Labneh & Honey Cheese Pie
A staple Middle-Eastern dessert, this Labneh, Cheese, and Honey Pie gives the perfect combination of sweet and salty in a crunchy, flaky pie crust.
Equipment
- Rolling Pin
- Baking paper
Ingredients
- 485 gs all-purpose flour
- 1 tsp salt
- 30 gs white granulated sugar
- 340 gs unsalted butter, frozen and cut into squares
- 100 ml water, with extra ice
- 100 ml apple cider vinegar
- 200 gs full-fat labneh
- 100 gs mozzarella cheese optional
- 150 gs honey more or less, as per your preference
- 1 egg, for egg wash
Instructions
- In a bowl, combine the dry ingredients – flour, salt, and sugar.
- Place the cold butter* on top of the dry ingredients, then rub it into the flour mixture using your fingers until there are flat, irregular strips of butter in the dough. Don't overwork the mixture*. If the butter is getting too soft, let it chill in the fridge for 10-15 minutes before continuing.
- Combine the water (with ice cubes) and the apple cider vinegar. Start adding the cold liquid mixture* into the dough, a little at a time, and mix it in. Add the liquid gradually until the dough just holds its shape when pressed together. You will likely not need to use the entire liquid mix; make sure you are adding it a little at a time.
- Transfer the dough to a baking sheet and press it together gently to form a rough rectangle, a few crumbs and uneven edges are okay. Cut the rectangle into three parts, stack them on top of each other, press down on them using your palms, and create a new rectangle. Press any crumbly bits into the dough, then repeat the process. This creates a faux lamination in the dough, resulting in flaky, crunchy layers.
- Divide the dough into two and wrap each part tightly in cling film. Let the dough chill in the fridge for at least one hour before rolling it. One part of the dough will be enough to make this galette. You can freeze the other half and use it for up to 3 months.
- Preheat the oven to 180 degrees Celsius before rolling out the dough. To roll out the pastry dough, place it in between two baking sheets, then roll it to 2-3mm thickness. Cut the edges on the dough to create a roughly clean oval shape, then add the filling in this order - a layer of labneh, a layer of honey, a layer of mozzarella cheese (if using, if not, add more labneh), and another layer of honey. Leave a 1-2 inch empty border on the edges to fold it on top of the filling. Fold the edges of the pie dough inwards towards the filling like you would a piece of cloth. Don't worry about making it too pretty. Make sure all the corners are sealed properly.
- Brush the pastry with the egg wash and sprinkle granulated white sugar on top. Bake the pie until the crust is golden brown and the filling is bubbling. If the bottom of the pie starts to get dark before the top has baked properly, switch off the bottom burner and turn on the top burner of the oven. Enjoy while it's warm for best results!
Notes
Storage:
This pie is best eaten fresh but can be stored for up to 2 days. Preheat in the oven or air fryer before serving.
Notes:
You can skip the mozzarella cheese and use only Labneh and honey. If doing so, increase the amount of Labneh by half and add a layer of honey in between and at the top.