The first time I tried making these little cheese pastries, I was more tempted by the idea of getting my hands messy with dough than by the craving itself. I wasn't exactly sure how much to knead, and the first batch turned out a bit dense, I admit—I skipped the rising step. Now, after making them numerous times, I instinctively know how soft the dough should be. It's the kind of dessert you whip up when you're in the mood for something simple and want your home to smell like cheese, but also when you have some leftover sweet cheese that needs to be used up quickly. I've occasionally forgotten them in the oven a bit too long, causing them to brown a little more on the edges, but honestly, most people say they're better that way—crispy on the outside and soft on the inside. I always serve them with a big mug of milk; I don't know why, but it just feels right. That's a habit I've stuck to.
Overall, the whole process takes about two hours, of which you actually work for about half an hour. The rest is just waiting—letting the dough rise, baking, and washing your hands. From these quantities, you get 12 large pastries, enough to serve around 6 people, I’d say (or 3 if everyone is really hungry). It's not complicated; I believe anyone can manage it, but it does require a bit of patience with the dough and not rushing the rising process.
THE INGREDIENTS (and why I use them)
For the dough:
500 g of all-purpose flour (good for anything, but definitely not the cheap stuff—trust me, the quality of the flour matters, or it won't rise properly)
1 packet of dry yeast (this does the job of making it rise and fluffy; fresh yeast works too, but I lack the patience for that)
250 ml of lukewarm milk (adds flavor and tenderness; don't use cold or boiling milk, or the yeast will die)
1 egg (binds everything together and gives a nice color, plus you can taste it a bit)
50 g of melted butter (add it at the end of the dough-making process for a fluffier result—I use regular butter, not margarine, for better flavor)
Zest of one small lemon (for flavor, without the white part, or it will make it bitter)
A pinch of salt (nobody mentions this, but if you don't add salt, everything will taste bland—I use two fingers' worth, not a teaspoon)
Filling:
500 g of cream cheese or rich sweet cheese (both work, but I never use watery cheese or whey—better to drain it a bit beforehand)
100 g of raisins (I never add more, or the cheese flavor gets lost, but if you don't like them, skip them)
2 tablespoons of semolina (helps bind the cheese and prevents it from leaking during baking, about this much is needed)
3 tablespoons of sugar (you can add more if you like, but this amount works for me; it's not overly sweet)
Vanilla extract—just a few drops, enough not to overpower the cheese flavor
Optionally, 1 egg for brushing (sometimes I do, sometimes I don't, depending on how shiny I want them)
HOW I MAKE IT (STEP BY STEP)
1. I start with the dough since it needs time to rise. I put the flour in a large bowl. I mix the yeast first with the lukewarm milk and a little sugar (or flour), just enough to activate it—this should foam up after 10 minutes, and then it’s good to use. If it doesn't foam, I toss it and start over.
2. In the remaining flour, I add the lemon zest, salt, and the egg lightly beaten with a fork. I pour the milk with the yeast over everything and mix it initially with a spoon, then with my hands. When it starts to come together, I add the melted butter (not hot, so it doesn’t cook the egg) and knead for about 10-15 minutes. The dough should be elastic and not too sticky, but also not as hard as playdough. If it seems too soft, I add flour carefully.
3. I cover the bowl with plastic wrap or a towel and let it sit in a warm place for about an hour, even an hour and a half if it’s cold in the kitchen. The dough should double in volume. I’ve also let it rise twice, and it turned out even fluffier, but I don’t always have time for that.
4. While the dough is rising, I prepare the filling. I mix the cheese with the sugar, semolina, raisins, and vanilla extract. If the cheese is very wet, I add more semolina, but usually, 2 tablespoons are sufficient. I make sure the mixture isn’t too soft, or it might leak during baking.
5. Once the dough has risen, I turn it out onto a floured surface. I knead it for another minute, then divide it into 12 pieces, about the size of a medium egg each. I take each piece and roll it out with a rolling pin—I make rectangular sheets, about 20x10 cm, without being too precise.
6. On each sheet, I place 1-2 tablespoons of the cheese filling in the middle. I don’t spread it to the edges, leaving about 2 cm free. I roll the sheet up, not too tightly, so the cheese doesn’t leak out during baking. Then I twist the ends together to form a sort of snail or figure eight, however one prefers.
