Plăcinte trandafir, Romanian rose-shaped pastries

Ingredients

For the dough

• 600 g flour
• 10 g fresh yeast
• 1 teaspoon dry yeast
• 2 tablespoons sugar
• 100 g butter
• 150 ml milk
• 100 ml water
• 2 tablespoons olive oil
• 2 eggs
• 1/2 teaspoon salt
• Zest of 1 lemon
• grated (divided)

For the filling

• 250 g telemea cheese
• 250 g cottage cheese
• 1 egg
• 3 tablespoons sugar
• 15 g fresh dill
• chopped
• 2 tablespoons breadcrumbs

For brushing and dusting

• 1 egg
• 2 tablespoons powdered sugar

Preparation

1. Warm the milk and water gently in a small saucepan, then turn off the heat. Add the butter, fresh yeast and 4-5 tablespoons of the measured flour; stir and leave for 10 minutes. 2. Put the remaining flour, sugar, salt, dry yeast, 2 eggs and half the lemon zest in a bowl. Gradually pour in the milk mixture and knead for 10 minutes, adding the olive oil. The dough should be elastic and not sticky. 3. Cover the bowl and chill the dough while you prepare the filling. Mix the grated telemea, cottage cheese, egg, sugar, breadcrumbs, chopped dill and the remaining lemon zest. 4. Divide the dough into 12 equal pieces and shape them into balls. Roll each ball into a round, then make four cuts from the edge toward the center, leaving the middle intact. 5. Put a heaped spoonful of filling in the middle of each round. Bring the four dough sections over the filling one at a time and pinch them together with your fingers, without completely covering the middle. 6. Arrange the pastries on a baking tray lined with parchment paper. Beat the egg for brushing and brush the pastries with it. 7. Bake in a preheated oven at 180°C for 24 minutes, until golden. Cover them with a clean tea towel and, once they have cooled a little, dust with sugar.