Cheese dumplings

Name: Cheese dumplings - Steliana O.
Ingredients: a package of phyllo dough 250 g sweet cheese or salty cheese 2 eggs raisins (optional) 100 g sugar

Dessert - Cheese dumplings by Steliana O. - Recipia

Cheese Dumplings – Simple Recipe with Puff Pastry I use this recipe when I need something quick with readily available ingredients. I have made it in different variations, especially when I have a pack of puff pastry and a piece of cheese that needs to be used up. You can use any cheese you prefer, sweet or salty, and if you have raisins and like them, you can add them without any issues. The puff pastry is cut and folded simply, there are no complicated techniques or exact baking times. I usually make it when I need something easy to manage and don’t want to spend too much time in the kitchen. Quick Info Total Time: about 40-50 minutes, depending on how quickly you work with the pastry and the oven. Preparation Time: 20-25 minutes Baking Time: 20-25 minutes, until golden brown Servings: varies, depending on how big you make the dumplings; from one pack of pastry, you get about 14-16 medium pieces Difficulty: easy Recipe Type: dessert or cheese snack Ingredients 1 pack of puff pastry 250 g sweet cheese or telemea cheese (to taste) 2 eggs 100 g sugar raisins (optional) Preparation Method 1. Start with the filling. Place the chosen cheese (if using telemea, grate or crumble it) in a bowl. Add the two eggs and sugar. If you want, add raisins. Mix with a fork or spoon until well combined. The mixture should be quite dense, not liquid. 2. Take a sheet of puff pastry and cut it lengthwise in half. Take half of the sheet, covering the rest with a slightly damp towel or plastic wrap to prevent drying out. 3. Place a teaspoon of filling in one corner of the pastry strip. Start wrapping from the corner, folding the pastry into triangles, meaning bring the corner over the filling, then fold again over, all in corners, until you finish the entire strip. 4. Do the same with all the pastry pieces and the remaining filling. If you want thicker dumplings, you can stack two sheets of pastry before adding the filling. You can alternate between single and double sheets, depending on your preference or how many sheets you have available. 5. Place the dumplings in a baking tray lined with parchment paper or lightly greased. Sprinkle sugar on top. 6. Put the tray in the preheated oven at 180°C (the temperature is approximate, it doesn’t have to be exact) and bake until the dumplings are golden brown, about 20-25 minutes. Remove when golden and let them cool slightly before serving. Why I Make This Recipe Often It’s quick and doesn’t require effort or special techniques. I can use any type of cheese, depending on what I have. It resolves with classic ingredients from the fridge, without complicating things. They are easy to transport and can work as both dessert and savory snack, depending on the cheese. Tips and Variations Tips - The puff pastry dries out quickly, so work with it one at a time and keep the rest covered. - If you like a crunchier crust, use two sheets at a time. - The filling should not be watery; if the cheese is too wet, drain it well beforehand. Substitutions - Sweet cheese can be replaced with telemea or any type of cheese you like, even mixes between them. - Sugar can be adjusted to taste, especially if using salty telemea. - Raisins can be omitted without any issues. Variations - For saltier dumplings, use only telemea and skip the sugar or add very little, just enough to balance the taste. - For a more flavorful filling, you can add grated lemon zest or a little vanilla to the mixture. - If you want smaller dumplings, cut the puff pastry into thinner strips. Serving Ideas - For dessert, sprinkle powdered sugar after they cool slightly. - They can also be served cold, as a packed snack. - If using salty telemea, they can go well as a snack alongside a green salad. Frequently Asked Questions 1. Can I use puff pastry instead of pastry sheets? Not for this recipe. Puff pastry requires different baking times and temperatures and doesn’t fold as easily. 2. Can the dumplings be frozen raw or baked? The recipe doesn’t freeze well, the pastry doesn’t hold up well to thawing. It’s better to make the amount you will consume right away or the next day. 3. How much sugar should I use if I’m using salty cheese? You can reduce the sugar to half or eliminate it altogether, depending on your preference. It’s a matter of personal taste. 4. Can I put the filling directly on the pastry without mixing it first? I do not recommend this, because the eggs need to be mixed with the cheese and sugar for a uniform texture. 5. What do I do if the cheese is too salty? Quickly rinse the piece of telemea under cold running water and let it drain, or use more sweet cheese in the mixture. Nutritional Values Approximately, for one dumpling (considering 16 pieces from the recipe): about 90-100 kcal, 3-4 g protein, 12-13 g carbohydrates, 3 g fat. Values vary depending on the type of cheese and the exact amount of filling per piece. Sugar and using telemea cheese can modify these values. Storage and Reheating They store best on the day they are made or until the next day, in the fridge, in a closed container. The pastry loses its crisp texture if left too long. I do not recommend reheating in the microwave, but rather a few minutes in the oven if you want to eat them warm. They are best consumed fresh.

Cheese dumplings

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