7. I place the pastries on a baking tray lined with parchment paper, leaving space between them—they will rise while baking. If I feel like it, I brush them with egg yolk for a golden crust (but they turn out fine without the egg, just a bit paler). I sprinkle a few raisins on top, mainly for decoration.
8. I preheat the oven to 180°C, not on fan mode, and place the tray in the middle. I bake for 25-30 minutes until they turn a nice golden brown. Sometimes I take them out when they still smell of yeast, leave them for another 5 minutes, and then they’re done.
9. I let them cool on a rack; otherwise, they sweat and get soggy. After that, if I can’t resist, I take a warm one and break it open to see if the cheese is soft inside and if they turned out well. Most of the time, they don’t even get a chance to cool completely.
WHY I MAKE THIS RECIPE OFTEN
There are plenty of reasons. What I love most is that you can play around with the cheese; you can use cream cheese or leftover cow cheese. They’re not as sweet as pastry shop desserts, making them suitable for a snack, dessert, or packed for school. They’re good warm or cold, and as a bonus, they reheat easily in the oven or microwave. When you have guests or kids, you don’t have to fuss over portions—everyone can take one. I make them often because they can last 2-3 days without changing texture too much. They’re not expensive; the ingredients are basic, and you don’t need any special cooking talent, just patience with kneading and rising.
TIPS, VARIATIONS, AND SERVING IDEAS
Useful tips
1. Dough: don’t rush the rising—if you skip this step, they’ll turn out hard as a rock. When kneading, don’t add all the butter at the beginning—add it at the end, after the dough has come together. If the dough seems sticky, don’t add flour immediately; let it rest a bit and see if it firms up.
2. Filling: if you have cheese with a lot of whey, drain it in a sieve. Don’t skip the semolina; otherwise, the cheese will leak during baking. You can adjust the sugar, but don’t turn the filling into sweet cheese; otherwise, you won’t taste the flavors.
3. Baking: don’t bake at too high a temperature (maximum 190°C), or they’ll get a hard crust and stay raw in the middle. Leave space between them on the tray; otherwise, they will stick together and not rise properly.
4. Decoration: if you want them to look professional, add raisins on top and brush with beaten egg. But I think they’re still good without it.
Ingredient substitutions and adaptations
- You can use golden or black raisins, or replace them with cranberries if you don’t like raisins at all.
- Cheese: any sweet cheese works, including well-drained ricotta or urda. If you want something creamier, cream cheese for desserts is fine, but watch out for salt content or additives.
- Gluten-free? Use gluten-free flour (but the liquid content needs to be adjusted; otherwise, it will turn out too dense).
- Diet-friendly: you can reduce the sugar or use sweeteners like xylitol (but I don’t recommend liquid sweeteners—they make the filling too runny). You can swap the butter for coconut oil, but the taste will be different.
Variations
- Instead of raisins, you can add small cubes of apple for a sort of cheese pie.
- If you don’t feel like rolling them up, you can make simple rolls, like bars with filling in the middle.
- On some Sundays, I add chopped nuts to the filling. It gives an interesting texture.
- If you want a stronger flavor, add orange zest or a bit of cinnamon.
Serving ideas
- I usually serve them plain, with warm milk or yogurt.
- They’re also good with a bit of blueberry jam if you want something tangy.
- For breakfast or a packed lunch, they go well with strong coffee or even black tea.
- I’ve also tried them with vanilla sauce—not saying it’s not good, but that’s a whole different story.
FREQUENTLY ASKED QUESTIONS
1. Can I use fresh yeast instead of dry?
Yes, you can. For 500 g of flour, use about 25 g of fresh yeast. Dissolve it in lukewarm milk with a bit of sugar and let it sit for 10 minutes to foam, then add it to the dough as in the recipe above.
2. If I don’t have semolina, can I use something else?
Fine breadcrumbs work too, but they don’t have exactly the same effect. Semolina is best because it absorbs the moisture from the cheese without altering the taste.
