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Cheese pies

Cheese pies


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It took:

From the egg, sour cream, water, salt and flour, knead a homogeneous dough, a little sticky. Let it rest on the table for a while. Divide into 3 parts, then sprinkle with flour and spread each piece into a thin sheet, which no longer sticks to the table. Grease with plenty of butter, then roll tightly. The rolls thus obtained are placed on a plate and refrigerated for at least half an hour.

Filling:

The cottage cheese and egg are mixed, then divided into 2. On one side we will put salt and chopped green dill and on the other sugar and vanilla essence.

Remove the rolls from the cold and cut into 2-3 finger wide pieces. Spread each piece well with the rolling pin, put a spoonful of cheese in the middle, then gather the edges to form a ball.

We put the pies with the edges down in a tray lined with baking paper, then we grease them with plenty of sour cream.

Put them in the oven over medium to high heat until they start to brown, then reduce the heat to low and leave for about 10-15 minutes.


Empanadas (pies) with cheese and dill

I discovered the perfect and super fast puff pastry! In fact, I can't say it's really the original recipe pastry, but you can swear that's right! I always put off preparing a pastry dough, first of all because I have never had so much time. Now, however, this has become a breeze. What's more, it can be frozen, refrigerated, filled with all kinds of goodies!

This time I chose to prepare some empanadas (pies) with cheese and dill, after I saw the recipe prepared by Olguta and posted on Adi Hadean's blog. Thank you both very much for bringing it to light on the internet, because it is very helpful to me!

If you decide to consult the version given by Olguta, you will see that I slightly increased the amount of sour cream in the dough. Otherwise, nothing new. And in doing so, I did not process the dough with my hands at all (except when I wrapped the dough). This recipe is great, you must try it!

Empanadas (pies) with cheese and dill

Ingredients for 12 pcs. Empanadas (pies) with cheese and dill:

  • 220 grams of cold butter (82% fat)
  • 300 grams of white flour
  • 1/2 teaspoon salt
  • 200 grams of sour cream (20% fat)
  • 125 grams of sour cream (20% fat)
  • 100 grams of telemea (cow in my case, but you can use any other salted cheese you like)
  • 1 link green dill
  • flour for sprinkling on the work table
  • 1 beaten egg to grease the pies
  • blackcurrant seeds / black cumin / black sesame, etc. for decoration.

Preparation Empanadas (pies) with cheese and dill:

  1. Start with the preparation of the dough: cold butter, from the refrigerator, cut into small pieces and place in the bowl of the food processor (with S-blade mounted).
  2. Add all the flour and turn on the robot and leave at high speed for about 1 minute, until some untied crumbs are obtained.
  3. Add salt and sour cream and restart the robot, also at high speed, for another 1-1.5 minutes, until a bound dough is obtained, which tends to accumulate in the form of a ball.
  4. Remove the dough on the table, gather quickly with cold hands in the form of a ball, then wrap and let cool for 2 hours.
  5. Prepare the filling: in a bowl mix the grated cheese with sour cream and washed dill, dried in a paper napkin and finely chopped.
  6. Roll out the dough on a floured table (about 0.5 cm thick)
  7. Cut out circles (I used the shape of dumplings for this operation, but you can use a glass).
  8. Each circle is filled with 1 tablespoon of cheese filling (I placed the circle in the shape of dumplings, I put the filling, then I closed the shape).
  9. If you do not have such a shape, then the process of forming these empanadas is just as simple: fold them in half and seal the edges with a fork.
  10. Place empanadas in a tray lined with baking paper, grease with beaten egg and sprinkle with blackberry seeds.
  11. Put the tray with empanadas in the preheated oven and bake over medium heat (200 degrees) for 15 minutes, until nicely browned.
  12. The empanadas are left to cool in the tray, after which they are taken out on a plate and served hot or cold. They are delicious!

P.S. If you like these empanadas (pies) with cheese and dill, give them 5 stars in the box below.

Given that I have introduced a new formula for viewing the process of preparing the recipe through a video, please sacrifice 1 minute of your time and leave me a comment here, to know your opinion. Do you like this procedure, or do you not appreciate it? Thank you!


Cheese pies

Sift the flour. Separately, rub the yeast with a little sugar and 1-2 tablespoons of milk, then pour the mixture into the flour and start kneading the dough. Stir in the eggs one at a time, the rest of the milk, sugar, butter and salt. Knead an elastic dough that you leave to rise.

