Yeast dough horns with sweet cheese a la Gaby

Name: Yeast dough horns with sweet cheese a la Gaby - Giorgiana C.
Ingredients: 600g flour; 200g sweet cow cheese; 1 egg; 3 tablespoons sour cream; 30ml olive oil; 3 tablespoons sugar; 25g fresh yeast; 300ml milk; grated lemon peel; a pinch of salt; FILLING; 400g cherry jam; 4 tablespoons ground walnuts; 1 egg for brushing.

Dessert - Yeast dough horns with sweet cheese a la Gaby by Giorgiana C. - Recipia

Sweet Cheese Puff Pastry Horns "a la Gaby" Welcome to the world of pastry delights! Today, I invite you to discover the recipe for these fluffy horns filled with sweet cheese and sour cherry jam, which you will surely love. This recipe, inspired by old traditions, offers an easy-to-make dough that will delight your taste buds and bring joy with every bite. Whether you serve them for breakfast, as a snack, or dessert, these horns are always an excellent choice! Preparation Time - Active time: 30 minutes - Rest time: 1.5 hours - Baking time: 25-30 minutes - Total: Approximately 2 hours Servings - This recipe will yield 24 delicious horns. Ingredients For the Dough - 600g flour - 200g sweet cow cheese (choose a fresh and creamy cheese for better taste) - 1 egg - 3 tablespoons sour cream (ideally use full-fat sour cream for a richer dough) - 30ml olive oil (or sunflower oil, according to preference) - 3 tablespoons sugar - 25g fresh yeast (make sure it is active and not expired) - 300ml milk (slightly warmed) - Zest of 1 lemon (for added flavor) - A pinch of salt For the Filling - 400g sour cherry jam (or any other preferred jam) - 4 tablespoons ground walnuts - 1 egg for brushing the horns Step-by-Step Preparation Step 1: Preparing the Dough 1. Combining Ingredients: In a large bowl, add the flour, sugar, egg, crumbled yeast, sour cream, olive oil, cottage cheese, lemon zest, and a pinch of salt. Mix the ingredients well to integrate them evenly. 2. Milk: Before adding the milk, warm it slightly. It shouldn't be hot, just warm to the touch. Start adding the milk gradually, mixing continuously until you obtain a firm and elastic dough. It's important not to add all the milk at once; add it little by little until the dough consistency is optimal. 3. Kneading: Transfer the dough to a lightly oiled work surface. Knead the dough for about 15 minutes until it becomes elastic and smooth. If you notice the dough becoming sticky, you can oil the surface more. 4. Fermentation: Place the dough back in the bowl, cover it with a clean towel, and let it rest in the fridge for an hour to an hour and a half. This step is essential for achieving a fluffy and well-risen dough. Step 2: Preparing the Filling 1. Filling: While the dough is rising, you can prepare the filling. Drain the sour cherry jam well and mix it with the ground walnuts until you have a homogeneous and fairly consistent mixture. If desired, you can also add a tablespoon of cocoa for a more intense flavor. Step 3: Shaping the Horns 1. Dividing the Dough: After the dough has risen, take it out of the fridge and divide it into two equal pieces. 2. Rolling Out: Using a rolling pin, roll each piece of dough into a round sheet about 4-5 mm thick. 3. Cutting: With a sharp knife, cut the sheet in half, then into quarters, and then into triangles (radii). The size of the triangles depends on how large you want the horns to be. 4. Filling and Rolling: Place a teaspoon of filling on the wide end of each triangle and roll it towards the tip. Make sure the filling is not too abundant to avoid spillage. Step 4: Baking 1. Preparing for Baking: Arrange the horns on a baking tray lined with parchment paper, leaving space between them to rise. Brush them with beaten egg mixed with a teaspoon of milk for a golden and shiny appearance. 2. Final Rise: Let the horns rise in a warm place for 10 minutes. 3. Baking: Preheat the oven to medium heat (about 180°C). Bake the horns for 15-20 minutes until they turn golden on the bottom. Then, move the tray to the top rack and let them brown nicely for another 10 minutes. Step 5: Cooling and Serving 1. Cooling: Once the horns are baked, remove them from the oven and let them cool on a platter. 2. Serving: These horns are delicious served plain or alongside a glass of milk, coffee, or tea. I assure you, you won't be able to resist! Tips and Suggestions - Filling Variation: You can experiment with different fillings, such as chocolate, strawberry jam, or even cheese with raisins. - Dough: This dough is very versatile and can be stored in the fridge for up to 24 hours before using, maintaining its texture and flavor. - Calories and Nutritional Benefits: Each horn has approximately 180 calories, and the sweet cheese provides essential proteins and calcium, making it a healthier choice compared to other processed sweets. Frequently Asked Questions 1. Can I use dry yeast instead of fresh yeast? - Yes, you can use dry yeast, but it's best to adjust the amount to about 7-10g. 2. How can I make the horns sweeter? - You can add more sugar to the filling or use a sweeter jam. 3. Can I freeze the horns? - Yes, these horns freeze very well. Make sure to wrap them well after they have completely cooled, and you can keep them in the freezer for up to 3 months. So now that you have all the necessary information, all that's left is to get to work! Prepare these sweet cheese puff pastry horns "a la Gaby" and enjoy the cooking moment as well as the delicious final result. Enjoy your meal!

Yeast dough horns with sweet cheese a la Gaby

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