Cheese Pastry

Name: Cheese Pastry - Laura G.
Ingredients: DOUGH 500 g flour 250 ml milk 150 g sugar 1 packet vanilla 30 g yeast 150 g butter 2 eggs lemon zest FILLING 500 g sweet cheese 150 g raisins 3 packets vanilla suga

Dessert - Cheese Pastry by Laura G. - Recipia

When I made this cheese Easter bread, it started from a simple need: to have a delicious dessert for the holidays that everyone would enjoy, without unnecessary complications. I noticed that this recipe never gives me any trouble, even though it seems quite classic at first glance. I chose to use sweet cheese and plenty of raisins, and the edges made of dough not only look good but also keep everything in place. Each time, the texture is fluffy and balanced between the crust and the filling. Quick Info Total time: about 2.5 to 3 hours (including rising) Actual preparation time: about 35-40 minutes Rising time: 1-1.5 hours Baking time: 40-45 minutes (the first 15 minutes at high heat, then 25-30 minutes at low heat) Servings: 10-12 Difficulty: medium Recipe type: traditional dessert, usually suitable for Easter Ingredients For the dough 500 g all-purpose flour 250 ml milk 150 g sugar 1 packet vanilla sugar 30 g fresh yeast 150 g butter 2 eggs zest of 1 lemon For the filling 500 g sweet cottage cheese 150 g raisins 3 packets vanilla sugar 2 tablespoons sugar 2 eggs For finishing (optional) 1 egg for brushing the edges poppy seeds for decorating the edges Preparation method 1. Dissolve the yeast in slightly warm milk, adding a tablespoon of the sugar prepared for the dough. Mix well and set aside for a few minutes until it starts to foam on the surface. 2. In a large bowl, add the flour. Add the remaining sugar, eggs, lemon zest, vanilla sugar, and the activated yeast mixture. Start kneading, gradually incorporating the soft, diced butter. Continue kneading until you have an elastic dough that is soft but not sticky. 3. Cover the bowl with a clean towel and let the dough rise in a warm place for at least an hour or until it doubles in volume. In the meantime, prepare the filling. 4. For the filling, mix the sweet cheese with the raisins, vanilla sugar, sugar, and eggs. Don’t overmix; just enough to combine everything evenly. 5. Once the dough has risen, prepare the work surface – pour a little oil on it (do not use flour to avoid weighing down the dough). Roll out a sheet of dough to a suitable size for the baking dish (usually a medium-sized rectangular or round pan). 6. Grease the pan with butter or a little oil, place the dough sheet in the pan, and press gently to fit the bottom and sides. If there is enough dough, shape slightly raised edges to hold the filling in the center. 7. Pour the cheese filling into the pan over the crust. Spread it evenly. 8. From the remaining dough, form thicker edges or optionally braid a border if you feel like making it look fancy. Cover the filling with the edges to prevent it from spilling during baking. 9. Brush the edges with beaten egg and sprinkle poppy seeds on top if using. 10. Let the pan rise for another 15 minutes in a warm place to rest the dough. 11. Meanwhile, preheat the oven (190-200°C at first). Place the pan in the oven on the middle rack. For the first 15 minutes, keep the heat high, then reduce to 160°C and bake for another 25-30 minutes, until the edges are golden and the cheese is set. 12. Remove the pan and cover the Easter bread with a clean cloth. Allow it to cool completely before slicing. We prefer it chilled, but it can also be served warm. Why I make this recipe often It’s one of the few Easter bread recipes where the cheese ratio is quite generous, and the crust remains soft and airy. It never dries out too much, nor does it stay raw. For the holidays, it keeps well for a few days, and I haven't received complaints, even from those who don’t enjoy overly sweet desserts. Tips and Variations Tips If the cottage cheese is too wet, let it drain in a sieve for a few hours before preparation. Don’t over-knead; the dough is easy to work with as long as it’s not too stiff. The dough edges really help hold the filling, especially when the cheese has a lot of moisture. It’s best not to cover the cheese too much, so it doesn’t dry out on top. Substitutions You can use golden or black raisins, depending on your preference. Vanilla sugar can be replaced with vanilla extract. If you don’t have poppy seeds, you can leave the Easter bread plain or sprinkle powdered sugar on top after baking. Variations You can add a bit of grated orange zest to the filling. The sweet cheese can be mixed with some ricotta for a finer texture, according to taste. You can shape a decorative cross from the dough on top, like in traditional Easter bread. Serving ideas It’s best served cold, straight from the fridge, cut into thick slices. It pairs well with a simple tea or coffee for breakfast. You can sprinkle powdered sugar on top when serving. Frequently Asked Questions 1. What do I do if the cheese releases whey during baking? If the cheese is too watery, drain it before using. A sprinkle of semolina (1 tablespoon) in the mixture can help, but it’s not mentioned in this recipe, so just draining the cheese is sufficient. 2. Can I prepare the dough with dry yeast? Yes, 10-11 g of dry yeast can replace fresh yeast. Activate it in warm milk. 3. How do I know if the Easter bread is baked? The crust should be golden, and the filling should feel firm to the touch; it shouldn’t "jiggle" if you move the pan gently. 4. Can the Easter bread be frozen? The texture will not be the same after freezing, so I do not recommend it. 5. Can I make the filling without raisins? Yes, you can omit the raisins if you don’t want them; it won’t affect the success of the recipe. Nutritional values A slice of Easter bread (from 12 servings) has approximately 300-350 kcal, depending on how generous the portion is. Most of the calories come from cheese, butter, and sugar. Approximately per serving: 8-9 g protein, 12-14 g fat, 35-40 g carbohydrates. These are approximate values; I haven’t calculated them precisely. Storage and reheating The Easter bread keeps well in the fridge, covered, for up to 3 days. It tastes better cold, but it can be warmed for a few seconds in the microwave if you prefer. I do not recommend keeping it longer or freezing it, as the cheese texture will suffer. If any remains, it’s still good the second or even third day.

Cheese Pastry

Tags

Categories