Homemade cheese pastries with burduf cheese

Name: Homemade cheese pastries with burduf cheese - Zenovia B.
Ingredients: 1 package of butter; 250 g of sheep cheese; 2 tablespoons of cumin seeds; 2 tablespoons of flax seeds; 1 teaspoon of salt; 100 ml of warm milk; white flour as needed (500; 600 g); 2 egg yolks + 2; 3 tablespoons of milk; sesame seeds; 100 g of grated cheese.

Appetizers - Homemade cheese pastries with burduf cheese by Zenovia B. - Recipia

I woke up on a Saturday morning craving something savory to snack on, so I took the cheese and butter out of the fridge to warm up. It didn't take long for me to start making salty snacks, especially since they are the kind of treat that disappears quickly from the tray, whether you're making them for your family or for guests. Quick info Total time: about 1 hour and 20 minutes (including dough cooling) Preparation time: 40 minutes Baking time: 15-20 minutes at 200°C Number of servings: depends on size, but yields two large trays (about 40-50 pieces) Difficulty: easy to medium Recipe type: savory snack for any occasion Ingredients 1 package of butter (200-250 g), at room temperature 250 g of cheese 2 tablespoons of caraway seeds 2 tablespoons of flax seeds 1 teaspoon of salt 100 ml of warm milk 500-600 g of all-purpose flour, as needed 2 egg yolks 2-3 tablespoons of milk (for brushing) Sesame seeds (for sprinkling on top) 100 g of grated cheese Preparation method 1. Take the butter and cheese out of the fridge in advance so they are soft when you start. Room temperature ingredients mix more easily. 2. In a large bowl, cream the soft butter with the cheese until you get a thick cream. Add the caraway and flax seeds. 3. Incorporate the warm milk and salt. 4. Gradually add the flour, mixing with a spoon at first, then knead by hand until you get an elastic, slightly firm dough that doesn't stick. The amount of flour may vary slightly depending on how moist the cheese and butter are. 5. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Chilled dough rolls out better and doesn't stick when cutting. 6. Sprinkle flour on the work surface, take out the dough, and roll it out into a thick sheet about 0.7-1 cm thick. If it feels sticky, sprinkle a little more flour on the dough and the rolling pin. 7. Cut the salty snacks with a knife or a pastry cutter, into the shape and size that suits you: strips about 1-1.5 cm wide and 7-10 cm long are easiest to make. 8. Place the snacks on a baking tray lined with parchment paper, leaving a little space between them. 9. In a small bowl, mix the egg yolks with the 2-3 tablespoons of milk. Brush each snack with this mixture. 10. Sprinkle sesame seeds and grated cheese over each snack. 11. Bake in a preheated oven at 200°C for 15-20 minutes, until nicely browned. 12. Remove them to a rack or paper to cool slightly before serving. Why I make this recipe often These snacks are simple and quick when you have the ingredients on hand. I love that they are crispy on the outside and tender on the inside. They are also good the next day, not just fresh out of the oven. The dough can be made in advance and keeps well in the fridge for a few hours if needed. Tips and variations Tips Don't skip the dough cooling - it really helps with rolling out. If you find the dough too soft, sprinkle a little more flour while kneading. Check the snacks after 15 minutes; if they are brown on the edges and bottom, they are done. Substitutions If you don't have cheese, you can use another hard salty cheese, but the taste will be different. You can replace caraway or flax seeds with sunflower or pumpkin seeds if you want a different flavor. Variations You can add a pinch of pepper to the dough if you want it to be slightly spicy. If you want even crispier snacks, roll the dough thinner and slightly reduce the baking time. Serving ideas You can put them on a platter for parties, alongside a cold beer or other cold appetizers. They are also good in a packed lunch for a trip or work. Frequently asked questions What can I brush the snacks with if I don't have egg yolk? You can brush them with just milk or a little yogurt mixed with milk. They won't brown as much, but the texture will be good. Can I freeze the dough or baked snacks? The dough can be frozen, but I recommend using it fresh. Baked snacks won't be as tender after freezing, but if you want to keep them longer, it works that way too. What should I do if the dough sticks to the table? Use more flour on the table and the rolling pin. You can also chill the dough a bit longer if it seems too soft. Can I use another type of cheese? You can, but cheese gives the specific flavor. Using hard telemea or goat cheese will yield a different variant, quite good, but the texture will be slightly different. How thick should the dough sheet be? About 0.7-1 cm is ideal. If you roll it out too thin, the snacks will be crispier and drier. Nutritional values Estimate for one serving of 2 medium snacks (approx. 35 g): 170 kcal, 9 g fat (from butter and cheese), 15 g carbohydrates, 6 g protein. Values are approximate and vary depending on how much flour is used and the type of cheese used. The snacks are substantial, with enough fat but also good protein from cheese. Storage and reheating The snacks stay tender if you keep them in a container with a lid at room temperature for up to 3 days. If you want to reheat them, put them in the preheated oven for 5 minutes, not in the microwave, to avoid them getting too soft. They are best fresh, but can be enjoyed the next day without any problems.

Homemade cheese pastries with burduf cheese

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