3. Can they be made without eggs?
You can skip the egg in the dough; it will be a bit denser. For brushing on top, if you don’t want to use an egg, you can brush with milk or just water, but they won’t brown the same way.
4. Can the dough or the finished pastries be frozen?
I don’t recommend freezing the dough—it won’t rise nicely when thawed. However, the baked pastries can be frozen if well packaged. To thaw, put them in the oven for 5-6 minutes, and they will become soft again.
5. What should I do if the cheese leaks out of the rolls while baking?
Most likely, the filling is too liquid, or you didn’t leave the edges free when adding the filling. Always use semolina, no more than 1-2 tablespoons, and don’t fill the sheet to the edge.
6. Can I add other dried fruits?
Yes, but don’t add too many, or they will "steal" moisture from the dough. Chopped dried plums or cranberries work very well.
NUTRITIONAL VALUES (APPROXIMATELY)
The way I make them, each pastry has about 220-250 calories, depending on how much cheese and raisins you use and how much filling you put in each. Of the total, about 60% comes from carbohydrates (flour, sugar, raisins), around 15% from protein (the cheese does a good job here), and the rest is fat (butter, cheese). The sugar content isn’t excessive, considering that you get 12 pieces and don’t put much on top. It’s a fairly balanced sweet treat, meaning it’s not a calorie bomb unless you eat half a tray at once. For kids, they’re not overly sweet, so you can increase the sugar a bit if you want them sweeter. From what I calculated, each piece has under 10 g of added sugar, which isn’t bad for homemade desserts. Thanks to the cheese, they also provide calcium, so I don’t feel too guilty when I eat two for breakfast.
HOW TO STORE AND REHEAT
When I have leftovers (rarely), I keep them in a bowl with a lid or a thick bag at room temperature for two days. If you want to keep them longer, put them in the fridge—they last up to four days, but they do get a bit firmer. To reheat, microwave them for 30 seconds or bake for 5-7 minutes at 150°C, directly on the rack, not in a tray. I wouldn’t recommend eating them cold from the fridge; they lose their charm and become like stale bread. If you freeze them, don’t thaw them at room temperature, but directly in the oven; otherwise, they get too soft. I’ve also had the experience of reheating them too much in the oven, and they dried out, so I put a cup of water in the oven; it helps keep them moist.
That’s about it. If you have questions, feel free to ask, but I can usually tell what went wrong without seeing a picture.
Overall, the whole process takes about two hours, of which you actually work for about half an hour. The rest is just waiting—letting the dough rise, baking, and washing your hands. From these quantities, you get 12 large pastries, enough to serve around 6 people, I’d say (or 3 if everyone is really hungry). It's not complicated; I believe anyone can manage it, but it does require a bit of patience with the dough and not rushing the rising process.
THE INGREDIENTS (and why I use them)
For the dough:
500 g of all-purpose flour (good for anything, but definitely not the cheap stuff—trust me, the quality of the flour matters, or it won't rise properly)
1 packet of dry yeast (this does the job of making it rise and fluffy; fresh yeast works too, but I lack the patience for that)
250 ml of lukewarm milk (adds flavor and tenderness; don't use cold or boiling milk, or the yeast will die)
1 egg (binds everything together and gives a nice color, plus you can taste it a bit)
50 g of melted butter (add it at the end of the dough-making process for a fluffier result—I use regular butter, not margarine, for better flavor)
Zest of one small lemon (for flavor, without the white part, or it will make it bitter)
A pinch of salt (nobody mentions this, but if you don't add salt, everything will taste bland—I use two fingers' worth, not a teaspoon)
Filling:
500 g of cream cheese or rich sweet cheese (both work, but I never use watery cheese or whey—better to drain it a bit beforehand)
100 g of raisins (I never add more, or the cheese flavor gets lost, but if you don't like them, skip them)
2 tablespoons of semolina (helps bind the cheese and prevents it from leaking during baking, about this much is needed)
3 tablespoons of sugar (you can add more if you like, but this amount works for me; it's not overly sweet)
Vanilla extract—just a few drops, enough not to overpower the cheese flavor
Optionally, 1 egg for brushing (sometimes I do, sometimes I don't, depending on how shiny I want them)
HOW I MAKE IT (STEP BY STEP)
1. I start with the dough since it needs time to rise. I put the flour in a large bowl. I mix the yeast first with the lukewarm milk and a little sugar (or flour), just enough to activate it—this should foam up after 10 minutes, and then it’s good to use. If it doesn't foam, I toss it and start over.
