Brik Pastry Filled with Mozzarella

Name: Brik Pastry Filled with Mozzarella
Total time: 45 min
Ingredients: For the Sautéed Cabbage; 0.1 kg white cabbage; 10 ml sunflower oil; 0.8 g turmeric; 4 g yellow mustard seeds; 20 g carrot strips, thinly sliced; 0.2 ml white wine vinegar; 0.2 g chilli flakes; 5 g flat-leaf parsley, chopped; salt; For the Brik Pastry Rolls; 10 g Oldenburger Butter unsalted, min. 82% fat, 200g piece; 0.6 g cumin, ground; 1 sheets of brick pastry; 60 g Oldenburger Mozzarella 40% fat i.d.m., 2.5kg

Source: https://www.oldenburger-professional.com/rcp_recipe/brik-pastry-filled-with-mozzarella

Total time

45 Minutes

Difficulty

normal

Ingredients

Portions

Quantity	Unit	Ingredient
For the Sautéed Cabbage
1	kg	white cabbage
100	ml	sunflower oil
8	g	turmeric
40	g	yellow mustard seeds
200	g	carrot strips, thinly sliced
2	ml	white wine vinegar
2	g	chilli flakes
50	g	flat-leaf parsley, chopped
		salt
For the Brik Pastry Rolls
100	g	Oldenburger Butter, unsalted
6	g	cumin, ground
10		sheets of brick pastry
600	g	Oldenburger Mozzarella, 40% fat i.d.m.

Preparation

Making the Sautéed Cabbage

Slice the white cabbage into thin strips. Heat the sunflower oil and briefly fry the turmeric in it until fragrant. Add the cabbage and season with salt. Sauté for 8 minutes, sprinkle in the mustard seeds and add the carrot strips. Sauté for a further 2 minutes and add the white wine vinegar. Mix in the chilli flakes and remove from the pan. Fold the chopped parsley into the still warm cabbage and season to taste with salt.

Preparing the Brik Pastry Rolls

Melt the Oldenburger Butter and stir in the cumin. Spread out the brik pastry sheets and brush with the mixture. Arrange the cooled cabbage salad on the brik pastry sheets and top with grated Oldenburger Mozzarella. Fold in the sides and roll up the pastry. Brush the outside with the remaining butter and bake in the oven at 180°C for approx. 10–15 minutes until golden brown.

The Final Touch

Drizzle the dip of your choice around the brick pastry rolls before serving.