Cheese and Caraway Figurines
When I have guests that I want to surprise with something to nibble on or when I have leftover cheese in the fridge, I make these figurines. The actual preparation doesn’t take long, although it’s worth noting that the dough needs to chill in the fridge for a few hours. They are savory, with a flaky texture and don’t require any special techniques. I love that I can use different cutting shapes, depending on what I have on hand or how much effort I want to put in.
Quick Info
Total time: about 4 hours (includes chilling time)
Actual preparation time: 30 minutes
Baking time: 15-20 minutes on the tray
Servings: depends on shapes and sizes, but results in a large tray (or two)
Difficulty: easy to medium (involves kneading and shaping)
Recipe type: savory snacks, appetizer, nibble
Ingredients
1 kg flour
2 teaspoons salt
2 teaspoons sugar
2 tablespoons lard
130 g margarine
300 ml sour cream (20% fat)
1 egg (for the dough)
1 cube fresh yeast
100 ml lukewarm milk
200 g cheese (for the dough, finely grated)
+ additional cheese for sprinkling on top
1 egg (for brushing)
caraway seeds, for sprinkling
Preparation method
1. Prepare the yeast: place the yeast cube in a cup, add 100 ml of lukewarm milk, and mix until completely dissolved.
2. In a large bowl, combine the flour, salt, sugar, lard, margarine, sour cream, and the egg. Add the dissolved yeast in milk.
3. Grate 200 g of cheese on a fine grater and add it to the bowl.
4. Knead everything well until you obtain a homogeneous dough. There’s no need to overdo it, just enough to mix everything well.
5. Wrap the dough in plastic wrap and let it chill in the fridge for about 3 hours. It can stay longer if needed.
6. After chilling, take the dough out and portion it into pieces for easier rolling.
7. Roll each piece into a sheet about 2 cm thick. Cut with special shapes or a knife, as preferred.
8. Place the cut pieces on a baking tray lined with parchment paper.
9. Brush each figurine with beaten egg using a brush.
10. Sprinkle grated cheese and caraway seeds to taste on top of each figurine.
11. Bake in a preheated oven at medium temperature for 15-20 minutes. Look for a golden color and a browned appearance.
Why I make this recipe often
They can be made in advance and last a few days. They have a hearty flavor and are more filling than many store-bought snacks. I also find it a good way to use up leftover cheese. The dough is easy to work with, and kids enjoy cutting shapes. They are great for platters or lunch boxes.
Tips and Variations
Tips
If you have time, let the dough chill for more than 3 hours – it becomes even flakier.
The dough sheet shouldn’t be too thin. About 2 cm thick gives the right texture.
When kneading, don’t overdo it, just enough to combine.
Substitutions
Lard can be replaced with butter if you don’t use lard, but the texture changes slightly.
Margarine can be replaced with butter for a more natural taste.
The cheese can be any hard type – even aged cheese works if it’s not too dry.
Variations
You can add poppy or sesame seeds on top if you don’t want caraway.
If you don’t have special shapes, cut strips or triangles with a knife.
Serving ideas
They are suitable for appetizer platters, in lunch boxes, or as a snack between meals.
Frequently Asked Questions
1. Can I leave the dough in the fridge overnight?
Yes, if you wrap it well, it’s fine to leave it longer. Just take it out 10-15 minutes before rolling it out.
2. Can they be frozen after baking?
They freeze well, but the texture won’t be as flaky after thawing. It’s best to eat them fresh or stored in a box in the fridge.
3. What type of cheese is best?
Any type of hard cheese works, for example Dalia, Rucăr, or even aged cheese if it’s not too dry.
4. Can they be made without caraway?
Yes, you can leave out the caraway or use sesame, poppy, or keep them plain.
5. How much salt should I add if I use saltier cheese?
If you have very salty cheese, reduce the two teaspoons of salt in the recipe a bit.
Nutritional values
Values are estimated and depend on the type of cheese and the size of the shapes. A medium portion (approx. 40 g) has about 180-200 kcal. Carbohydrates: 20 g, protein: 6 g, fat: 9 g. Guideline values – fat and calorie content can vary significantly depending on how much cheese you use and how thick the figurines are.
Storage and reheating
They store well in airtight containers at room temperature for 3-4 days. If left uncovered, they harden. For reheating, you can place the tray in the oven for 3-4 minutes on low heat, but usually, they are consumed cold. I do not recommend storing in the fridge, as the texture changes.