2. In the remaining flour, I add the lemon zest, salt, and the egg lightly beaten with a fork. I pour the milk with the yeast over everything and mix it initially with a spoon, then with my hands. When it starts to come together, I add the melted butter (not hot, so it doesn’t cook the egg) and knead for about 10-15 minutes. The dough should be elastic and not too sticky, but also not as hard as playdough. If it seems too soft, I add flour carefully.
3. I cover the bowl with plastic wrap or a towel and let it sit in a warm place for about an hour, even an hour and a half if it’s cold in the kitchen. The dough should double in volume. I’ve also let it rise twice, and it turned out even fluffier, but I don’t always have time for that.
4. While the dough is rising, I prepare the filling. I mix the cheese with the sugar, semolina, raisins, and vanilla extract. If the cheese is very wet, I add more semolina, but usually, 2 tablespoons are sufficient. I make sure the mixture isn’t too soft, or it might leak during baking.
5. Once the dough has risen, I turn it out onto a floured surface. I knead it for another minute, then divide it into 12 pieces, about the size of a medium egg each. I take each piece and roll it out with a rolling pin—I make rectangular sheets, about 20x10 cm, without being too precise.
6. On each sheet, I place 1-2 tablespoons of the cheese filling in the middle. I don’t spread it to the edges, leaving about 2 cm free. I roll the sheet up, not too tightly, so the cheese doesn’t leak out during baking. Then I twist the ends together to form a sort of snail or figure eight, however one prefers.
7. I place the pastries on a baking tray lined with parchment paper, leaving space between them—they will rise while baking. If I feel like it, I brush them with egg yolk for a golden crust (but they turn out fine without the egg, just a bit paler). I sprinkle a few raisins on top, mainly for decoration.
8. I preheat the oven to 180°C, not on fan mode, and place the tray in the middle. I bake for 25-30 minutes until they turn a nice golden brown. Sometimes I take them out when they still smell of yeast, leave them for another 5 minutes, and then they’re done.
9. I let them cool on a rack; otherwise, they sweat and get soggy. After that, if I can’t resist, I take a warm one and break it open to see if the cheese is soft inside and if they turned out well. Most of the time, they don’t even get a chance to cool completely.
WHY I MAKE THIS RECIPE OFTEN
There are plenty of reasons. What I love most is that you can play around with the cheese; you can use cream cheese or leftover cow cheese. They’re not as sweet as pastry shop desserts, making them suitable for a snack, dessert, or packed for school. They’re good warm or cold, and as a bonus, they reheat easily in the oven or microwave. When you have guests or kids, you don’t have to fuss over portions—everyone can take one. I make them often because they can last 2-3 days without changing texture too much. They’re not expensive; the ingredients are basic, and you don’t need any special cooking talent, just patience with kneading and rising.
TIPS, VARIATIONS, AND SERVING IDEAS
Useful tips
1. Dough: don’t rush the rising—if you skip this step, they’ll turn out hard as a rock. When kneading, don’t add all the butter at the beginning—add it at the end, after the dough has come together. If the dough seems sticky, don’t add flour immediately; let it rest a bit and see if it firms up.
2. Filling: if you have cheese with a lot of whey, drain it in a sieve. Don’t skip the semolina; otherwise, the cheese will leak during baking. You can adjust the sugar, but don’t turn the filling into sweet cheese; otherwise, you won’t taste the flavors.
3. Baking: don’t bake at too high a temperature (maximum 190°C), or they’ll get a hard crust and stay raw in the middle. Leave space between them on the tray; otherwise, they will stick together and not rise properly.
4. Decoration: if you want them to look professional, add raisins on top and brush with beaten egg. But I think they’re still good without it.
Ingredient substitutions and adaptations
- You can use golden or black raisins, or replace them with cranberries if you don’t like raisins at all.
- Cheese: any sweet cheese works, including well-drained ricotta or urda. If you want something creamier, cream cheese for desserts is fine, but watch out for salt content or additives.
