After making dough with lard for other dishes, there's always a piece left to use. On such days, I quickly make savory sticks, especially when I need to empty the fridge of sheep cheese or feel like snacking on something salty. I've prepared them a few times, and they turn out crispy and tasty, without too much hassle.
Quick Info
Total time: 30-40 minutes
Preparation time: 10-15 minutes
Baking time: 15-20 minutes
Servings: approx. 2 trays (depends on size and how thin you roll out the dough)
Difficulty: easy
Recipe type: savory appetizer, snack
Ingredients
450 g lard dough (prepared earlier, according to a classic recipe)
1 tablespoon olive oil
100 g sheep cheese
poppy seeds (for sprinkling on top)
Preparation method
1. Roll out the lard dough on a lightly floured surface into a rectangular sheet, with an even thickness.
2. Brush the sheet of dough with a tablespoon of olive oil, using a brush or the back of a spoon.
3. Grate the sheep cheese over the entire surface of the dough. It doesn't need to be too much; just enough to cover it lightly.
4. Sprinkle poppy seeds on top to taste.
5. Cut the dough into strips of suitable width, using a knife or a pizza cutter. The strips should not be too thin or too thick – they should be easy to handle.
6. Place them on a tray lined with baking paper, leaving a little space between them.
7. Put the tray in the oven at 180°C (or the appropriate temperature for your oven). Bake for 15-20 minutes, until they turn golden brown and slightly crispy on the edges.
8. Let them cool for a few minutes before taking them out of the tray.
Why I make this recipe often
I use these savory sticks when I have leftover lard dough or cheese that I don't want to waste. It's a quick recipe, doesn't require much attention to detail, and the result is substantial, good for snacking or serving when guests come over.
Tips and variations
Tips
- The dough should be well-rested and cold when you roll it out; otherwise, it becomes too elastic.
- If the cheese is too salty, sprinkle less or adjust the amount of poppy seeds.
- The dough strips can be cut directly on the tray if you want to avoid moving them and deforming them.
Substitutions
- Olive oil can be replaced with sunflower oil if you don't have anything else on hand.
- Sheep cheese can be replaced with hard telemea, cheese, or blends, but the final texture and taste will be slightly different.
- If you don't like poppy seeds, you can use sesame or skip the topping.
Variations
- For a more intense flavor, you can mix a little ground cumin or pepper into the cheese.
- The strips can be twisted slightly before baking if you want a spiral shape.
- You can make simple sticks, just with oil and coarse salt on top, without cheese.
Serving ideas
- They are suitable as a savory snack with beer or wine.
- They can be placed on festive platters at parties or meals with multiple guests.
- They are great for breakfast, alongside yogurt or kefir.
Frequently asked questions
1. Can I use store-bought puff pastry instead of lard dough?
Yes, the sticks turn out well with puff pastry, but the texture and taste will be more neutral. You'll lose the typical flavor of lard.
2. Can the sticks be frozen?
I do not recommend freezing after baking, as they lose their crispy texture. However, you can freeze the lard dough, rolled out and cut, and bake the sticks fresh when needed.
3. What kind of cheese is most suitable?
Hard, matured sheep cheese is classic for sticks. Telemea works too, but it shouldn't be too soft or watery.
4. Why do they get soft after a day?
If left at room temperature, especially in a humid space, the sticks lose their crunchiness. They can be reheated slightly in the oven to return to their original texture.
5. Can I add other spices?
Yes, you can add a little hot paprika, pepper, or cumin, depending on your taste.
Nutritional values
Approximately, for a serving of 2-3 sticks:
Calories: 120-140 kcal
Fat: 8-10 g
Carbohydrates: 10-12 g
Proteins: 2-4 g
Values can vary quite a bit depending on how much cheese you use and how thick the dough sheet is. Most of the calories come from the fat in the dough and cheese.
Storage and reheating
The sticks last well for 1-2 days at room temperature, in a metal box or a well-sealed container. If they have softened, they can be reheated for 4-5 minutes in the oven at low heat to regain their crispy texture. I do not recommend keeping them longer, as they become hard or lose their flavor.
