Mini sweet cheese pastries
Mini sweet cheese pastries
Who doesn't love a delicious, quick, and easy-to-make dessert? Mini sweet cheese pastries are exactly what you're looking for! These little treats are perfect for enjoying at breakfast, as a snack between meals, or even as a dessert for a special occasion. And the good news is that they can be made even by little ones, turning it into a fun family activity.
Short history of the recipe
Pastry is a traditional dessert associated with holidays, but this miniature version brings a modern and playful twist while keeping the essence of the original recipe. Our mini pastries are easy to adapt and can be customized according to individual preferences, making them ideal for any occasion.
Ingredients (for 12 mini pastries)
- 525 g of full-fat sweet cheese (for example, 3 boxes of 175 g from your favorite brand)
- 3 eggs
- 3 tablespoons of yogurt (preferably Greek yogurt for a creamy texture)
- 5 tablespoons of semolina
- 3 tablespoons of flour
- A pinch of salt
- 12 tablespoons of sugar (adjust to taste, I recommend 12 tablespoons for a perfectly sweet flavor)
- A teaspoon of baking soda quenched with a little lemon juice
- Vanilla to taste (feel free to add more for an intense aroma)
- Zest of one orange
- Rum essence (optional, but recommended for an extra flavor)
- Vegetable oil for greasing the molds (palm oil is an excellent choice)
- Two molds with six cups each (preferably silicone to facilitate the removal of the mini pastries)
Preparation time
- Preparation time: 15 minutes
- Baking time: 30 minutes
- Total time: 45 minutes
- Number of servings: 12 mini pastries
Step by step for perfectly baked mini pastries
1. Preparing the ingredients: Make sure you have all the ingredients at room temperature for an even mixture. The sweet cheese should be well-drained to avoid excess moisture.
2. Mixing the wet ingredients: In a large bowl, use a whisk to mix the sweet cheese with the yogurt, sugar, vanilla, orange zest, and rum essence. This mixture will become the delicious base of the mini pastries. Here you have the opportunity to adjust the amount of sugar according to personal preferences.
3. Adding the eggs: Add the eggs one at a time, mixing well after each addition. This step is essential for achieving a creamy and homogeneous texture.
4. Incorporating the dry ingredients: In another bowl, mix the semolina, flour, salt, and baking soda quenched with lemon juice. Gradually incorporate the dry ingredients into the wet mixture, stirring gently to avoid lumps. Now is the time to ensure you haven't missed any ingredient!
5. Preparing the molds: Grease the molds with vegetable oil, ensuring they are well covered. This step will help the mini pastries release easily after baking.
6. Filling the molds: Use a spoon to fill the molds with the obtained mixture. Fill each cup about 2/3 full, as the mini pastries will rise during baking.
7. Baking: Preheat the oven to 180 degrees Celsius and bake the mini pastries for 30 minutes. Check if they are baked using the toothpick test: if the toothpick comes out clean, the pastries are ready!
8. Cooling and serving: After removing them from the oven, let them cool for a few minutes in the molds, then gently maneuver the molds to release them. You can sprinkle them with vanilla sugar for a special appearance and taste. Mini pastries are delicious served with yogurt or a scoop of ice cream for a contrast of textures.
Variations and suggestions
If you want to add a hint of chocolate, melt some chocolate pieces over a double boiler and incorporate them into the mixture before adding the flour. The result will be a decadent and irresistible version!
Nutritional benefits
These mini pastries are rich in protein due to the cheese and eggs, while yogurt adds a boost of probiotics, beneficial for digestion. Semolina provides complex carbohydrates, ideal for maintaining energy throughout the day.
Frequently asked questions
1. Can I use cottage cheese instead of sweet cheese?
- Yes, but make sure it is well-drained to avoid a too-wet mixture.
2. How can I store mini pastries?
- Keep them in an airtight container in the fridge to stay fresh for up to 3 days.
3. Can I freeze mini pastries?
- Absolutely! Freeze them after they have completely cooled, and when you want to consume them, let them thaw at room temperature.
These mini sweet cheese pastries are a perfect choice for any time of the day! Experiment with the ingredients and customize them to your taste! I warmly invite you to try them and share this wonderful recipe with your loved ones. Enjoy your meal!
Whisk together the cottage cheese with the yogurt, flavors, and sugar; now is the time to see how sweet you want them... I find 12 tablespoons of sugar ideal. We add the eggs one by one, then the semolina, and finally the flour plus the baking soda dissolved in lemon juice. We grease the molds with vegetable oil; I used palm oil, and we add the mixture spoon by spoon. We bake the mini-cakes at 180 degrees for exactly 30 minutes (of course, we can do the toothpick test). We take them out, let them cool, and gently maneuver the molds so we don't break them. We can serve them dusted with vanilla sugar... they are a delight. Oh, and one more thing, they go well with yogurt :) I invite you to try them.... If we want them with chocolate, we can add melted chocolate over a double boiler before adding the flour.
Ingredients: 525 g of full-fat sweet cheese (I had 3 boxes of 175 g from Milli) 3 eggs 3 tablespoons of yogurt (I used Greek) 5 tablespoons of semolina 3 tablespoons of flour a pinch of salt 12 tablespoons of sugar a teaspoon of baking soda mixed with a little lemon juice vanilla to taste (I added more) orange zest rum essence two molds with six cups each (I used silicone) vegetable oil for greasing the molds (palm oil)
