The filling is an essential element in our recipe, so start by carefully mixing the selected cheeses with the eggs. It is important to achieve a homogeneous and slightly creamy composition, which will add a wonderful taste to the pastries. Make sure the cheeses are well drained; otherwise, a cheese that releases whey will turn the dough into a sticky and soft mass, which will affect the baking. I highly recommend sheep cheese, but you can also use a harder and drier cheese, such as telemea or feta.
For the dough, sift the flour into a large bowl and add the salt, along with the vinegar and about 500 ml of water. Mix everything with a spatula or by hand, then gradually add the rest of the water, being careful to obtain a slightly softer and slightly sticky dough. It is essential to have the oil at hand to grease both the work surface and your hands during kneading. The amount of water may vary depending on the type of flour used, so don't hesitate to adjust.
Once you have obtained the dough, form it into a round ball, wrap it in plastic wrap, and let it chill in the refrigerator for at least one hour. Ideally, you should leave it overnight to firm up. Once the dough has been in the refrigerator, take it out and divide it into pieces of about 65-75 g. Cover them to prevent drying and grease the work surface with oil.
Take a piece of dough and roll it out into a thin rectangular sheet (about 30x20 cm). Grease the entire surface with lard or whipped butter. Then, make a fold in three, bringing one edge over the greased part, followed by folding the opposite edge. After this, grease the new rectangle with butter and fold it again into four, making sure the edges meet in the middle. You will obtain a small square of dough which you wrap again in plastic wrap and leave on a plate in the refrigerator for at least 2 hours.
After cooling, take each piece of dough and roll it out into a square of about 15 cm on each side, making sure the center is thicker than the edges. Place 1-2 tablespoons of filling in the center and shape it into a square, rotated 45 degrees relative to the sheet of dough. Bring the corners of the sheet over the filling, slightly overlapping them, and place the pastry with the folded dough side down on a baking tray lined with parchment paper. Make sure to leave enough space between the pastries, as the dough will rise considerably during baking.
Brush each pastry with an egg yolk mixed with a little milk, using a pastry brush. Place the tray in the preheated oven at 220 degrees and bake for 25-35 minutes or until the dough turns golden and browned. Do not open the oven door in the early stages of baking to allow the pastries to brown evenly. After baking, remove them from the tray and place them on absorbent paper. Serve them warm, but they will also be delicious cold, with a flaky texture that will delight any food lover.
For the dough, sift the flour into a large bowl and add the salt, along with the vinegar and about 500 ml of water. Mix everything with a spatula or by hand, then gradually add the rest of the water, being careful to obtain a slightly softer and slightly sticky dough. It is essential to have the oil at hand to grease both the work surface and your hands during kneading. The amount of water may vary depending on the type of flour used, so don't hesitate to adjust.
Once you have obtained the dough, form it into a round ball, wrap it in plastic wrap, and let it chill in the refrigerator for at least one hour. Ideally, you should leave it overnight to firm up. Once the dough has been in the refrigerator, take it out and divide it into pieces of about 65-75 g. Cover them to prevent drying and grease the work surface with oil.
Take a piece of dough and roll it out into a thin rectangular sheet (about 30x20 cm). Grease the entire surface with lard or whipped butter. Then, make a fold in three, bringing one edge over the greased part, followed by folding the opposite edge. After this, grease the new rectangle with butter and fold it again into four, making sure the edges meet in the middle. You will obtain a small square of dough which you wrap again in plastic wrap and leave on a plate in the refrigerator for at least 2 hours.
After cooling, take each piece of dough and roll it out into a square of about 15 cm on each side, making sure the center is thicker than the edges. Place 1-2 tablespoons of filling in the center and shape it into a square, rotated 45 degrees relative to the sheet of dough. Bring the corners of the sheet over the filling, slightly overlapping them, and place the pastry with the folded dough side down on a baking tray lined with parchment paper. Make sure to leave enough space between the pastries, as the dough will rise considerably during baking.
Brush each pastry with an egg yolk mixed with a little milk, using a pastry brush. Place the tray in the preheated oven at 220 degrees and bake for 25-35 minutes or until the dough turns golden and browned. Do not open the oven door in the early stages of baking to allow the pastries to brown evenly. After baking, remove them from the tray and place them on absorbent paper. Serve them warm, but they will also be delicious cold, with a flaky texture that will delight any food lover.
Ingredients
For about 20-24 pieces Filling - 650 g cheese mix (sheep cheese + cow cheese; cottage cheese + salted telemea/urda; proportion according to preference, depending on how salty you want the filling) - 2 eggs Dough - 800 g flour - 50 g salt (1 teaspoon salt) - 1 tablespoon of 9-degree food vinegar - 650-750 ml water - 500 g lard/butter (minimum 80% fat), at room temperature Others - 1 egg yolk lightly beaten with 1 tablespoon of milk, for brushing the pastries - oil for greasing the work surface and hands