When I have guests that I want to surprise with something to nibble on or when I have leftover cheese in the fridge, I make these figurines. The actual preparation doesn’t take long, although it’s worth noting that the dough needs to chill in the fridge for a few hours. They are savory, with a flaky texture and don’t require any special techniques. I love that I can use different cutting shapes, depending on what I have on hand or how much effort I want to put in.
Quick Info
Total time: about 4 hours (includes chilling time)
Actual preparation time: 30 minutes
Baking time: 15-20 minutes on the tray
Servings: depends on shapes and sizes, but results in a large tray (or two)
Difficulty: easy to medium (involves kneading and shaping)
Recipe type: savory snacks, appetizer, nibble
Ingredients
1 kg flour
2 teaspoons salt
2 teaspoons sugar
2 tablespoons lard
130 g margarine
300 ml sour cream (20% fat)
1 egg (for the dough)
1 cube fresh yeast
100 ml lukewarm milk
200 g cheese (for the dough, finely grated)
+ additional cheese for sprinkling on top
1 egg (for brushing)
caraway seeds, for sprinkling
Preparation method
1. Prepare the yeast: place the yeast cube in a cup, add 100 ml of lukewarm milk, and mix until completely dissolved.
2. In a large bowl, combine the flour, salt, sugar, lard, margarine, sour cream, and the egg. Add the dissolved yeast in milk.
3. Grate 200 g of cheese on a fine grater and add it to the bowl.
4. Knead everything well until you obtain a homogeneous dough. There’s no need to overdo it, just enough to mix everything well.
5. Wrap the dough in plastic wrap and let it chill in the fridge for about 3 hours. It can stay longer if needed.
6. After chilling, take the dough out and portion it into pieces for easier rolling.
7. Roll each piece into a sheet about 2 cm thick. Cut with special shapes or a knife, as preferred.
8. Place the cut pieces on a baking tray lined with parchment paper.
9. Brush each figurine with beaten egg using a brush.
10. Sprinkle grated cheese and caraway seeds to taste on top of each figurine.
11. Bake in a preheated oven at medium temperature for 15-20 minutes. Look for a golden color and a browned appearance.
Why I make this recipe often
They can be made in advance and last a few days. They have a hearty flavor and are more filling than many store-bought snacks. I also find it a good way to use up leftover cheese. The dough is easy to work with, and kids enjoy cutting shapes. They are great for platters or lunch boxes.
Tips and Variations
Tips
If you have time, let the dough chill for more than 3 hours – it becomes even flakier.
The dough sheet shouldn’t be too thin. About 2 cm thick gives the right texture.
When kneading, don’t overdo it, just enough to combine.
Substitutions
Lard can be replaced with butter if you don’t use lard, but the texture changes slightly.
Margarine can be replaced with butter for a more natural taste.
The cheese can be any hard type – even aged cheese works if it’s not too dry.
Variations
You can add poppy or sesame seeds on top if you don’t want caraway.
If you don’t have special shapes, cut strips or triangles with a knife.
Serving ideas
They are suitable for appetizer platters, in lunch boxes, or as a snack between meals.
Frequently Asked Questions
1. Can I leave the dough in the fridge overnight?
Yes, if you wrap it well, it’s fine to leave it longer. Just take it out 10-15 minutes before rolling it out.
2. Can they be frozen after baking?
They freeze well, but the texture won’t be as flaky after thawing. It’s best to eat them fresh or stored in a box in the fridge.
3. What type of cheese is best?
Any type of hard cheese works, for example Dalia, Rucăr, or even aged cheese if it’s not too dry.
4. Can they be made without caraway?
Yes, you can leave out the caraway or use sesame, poppy, or keep them plain.
5. How much salt should I add if I use saltier cheese?
If you have very salty cheese, reduce the two teaspoons of salt in the recipe a bit.
Nutritional values
Values are estimated and depend on the type of cheese and the size of the shapes. A medium portion (approx. 40 g) has about 180-200 kcal. Carbohydrates: 20 g, protein: 6 g, fat: 9 g. Guideline values – fat and calorie content can vary significantly depending on how much cheese you use and how thick the figurines are.
Storage and reheating
They store well in airtight containers at room temperature for 3-4 days. If left uncovered, they harden. For reheating, you can place the tray in the oven for 3-4 minutes on low heat, but usually, they are consumed cold. I do not recommend storing in the fridge, as the texture changes.