Cheese pastries with telemea cheese and burduf cheese

Name: Cheese pastries with telemea cheese and burduf cheese - Carla G.
Ingredients: 1 kg white flour; 200 g sheep telemea cheese; 250 g burduf cheese; 400 g butter or margarine (or 200 g fresh pork lard); 4 eggs; salt; poppy seeds; sesame; cumin

Appetizers - Cheese pastries with telemea cheese and burduf cheese by Carla G. - Recipia

Cheese Crackers with Telemea and Burduf Cheese Every time I make cheese crackers with Telemea and Burduf cheese, I remember that it's the kind of recipe where you shouldn't complicate things. I've tried variations, I've seen how the dough behaves in the fridge, and how important it is not to rush the cooling. They roll out easily if you respect the proportions and have the patience to work at the right temperature without hurrying. Quick Info Total time: about 2.5-3 hours (including dough cooling) Effective preparation time: 30-40 minutes Refrigeration time: at least 1 hour Baking time: varies, generally 20-30 minutes/batch, depending on the oven and how thick the sheets are Servings: one large tray (approx. 50-60 crackers, depending on thickness and cutting) Difficulty: medium Recipe type: savory snack, party food or platter Ingredients 1 kg all-purpose flour 200 g sheep Telemea cheese 250 g Burduf cheese 400 g butter or margarine (or alternatively, 200 g fresh pork lard) 4 eggs (2 whole eggs + 2 egg whites for the dough, 2 yolks for brushing) salt (to taste, considering the cheese is salty) poppy seeds, cumin, and sesame seeds for sprinkling Preparation method 1. Start with the cheese – grate the Telemea and Burduf cheese. If the Telemea is too hard, you can leave it at room temperature for a few minutes. 2. Prepare the butter or margarine (or lard if you choose that option). It’s important that it’s soft, at room temperature, so it mixes easily. 3. In a large bowl, mix the butter (or margarine/lard) with the grated cheese. 4. Crack the eggs: two whole eggs and two egg whites go directly into the mixture above. The yolks are set aside for brushing the crackers before baking. 5. Add the flour. Start kneading by hand, not with a mixer – you have more control over the consistency. The dough should be compact and non-sticky. 6. If the cheese used is very salty, do not add any salt at all, or just a pinch, depending on how salty you want the result. 7. Once the dough is ready, cover it with plastic wrap and leave it in the fridge for at least an hour. If you have time, you can leave it longer; it will roll out even better. 8. Remove the dough onto a lightly floured surface. Roll it out into a thin sheet (about 3-4 mm thick). It doesn’t have to be perfectly straight; the important thing is that it is uniform in thickness. 9. With a pastry cutter or knife, cut long, thin strips of your desired width. 10. Place parchment paper in the tray. If you want, you can grease the tray with a little oil beforehand, but it’s not mandatory. 11. Arrange the strips of dough in the tray with space between them. 12. Beat the yolks with a little salt in a small bowl and brush each cracker using a pastry brush. 13. Sprinkle poppy seeds, cumin, and sesame seeds on top, according to preference. You can use just one or all three. 14. Bake the crackers in the oven until they turn golden-brown. The duration depends on each oven and how crispy or fluffy you want them to be. Why I make this recipe often They are practical crackers, suitable for a platter or as a quick snack. The dough is easy to work with if you ensure it stays cool enough. They can be adapted to whatever cheese you have in the fridge and remain tender for a longer time. Tips and variations Tips If you want them to be very tender, don’t skip the dough cooling. Don’t add too much salt at the beginning; some cheeses are already quite salty. The dough rolls out more easily on a well-floured surface. Substitutions Margarine works, but doesn’t give the same taste as butter. Lard makes them even more tender, but slightly changes the flavor. Telemea cheese can be cow or goat cheese, but the classic taste comes from sheep Telemea. If you don’t have Burduf cheese, you can use more Telemea or a combination with cheese. Variations You can adjust the ratio of cheeses according to preference or what you have on hand. The seeds on top can be omitted, or you can use just poppy or just sesame. If you want a more flavorful version, add a pinch of sweet or hot paprika to the yolk for brushing. Serving ideas They are good warm, but also cold. You can place them on platters next to other appetizers. They are suitable for packing or as a snack between meals. Frequently asked questions 1. Can I use only butter, without margarine or lard? Yes, you can use only butter. They come out more tender with lard, but butter is also suitable, especially if you want a more neutral taste. 2. What should I do if the dough sticks while rolling out? Sprinkle a little flour on the surface and on the rolling pin. If it’s still sticky, let it cool for another 10-15 minutes. 3. If I don’t have a pastry cutter, what can I use to cut the crackers? You can use a sharp knife or a pizza roller. 4. Can I freeze the dough? Raw dough can be stored in the freezer. Let it thaw completely in the fridge before rolling out. 5. How long do the crackers last after baking? They remain tender for 4-5 days if kept in a well-sealed container. Nutritional values (estimate) A serving of 2-3 crackers (approx. 40-50 g) has about 180-220 kcal. Carbohydrates: ~22 g Protein: ~5 g Fat: ~11 g Values are indicative and can vary significantly depending on the cheese used and the thickness of the crackers. Storage and reheating They store well at room temperature in a closed container for a few days. I do not recommend reheating in the oven or microwave – they lose their tender texture. If necessary, just 1-2 minutes in a preheated oven, but no more. Refrigeration is not recommended, as it changes their texture.

Cheese pastries with telemea cheese and burduf cheese

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