B cheese pastry

Name: B cheese pastry - Anisoara F.
Ingredients: 1 egg; 1 package of special sheets for B reklik; 500g of sheep or goat telemea cheese; 100ml of oil and flax or poppy seeds.

Appetizers - B cheese pastry by Anisoara F. - Recipia

I have made these Turkish rolls with cheese many times, using the Bureklik sheets that I find at Turkish stores in the neighborhood. They are different from regular pastry sheets and have a texture closer to something between a thin flatbread and a pancake. After a few attempts, I liked how quickly they come out, especially when you have good cheese on hand. Quick Info Total time: 25-30 minutes Preparation time: 10-15 minutes Baking time: 10-15 minutes Servings: 4-6 (depends on the size of the rolls) Difficulty: easy Recipe type: appetizer, savory snack, quick dinner Ingredients 1 package of special Bureklik sheets (these are thin, semi-prepared sheets specific to Turkish or Serbian pastries, found in oriental stores) 500 g sheep or goat cheese (not too dry, but not soft; it should be coarser) 1 egg 100 ml oil (for greasing the sheets and the tray) Flax or poppy seeds (for sprinkling on top) Preparation method 1. Remove the Bureklik sheets from the packaging and carefully separate them. They are quite elastic but fragile if left to dry too much in the air. 2. Prepare the filling: crumble the cheese with a fork, without overdoing it. The pieces should remain larger, not a paste. This helps with texture after baking. 3. Cut each sheet into large triangles. I usually use a long knife or a pizza cutter, so I don’t stretch the dough. The triangles don’t have to be perfectly equal, but the base edge should be wide enough to hold the cheese. 4. Brush the triangles with oil on the entire surface, with a brush or by hand if you don’t have a brush handy. 5. Place a spoonful of cheese on the longest edge of the triangle. 6. Fold the side corners inward over the cheese, then roll tightly from the base to the tip, forming a thin and long roll. This helps prevent the filling from leaking during baking. 7. Place the rolls directly in a greased tray or lined with baking paper. I put them quite close together, they don’t rise in the oven. 8. Brush the surface of each roll with a little oil, then with beaten egg. 9. Sprinkle flax or poppy seeds on top, as preferred. They add appearance and a bit of texture to the surface. 10. Bake in a preheated oven at 200°C, on the middle rack, for 10-15 minutes, until the rolls are golden and crispy on the edges. 11. Remove them to a rack or paper, so they don’t sweat underneath. Why I make this recipe often It’s one of the quickest savory appetizers I can prepare with store-bought sheets. I don’t dirty many dishes, and the rolls can be eaten both warm and cold. I can use the cheese I like, take them to go, or serve them at the table with yogurt. Tips and variations Tips The Bureklik sheets should be used quickly after opening, otherwise they harden and become brittle. If the cheese is too salty, you can rinse it a little or combine it with a milder one. Don’t overload with filling, otherwise the rolls will come apart while baking. Substitutions Goat or sheep cheese gives the best flavor, but if you don’t have it, cow cheese or even a mix will work, with the note that it will be less salty and softer. The seeds can be left out or replaced with sesame. Variations The filling can be changed: a mix of spinach and cheese, browned ground meat, or just sautéed vegetables. Egg for brushing is not mandatory, but it helps with color. Serving ideas They can be served as an appetizer, with a glass of yogurt or buttermilk. They are also suitable for dinner, alongside a seasonal salad. Frequently asked questions 1. Can I use regular pastry sheets instead of Bureklik sheets? I do not recommend it, as the texture and final result will not be the same. Bureklik sheets are more elastic and do not dry out during baking like regular pastry sheets do. 2. How far in advance can I roll and assemble the rolls? It’s best to bake them immediately after preparing. If you leave them too long before baking, the sheets can dry out or become too soft from the cheese. 3. What do I do if the sheets tear? If they tear while rolling, try overlapping them or using another small piece over the torn area. During baking, it won’t be a visible problem unless it’s a large tear. 4. Can the rolls be frozen before or after baking? Bureklik sheets do not react very well to freezing, especially before baking. After baking, the rolls lose their texture upon thawing, so I do not recommend freezing. 5. Can I make them vegan? Without egg for brushing and with suitable plant-based cheese, it could work, but the texture will be slightly different and the flavor will not be as close to the original. Nutritional values Estimation for one serving (out of 6): Calories: approximately 260-300 kcal Protein: 10-12 g Fat: 18-20 g Carbohydrates: 14-18 g These values vary depending on the exact amount of oil and the type of cheese. They are estimated, not precise. Storage and reheating The rolls store well at room temperature, in a clean towel, for a few hours. After completely cooling, they can be kept in the fridge for 1-2 days, but the texture will soften. For reheating, use the oven, not the microwave, to regain a bit of crispiness. I do not recommend freezing, the same result does not come out upon thawing. This is how I usually make cheese rolls with Bureklik sheets, without complicated steps and with readily available ingredients. If you find the specific sheets, it’s definitely worth a try.

B cheese pastry

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