Sometimes, when I have several types of cheese and some forgotten butter in the fridge, I start making this salty heart-shaped recipe. I don’t ask for anything complicated, and I’ve been making them for years, especially for quick snacks or at a meal with friends. If I also have walnuts on hand, I sprinkle them on top – they add flavor and make the texture interesting.
Quick Info
Total time: about 1 hour (depending on modeling and cutting speed)
Preparation time: 30-40 minutes
Baking time: 15-25 minutes (depending on the oven and thickness)
Servings: 2 large trays (about 40-60 pieces, depending on the size of the shape)
Difficulty: easy-medium
Recipe type: savory snacks, salty appetizer
Ingredients
Dough:
500 g all-purpose flour type 650
100 g oat flour
100 g sunflower seeds, shelled, unroasted
200 g cow telemea cheese (well-drained; if it’s hard, it can be grated)
250 g burduf cheese
250 g butter (or margarine), at room temperature
2 eggs
For brushing:
1 egg
a pinch of fine salt
For decoration:
300 g walnuts, roughly chopped
fine salt, for sprinkling
Preparation Method
1. Take the butter (or margarine) out of the fridge before you start, so it’s soft. In a large bowl, put the butter cut into cubes, the telemea, and the burduf cheese. If the telemea is harder, you can grate it; if it’s soft, crumble it with your hands.
2. Add the sunflower seeds and the two whole eggs. Mix everything by hand or with a spatula.
3. Gradually add the two types of flour. Knead with your hands until you have a homogeneous dough. Don’t overwork it – just enough to be combined and smooth.
4. Sprinkle a little flour on the table and roll out the dough with a rolling pin into a thin sheet, about 0.5 cm thick (or to your preference). The sheet should not be too thick or too thin – otherwise, they will dry out too much or not be crispy enough.
5. Cut out heart shapes with a cookie cutter. Gather the scraps, roll out again, and cut until you finish the dough.
6. Grease a tray with a little oil, then place baking paper over it. Place the heart shapes in the tray, leaving a little space between them (they don’t rise much, but don’t let them stick together).
7. Beat the remaining egg with a little salt in a small bowl. With a brush, glaze the hearts on top.
8. Sprinkle roughly chopped walnuts over each heart and add a pinch of fine salt.
9. Place the trays in the preheated oven at 180°C. Bake until golden brown, about 15-25 minutes, depending on the oven and how thick they are. They can be baked until golden or slightly brown, to taste.
10. Let them cool on a wire rack, then they can be served or stored in a metal box.
Why I make the recipe often
I don’t have to think much about the ingredients; they are almost always at home. The dough kneads quickly, doesn’t need rising or other waiting times. I like it because they turn out to be substantial snacks, with a clear cheese flavor and a crunchy texture from the walnuts and seeds. They are perfect for appetizers or for packing.
Tips and Variations
Tips
If the cheese is very salty, be careful how much salt you add at the end.
Don’t work the dough too much, just enough to be combined.
Oat flour helps with the texture, but if you don’t have it, just use all-purpose flour.
If you want them to be crispier, roll the sheet a little thinner.
Substitutions
Burduf cheese can be replaced with another hard cheese, but you will get a different taste.
Butter can be replaced with margarine for a vegan version (but it will have a different flavor and texture).
Sunflower seeds can be omitted if you don’t have them or don’t like them.
Variations
You can cut out other shapes, not just hearts.
Walnuts can be replaced with pumpkin seeds for a different flavor.
You can add cumin or poppy seeds on top for the classic salty version.
If you like the aroma of herbs, you can add a little dried dill to the dough.
Serving Ideas
They are good on their own as a snack.
You can place them on platters alongside other savory appetizers.
They also pair well with soup or as a road snack.
Frequently Asked Questions
Can I use just one type of cheese?
Yes, you can use only telemea or only burduf cheese, but the texture and final taste will be slightly different. The mix of the two makes them creamier and more flavorful.
What can I substitute for oat flour?
If you don’t have oat flour, use regular all-purpose flour instead. The other ingredients don’t need to be adjusted.
Can the baked hearts be frozen?
They can be frozen, but upon thawing, they will lose their crispy texture. They are best kept in metal boxes at room temperature for a few days.
Do I need to roast the walnuts beforehand?
No, raw walnuts, roughly chopped, are used. They develop their flavor during baking.
What do I do if I don’t have a heart-shaped cutter?
You can cut the dough with a small glass or knife into rectangles.
Nutritional Values
Approximately per 100 g of product:
Calories: 450-500 kcal
Protein: 12-15 g
Fat: 28-32 g
Carbohydrates: 35-40 g
Salt: 2-3 g (depending on the cheese)
These are approximate values and depend greatly on the type of cheese and whether butter or margarine is used.
