Cheese Triangles
Usually, when I clean out the fridge, I end up with all sorts of leftover cheese that no one touches anymore. When I gather enough, I prepare these cheese triangles. They are quick and don’t require special ingredients. They taste great warm, but also after cooling down. I enjoy them with a cup of tea or milk, in the morning or as a snack.
Quick Info
Total time: about 1 hour and 30 minutes
Preparation time: 40-50 minutes (includes rising and assembling)
Baking time: 30-40 minutes
Servings: 8-10 triangles, depending on size
Difficulty: medium
Recipe type: savory snack, breakfast, suitable both warm and cold
Ingredients
For the dough:
500 g flour
1 packet dry yeast
1 egg
1 cup milk (200-250 ml, as needed for the dough)
1 teaspoon salt
50 g butter
For the filling:
500 g cheese (I used sweet goat cheese, but other cheeses can be used)
2 eggs
2 tablespoons sour cream
For finishing:
1 egg yolk for brushing
cumin seeds (optional)
Preparation Method
1. In a large bowl, sift the flour and mix it with the dry yeast.
2. Beat the egg with the salt and pour it over the flour.
3. Add about three-quarters of the cup of milk (keep the rest to add if needed, to achieve a suitable soft dough).
4. Mix the ingredients until they start to come together, then knead for about 5-10 minutes. During kneading, gradually add the melted butter. The dough should become elastic and not stick to your hands. If needed, add a little more milk.
5. Let the dough rise, covered with a towel, in a warm place until it doubles in volume (about 30-40 minutes).
6. For the filling, crumble the cheese or grate it if it’s harder. Add the beaten eggs and sour cream, and mix well. Do not add sugar or flavors, just that.
7. Prepare a round baking dish or pan, greasing it well with butter. Line the bottom with parchment paper.
8. Divide the dough into two pieces. Roll out the first piece and place it on the bottom of the pan.
9. Pour the cheese filling over the dough sheet.
10. Roll out the second piece of dough and cover the filling, making sure to tuck the edges inside.
11. Let the pie rise in a warm place for about 10-15 minutes.
12. Brush the surface with egg yolk, sprinkle cumin seeds to taste.
13. With a sharp knife, cut shallow triangles directly in the pan.
14. Bake in the oven at a low temperature (150-170°C, if using electric) for 30-40 minutes, until it gets color on top.
15. Remove, let cool slightly, and cut the triangles along the initial cuts. They can be served warm or cold, as preferred. Some sprinkle powdered sugar, but usually, I leave them as they are.
Why I Make This Recipe Often
It’s a quick way to use up leftover cheese. It doesn’t require expensive ingredients. The triangles pack well and can be eaten anytime during the day. They are filling and don’t require much effort at each step, just a little attention while kneading.
Tips and Variations
Tips
Knead the dough until it no longer sticks to your hands and is soft but not sticky. Let it rise well; the risen dough makes a difference in texture.
Don’t skip the step of gradually adding melted butter; it gives the dough a more tender crumb.
Use parchment paper on the bottom of the pan; otherwise, it may stick while baking.
Cutting the triangles before baking helps with portioning afterward.
Substitutions
You can use any type of cheese, from fresh cheese to feta, even mixtures.
If you don’t have sour cream, you can use thicker yogurt, but don’t change the quantity.
If you don’t want cumin, you can leave it out or use sesame seeds.
Variations
If you want them to be saltier, add a little feta cheese to the filling.
You can also make a cheese and dill mixture (if you have it, although it doesn’t appear in the original recipe).
For a different shape, you can make rectangles or squares if you don’t have a round pan.
Serving Ideas
They are good cold, but I prefer to eat them warm.
They go well with milk, tea, or even plain.
If you want something sweet, sprinkle powdered sugar after they have cooled.
Frequently Asked Questions
1. Can I use fresh yeast instead of dry?
Yes, but use about 20 g of fresh yeast for 500 g of flour. Dissolve it in a little milk beforehand.
2. What do I do if the dough is too hard or too soft?
If it’s too hard, add a little more milk. If it’s too soft, sprinkle a bit of flour during kneading.
3. What type of cheese works best?
Any softer cheese without too much whey – fresh cheese, cottage cheese, goat cheese, or combinations with feta.
4. Can I prepare everything a day in advance?
You can knead the dough and leave it in the fridge overnight, covered. The filling can be made quickly in the morning.
5. Can they be frozen after baking?
I do not recommend it. Usually, the texture of the cheese does not hold up well to freezing; it becomes watery upon thawing.
Nutritional Values
Estimate per triangle (for 10 pieces, without added sugar):
Calories: 240 kcal
Protein: 10-12 g
Carbohydrates: 32 g
Fats: 7-9 g
These are approximate values. Differences occur depending on the type of cheese and how large you cut the pieces.
Storage and Reheating
They keep well for 1-2 days at room temperature, in a box or covered with a towel. In the fridge, they last a maximum of 3 days, but it’s good to let them reach room temperature or warm them slightly before serving. They do not store well in the freezer.
These cheese triangles are practical, filling, and can be adapted on the go, depending on what you have in the fridge. I like to make them when I want something simple but substantial.
