Langos with cream cheese, dill, and green onion

Name: Langos with cream cheese, dill, and green onion - Daiana H.
Ingredients: flour 1000 g; fresh yeast 2 cubes; milk 1 cup; sugar 2 tablespoons; a pinch of salt; palm oil 300 ml. Filling: dried sheep cheese 350 g; Delaco fine cream cheese 100 g; sour cream 1 tablespoon; chopped dill 1 bunch; green onion tops.

Appetizers - Langos with cream cheese, dill, and green onion by Daiana H. - Recipia

Langos with cream cheese, dill, and green onion Total time: 2 hours Preparation time: 30 minutes Baking time: 30 minutes Number of servings: 8-10 I will share a delicious and comforting recipe for langos, a dish that brings smiles to the faces of everyone who tastes it. This is a versatile dish: you can enjoy it for breakfast, lunch, dinner, or even as a snack between meals. Langos are traditional and full of flavor, and the combination with cream cheese, dill, and green onion turns them into an unforgettable delicacy. The history of langos is fascinating, with deep roots in popular culinary culture. Originating from rural areas, they have evolved over time, becoming a symbol of hospitality and joy around the table. So, let’s get to work and bring a bit of tradition into your kitchen! Ingredients: For the dough: - 1000 g flour - 2 cubes of fresh yeast - 1 cup of warm milk - 2 tablespoons of sugar - A pinch of salt - 300 ml palm oil (or other frying oil) For the filling: - 350 g dried sheep cheese - 100 g cream cheese (I recommend the fine one from Delaco) - 1 tablespoon sour cream - 1 bunch of fresh chopped dill - Green onion tops (to taste) Step by step: 1. Preparing the yeast: In a glass, add a few tablespoons of warm milk. Crumble the yeast and add it to the milk along with the sugar. Stir gently and cover the glass with a napkin. Leave it in a warm place for 10-15 minutes, until the yeast forms bubbles. This is when the magic of the yeast will happen! 2. Preparing the dough: In a large bowl, sift the flour and make a well in the middle. Add the warm milk and a pinch of salt into the well of flour. Gently mix the ingredients, then add the activated yeast. Start kneading the dough, adding warm water if necessary, until you get a soft but not too sticky dough. 3. Rising the dough: Cover the bowl with a clean towel and let it rise in a warm place for about 30-40 minutes, until it doubles in volume. 4. Preparing the filling: While the dough is rising, you can prepare the filling. Grate the cheese and mix it in a bowl with the cream cheese, sour cream, chopped dill, and green onion. Make sure all the ingredients are well mixed to obtain a creamy and delicious composition. 5. Shaping the langos: After the dough has risen, divide it into pieces the size of a golf ball. Roll each piece of dough on a floured surface into a round shape. Place a tablespoon or two of the cheese mixture in the center of the dough, then fold the edges over the filling, sealing well to prevent it from opening during frying. 6. Frying the langos: In a deep pan, heat the oil over medium heat. It is important for the langos to float in the oil, so don’t skimp on the oil! Fry the langos on each side for 3-4 minutes, or until they turn golden and crispy. Use a spatula to carefully turn them. 7. Draining: Once ready, remove the langos onto a platter covered with a kitchen towel to absorb the excess oil. Serving suggestions: Langos can be served warm, alongside a fresh salad or with a scoop of Greek yogurt for a delicious contrast. You can also add a drizzle of tomato sauce or chili for an extra flavor boost. Possible variations: For a vegetarian option, you can choose a filling with goat cheese and spinach. You can also customize the dough by adding herbs or spices, such as dried garlic or sweet paprika, for an intense note. Nutritional benefits: Langos are a good source of carbohydrates, providing quick energy. Sheep cheese contains quality proteins and calcium, essential for bone health. Dill and green onion add not only flavor but also vitamins and antioxidants. Frequently asked questions: - Can I use dry yeast instead of fresh yeast? Yes, you can use 7 g of dry yeast, activating it according to the instructions on the package. - How can I store langos? Langos can be stored in the refrigerator for 2-3 days, but it is best to consume them fresh. You can reheat them in the oven to maintain their crispiness. Now that you have all the necessary information, it’s time to start cooking! Langos with cream cheese, dill, and green onion will surely become a family favorite. Don’t forget to share this recipe with your loved ones and enjoy every bite! Bon appétit!

Langos with cream cheese, dill, and green onion

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