Storage and Reheating
The hearts keep well for 3-4 days in a metal box or glass jar at room temperature. Reheating is not recommended, as they become harder. If they soften a bit, you can put them in the oven for 1-2 minutes, but they won’t be the same as fresh. This is not the ideal recipe for long-term freezing.
Quick Info
Total time: about 1 hour (depending on modeling and cutting speed)
Preparation time: 30-40 minutes
Baking time: 15-25 minutes (depending on the oven and thickness)
Servings: 2 large trays (about 40-60 pieces, depending on the size of the shape)
Difficulty: easy-medium
Recipe type: savory snacks, salty appetizer
Ingredients
Dough:
500 g all-purpose flour type 650
100 g oat flour
100 g sunflower seeds, shelled, unroasted
200 g cow telemea cheese (well-drained; if it’s hard, it can be grated)
250 g burduf cheese
250 g butter (or margarine), at room temperature
2 eggs
For brushing:
1 egg
a pinch of fine salt
For decoration:
300 g walnuts, roughly chopped
fine salt, for sprinkling
Preparation Method
1. Take the butter (or margarine) out of the fridge before you start, so it’s soft. In a large bowl, put the butter cut into cubes, the telemea, and the burduf cheese. If the telemea is harder, you can grate it; if it’s soft, crumble it with your hands.
2. Add the sunflower seeds and the two whole eggs. Mix everything by hand or with a spatula.
3. Gradually add the two types of flour. Knead with your hands until you have a homogeneous dough. Don’t overwork it – just enough to be combined and smooth.
4. Sprinkle a little flour on the table and roll out the dough with a rolling pin into a thin sheet, about 0.5 cm thick (or to your preference). The sheet should not be too thick or too thin – otherwise, they will dry out too much or not be crispy enough.
5. Cut out heart shapes with a cookie cutter. Gather the scraps, roll out again, and cut until you finish the dough.
6. Grease a tray with a little oil, then place baking paper over it. Place the heart shapes in the tray, leaving a little space between them (they don’t rise much, but don’t let them stick together).
7. Beat the remaining egg with a little salt in a small bowl. With a brush, glaze the hearts on top.
8. Sprinkle roughly chopped walnuts over each heart and add a pinch of fine salt.
9. Place the trays in the preheated oven at 180°C. Bake until golden brown, about 15-25 minutes, depending on the oven and how thick they are. They can be baked until golden or slightly brown, to taste.
10. Let them cool on a wire rack, then they can be served or stored in a metal box.
Why I make the recipe often
I don’t have to think much about the ingredients; they are almost always at home. The dough kneads quickly, doesn’t need rising or other waiting times. I like it because they turn out to be substantial snacks, with a clear cheese flavor and a crunchy texture from the walnuts and seeds. They are perfect for appetizers or for packing.
Tips and Variations
Tips
If the cheese is very salty, be careful how much salt you add at the end.
Don’t work the dough too much, just enough to be combined.
Oat flour helps with the texture, but if you don’t have it, just use all-purpose flour.
If you want them to be crispier, roll the sheet a little thinner.
Substitutions
Burduf cheese can be replaced with another hard cheese, but you will get a different taste.
Butter can be replaced with margarine for a vegan version (but it will have a different flavor and texture).
Sunflower seeds can be omitted if you don’t have them or don’t like them.
Variations
You can cut out other shapes, not just hearts.
Walnuts can be replaced with pumpkin seeds for a different flavor.
You can add cumin or poppy seeds on top for the classic salty version.
If you like the aroma of herbs, you can add a little dried dill to the dough.
Serving Ideas
They are good on their own as a snack.
You can place them on platters alongside other savory appetizers.
They also pair well with soup or as a road snack.
Frequently Asked Questions
Can I use just one type of cheese?
Yes, you can use only telemea or only burduf cheese, but the texture and final taste will be slightly different. The mix of the two makes them creamier and more flavorful.
What can I substitute for oat flour?
If you don’t have oat flour, use regular all-purpose flour instead. The other ingredients don’t need to be adjusted.
Can the baked hearts be frozen?
They can be frozen, but upon thawing, they will lose their crispy texture. They are best kept in metal boxes at room temperature for a few days.
Do I need to roast the walnuts beforehand?
No, raw walnuts, roughly chopped, are used. They develop their flavor during baking.
What do I do if I don’t have a heart-shaped cutter?
You can cut the dough with a small glass or knife into rectangles.
Nutritional Values
Approximately per 100 g of product:
Calories: 450-500 kcal
Protein: 12-15 g
Fat: 28-32 g
Carbohydrates: 35-40 g
Salt: 2-3 g (depending on the cheese)
These are approximate values and depend greatly on the type of cheese and whether butter or margarine is used.
Storage and Reheating
The hearts keep well for 3-4 days in a metal box or glass jar at room temperature. Reheating is not recommended, as they become harder. If they soften a bit, you can put them in the oven for 1-2 minutes, but they won’t be the same as fresh. This is not the ideal recipe for long-term freezing.