Cheese and dill pastries

Name: Cheese and dill pastries
Ingredients: For the dough: 550 g flour; 2 tablespoons yogurt; 2 tablespoons oil; 25 g yeast; 1 teaspoon sugar; 250-300 ml lukewarm water; a pinch of salt. Filling: 350 g cow cheese; 2 tablespoons grated Parmesan; 1 tablespoon grated cheese; 4 sprigs of fresh dill; salt; pepper.

Appetizers - Cheese and dill pastries by Luana K. - Recipia

Cheese and dill pastries are made from a simple leavened dough, filled with a savory mixture of cheeses and then baked in a pan, without frying in oil. The dough is divided into nine pieces, and each pastry is rolled out and cooked on both sides. They are best enjoyed while still slightly warm, when the filling is tender and flavorful. Quick Info Total Time: Not specified in the original recipe Preparation Time: Includes kneading, rising, and shaping the pastries; exact duration not specified Cooking Time: Not specified; pastries are baked one at a time in a pan on both sides Servings: 9 pastries Difficulty: Medium Recipe Type: Savory cheese pastries, pan-baked Ingredients For the dough 550 g flour 25 g yeast 1 teaspoon sugar 1 pinch of salt 2 tablespoons yogurt 250-300 ml warm water 2 tablespoons oil For the filling 350 g cow cheese 2 tablespoons grated Parmesan 1 tablespoon grated cheese 4 sprigs of fresh dill Salt, to taste Pepper, to taste Preparation Method 1. Prepare the yeast Put the yeast in a small bowl and mix it with the sugar until dissolved. There’s no need for a complicated mixture; it’s important that the yeast is well combined with the sugar before being added to the dough. 2. Knead the dough Sift the flour into a large bowl and add the salt. Add the dissolved yeast and yogurt, then start mixing gently by hand. Gradually pour in the warm water, not all at once. The amount can vary between 250 and 300 ml, depending on how much the flour absorbs. Knead until the dough becomes non-sticky. Once it reaches this consistency, do not add more water. Finally, incorporate the oil and knead until it is absorbed into the dough. Cover the bowl and let the dough rise in a warm place. 3. Prepare the filling Put the cheese in a bowl and crumble it slightly by hand. Add the grated Parmesan and cheese. Finely chop the fresh dill and add it to the cheeses. Season with salt and pepper, then mix well until all ingredients are evenly distributed. The cheese can be more or less salty, so it’s better to add salt gradually. The filling should remain well bound, not too dry. 4. Divide the dough After the dough has risen, divide it into nine equal balls. This way, the pastries will be of similar size and bake approximately the same. Sprinkle flour on the work surface and take the first ball of dough. 5. Shape the pastries Roll out the ball of dough into a round sheet, thin enough. Do not make it too thin, as it needs to support the filling without breaking. Place a portion of the filling mostly in the center of the sheet. Raise the edges of the dough over the filling so that it is covered and the pastry is well sealed. Sprinkle a little flour over the pastry and gently roll it out with a rolling pin. Do not press too hard and do not thin it excessively; if the dough breaks, the filling may leak out during baking. Repeat the process with the other eight balls of dough and the remaining filling. 6. Bake the pastries Heat a non-stick pan. Bake the pastries one at a time, on both sides. The first side that goes into the pan is the folded side. Once it’s baked, turn the pastry and bake the other side. The baked pastries are removed onto a platter. Let them cool slightly before serving, as the filling is hot right after baking. Why I make this recipe often The recipe uses a simple dough and an easy-to-prepare filling. The pastries are baked directly in the pan, and each piece can be shaped as it is ready to bake. The combination of cheese, the two types of cheese, and dill is suitable for a savory pastry without many ingredients. Portioning is practical: the dough is divided into nine balls, so you can prepare several pastries of the same size. Tips and variations Tips Water should be added gradually, as flour can absorb different amounts. Start with part of the quantity and only add more if the dough needs it. The dough should be kneaded until it is no longer sticky. If you pour all the water in at once, there’s a risk of getting a dough that is too soft and needing extra flour. Do not skip the rising. In the recipe, the dough is left in a warm place before being divided and rolled out. When rolling out, sprinkle a little flour both on the work surface and over the pastry. Use only as much as necessary, so as not to overload the dough. The pastry is placed in the pan with the folded side down. This way, the sealed edges set first and the filling stays inside. Substitutions The original recipe is built around cow cheese, along with a little Parmesan and cheese. Exact substitutions for these ingredients are not recommended. If you change the type of cheese, it’s important to consider how salty and moist it is, as this changes the taste and consistency of the filling. For the dough, the ingredients and quantities remain the same as in the basic recipe. Yogurt and oil should not be omitted if you want to keep the original formula. Variations You can adjust the amount of salt and pepper in the filling, depending on how salty the cheese used is. Dill is added finely chopped, so its flavor distributes throughout the mixture. Otherwise, the recipe does not indicate any other additions. For a result close to the original version, keep the combination of cheese, Parmesan, cheese, and dill. Serving ideas The pastries are served after they have cooled slightly. They are suitable as a savory snack or as part of a simple meal. They can be placed on a platter and served individually, as they are already portioned. Frequently Asked Questions How many pastries does this recipe yield? The dough is divided into nine equal balls, and the recipe is for nine pastries. Can I use all the water at once? It is not recommended. Water should be poured gradually, between 250 and 300 ml, until the dough becomes non-sticky. It may not be necessary to use the entire amount. How thin should the dough be rolled out? The sheet should be thin enough and round. After it is filled and folded, it is rolled out a little more with a rolling pin, but without being excessively thinned, to avoid breaking. Why is the pastry placed in the pan with the folded side down? This is the order indicated in the recipe and helps to bake the area where the edges of the dough were gathered first. Can the filling be prepared in advance? The source does not specify a storage time for the filling. If you prepare it ahead of time, keep it covered until used, without altering the quantities in the recipe. Nutritional values The values below are estimates and can vary depending on the type of cheese, the exact amount of water used, and the composition of the dairy products. For one pastry, out of a total of nine pieces: Calories: approximately 330-390 kcal Proteins: approximately 15-19 g Carbohydrates: approximately 42-48 g Fats: approximately 12-17 g Most carbohydrates come from flour, while proteins and fats mainly come from cheese, Parmesan, cheese, and oil. The estimate should not be considered an exact nutritional value, especially since the type of cheese can significantly change the final result. Storage and reheating The pastries are best freshly baked, after they have cooled slightly. The original recipe does not specify a storage duration or a reheating method. For the best texture, it is preferable to consume them as close to the baking time as possible.

Cheese and dill pastries

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