Bacon, cheese and pesto pufflets

Inspired by this recipe from Peggy, few days ago I bake the yummiest pastry ever : bacon, cheese and pesto pufflets (or chaussons in french). What you should know about this recipe : it’s easy to make, it’s not very light (you can count many calories), you can eat it even like snack and it’s simply making your mouth watering. I adapted the recipe, because originally had 200 gr of butter, which seamed way too much for me, and 2 tablespoons of sugar which were reduced to 1. Still I didn’t want to make these pufflets too sweet.

For the dough, you’ll need :

– 200 gr flour;
– 100 gr butter;
– 2 tablespoons of grated emmental cheese;
– 100 gr cottage cheese;
– 1 tablespoon of sugar;
– 1/4 teaspoon of salt;

For the feeling, you’ll need :

– bacon;
– pesto alla genovese;
– 100 gr emmental cheese;
– 1 tablespoon of fennel (optional).

I mixed all the ingredients for the dough in a food processor for about 30 minutes, to make sure that the butter was perfectly combined with the other ingredients. You should have a dough a bit gummy and velvety. Keep it in the fridge for 3 hours. I didn’t had too much time to wait so the dough was cooling down just for 1 hour.

When the dough is cold, you can start to prepare the pufflets. Spread the dough on your work table, cut it in circles using a metal shape and add the filling : pesto, cheese and bacon. Fold over and seal the edges using a fork or simply using the fingers. Coat each of them with whisked egg and sprinkle with fennel seeds (my favorite). Cook them in the heated oven at 180°C for 20 minutes or until they start to turn golden brown. Enjoy it!