Whenever I have time to prepare something quick for family or friends, these crispy snacks always come to mind. They are the kind of treat you can make from things you already have in the fridge, without any hassle. You don't need special utensils, just make sure the grater is nearby. It also helps that it takes little time to prepare the dough, so it doesn't take up my entire afternoon.
Quick info
Total time: about 1 hour and 30 minutes (including cooling)
Preparation time: 20 minutes
Baking time: 30-40 minutes
Servings: 1 large tray, about 30-40 pieces, depending on size
Difficulty: easy to medium
Recipe type: savory snack, occasional or for platters
Ingredients
200 g flour
150 g salty cheese (telemea or well-drained salty cottage cheese)
50 g butter
1 tablespoon of salt
10 g fresh yeast
A little warm water (just enough to dissolve the yeast and bind the dough, as needed)
Chopped dill, to taste
1 egg for brushing
2 tablespoons sour cream (for the brushing mixture)
Grated cheese (for sprinkling on top)
Preparation method
1. Start with the dough. Put the flour in a large bowl, add the salt and grated cheese using a large grater. I also add the cheese and butter directly over the flour, this way it incorporates more easily.
2. Dissolve the yeast in a little warm water, not hot. Pour it over the flour, then add the finely chopped dill and the butter cut into small pieces.
3. Start mixing with your hands or a spatula. It binds quite quickly. If you find that the dough isn't coming together, add a little water. If it's too soft, sprinkle a bit of flour. The dough should be soft but not sticky to your hands.
4. Cover the bowl with plastic wrap and put it in the fridge for 30 minutes. This break makes it easier to roll out and helps it not to stick.
5. Roll out the dough on a lightly floured surface with a rolling pin. I don't make it too thin, about 0.5-0.7 cm thick. If you roll it out too much, the snacks will come out dry; if you leave it too thick, they will rise slowly.
6. Cut the dough into strips or any shape you prefer. I use a pizza cutter or a simple knife; it goes quickly.
7. Arrange them on a baking tray lined with parchment paper, slightly spaced apart.
8. Beat the egg with the two tablespoons of sour cream and brush each piece with this mixture. Sprinkle grated cheese as much as you want over each.
9. Place the tray in the preheated oven at 180-200°C, on the middle rack. Depending on the oven, bake for 30-40 minutes until they become golden and firm to the touch.
Why I make this recipe often
I like that they are easy to adapt and you don't need sophisticated ingredients. They stay crispy for a day or two if you don't leave them uncovered. They are good both plain and on festive platters or at picnics. Plus, you can make them with whatever cheese you have on hand.
Tips and variations
Tips
Use drier cheese for a firmer dough. Telemea is ideal, but other salty cheeses work too.
If the dough is too wet due to the cheese, add a little extra flour.
Let the tray cool a bit before removing the snacks; they are more fragile while hot.
Substitutions
You can replace the butter with margarine, but they will be less crumbly.
The sour cream for brushing can be omitted if you don't have it; a simple egg is sufficient.
Instead of dill, you can use cumin or skip the herbs if you don't like them.
Variations
Add a bit of pepper or sweet paprika for a slightly different flavor.
Sprinkle sesame seeds or cumin on top before baking.
You can also make versions without grated cheese; they come out simpler but still crispy.
Serving ideas
You can put them on platters for festive meals.
They go well as a snack alongside a clear soup or tea.
They are also good cold, the next day, for lunch or on the go.
Frequently asked questions
1. Can I use cottage cheese instead of telemea?
Yes, but it needs to be well-drained and you should add extra salt. If the cheese is too wet, add a little extra flour.
2. Can the snacks be frozen after baking?
I don't recommend it; the texture changes after thawing and they are not as crispy.
3. What should I do if the dough is too sticky?
Add more flour, but just a little at a time. It's important not to overload it; otherwise, they will become hard after baking.
4. What happens if I don't cool the dough?
You can work directly with the dough, but it will be stickier and harder to roll out. Cooling makes it more pliable.
5. Can I make them without the egg on top?
Yes, but they won't have the same glossy color and the cheese won't stick as well.
Nutritional values
Approximately, for a serving of 2-3 pieces (depending on size): about 100-120 kcal.
Protein: approx. 3-4 g
Carbohydrates: 10-12 g
Fats: 6-8 g
These values may vary depending on the type of cheese and the exact amount of grated cheese used. The snacks are quite filling due to the cheese and butter.
