Corn and Cheese Crossover Pastries I’ve been favoring savory pastries lately. Sue me.


I keep seeing these really pretty “crossover pastries” everywhere, and they just seem so darn beautiful. I’d been thinking about trying it for a while, but didn’t get around to it. Today, however, I made my own dough and got to work.


Now, from what I’ve seen, crossovers are usually made with puff pastry dough. I found another one of my grandma’s recipes, this time for the dough. It is so easy to make it’s almost criminal, and you don’t even need a mixer. You just stir with your fingers and bam! dough. Also, there’s no egg in this recipe, except for the egg wash on top.


It’s also worth noting that crossovers look fancy but aren’t difficult to make. Win-win. You can see that all it takes is some cutting, then you just alternate strips from side to side.


I believe I can fly.


If you can’t braid hair, you’ll probably still be good at this.

Corn and Cheese Crossover Pastries

Makes 2 large crossovers



½ kg (4 cups) flour

¼ cup oil

¼ cup vinegar

Dash of salt

½ cup lukewarm tap water, more if needed


1 cup canned corn

1 cup cottage cheese

1 cup feta cheese

Salt and pepper


1 egg +1 tbsp lukewarm tap water

Poppy seeds


To make the dough, put all the dough ingredients in a medium-sized bowl. Mix the ingredients at first with a tablespoon, then with your hands. Try to knead the dough as best you can. If there are little strips coming off, add more water. If you put in too much water by mistake, add a bit more flour (a little goes a long way!). After the dough doesn’t stick to your fingers anymore, let it rest for half an hour on the counter or in the fridge.

While the dough is in the fridge, get started on the filling. Mix all the ingredients together in a small bowl, and add salt and pepper to taste.

Once ½ an hour has passed, flour a work surface and divide the dough into tennis ball-sized chunks. Throw the dough against the counter multiple times, until it feels more elastic. Gather up all the chunks and knead them together a few times into one large piece. Use a floured rolling pin to flatten it into a rough rectangle. Cut this rectangle in half, and put one piece aside. Roll the dough out into a longer rectangle, making sure that it is fairly thin throughout, especially on the edges.

Preheat the oven to 375°F. Grease a cookie sheet or pan. Make sure you have foil under your cookie sheet if it doesn’t have sides because the pastries leak.

Use a knife to slice thin strips on the sides, so that it looks like the dough has wings. Leave a few inches in the middle, and spoon half of your filling inside all the way down. Take the first two strips on the top and overlap them onto the filling, then do the same with the bottom. After that, overlap strips from one end to the other, alternating between sides. Repeat with the second rectangle of dough.

In a small bowl, whisk together the egg and tablespoon of water. Brush this egg wash on top of the crossovers and sprinkle poppy seeds on top.

Bake for roughly 35-40 minutes. Let cool slightly and enjoy!


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Gotta get yer greens in.


2 thoughts on “Corn and Cheese Crossover Pastries

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