Goat cheese sticks

Name: Goat cheese sticks
Ingredients: 1 kg flour; 50 g fresh yeast; 2 teaspoons sugar; 600 ml lukewarm milk; 1 teaspoon salt; 6 tablespoons oil; 150 g softened butter; 600-700 g goat curd; 2 eggs; 2 tablespoons milk; 30 g sesame seeds

Appetizers - Goat cheese sticks by Georgiana B. - Recipia

Goat cheese sticks are filled with goat curd grated on the coarse side of a grater, then baked until golden. The yeasted dough wraps around the filling in each piece. I cut the squares fairly large so I can seal the filling well. Prep: 30 minutes. Cook: 25 minutes. Rest: 85 minutes. Total time: 140 minutes. Servings: 20. About 400 kcal and 13 g protein per serving.

Ingredients

1 kg flour
50 g fresh yeast
2 teaspoons sugar
600 ml lukewarm milk
1 teaspoon salt
6 tablespoons oil
150 g softened butter
600-700 g goat curd
2 eggs
2 tablespoons milk
30 g sesame seeds

Preparation

1. Sift the flour into a large bowl and make a well in the middle. Mix the yeast with the sugar and 100 ml of lukewarm milk, pour it into the well and leave for 15 minutes. 2. Add the salt, oil, the remaining 500 ml of milk and the softened butter. Knead well, then leave the dough to rise for 1 hour. 3. Meanwhile, grate the goat curd using the coarse side of a grater. 4. Roll out the dough on a floured work surface and cut it into squares. Put 2-3 tablespoons of grated cheese on each one, then roll up and seal the dough. Place the sticks on a baking tray lined with baking paper and leave them for 10 minutes. 5. Beat the eggs with the 2 tablespoons of milk and brush the sticks. Sprinkle with sesame seeds and bake in a preheated oven at 180°C for 25 minutes, until golden.

Notes

You can also add dill, eggs or flavorings to the filling, to taste; the dough and filling contain gluten, dairy and eggs. Serve the sticks with a tomato and cucumber salad. Goat curd can be saltier depending on the variety, so taste it before adding salt to the dough. If the dough sticks to the work surface while you roll it out, sprinkle on just a little flour. Larger squares may need a few extra minutes in the oven; keep an eye on the browning. Store the sticks in a sealed container in the fridge for up to 3 days.