Storage and reheating
After cooling, they can be kept in an airtight container at room temperature for 1-2 days. If left uncovered, they dry out and become hard. I don't recommend storing them in the fridge, as the texture changes and they become soft. They can be heated for a few minutes in the oven or toaster if you want them crispy again.
Quick info
Total time: about 1 hour and 30 minutes (including cooling)
Preparation time: 20 minutes
Baking time: 30-40 minutes
Servings: 1 large tray, about 30-40 pieces, depending on size
Difficulty: easy to medium
Recipe type: savory snack, occasional or for platters
Ingredients
200 g flour
150 g salty cheese (telemea or well-drained salty cottage cheese)
50 g butter
1 tablespoon of salt
10 g fresh yeast
A little warm water (just enough to dissolve the yeast and bind the dough, as needed)
Chopped dill, to taste
1 egg for brushing
2 tablespoons sour cream (for the brushing mixture)
Grated cheese (for sprinkling on top)
Preparation method
1. Start with the dough. Put the flour in a large bowl, add the salt and grated cheese using a large grater. I also add the cheese and butter directly over the flour, this way it incorporates more easily.
2. Dissolve the yeast in a little warm water, not hot. Pour it over the flour, then add the finely chopped dill and the butter cut into small pieces.
3. Start mixing with your hands or a spatula. It binds quite quickly. If you find that the dough isn't coming together, add a little water. If it's too soft, sprinkle a bit of flour. The dough should be soft but not sticky to your hands.
4. Cover the bowl with plastic wrap and put it in the fridge for 30 minutes. This break makes it easier to roll out and helps it not to stick.
5. Roll out the dough on a lightly floured surface with a rolling pin. I don't make it too thin, about 0.5-0.7 cm thick. If you roll it out too much, the snacks will come out dry; if you leave it too thick, they will rise slowly.
6. Cut the dough into strips or any shape you prefer. I use a pizza cutter or a simple knife; it goes quickly.
7. Arrange them on a baking tray lined with parchment paper, slightly spaced apart.
8. Beat the egg with the two tablespoons of sour cream and brush each piece with this mixture. Sprinkle grated cheese as much as you want over each.
9. Place the tray in the preheated oven at 180-200°C, on the middle rack. Depending on the oven, bake for 30-40 minutes until they become golden and firm to the touch.
Why I make this recipe often
I like that they are easy to adapt and you don't need sophisticated ingredients. They stay crispy for a day or two if you don't leave them uncovered. They are good both plain and on festive platters or at picnics. Plus, you can make them with whatever cheese you have on hand.
Tips and variations
Tips
Use drier cheese for a firmer dough. Telemea is ideal, but other salty cheeses work too.
If the dough is too wet due to the cheese, add a little extra flour.
Let the tray cool a bit before removing the snacks; they are more fragile while hot.
Substitutions
You can replace the butter with margarine, but they will be less crumbly.
The sour cream for brushing can be omitted if you don't have it; a simple egg is sufficient.
Instead of dill, you can use cumin or skip the herbs if you don't like them.
Variations
Add a bit of pepper or sweet paprika for a slightly different flavor.
Sprinkle sesame seeds or cumin on top before baking.
You can also make versions without grated cheese; they come out simpler but still crispy.
Serving ideas
You can put them on platters for festive meals.
They go well as a snack alongside a clear soup or tea.
They are also good cold, the next day, for lunch or on the go.
Frequently asked questions
1. Can I use cottage cheese instead of telemea?
Yes, but it needs to be well-drained and you should add extra salt. If the cheese is too wet, add a little extra flour.
2. Can the snacks be frozen after baking?
I don't recommend it; the texture changes after thawing and they are not as crispy.
3. What should I do if the dough is too sticky?
Add more flour, but just a little at a time. It's important not to overload it; otherwise, they will become hard after baking.
4. What happens if I don't cool the dough?
You can work directly with the dough, but it will be stickier and harder to roll out. Cooling makes it more pliable.
5. Can I make them without the egg on top?
Yes, but they won't have the same glossy color and the cheese won't stick as well.
Nutritional values
Approximately, for a serving of 2-3 pieces (depending on size): about 100-120 kcal.
Protein: approx. 3-4 g
Carbohydrates: 10-12 g
Fats: 6-8 g
These values may vary depending on the type of cheese and the exact amount of grated cheese used. The snacks are quite filling due to the cheese and butter.
Storage and reheating
After cooling, they can be kept in an airtight container at room temperature for 1-2 days. If left uncovered, they dry out and become hard. I don't recommend storing them in the fridge, as the texture changes and they become soft. They can be heated for a few minutes in the oven or toaster if you want them crispy again.