Twisted bread with sheep cheese and mascarpone
This sheep cheese and mascarpone spiral pie came about from a quick need for adaptation. I was craving a pie and had already taken out the pastry sheets, but I found something different in the fridge than I usually use – and it turned into a version that is now the family favorite. Since then, I've repeated the recipe often, especially when I want something hearty, savory, and easy to share. Quick Info Total time: approximately 1 hour and 30 minutes Preparation time: 30-40 minutes Baking time: 45 minutes Servings: 8-10 Difficulty: medium Recipe type: savory pie, good for breakfast, lunch, or a snack Ingredients - 1 package of pastry sheets (thawed if frozen) - 300 g fresh sheep cheese - 500 g mascarpone - 3 chicken eggs (for the filling) - 1 duck egg (for brushing on top; chicken egg can also be used) - 300 ml kefir - 50 ml sunflower oil - Iodized salt, to taste - About 50 g seed mix (sesame, sunflower, pumpkin – whatever you have on hand) Instructions 1. Preheat the oven to 200°C. Line a round baking dish (or another suitable shape) with parchment paper. 2. Crumble the sheep cheese into a large bowl. Add the mascarpone, then the 3 eggs. Mix everything with a fork or a large spoon until the mixture becomes smooth. If the cheese is not very salty, add a little salt. 3. Take the pastry sheets and work with them one at a time to prevent them from drying out. Brush each sheet with sunflower oil using a kitchen brush. Stack three oiled sheets on top of each other. 4. On the longer edge of the sheet, spread 2-3 tablespoons of the filling (about halfway across the total surface, so it doesn't spill out when rolling). 5. Roll the sheets as tightly as you can without forcing and place the formed roll in the dish, starting from the edge, like a snail. 6. Continue with the remaining sheets and filling, forming rolls that you add in a spiral, continuing the "snail" until the dish is filled or you run out of filling. 7. In a separate bowl, beat the duck egg with the kefir and a pinch of salt. Pour this mixture evenly over the spiral pie in the dish, using a brush to coat it well all over. 8. Sprinkle the seed mix on top. 9. Cut the spiral pie with a sharp knife before baking – make suitable sections to make it easier to remove and serve when it's done. 10. Place the dish in the oven at 200°C for about 45 minutes, until it turns a nice golden color. 11. Remove the pie from the oven and cover it with a clean kitchen towel. Let it sit for 15-20 minutes before serving – it will be easier to cut and eat. Why I make this recipe often I love it because it’s not picky about ingredients, and the taste is balanced – the combination of sheep cheese and mascarpone makes the filling creamy without being heavy. I can serve it warm or cold, and it’s easy to pack for lunch. It’s great for breakfast but also as a hearty snack. Tips and Variations Tips - Take the pastry sheets out well in advance to ensure they are completely thawed and don’t break. - If you want the spiral pie to stay crispier, don’t cover it with a towel after baking. - If you find the mixture too wet, you can add a tablespoon of semolina or breadcrumbs, but usually, it’s not necessary. - Tighter rolling helps the spiral pie stay compact when portioning. Substitutions - The duck egg can easily be replaced with a chicken egg if you don’t have one on hand. - The kefir can be substituted with plain yogurt, but not too thick. - The sheep cheese can be replaced with any salty cheese, but the taste will differ. - For the seed mix, use whatever you have – even just sesame is enough. Variations - If you want a more aromatic flavor, you can add some fresh or dried dill to the filling. - For texture, you can also add a few small cubes of firm cheese to the filling, not just crumbled. - You can use homemade pastry sheets if you have the time and desire. Serving Ideas - It’s good warm, straight from the dish, but also cold, for lunch. - It’s perfect for a picnic, in a lunchbox, or for lunch alongside a tomato salad. - You can add a spoonful of yogurt on the side when serving. Frequently Asked Questions 1. Can I use a different type of cheese instead of sheep cheese? Yes, cottage cheese or cow cheese works too, but the taste will be milder and less salty. If it’s a softer cheese, be careful with the consistency. 2. Is mascarpone absolutely necessary, or can I use something else? Mascarpone makes the filling very creamy, but you can also try ricotta or heavy cream if you don’t have mascarpone. The taste will be slightly different, but it works. 3. Does the pie need to be cut before baking? Yes, it’s easier to portion before putting it in the oven. This helps it bake evenly and makes it simple to remove from the dish when it’s done. 4. What if I don’t have a seed mix? You can skip this step or just use sesame or sunflower seeds, whatever you have at home. 5. Can it be made in advance and reheated? Yes, it keeps well and can be easily reheated in the oven or microwave. The texture may become slightly softer, but the taste remains good. I do not recommend freezing, as the pastry sheets lose their texture after thawing. Nutritional Values These values are approximate, for one serving (out of 10): Calories: 370-410 kcal Protein: 11-13 g Carbohydrates: 27-32 g Fat: 23-27 g The sheep cheese and mascarpone increase the fat and protein content, while the pastry sheets provide the main carbohydrates. The salt and seeds add flavor and texture but do not significantly change the caloric values. Storage and Reheating The spiral pie keeps well in the fridge, in a covered container, for up to 3 days. For serving, you can reheat the pieces either in the oven for 10 minutes or quickly in the microwave. The texture will be slightly different – less crispy – but the taste remains good. I do not recommend freezing, as the pastry sheets lose their texture after thawing.
Preparation
The new sheep telemea cheese is crumbled into a bowl, then mascarpone cheese, eggs are added and mixed vigorously until all ingredients are incorporated. The thawed pastry sheets are individually brushed with sunflower oil, three are stacked on top of each other, then three tablespoons of filling are placed, spread over half the surface, then rolled up and placed in a round baking dish lined with parchment paper. This continues until all the sheets and filling are used. Then the pie is brushed with a sauce made from the egg mixed with kefir, a little iodized salt and a mix of seeds are sprinkled on top, then it is placed in the oven for about 45 minutes at 200 degrees. Attention, before baking, the pie is portioned to make it easier to cut after baking. After baking, the pie is taken out of the oven, covered with a kitchen towel and left to rest (if it can resist temptation!) for about 20 minutes. It is served warm or cold according to everyone's taste. Enjoy your meal!
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