Mini cheese pastries

Name: Mini cheese pastries - Larisa D.
Ingredients: 1 package of puff pastry 500 g of salty cheese 2 eggs + 1 yolk for brushing

Appetizers - Mini cheese pastries by Larisa D. - Recipia

When you have a child rushing to leave for school and they ask for something specific, you quickly improvise, especially if you know there are only a few minutes left before they head out the door. That's what happened today when I made mini cheese pastries again. The puff pastry had already been thawing in the fridge overnight, so all that was left was to roll it out, add the cheese and eggs, and put the tray in the oven. The result disappeared quickly, a sign that my child's friends at school were just as delighted as usual. Quick Info Total time: 35-40 minutes (includes preparation and baking) Effective preparation time: 10-15 minutes (if the dough is already thawed) Baking time: 20-25 minutes Servings: 12-16 mini pastries, depending on size Difficulty: easy Recipe type: snack, breakfast, school lunch Ingredients 1 package of puff pastry (classic, ready-made) 500 g salty cheese 2 eggs (for filling) 1 yolk (for brushing on top) Preparation method 1. Take the puff pastry out of the freezer a few hours before or leave it overnight in the fridge to thaw completely. Do not work with it while it's still hard, as it will break. 2. Place the dough on a work surface. Sprinkle a little flour if it feels sticky. Roll it out gently with a rolling pin to make it even. 3. Cut the dough into rectangles about 10 cm wide. Depending on how big you want the pastries, adjust the cutting. 4. Mix the salty cheese with the two eggs in a bowl until it becomes a smooth paste. 5. Place a heaping tablespoon of the cheese filling on each rectangle of dough. 6. Fold each square with filling: bring the edges over the filling and press them gently to prevent the filling from leaking while baking. There's no need to create complicated shapes; they can be folded into four corners or simply in half, according to preference. 7. With a sharp knife, make two or three shallow cuts on each pastry on top to allow steam to escape while baking. 8. Beat the yolk with a teaspoon of water and brush each pastry on top. 9. Arrange them on a tray lined with baking paper, leaving a little space between them. 10. Place the tray in the preheated oven at 200°C and bake for 20-25 minutes until the pastries turn golden and rise beautifully. 11. Let them cool for 10 minutes before taking them out of the tray to prevent them from crumbling. Why I make the recipe often They are quick to prepare and I don't need many ingredients. I like that I can make them in the morning before school or in the evening for the next day. They are filling, stay flaky, and cannot be compared to store-bought ones, which seem to have more dough than filling. They can be eaten without fuss, at any time. Tips and variations Tips 1. Do not overfill each square of dough; if you put too much cheese, it may leak while baking. 2. If you use too dry cheese, add a tablespoon of sour cream or milk to the filling. 3. Do not skip the cuts on top, they help with even baking and prevent the dough from cracking. Substitutions - The puff pastry can be store-bought; there's no need to make it at home. - For salty cheese, you can use telemea, cottage cheese mixed with a little cheese, or any salty cheese you like. - If you don't have egg yolk for brushing, you can use just milk. Variations - If you want, you can add chopped dill or sesame seeds on top before baking. - You can also try with sweet cheese filling and raisins for a different taste, but this is not the classic recipe. Serving ideas - They can be packed for school or for a quick breakfast. - They are good warm, but also cold, so they can be taken on the go. - They go well with plain yogurt or a cup of milk. Frequently asked questions 1. What type of salty cheese works best? You can use aged telemea, sheep cheese, or any salty cheese that you find suitable. If it's too dry, you can mix it with a little sour cream. 2. Can I prepare the mini pastries the night before? Yes, they can be made a day in advance and kept in the fridge, although freshly baked are the best. 3. Can I freeze the mini pastries after baking? They can be frozen, but after thawing, the texture will not be as flaky. It's best to consume them fresh. 4. How do I prevent the cheese from leaking while baking? Do not overfill the pastries and press the edges well. The cuts on top help prevent them from breaking while baking. 5. Do I need to grease the tray with oil or butter? No, if you use baking paper, you don't need extra oil or fat. Nutritional values Approximately, for one mini pastry (out of a total of 14 pieces): about 130 kcal, 7 g fat, 11 g carbohydrates, 5 g protein. The value depends on the type of cheese and how big you make each piece. They are quite filling snacks, with a higher fat content due to the puff pastry and cheese. Storage and reheating The pastries can be stored in the fridge, in a closed container, for a maximum of 2 days. To reheat them, place them in the oven or air fryer for a few minutes. I do not recommend the microwave, as the dough becomes soft. They are not as good after more than 2 days, so prepare as much as you think will be eaten quickly.

Preparation

We thaw the dough. I leave it in the refrigerator overnight. We roll it out with a rolling pin on the work surface. We cut thick rectangular strips of 10 cm. We put the filling made of cheese mixed with eggs. We fold it in four. We make cuts on top with a knife. We brush with egg yolk. We put it in the preheated oven for 20-25 minutes until golden brown.

Mini cheese pastries

Preparation

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