Cheese pastries

Name: Cheese pastries - Dariana N.
Ingredients: 500 g flour; 300 g salty cheese; 3 tbsp lard; 3 tbsp butter; one packet of yeast; 1 tbsp salt; one egg yolk; water.

Pasta/Pizza - Cheese pastries by Dariana N. - Recipia

Every time I have some leftover salty cheese in the fridge, these cheese sticks are one of the first options that come to mind. I've made this recipe plenty of times, especially when I know someone is coming over and I want something quick to snack on. It doesn't require many ingredients, and I don't need to have any special patience in the kitchen. Quick Info Total time: about 1 hour and 15 minutes (including chilling time) Preparation time: 30 minutes, plus 40 minutes in the fridge Baking time: 20-25 minutes Servings: depends on how thin you cut them, generally two trays Difficulty: easy to medium Recipe type: salty cheese sticks, classic appetizer Ingredients 500 g flour 300 g salty cheese (I use telemea, but any drier type works) 3 tablespoons lard 3 tablespoons butter 1 packet of dry yeast 1 tablespoon salt 1 egg yolk (for brushing on top) water (just enough to dissolve the yeast, very little) Preparation method 1. In a large bowl, combine the flour, grated cheese, lard, cut-up butter, salt, and dry yeast, which I dissolve separately in a tablespoon or two of warm water. Mix everything with a wooden spatula. The dough is quite dense; it doesn't need to be kneaded like bread, just mixed until homogeneous. 2. Once it is somewhat combined, I cover the bowl and put everything in the fridge. I let it chill for about 40 minutes. Don't skip this step, as the butter and lard help the dough become flakier after chilling. 3. I prepare the work surface with a sprinkle of flour. I take the dough out of the fridge, turn it out onto the surface, and roll it out with a rolling pin. I don’t make it too thin. I like it to be about 1 cm thick, but it depends on how crispy or tender you like them. 4. Using a knife (sometimes I use a pizza cutter), I cut strips about the width of a finger, but everyone can choose their thickness. In the meantime, I preheat the oven to 180°C so it’s hot when I put the tray in. 5. I take a tray and grease it with a little oil, then sprinkle flour. I arrange the cheese sticks on the tray, leaving a little space between them, as they don’t rise much while baking. 6. With a kitchen brush, I brush each stick with egg yolk. I sprinkle a bit of grated cheese on top. 7. I put the tray in the oven and let the cheese sticks bake for 20-25 minutes. I check them after 20 minutes to see if they are lightly browned on the edges. Why I make this recipe often I love that I can use any type of salty cheese I have on hand. The recipe is relatively quick to prepare; I don't need a mixer or food processor. The cheese sticks hold up well for a day or two and remain tender, so I can make them the night before if I have guests. Plus, they are good even cold. Tips and variations Tips If the cheese is too salty, adjust the amount of salt. If you want them to be crispier, roll out the dough thinner, but don’t overdo it – you risk them drying out too much. If the dough seems too crumbly, add a teaspoon or two of cold water while mixing. Substitutions Lard can be replaced with butter (same volume), but the texture will be slightly different, less flaky. Any salty cheese works well, as long as it’s not watery – telemea, hard cheese, or any other dry cheese works. Variations Sometimes I sprinkle cumin or sesame seeds on top after brushing with egg for a different flavor. If you don’t want to add more cheese on top, a little coarse salt works too. Serving ideas I place them on a platter for appetizers or pack them for the kids. They are also good alongside a simple salad. Frequently asked questions Are they still good the next day or do they harden? Yes, they stay tender, especially if you keep them in a container with a lid. After two days, they become crispier. Can the dough be made with fresh yeast? Yes, just make sure to dissolve it very well in warm water so no lumps remain. Can they be frozen before baking? I haven’t tried, but I don’t see why it wouldn’t work. My advice: freeze the rolled-out and cut dough, and when you need them, just take them out, brush with egg, and bake. If I don’t have lard, do I need to add more butter? Yes, the same total amount (for example, instead of 3 tablespoons of lard + 3 tablespoons of butter, use 6 tablespoons of butter). Can I add herbs to the dough? You can add them, but the final taste will depend a lot on the type of cheese used. With very salty cheese, the herb flavor isn’t always noticeable. Nutritional values Estimate for 100 g of cheese sticks: about 320-350 kcal, 15-17 g fat, 8-10 g protein, 40-45 g carbohydrates. These are approximate values and depend on the type of cheese and the fat content of the butter/lard. The cheese sticks are dense and filling, especially due to the cheese and fats. Storage and reheating I keep them in a plastic container or a large jar with a lid. They last 2-3 days without getting soft. I don’t recommend reheating them, as they can dry out. If you still want to warm them up, a few minutes in the oven works, but don’t leave them unattended. I don’t recommend the fridge for storage.

Cheese pastries

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