Trigoane with brânză de burduf

Name: Trigoane with brânză de burduf
Ingredients: 800 g puff pastry; 350 g Romanian sheep's brânză de burduf; 1/2 teaspoon salt; 1 egg; 1/2 teaspoon salt; 1/2 teaspoon paprika

Appetizers - Trigoane with brânză de burduf by Romina J. - Recipia

Trigoane with brânză de burduf, Romanian cheese-filled puff pastry triangles, bake until the edges are golden and crisp. The cheese stays soft in the middle, while the egg beaten with paprika gives them a browned crust, with the filling's strong, salty flavor. I eat them while they're still slightly warm, when the puff pastry flakes apart with each bite. Prep: 20 minutes. Cook: 24 minutes. Rest: 10 minutes. Total time: 54 minutes. Servings: 8. About 720 kcal and 17 g protein per serving.

Ingredients

800 g puff pastry
350 g Romanian sheep's brânză de burduf
1/2 teaspoon salt
1 egg
1/2 teaspoon salt
1/2 teaspoon paprika

Preparation

1. Let the puff pastry thaw in the fridge until it can be folded without cracking. This part is easy to rush. 2. Cut the pastry into squares about 10 cm across. Put the cheese on each square and sprinkle 1/2 teaspoon of salt over it, divided among all the pieces. 3. Fold the squares into triangles and press the edges with a fork to seal them. 4. Beat the egg with 1/2 teaspoon of salt and 1/2 teaspoon of paprika. Brush the triangles and arrange them on a baking tray. 5. Bake at 200°C for 24 minutes, until the edges are nicely browned. Let them rest for 10 minutes before serving.

Notes

I serve them with a tomato salad, which goes well with the rich filling. Sheep's brânză de burduf has a pronounced flavor; you can replace it with another rich cheese, and if that one is very salty, leave the salt out of the filling. Puff pastry contains gluten, and the cheese and egg contain dairy and egg. Work with cold pastry; smaller squares brown faster, and if the cheese is soft, use less on each one. I keep them covered in the fridge for up to 3 days and reheat them in the oven.