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Crispy Halloumi and Shrimp Langos Pastry

Crispy Halloumi and Shrimp Langos Pastry
This savory pastry delivers a punch of flavor with crispy, golden langos dough wrapped around a hot, creamy halloumi filling, then loaded with fresh shrimp, crisp vegetables, and a hint of dill. Inspired by Hungarian street food, it’s rich, satisfying, and perfect for a quick lunch or snack. The contrast of the warm, squeaky cheese and cool toppings—especially the briny kick from roe paste, if you use it—makes every bite unforgettable. Bake it fresh, serve it hot, and don’t skip the lemon squeeze.
Ingredients
  • 450 g (1 lb) langos dough (or store-bought puff pastry)
  • 250 g (1 cup) crumbled halloumi cheese
  • 2 large eggs (100 g)
  • 60 g (1/4 cup) mayonnaise
  • 200 g (1 cup) cooked peeled shrimp, sliced
  • 120 g (1/2 cup) sour cream or crème fraîche
  • 60 g (1/2 cup) thinly sliced red onion
  • 60 g (1/2 cup) cucumber, thinly sliced
  • 30 g (1/4 cup) chopped fresh dill
  • 30 g (2 tbsp) fish roe paste (optional)
  • Juice of 1/2 lemon
  • Salt and black pepper to taste
  • All-purpose flour, for dusting
Instructions

1. Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.

2. In a medium bowl, mix halloumi, eggs, mayonnaise, sour cream, half the dill, and a pinch of black pepper until well combined. Set aside.

3. Lightly flour your work surface. Roll out the langos dough to about 3 mm (1/8 inch) thick, forming a rectangle roughly 30x20 cm (12x8 inches).

4. Spoon the cheese mixture down the center, leaving a 2.5 cm (1 inch) border on all sides.

5. Fold the long sides of the dough over the filling, overlapping slightly to form a sealed rectangle. Crimp the edges with a fork to secure.

6. Transfer the pastry to the prepared baking sheet. Lightly brush the top with water and sprinkle with a pinch of salt.

7. Bake for 15–20 minutes, or until deep golden and puffed.

8. While the pastry bakes, toss the shrimp with lemon juice, remaining dill, and a pinch of salt. Arrange onion, cucumber, and roe paste (if using) in small bowls.

9. Remove pastry from oven and let rest 2 minutes. Slice into portions and serve immediately with shrimp and toppings on the side.

Tools
  • Baking sheet
  • parchment paper
  • large bowl
  • spoon
  • langos pastry
  • fork
  • oven
  • cutting board
  • knife
  • bowls

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