Tirtlan - Romanian Savory Pastry

Ingredients

• For the pastry: For the pastry:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• For the filling: For the filling:
• 4 slices bacon, diced 4 slices bacon, diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 cup (100g) grated cheese (a combination of feta and cheddar works well) 1 cup (100g) grated cheese (a combination of feta and cheddar works well)
• 2 tablespoons chopped fresh herbs (such as parsley or dill) 2 tablespoons chopped fresh herbs (such as parsley or dill)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 20g (12g saturated)
• Carbohydrates: 25g (2g sugars)
• Protein: 10g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pastry. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water, a little at a time, and mix until the dough comes together. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and set it aside, leaving the rendered fat in the pan.
4. 4.
   In the same skillet, sauté the chopped onion in the bacon fat until translucent and slightly caramelized. Remove from heat and let it cool.
5. 5.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
6. 6.
   On a lightly floured surface, roll out the chilled dough into a rectangle, about 1/4 inch thick.
7. 7.
   Spread the sautéed onions evenly over the dough, leaving a small border around the edges. Sprinkle the grated cheese, cooked bacon, and chopped herbs over the onions. Season with salt and pepper.
8. 8.
   Carefully roll the dough, starting from one of the longer sides, into a tight log. Seal the edges by pinching them together.
9. 9.
   Using a sharp knife, slice the log into individual rolls, about 1 inch thick. Place the rolls on the prepared baking sheet, leaving some space between them.
10. 10.
    Bake for 25-30 minutes, or until the pastries are golden brown and crispy.
11. 11.
    Remove from the oven and let them cool slightly before serving. Enjoy warm or at room temperature.

Treat your ingredients with care...

• Bacon — Choose a high-quality bacon with a good balance of fat and meat. Crispy bacon adds a delightful texture to the filling.
• Cheese — Opt for a combination of feta and cheddar for a flavorful filling. Feel free to experiment with other types of cheese to suit your taste.
• Fresh herbs — Use fresh herbs like parsley or dill to add a burst of freshness to the filling. Chop them finely for even distribution of flavor.

Tips & Tricks

• For a vegetarian version, replace the bacon with sautéed mushrooms or roasted vegetables.
• Add a sprinkle of paprika or chili flakes to the filling for a hint of spiciness.
• Serve Tirtlan with a dollop of sour cream or Greek yogurt for added creaminess.
• Make a larger batch and freeze the unbaked pastries for future enjoyment.
• Experiment with different fillings, such as spinach and feta or ham and Swiss cheese.

Serving advice

Serve Tirtlan as an appetizer or snack. It pairs well with a fresh green salad or a side of pickles for a refreshing contrast.

Presentation advice

Arrange the Tirtlan pastries on a platter, allowing the golden brown crust to showcase its flaky texture. Garnish with a sprig of fresh herbs for an elegant touch.