Langoși with salty cheese

Name: Langoși with salty cheese
Ingredients: 1 kg flour; 50 g fresh yeast; 400 ml milk; 100 g lard; 1 teaspoon salt; 500 g fresh cheese; 350 g telemea; 2 eggs; 15 g dill (optional); 500 ml oil

Appetizers - Langoși with salty cheese by Teona B. - Recipia

Langoși with salty cheese are Romanian fried dough pockets made with yeasted dough and a filling of fresh cheese, telemea and eggs. Fried until golden, they have thin edges and a soft center, with salty telemea in the middle; a little fresh dill changes their aroma. I put them on the table while they’re warm, with sour cream on the side. Preparation: 35 minutes. Cooking: 36 minutes. Resting: 40 minutes. Total time: 111 minutes. Servings: 12. Approximately 650 kcal and 18 g protein per serving.

Ingredients

For the dough

1 kg flour
50 g fresh yeast
400 ml milk
100 g lard
1 teaspoon salt

For the filling

500 g fresh cheese
350 g telemea
2 eggs
15 g dill (optional)

For frying

500 ml oil

Preparation

1. Dissolve the yeast in the milk. Add the flour, lard and salt, then knead the dough for 10 minutes, until elastic. 2. Cover the dough and leave it to rise for 40 minutes, until doubled in size. 3. Mix the fresh cheese with the beaten eggs and finely grated telemea. If using dill, chop it and fold it into the filling; this takes about 5 minutes. 4. Divide the dough into 12 equal portions and roll each piece out as thinly as possible. Put filling in the middle, fold over and press the edges firmly; allow about 20 minutes for shaping. 5. Heat 500 ml of oil in a deep frying pan. Fry two langoși at a time, about 3 minutes on each side, until golden. The 12 pieces take about 36 minutes to fry.

Notes

Telemea can be more or less salty, so taste it before mixing and don’t add salt to the filling if it’s already salty. The fresh cheese needs to be well drained; if it has whey, leave it in a sieve before mixing. If the dough sticks to the counter, sprinkle a little flour on it as you roll, not a thick layer. Larger langoși need more time in the oil, and the middle may brown more slowly than the edges. They keep in the fridge for up to 3 days and can be reheated in a pan. You can chop 15 g of dill into the filling. I serve them with cold sour cream and tomato slices. They contain gluten, dairy and eggs.