For the filling, separate the egg whites from the yolks. Keep the cheese drained, then mix it and add the yolks, one by one, mix and incorporate the cream. Sprinkle with salt, raisins, keep a few for decoration, then semolina and mix. Separately, whisk the egg whites, then incorporate them with a spatula, from the bottom up.

Roll out the dough, cut it into squares, place it in the center of each of the filling, then gather it and place the pies formed next to each other in a lined tray. Grease them with beaten egg, put each one a raisin and put them in the oven until golden brown.

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Cheese pies

Sift the flour. Separately, rub the yeast with a little sugar and 1-2 tablespoons of milk, then pour the mixture into the flour and start kneading the dough. Stir in the eggs one at a time, the rest of the milk, sugar, butter and salt. Knead an elastic dough that you leave to rise.

For the filling, separate the egg whites from the yolks. Keep the cheese drained, then mix it and add the yolks, one by one, mix and incorporate the cream. Sprinkle with salt, raisins, keep a few for decoration, then semolina and mix. Separately, whisk the egg whites, then incorporate them with a spatula, from the bottom up.

Roll out the dough, cut it into squares, place it in the center of each of the filling, then gather it and place the pies formed next to each other in a lined tray. Grease them with beaten egg, put each one a raisin and put them in the oven until golden brown.

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Cheese pies

In a bowl with flour and a teaspoon of salt pour a little hot water (the dough should be worked hot). Knead a soft and non-sticky dough.

We take the dough out of the bowl and put it on a table sprinkled with flour. We knead it a little more and let it rest for 15 minutes.

Meanwhile, prepare the filling: mix the cheese, eggs and salt.

After 15 minutes, knead the dough and divide it into several balls.

From each ball we spread a cake, grease it with oil and we start to spread it first on the edges, then the whole thing, until the dough sheet becomes thin.

I prepared two variants of puff pastry:

1. Spread the dough sheet on the table, arrange the filling on the edges, then roll it.

2. Fold the dough sheet (grease each part with oil), until you get a rectangle (as in the picture).

Cut the dough in half, fill with cheese, potato or cabbage filling (if you are fasting).

so as to obtain a pie as in the picture below.

Arrange the pies in a tray greased with oil or lined with aluminum foil.

Bake the pies at a temperature of 200 degrees C for 40 minutes or until golden.

When the pies are ready, take them out of the oven and water them with a little water or, as my mother says, "soften" them a little in a plate of water, then arrange them on a plate, covering them with a towel. Great appetite!


Cheese pies

In a bowl, mix 1 kg of cheese, 3 eggs, 1-2 tails of green onions and a few sprigs of dill, season with salt to taste.

Spread a sheet of lava, put a few pieces of butter, add the cheese filling on the edges and roll.

In a bowl, combine 3 eggs with 3 tablespoons of sour cream, mix until a homogeneous composition is obtained.

The lava roll is cut into smaller pieces and arranged on a tray greased with oil. Grease the pies with the mixture of egg and sour cream.

Bake in the oven, at a temperature of 180 degrees C, until nicely browned.


Cow Cheese Pies

It took:
Knead a bread-like dough, a little softer and stickier, from egg, warm water, sour cream and sifted flour together with salt.

Let it rest for 15 minutes at room temperature.

Divide the dough into 3 equal parts.

Spread each part in a rectangular sheet and grease it with 1/3 of the amount of soft butter.

Roll into a roll, wrap in cling film and refrigerate for at least 30 minutes.
Meanwhile, prepare the filling:

Mix well the cottage cheese with sugar, egg, vanilla sugar, raisins and mix well.
Remove one roll from the cold and cut it into 10-12 equal pieces.
Spread each piece in a round sheet 6-8 cm in diameter and put in the middle 1-2 teaspoons of the filling. Bring the edges to the center and glue well.
Either place them with the glue down, in a tray lined with baking paper, or wrap them as in the pictures, then grease them with sour cream.

Do the same until you have finished all the dough and filling.

Put in the oven at 200 degrees until they start to brown, then another 10 minutes at 150 degrees.

Remove from the pan on the grill and cover immediately with a towel to soften.


Cow Cheese Pies

It took:
Knead a bread-like dough, a little softer and stickier, from egg, warm water, sour cream and sifted flour together with salt.

Let it rest for 15 minutes at room temperature.

Divide the dough into 3 equal parts.

Spread each part in a rectangular sheet and grease it with 1/3 of the amount of soft butter.