Quick Info
Total time: 30-40 minutes
Preparation time: 10-15 minutes
Baking time: 15-20 minutes
Servings: approx. 2 trays (depends on size and how thin you roll out the dough)
Difficulty: easy
Recipe type: savory appetizer, snack
Ingredients
450 g lard dough (prepared earlier, according to a classic recipe)
1 tablespoon olive oil
100 g sheep cheese
poppy seeds (for sprinkling on top)
Preparation method
1. Roll out the lard dough on a lightly floured surface into a rectangular sheet, with an even thickness.
2. Brush the sheet of dough with a tablespoon of olive oil, using a brush or the back of a spoon.
3. Grate the sheep cheese over the entire surface of the dough. It doesn't need to be too much; just enough to cover it lightly.
4. Sprinkle poppy seeds on top to taste.
5. Cut the dough into strips of suitable width, using a knife or a pizza cutter. The strips should not be too thin or too thick – they should be easy to handle.
6. Place them on a tray lined with baking paper, leaving a little space between them.
7. Put the tray in the oven at 180°C (or the appropriate temperature for your oven). Bake for 15-20 minutes, until they turn golden brown and slightly crispy on the edges.
8. Let them cool for a few minutes before taking them out of the tray.
Why I make this recipe often
I use these savory sticks when I have leftover lard dough or cheese that I don't want to waste. It's a quick recipe, doesn't require much attention to detail, and the result is substantial, good for snacking or serving when guests come over.
Tips and variations
Tips
- The dough should be well-rested and cold when you roll it out; otherwise, it becomes too elastic.
- If the cheese is too salty, sprinkle less or adjust the amount of poppy seeds.
- The dough strips can be cut directly on the tray if you want to avoid moving them and deforming them.
Substitutions
- Olive oil can be replaced with sunflower oil if you don't have anything else on hand.
- Sheep cheese can be replaced with hard telemea, cheese, or blends, but the final texture and taste will be slightly different.
- If you don't like poppy seeds, you can use sesame or skip the topping.
Variations
- For a more intense flavor, you can mix a little ground cumin or pepper into the cheese.
- The strips can be twisted slightly before baking if you want a spiral shape.
- You can make simple sticks, just with oil and coarse salt on top, without cheese.
Serving ideas
- They are suitable as a savory snack with beer or wine.
- They can be placed on festive platters at parties or meals with multiple guests.
- They are great for breakfast, alongside yogurt or kefir.
Frequently asked questions
1. Can I use store-bought puff pastry instead of lard dough?
Yes, the sticks turn out well with puff pastry, but the texture and taste will be more neutral. You'll lose the typical flavor of lard.
2. Can the sticks be frozen?
I do not recommend freezing after baking, as they lose their crispy texture. However, you can freeze the lard dough, rolled out and cut, and bake the sticks fresh when needed.
3. What kind of cheese is most suitable?
Hard, matured sheep cheese is classic for sticks. Telemea works too, but it shouldn't be too soft or watery.
4. Why do they get soft after a day?
If left at room temperature, especially in a humid space, the sticks lose their crunchiness. They can be reheated slightly in the oven to return to their original texture.
5. Can I add other spices?
Yes, you can add a little hot paprika, pepper, or cumin, depending on your taste.
Nutritional values
Approximately, for a serving of 2-3 sticks:
Calories: 120-140 kcal
Fat: 8-10 g
Carbohydrates: 10-12 g
Proteins: 2-4 g
Values can vary quite a bit depending on how much cheese you use and how thick the dough sheet is. Most of the calories come from the fat in the dough and cheese.
Storage and reheating
The sticks last well for 1-2 days at room temperature, in a metal box or a well-sealed container. If they have softened, they can be reheated for 4-5 minutes in the oven at low heat to regain their crispy texture. I do not recommend keeping them longer, as they become hard or lose their flavor.