Pariziene, Romanian smoked-cheese pastries with flax

Name: Pariziene, Romanian smoked-cheese pastries with flax
Ingredients: 250 g smoked cottage cheese; 200 g telemea (Romanian brined cheese); 100 g sour cream; 1 tube (200 g) butter cream; 25 g fresh yeast; 5 g granulated sugar; 1 teaspoon salt; 200 ml lukewarm water; 75 g oat flour; 75 g flaxseed flour; 600 g white flour; 300 g buttermilk at room temperature; 50 ml oil; 2 small eggs; 10 g flax seeds; 1/2 teaspoon coarse salt

Appetizers - Pariziene, Romanian smoked-cheese pastries with flax by Eusebia D. - Recipia

Pariziene, Romanian pastries with flaxseed flour and smoked cheese, have an oat dough and a creamy filling, while the crust browns in the oven. Grated telemea and smoked cheese come together in a soft paste beneath strips of dough sprinkled with flax seeds and coarse salt. I sprinkle the flax seeds sparingly, so you can still see the strips of dough. Prep: 35 minutes. Cook: 22 minutes. Rest: 15 minutes. Total time: 72 minutes. Servings: 10. Approximately 640 kcal and 20 g protein per serving.

Ingredients

For the filling

250 g smoked cottage cheese
200 g telemea (Romanian brined cheese)
100 g sour cream
1 tube (200 g) butter cream

For the dough

25 g fresh yeast
5 g granulated sugar
1 teaspoon salt
200 ml lukewarm water
75 g oat flour
75 g flaxseed flour
600 g white flour
300 g buttermilk at room temperature
50 ml oil

For brushing and sprinkling

2 small eggs
10 g flax seeds
1/2 teaspoon coarse salt

Preparation

1. Finely grate the telemea. Crumble the smoked cottage cheese, add the butter cream and sour cream, then the telemea, and mix until you have a creamy paste. 2. Dissolve the yeast in 30 ml of the lukewarm water with the sugar and 1/4 teaspoon of salt. Stir in the oat flour and leave the starter for 15 minutes in the switched-off microwave, away from drafts. 3. Add the flaxseed flour, white flour, buttermilk, oil, the remaining 170 ml of lukewarm water and 3/4 teaspoon of salt to the starter. Knead until you have a smooth dough. 4. Tear off pieces of dough the size of an orange. Roll them out on a work surface dusted with a little white flour, put filling at one end and cut parallel strips in the opposite end, halfway through the dough. 5. Roll each piece up to the middle and fold the corners inward. Place the pariziene on a baking tray lined with parchment paper. 6. Beat the small eggs and brush the dough. Sprinkle with flax seeds and coarse salt, then bake at 180°C for 22 minutes, until golden brown.

Notes

The smoked cottage cheese should be firm enough to crumble, not spreadable. Very salty telemea can overpower the filling, so taste it before mixing and don't add salt to the mixture. The dough pieces can dry out while you roll them, so keep them under a clean towel. Sometimes the filling leaks out at the seam if the edges aren't sealed well. Pariziene go well with a tomato or leafy green salad. Keep them covered in the refrigerator for up to 3 days. They contain gluten, dairy and eggs.