Usually, when I clean out the fridge, I end up with all sorts of leftover cheese that no one touches anymore. When I gather enough, I prepare these cheese triangles. They are quick and don’t require special ingredients. They taste great warm, but also after cooling down. I enjoy them with a cup of tea or milk, in the morning or as a snack.
Quick Info
Total time: about 1 hour and 30 minutes
Preparation time: 40-50 minutes (includes rising and assembling)
Baking time: 30-40 minutes
Servings: 8-10 triangles, depending on size
Difficulty: medium
Recipe type: savory snack, breakfast, suitable both warm and cold
Ingredients
For the dough:
500 g flour
1 packet dry yeast
1 egg
1 cup milk (200-250 ml, as needed for the dough)
1 teaspoon salt
50 g butter
For the filling:
500 g cheese (I used sweet goat cheese, but other cheeses can be used)
2 eggs
2 tablespoons sour cream
For finishing:
1 egg yolk for brushing
cumin seeds (optional)
Preparation Method
1. In a large bowl, sift the flour and mix it with the dry yeast.
2. Beat the egg with the salt and pour it over the flour.
3. Add about three-quarters of the cup of milk (keep the rest to add if needed, to achieve a suitable soft dough).
4. Mix the ingredients until they start to come together, then knead for about 5-10 minutes. During kneading, gradually add the melted butter. The dough should become elastic and not stick to your hands. If needed, add a little more milk.
5. Let the dough rise, covered with a towel, in a warm place until it doubles in volume (about 30-40 minutes).
6. For the filling, crumble the cheese or grate it if it’s harder. Add the beaten eggs and sour cream, and mix well. Do not add sugar or flavors, just that.
7. Prepare a round baking dish or pan, greasing it well with butter. Line the bottom with parchment paper.
8. Divide the dough into two pieces. Roll out the first piece and place it on the bottom of the pan.
9. Pour the cheese filling over the dough sheet.
10. Roll out the second piece of dough and cover the filling, making sure to tuck the edges inside.
11. Let the pie rise in a warm place for about 10-15 minutes.
12. Brush the surface with egg yolk, sprinkle cumin seeds to taste.
13. With a sharp knife, cut shallow triangles directly in the pan.
14. Bake in the oven at a low temperature (150-170°C, if using electric) for 30-40 minutes, until it gets color on top.
15. Remove, let cool slightly, and cut the triangles along the initial cuts. They can be served warm or cold, as preferred. Some sprinkle powdered sugar, but usually, I leave them as they are.
Why I Make This Recipe Often
It’s a quick way to use up leftover cheese. It doesn’t require expensive ingredients. The triangles pack well and can be eaten anytime during the day. They are filling and don’t require much effort at each step, just a little attention while kneading.
Tips and Variations
Tips
Knead the dough until it no longer sticks to your hands and is soft but not sticky. Let it rise well; the risen dough makes a difference in texture.
Don’t skip the step of gradually adding melted butter; it gives the dough a more tender crumb.
Use parchment paper on the bottom of the pan; otherwise, it may stick while baking.
Cutting the triangles before baking helps with portioning afterward.
Substitutions
You can use any type of cheese, from fresh cheese to feta, even mixtures.
If you don’t have sour cream, you can use thicker yogurt, but don’t change the quantity.
If you don’t want cumin, you can leave it out or use sesame seeds.
Variations
If you want them to be saltier, add a little feta cheese to the filling.
You can also make a cheese and dill mixture (if you have it, although it doesn’t appear in the original recipe).
For a different shape, you can make rectangles or squares if you don’t have a round pan.
Serving Ideas
They are good cold, but I prefer to eat them warm.
They go well with milk, tea, or even plain.
If you want something sweet, sprinkle powdered sugar after they have cooled.
Frequently Asked Questions
1. Can I use fresh yeast instead of dry?
Yes, but use about 20 g of fresh yeast for 500 g of flour. Dissolve it in a little milk beforehand.
2. What do I do if the dough is too hard or too soft?
If it’s too hard, add a little more milk. If it’s too soft, sprinkle a bit of flour during kneading.
3. What type of cheese works best?
Any softer cheese without too much whey – fresh cheese, cottage cheese, goat cheese, or combinations with feta.
4. Can I prepare everything a day in advance?
You can knead the dough and leave it in the fridge overnight, covered. The filling can be made quickly in the morning.
5. Can they be frozen after baking?
I do not recommend it. Usually, the texture of the cheese does not hold up well to freezing; it becomes watery upon thawing.
Nutritional Values
Estimate per triangle (for 10 pieces, without added sugar):
Calories: 240 kcal
Protein: 10-12 g
Carbohydrates: 32 g
Fats: 7-9 g
These are approximate values. Differences occur depending on the type of cheese and how large you cut the pieces.
Storage and Reheating
They keep well for 1-2 days at room temperature, in a box or covered with a towel. In the fridge, they last a maximum of 3 days, but it’s good to let them reach room temperature or warm them slightly before serving. They do not store well in the freezer.
These cheese triangles are practical, filling, and can be adapted on the go, depending on what you have in the fridge. I like to make them when I want something simple but substantial.