Cheese pastries

Name: Cheese pastries - Vladelina K.
Ingredients: 1 kg flour; 200 g sugar; 200 g melted butter; 2 eggs; 50 g fresh yeast; 400 ml milk; 1 lemon or orange (only the grated peel); 1 vanilla essence. For the filling: 1 kg slightly salted cow cheese; 4 egg yolks; sugar depending on how sweet you want it (to taste); 2 packets of vanilla sugar; 2 tablespoons of semolina. Powdered sugar for dusting.

Appetizers - Cheese pastries by Vladelina K. - Recipia

These cheese pastries are made from a soft, slightly sweet yeast dough filled with cottage cheese and eggs. The dough needs about an hour to rise, after which it is rolled out, portioned, and filled. The filling can remain simple or can be enhanced with raisins and grated lemon or orange zest. They are delicious both warm and after they have completely cooled. Quick Info Total time: approximately 2 hours, not including cooling time Preparation time: about 1 hour and 30 minutes, including rising time Baking time: 25-30 minutes Servings: the number depends on the size of the squares cut from the dough Difficulty: medium Recipe type: cheese pastries, sweet cheese pies, homemade dessert Ingredients For the dough: 1 kg of flour 200 g of sugar 200 g of melted butter 2 eggs 50 g of fresh yeast 400 ml of milk Grated zest from 1 lemon or 1 orange 1 teaspoon of vanilla extract For the filling: 1 kg of slightly salted cottage cheese 4 egg yolks Sugar, to taste, depending on how sweet you want the filling 2 packets of vanilla sugar 2 tablespoons of semolina For finishing: 1 egg, for brushing Powdered sugar, for dusting Optional: Raisins Grated lemon or orange zest, in addition to what is used in the dough, if you want a more aromatic filling Instructions 1. Prepare the yeast Crumble the fresh yeast into a cup and mix it with the sugar until it liquefies. Add 2-3 tablespoons of lukewarm milk and 2-3 tablespoons of flour, then mix. Set the mixture aside until it starts to rise. The milk should be lukewarm, not hot. If it's too hot, it may affect the yeast. 2. Make the dough Place the flour in a large bowl and mix it with the sugar. Add the 2 eggs, vanilla extract, and grated lemon or orange zest. Pour in the milk with the risen yeast and start kneading. Gradually add the remaining milk, continuing to work the dough until the ingredients are well incorporated. Finally, add the melted butter and knead further. The dough should be worked until it becomes smooth and no longer sticks to your hands. The amount of flour is as stated in the recipe, but during kneading, it's important to monitor the dough's texture and not add extra flour unnecessarily. 3. Let the dough rise Cover the dough and let it rise for about an hour. It will need to increase in volume before being rolled out. During this time, you can prepare the filling so that it's ready when the dough has risen. 4. Prepare the cheese filling Crumble the cottage cheese into a bowl. Add the sugar, vanilla sugar, and egg yolks, then mix the composition well. Incorporate the semolina and mix again. If you're using raisins or grated lemon or orange zest, add them now. The sugar should be added to taste, as the cheese can be more or less salty, and preferences for sweetness vary. The filling should be well mixed and firm enough to be spooned onto the dough. 5. Shape the pastries Once the dough has risen, roll it out and cut it into squares. Place a tablespoon of filling in the center of each square. Bring the four corners of the square towards the center and pinch them together. Make sure the dough is well sealed at the top so that the filling stays inside during baking. Place the pastries on a baking tray lined with parchment paper. 6. Brush and bake Beat the egg for brushing and brush the surface of each pastry. Place the tray in a preheated oven at 180 degrees Celsius and bake for 25-30 minutes. They are done when they have a golden color on top and the dough is baked through. 7. Cool and dust After baking, let the pastries cool in the tray. Once they have cooled, dust them with powdered sugar. Why I make this recipe often It's a suitable recipe when I want to use a larger quantity of cottage cheese and prepare several pieces at once. The dough is simple, and the filling can be easily adjusted to taste. The pastries are also good the next day, especially if kept covered to prevent drying out. Tips and variations Tips The yeast should be left for a few minutes with milk and flour until it starts to rise. This step shows that it is active and helps the dough to rise. Do not use hot milk for the yeast. Lukewarm milk is sufficient. The cottage cheese should be well crumbled before adding the other ingredients. If it's too wet, the filling may turn out softer, and the semolina helps to bind it. Follow the baking time as a guideline, but also watch the appearance of the pastries. Ovens can bake differently, and larger pieces may need more time than smaller ones. Let them cool in the tray before dusting. When they are very hot, the powdered sugar can melt quickly. Substitutions Lemon zest can be replaced with grated orange zest, as mentioned in the recipe. Only the colored part of the peel should be used, not the white part. If you don't have vanilla sugar, it can be omitted, but the filling won't have the same vanilla flavor. The original recipe calls for two packets. Variations You can add raisins to the filling if you like. Grated lemon or orange zest can also be added to the cheese mixture, not just the dough, for a more aromatic flavor. The amount of sugar in the filling is not fixed in the recipe. Add it gradually and taste the mixture, keeping in mind that the cheese is slightly salty. Serving ideas The pastries are served dusted with sugar after they have cooled. They can be placed on a platter for breakfast, as a snack, or alongside coffee and tea. They are also good on their own since the filling already contains sugar and vanilla. Frequently asked questions Why is the yeast mixed with sugar before being added to the dough? The yeast is liquefied by rubbing it with sugar, making it easier to mix with the milk and flour. After adding the liquid and flour, the mixture is allowed to rise before kneading. Can I use sweet, unsalted cottage cheese? Yes, but the recipe is designed for slightly salted cottage cheese. If you use completely unsalted cheese, the final taste will be sweeter and less balanced. In this case, adjust the amount of sugar to your preference. When do I add the raisins? Raisins are added to the cheese filling after mixing the cheese with sugar, vanilla sugar, and egg yolks. Then incorporate the semolina. Can I make the pastries without citrus zest? Yes. Grated lemon or orange zest adds flavor but is not essential for the dough's structure. It can be omitted if you don't have it. How can I tell when they are baked? After 25-30 minutes at 180 degrees Celsius, the pastries should be golden on top. If the dough is very pale or seems raw in areas between the corners, it can be left in the oven a little longer. Nutritional values The values below are estimates. It is not possible to calculate the exact intake for one piece since the recipe does not specify the number of pastries produced, and the sugar in the filling is added to taste. The estimate is made approximately for 100 g of baked product, without raisins and with a moderate amount of sugar in the filling. Calories: approximately 260-300 kcal Protein: approximately 10-12 g Carbohydrates: approximately 35-40 g Fat: approximately 8-11 g The quantities may vary depending on the type of cheese used, how much sugar is added to the filling, the size of the pieces, and how much water the dough loses during baking. Adding raisins increases the carbohydrate and calorie content. Storage and reheating After cooling, store the pastries covered at room temperature if they will be consumed soon. For longer storage, place them in the refrigerator in a sealed container. They can be eaten cold or gently reheated before serving. After refrigeration, the dough may become slightly firmer, but it will partially return to its original texture if the pastries are left at room temperature for a while. It’s best to dust them with sugar after they have cooled and before serving, if you haven't done so already.

Cheese pastries

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