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Baked stuffed semmen (homemade puff pastry)
Crispy, flaky semmen generously stuffed with spiced meat, peppers, olives and Chinese vermicelli. A homemade dough made with flour and semolina, rested for 2 hours, then folded with butter and cornstarch for a flaky effect. Perfect as a snack or appetizer, enjoy hot straight from the oven.
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Cost Breakdown
Critical Success Points
- • Dough resting 2 hours without leavening
- • Lamination with butter‑cornstarch (multiple folds)
- • Properly seal the edges to prevent filling leaks
- • Bake at 200°C until golden
Safety Warnings
- • Be careful of hot oil splatters while cooking the filling.
- • Use gloves or a towel to handle hot trays removed from the oven.
- • Use a sharp knife carefully when cutting the dough.
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