- Gluten-free? Use gluten-free flour (but the liquid content needs to be adjusted; otherwise, it will turn out too dense).
- Diet-friendly: you can reduce the sugar or use sweeteners like xylitol (but I don’t recommend liquid sweeteners—they make the filling too runny). You can swap the butter for coconut oil, but the taste will be different.
Variations
- Instead of raisins, you can add small cubes of apple for a sort of cheese pie.
- If you don’t feel like rolling them up, you can make simple rolls, like bars with filling in the middle.
- On some Sundays, I add chopped nuts to the filling. It gives an interesting texture.
- If you want a stronger flavor, add orange zest or a bit of cinnamon.
Serving ideas
- I usually serve them plain, with warm milk or yogurt.
- They’re also good with a bit of blueberry jam if you want something tangy.
- For breakfast or a packed lunch, they go well with strong coffee or even black tea.
- I’ve also tried them with vanilla sauce—not saying it’s not good, but that’s a whole different story.
FREQUENTLY ASKED QUESTIONS
1. Can I use fresh yeast instead of dry?
Yes, you can. For 500 g of flour, use about 25 g of fresh yeast. Dissolve it in lukewarm milk with a bit of sugar and let it sit for 10 minutes to foam, then add it to the dough as in the recipe above.
2. If I don’t have semolina, can I use something else?
Fine breadcrumbs work too, but they don’t have exactly the same effect. Semolina is best because it absorbs the moisture from the cheese without altering the taste.
3. Can they be made without eggs?
You can skip the egg in the dough; it will be a bit denser. For brushing on top, if you don’t want to use an egg, you can brush with milk or just water, but they won’t brown the same way.
4. Can the dough or the finished pastries be frozen?
I don’t recommend freezing the dough—it won’t rise nicely when thawed. However, the baked pastries can be frozen if well packaged. To thaw, put them in the oven for 5-6 minutes, and they will become soft again.
5. What should I do if the cheese leaks out of the rolls while baking?
Most likely, the filling is too liquid, or you didn’t leave the edges free when adding the filling. Always use semolina, no more than 1-2 tablespoons, and don’t fill the sheet to the edge.
6. Can I add other dried fruits?
Yes, but don’t add too many, or they will "steal" moisture from the dough. Chopped dried plums or cranberries work very well.
NUTRITIONAL VALUES (APPROXIMATELY)
The way I make them, each pastry has about 220-250 calories, depending on how much cheese and raisins you use and how much filling you put in each. Of the total, about 60% comes from carbohydrates (flour, sugar, raisins), around 15% from protein (the cheese does a good job here), and the rest is fat (butter, cheese). The sugar content isn’t excessive, considering that you get 12 pieces and don’t put much on top. It’s a fairly balanced sweet treat, meaning it’s not a calorie bomb unless you eat half a tray at once. For kids, they’re not overly sweet, so you can increase the sugar a bit if you want them sweeter. From what I calculated, each piece has under 10 g of added sugar, which isn’t bad for homemade desserts. Thanks to the cheese, they also provide calcium, so I don’t feel too guilty when I eat two for breakfast.
HOW TO STORE AND REHEAT
When I have leftovers (rarely), I keep them in a bowl with a lid or a thick bag at room temperature for two days. If you want to keep them longer, put them in the fridge—they last up to four days, but they do get a bit firmer. To reheat, microwave them for 30 seconds or bake for 5-7 minutes at 150°C, directly on the rack, not in a tray. I wouldn’t recommend eating them cold from the fridge; they lose their charm and become like stale bread. If you freeze them, don’t thaw them at room temperature, but directly in the oven; otherwise, they get too soft. I’ve also had the experience of reheating them too much in the oven, and they dried out, so I put a cup of water in the oven; it helps keep them moist.
That’s about it. If you have questions, feel free to ask, but I can usually tell what went wrong without seeing a picture.
Ingredients
500g flour, 1 packet of dry yeast, 250ml warm milk, grated lemon zest, 1 egg, 50g butter. Filling: 500g cream cheese or sour cream cheese, 100g raisins, 2 tablespoons semolina, 3 tablespoons sugar, vanilla essence.