Homemade pastries with poppy seeds and telemea cheese

Name: Homemade pastries with poppy seeds and telemea cheese - Floare M.
Ingredients: Dough: 1 kg white flour 1 box of cream cheese with herbs 300 g telemea cheese 330 g buttermilk 1 packet of butter 50 g poppy seeds fresh yeast (the size of a walnut) 1 teaspoon of sugar 1/2 teaspoon s

Appetizers - Homemade pastries with poppy seeds and telemea cheese by Floare M. - Recipia

Homemade cheese and poppy seed pastries are made from a yeast dough enriched with butter, cream cheese, and grated cheese. The dough is easy to work with but needs time to rise until it doubles in volume. After that, it is rolled out, cut into shapes, and brushed with egg before baking. In the end, the pastries should be golden, topped with grated cheese and poppy seeds in the dough. Quick Info Total Time: Not specified in the original recipe, as the rising time may vary Preparation Time: Not specified Rising Time: Until the dough doubles in volume Baking Time: 25 minutes Servings: The number of pastries depends on the thickness of the dough and the cut shape Difficulty: Easy to medium Recipe Type: Appetizer, savory snack, homemade pastries Oven Temperature: Not specified in the original recipe Ingredients For the dough 1 kg all-purpose flour 1 package cream cheese with herbs 300 g cheese 330 g buttermilk 1 package butter, at room temperature 50 g poppy seeds fresh yeast, about the size of a walnut 1 teaspoon sugar 1/2 teaspoon salt For brushing and decoration 2 beaten eggs 100 g grated cheese Preparation Steps 1. Prepare the yeast Place the fresh yeast in a bowl and add the salt and sugar. Mix until the yeast becomes liquid. In this recipe, the yeast is combined directly with the salt and sugar before adding the other ingredients. 2. Start the dough Add the grated cheese, cream cheese with herbs, room temperature butter, and poppy seeds. Then add half of the flour and mix. Starting with this portion of flour makes it easier to combine the wet ingredients and cheeses before adding the rest. 3. Incorporate the buttermilk and flour Gradually pour in the buttermilk, alternating with the remaining flour. Mix after each addition until all ingredients are incorporated and you achieve a homogeneous dough. Add the buttermilk gradually, not all at once. This way, you can more easily incorporate the flour and monitor the dough's consistency. 4. Let the dough rise Cover the dough and place it in a draft-free area. Wait until it doubles in volume. The duration is not fixed and depends on the room temperature and how active the yeast is. 5. Roll out the dough Sprinkle flour on the work surface and roll out the dough. The thickness is not mentioned in the original recipe, so the dough can be rolled out according to the desired shape and size for the pastries. 6. Cut the pastries Cut the dough into the desired shapes, then place the pieces on a baking tray lined with parchment paper. Leave some space between them so they can be easily handled and brushed before baking. 7. Brush and sprinkle cheese Beat the two eggs and brush the pastries with them. Sprinkle the grated cheese on top, using the amount prepared for decoration. 8. Bake the pastries Place the tray in the oven and bake the pastries for 25 minutes. The oven temperature is not specified in the original recipe, so it should be set according to the oven used. The pastries are ready when they have turned golden. Remove the tray from the oven and let them cool before serving. Why I make this recipe often I love this recipe because it uses common ingredients and provides a consistent dough with the flavor of cheese and poppy seeds. The cheese is present both in the dough and on top, and the cream cheese with herbs gives it a pleasant taste without needing many additional ingredients. It is also a practical recipe for an appetizer platter. The pastries can be cut into different sizes, depending on how I want to serve them. For a family meal, I can make them larger, while for a festive platter, I can cut them smaller. Tips Use butter at room temperature, as indicated in the recipe. It will mix more easily with the cheese and cream cheese. The cheese can be more or less salty. Since the recipe contains cheese both in the dough and on top, it's good to consider the cheese's taste when preparing the mixture. Do not add all the flour and buttermilk at once. The recipe calls for gradual incorporation, which helps achieve a uniform dough. The rising is complete when the dough has doubled in volume. It is not advisable to rely solely on a fixed time, as this can vary. Watch the color during baking. The pastries should be removed when they are golden, after the 25 minutes mentioned in the recipe. Substitutions The original recipe does not provide substitutions for ingredients. To maintain the intended taste and texture, it is recommended to use cream cheese with herbs, butter, buttermilk, cheese, and poppy seeds exactly as indicated. If the cheese is very salty, do not automatically adjust the amount of salt in the dough without considering the cheese's flavor. The salt in the recipe is only 1/2 teaspoon, and the cheese already contributes to the salty taste. Variations You can change the shape of the pastries by cutting the dough into longer, shorter pieces, or small shapes. The ingredients and steps remain the same. The size of the pieces can be adjusted for different occasions. Smaller pastries are suitable for platters, while larger ones can be served as snacks. The amount of poppy seeds remains at 50 g, but their distribution in the dough depends on how well the ingredients are mixed. Serving Ideas The pastries are served as an appetizer or savory snack. They can be placed on a platter alongside other cold dishes or served plain after cooling. They are suitable for family meals, lunch boxes, or appetizer platters. Depending on the cut shape, they can have a different appearance without changing the recipe. Frequently Asked Questions Why is the dough left to rise? The dough contains fresh yeast, and rising allows it to grow. It should be left covered in a draft-free area until it doubles in volume. How long should the dough rise? The recipe does not specify an exact number of minutes. The dough should be left until it doubles in volume, and the duration depends on the conditions in the room and the yeast's activity. Can I use cheese both in the dough and on top? Yes. The recipe uses 300 g of grated cheese in the dough and an additional 100 g of grated cheese to sprinkle on top before baking. How long do the pastries bake? The pastries bake for 25 minutes. They are ready when they have turned golden. The oven temperature is not specified in the original recipe. How can I tell if the dough is well mixed? All ingredients should be incorporated, and the dough should be homogeneous. The flour and buttermilk are added gradually, which helps with even mixing. Nutritional Values The values are estimated and cannot be calculated with absolute precision, as the recipe does not specify the weight of the butter package, the quantity of cream cheese, and the final number of pastries obtained. Depending on the size of the pieces and the products used, one pastry of approximately 100 g may have, approximately: 350-450 kcal 40-50 g carbohydrates 10-15 g protein 18-25 g fat The cheese, cream cheese, and butter mainly contribute to the fat and protein values, while the flour provides most of the carbohydrates. The poppy seeds also add fats, proteins, and fiber, but the exact amount per serving depends on how many pastries are cut. Storage and Reheating After cooling, store the pastries in a covered container at room temperature if they will be consumed shortly. For longer storage, they can be kept in the refrigerator in a sealed container. Reheating is not detailed in the original recipe. If you want to serve them warm, heat them briefly until they reach the desired temperature, without leaving them too long to avoid drying out. The pastries are more enjoyable when consumed after they have cooled sufficiently and retain their shape well. Enjoy them plain as an appetizer or savory snack.

Homemade pastries with poppy seeds and telemea cheese

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