Mini langos with cheese and dill

Name: Mini langos with cheese and dill
Ingredients: 200 ml milk; 7 g dry yeast; 1 teaspoon granulated sugar; 1/2 teaspoon salt; 1 egg; 60 g fresh cow’s milk cheese; 350 g white flour; 2 tablespoons oil; 200 g sheep’s milk telemea; 45 g fresh cow’s milk cheese; 15 g fresh dill; 350 ml oil

Appetizers - Mini langos with cheese and dill by Aureliana O. - Recipia

Mini langos with cheese and dill are usually served warm as a snack; the yeasted dough is fried until golden and crisp. The filling of telemea, fresh curd cheese and dill stays tucked between two thin layers of dough. I eat them while they’re still piping hot, with no sauce on the side. Preparation: 30 minutes. Cooking: 12 minutes. Resting: 60 minutes. Total time: 102 minutes. Servings: 4. Approximately 680 kcal and 24 g protein per serving.

Ingredients

For the dough

200 ml milk
7 g dry yeast
1 teaspoon granulated sugar
1/2 teaspoon salt
1 egg
60 g fresh cow’s milk cheese
350 g white flour
2 tablespoons oil

For the filling

200 g sheep’s milk telemea
45 g fresh cow’s milk cheese
15 g fresh dill

For frying

350 ml oil

Preparation

1. Warm the milk until just lukewarm. Put it in a large bowl with the dry yeast, sugar and salt, and stir. 2. Add the egg, 60 g fresh curd cheese and the flour, setting aside one tablespoon for the work surface. Pour in the oil for the dough and knead for 10 minutes, until you have an elastic dough. 3. Cover the bowl with a clean towel and leave the dough to rise for an hour, away from drafts. 4. Finely grate the telemea and mix it with 45 g fresh curd cheese and the chopped dill. 5. Roll out the dough on the work surface dusted with the reserved flour and cut out 8 circles about 10 cm across. Put the filling on one half of each circle, fold the other half over it and seal the edges by pressing them with a fork. 6. Heat the frying oil in a saucepan. Fry the langos in 4 batches, for 3 minutes per batch, turning them halfway through, until golden brown. 7. Transfer them to paper towels to drain.

Notes

Sheep’s milk telemea can be more or less salty; taste it before mixing, and if it’s too salty, soak it in cold water for 10 minutes and dry it before grating. The fresh curd cheese for the filling needs to be well drained, otherwise it will dampen the sealed edges. They keep in the fridge for up to 3 days, but the crust softens. They contain gluten, dairy and egg. I serve them with plain yogurt, without any other sauce. If you double the amount, work in batches and let the oil heat up again between batches. Allow about an hour and a half from the start to the first batch, so there’s time for the dough to rise and to shape the langos.