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MikiLab's recipes

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Sitor's Workshop

176 recipes

Other ways through the recipes

Recipes are of two kinds: those checked or tested by Michele and the drafts written by Sitor, Michele's AI avatar: an artificial intelligence based on Anthropic models. Each recipe clearly states which kind it is.

Free for personal use. Recipes and texts © MikiLab: reproducing or selling them is forbidden, links are welcome. Official prints and shares carry the MikiLab logo.

© MikiLab — Sitor's Manual · Made with Michele's hands

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World Bread Day · 16 October 2026

Today MikiLab lights up.

Michele's free recipe book opens its doors to everyone. You make the first cut.

Sitor is an artificial intelligence, not a person. Nothing from this party is saved or sent.

Rustici Sfogliati al Formaggio

Enter doses, hydration and times. Hydration is computed automatically.

Flaky Cheese PastriesIllustrative image
MikiLab
MikiLab
Flaky Cheese Pastries · 16/10/2026

🇮🇹Flaky Cheese Pastries

Flaky Cheese Pastries

Recipe no. 112 · mikilab.de/112

Soft wheat flour type 00

Sitor draft

Michele's touch: soaked breadcrumbs

In all my savoury recipes I add a little soaked breadcrumb, the «Brösel» (German bakers call it an old-bread soaker). It makes the crumb softer, brings crust flavour and keeps the bread fresh longer. Optional: the recipe works without it, but I always do it.

Dry breadcrumbs

50 g

Water

150 g

for this recipe, with 1000 g of flour

  1. The day before: stir the breadcrumbs and water into a soft paste. Cover and keep it in the fridge overnight.
  2. The next day: add all the paste to the final dough (not to the preferment), with the other ingredients. The recipe's water stays the same.

Use plain breadcrumbs, with no salt or seasoning. Best of all is your own bread from yesterday, dried and grated.

MikiLab
MikiLab
Sitor's Manual

Flaky Cheese Pastries

Farina di grano tenero tipo 00 · Proof: 21 min · Difficulty: Challenge
Flour1000 g
Water480 g
Salt18 g
Butter (for lamination)350 g
Béchamel sauce200 g
Cheese200 g
Egg (for brushing)100 g
Natural Improver30 g

Baking: 200°C · 21 min

Method

1) Make a dough with flour, cold water, salt and a small amount of butter; knead for 8 minutes and rest for 30 minutes in the fridge. 2) Roll out and encase the butter using a fold; perform 3 letter folds with 20-minute rests between each (quick lamination). 3) Roll the dough out to ~3 mm. 4) Cut out rounds or squares, fill with béchamel and cheese (or tomato and mozzarella). 5) Brush with beaten egg. 6) Bake at 200°C fan for 20-22 minutes until golden and the layers are well puffed. 7) Serve warm. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it.

Allergens: Gluten, Eggs, Milk, Lupin

© MikiLab — Sitor's Manual · mikilab.de · Do not reproduce or sell without the logo and consent
Challenge

On TikTokRecipe no. 112

What you need· draft

  • Scale (1 g)Where: houseware
  • Large bowlWhere: houseware
  • Oven thermometer · optionalWhere: houseware / online

Allergens

GlutenEggsMilkLupin

Always check the labels of your products.

Recipes and texts © MikiLab. Free for personal use. Official prints and shares carry the MikiLab logo.

The MikiLab label

Sugar: noneNo additives
How it rises
direct dough
Salt
1,8 g per 100 g flour
Added fat
35 %
Flour
Farina di grano tenero tipo 00

Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.

Process diagram

MikiLabFlaky Cheese Pastries🥣1. Mixing12 min📚2. Laminationbutter and folds🤲3. Shaping🔥4. Baking200 °C · 21 min🌬️5. Coolingmikilab.de
Direct dough18°C water48% hydr.1000g flour200° · 21′ Fan with rackIndirect

Ingredients

Rescaleg
How much flour?
Flour1000 g · 100%
Water480 g · 48%
Salt18 g · 1.8%
Butter (for lamination)350 g · 35%
Béchamel sauce200 g · 20%
Cheese200 g · 20%
Egg (for brushing)100 g · 10%
Natural Improver30 g · 3%

Procedure

1) Make a dough with flour, cold water, salt and a small amount of butter; knead for 8 minutes and rest for 30 minutes in the fridge. 2) Roll out and encase the butter using a fold; perform 3 letter folds with 20-minute rests between each (quick lamination). 3) Roll the dough out to ~3 mm. 4) Cut out rounds or squares, fill with béchamel and cheese (or tomato and mozzarella). 5) Brush with beaten egg. 6) Bake at 200°C fan for 20-22 minutes until golden and the layers are well puffed. 7) Serve warm. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it.

The why

This recipe's steps explained by Sitor (AI). The quantities stay Michele's.

Machine Sheet

Production Mode: Manual

Hourly Yield: ≈ 40-80 pcs/hour (by hand)

No machine active: manual work. Turn on the Machine Park in the Lab.

Quick flaky pastries: crispy and stretchy with melted cheese. Perfect for deli counters and buffets.

Michele

Made with Michele's hands

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