may not be sealed properly, or the filling may be too wet. Use cooled filling, leave a clean border, and pinch the ends firmly.
Q2. Why is my puff pastry soft instead of crispy?
The pastry may have become too warm before baking, the oven may not have been fully preheated, or the filling may have released too much moisture. Keep the shaped pastries chilled until the oven is ready, and bake on a preheated oven setting.
Q3. Can I make these without an oven?
Yes, an air fryer works well. Try 180°C for approximately 12–18 minutes, checking early because air fryers vary. Cook in batches without overcrowding.
Q4. Can I prepare them in advance?
Yes. Shape the pastries, cover them, and refrigerate until baking. For best results, bake within 24 hours. Keep the filling refrigerated and avoid leaving perishable ingredients at room temperature for extended periods.
Q5. Can I freeze them?
Yes. Freeze the shaped, unbaked pastries on a tray until firm, then transfer them to an airtight freezer container. Bake from frozen, allowing extra time and checking that the center is hot. Alternatively, freeze fully baked pastries and reheat them in the oven to restore crispness.
Q6. Can I replace chicken with other fillings?
Yes. Try beef mince cooked with spices, turkey, mushrooms, spinach and feta, or a vegetarian mixture of corn, capsicum, and cheese. Cool cooked fillings before using them.
Q7. Which cheese is best?
Low-moisture mozzarella is excellent for melting. Add cheddar for flavor or Parmesan for a salty topping. Avoid adding too much fresh, watery cheese because excess moisture can soften the pastry.
Q8. How should leftovers be stored?
Refrigerate within two hours in a covered container and use within 3–4 days. Reheat leftovers to 74°C (165°F). Reheating in an oven or air fryer helps maintain crispness.
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Q9. How do I make the pastries shiny and golden?
Brush with a thin, even coat of beaten egg. For a softer shine, use egg mixed with a little milk. Avoid using too much wash, which can pool around the base.
Q10. What should I serve with these pastries?
Serve with garlic mayonnaise, chilli sauce, tomato ketchup, coleslaw, or a green salad. They work well as party snacks, lunchbox treats, or an evening tea-time snack.
8. Quick recipe summary
Preparation: 25–35 minutes
Baking: 20–25 minutes for puff pastry
Yield: 12 pastries
Oven: 200°C (400°F)
Texture: Crispy outside, cheesy and savory inside
My recommendation: For the closest match to the picture, use ready-made puff pastry, shredded chicken, finely chopped sausage, mozzarella, and a light garlic-butter topping. Keep the filling thick and the pastry cold until baking for the best flaky result.