Roll into a roll, wrap in cling film and refrigerate for at least 30 minutes.
Meanwhile, prepare the filling:

Mix well the cottage cheese with sugar, egg, vanilla sugar, raisins and mix well.
Remove one roll from the cold and cut it into 10-12 equal pieces.
Spread each piece in a round sheet 6-8 cm in diameter and put in the middle 1-2 teaspoons of the filling. Bring the edges to the center and glue well.
Either place them with the glue down, in a tray lined with baking paper, or wrap them as in the pictures, then grease them with sour cream.

Do the same until you have finished all the dough and filling.

Put in the oven at 200 degrees until they start to brown, then another 10 minutes at 150 degrees.

Remove from the pan on the grill and cover immediately with a towel to soften.


Sweet cheese pies are delicious traditional pastries. Mix in a small bowl a tablespoon of yeast sugar and 3 teaspoons of warm milk, sprinkle a little flour. Leave the bowl in a warm place for 15 minutes to grow a mayo. Separate the egg white from the yolk and beat it with a hard foam with a pinch of salt. Sift the flour, make a hole in the middle of it and put the mayo, the beaten egg yolk, the milk, the lemon peel and finally the egg white foam. Mix everything well until you make a dough that you leave to rise, in a warm place, for almost an hour.

For the filling, mix the ingredients well.

For assembly. I'm not going to give you directions now, you know much better than me what and how. I did just that..I stretched a sheet of about 5 mm, I cut some squares of about 8 cm, I put a spoonful of filling in the middle of each square, I greased the edges of the square with egg white and I brought the corners of the square in the middle, pressing them. please technically speaking (sounds good, haven't I learned a new expression. technically speaking: P). this corner issue didn't work out for me. they loosened a little when baking, but. who cares?

Grease the pies with cheese and then with egg yolk mixed with about 3-4 tablespoons of milk and return them to the oven for 30-35 minutes.


Turkish cheesecakes

My family is a gourmet, I must admit, but from the love of food, in general, comes a more stable and special love for everything that means pies. If we still have some small conflicts regarding the dishes, not always managing to agree on our preferences, we become a real family again when it comes to pastry and especially about the salted cheese pie. I don't think I'll ever know enough recipes for salted cheese pie to satisfy my lust: burek, peasant pie or shit, we all like it and we always want to discover new ones. Well, the recipe I propose to you today I received from my dear neighbor Nilgün, a delicate girl with white skin and blond hair, only almond eyes and a sharp look as if they match the Turkish name she bears. My neighbor Nilgün is the mother of some boys whom she pampers with many Turkish specialties, learned from her mother from Tulcea, and these pies from which I had the chance to taste conquered me too and I thought that they would not I may not share the recipe with you, because the pies are beautiful, with a wonderful taste and a delightful texture and not nearly as hard to make as some would think.

Preparation time: 01:00 hours
Cooking time: 00:20 hours
Total Time: 01:20 hours
Number of servings: 12 pieces
Degree of difficulty: average

Turkish Cheese Pie Ingredients:

  • 375 grams of flour
  • 10 grams of fresh yeast
  • 1 teaspoon sugar
  • 125 ml. + 1 tablespoon whipped milk
  • 125 ml. of carbonated mineral water
  • 60 ml. of oil
  • 1 teaspoon grated salt
  • 1 or
  • in addition: 300 grams of lightly salted cheese (I used a mixture of fresh cow's cheese, well drained of whey, with sheep's milk) oil for greasing the dough and the optional work surface, seeds for sprinkling (sesame, poppy seeds, etc. , I used negrilica).

Preparation of Turkish Cheese Pies:

1. Separate the yolk from the egg white, keeping the yolk aside for finishing over the pies.

2. Rub the yeast well with the sugar (in a bowl or small bowl) until liquefied.

3. Mix the egg white, 125 ml, in a bowl. of whipped milk, mineral water, 60 ml. of oil and liquefied yeast and beat a little with a fork to homogenize.

4. Mix the flour with the salt in a bowl and start adding the liquids little by little, mixing at first with a wooden spoon, then kneading the crust vigorously. Some types of flour may require a little more liquid, so you can add 1 tablespoon of mineral water, in turn, if the dough is too hard, or vice versa, 1 tablespoon of flour if the dough is too soft.

5. A smooth and non-sticky dough must be obtained, which is immediately divided into 12 equal pieces that are greased well with oil and placed on a plate.

6. Wrap the plate with cling film and let it rest for 15 minutes.

7. After 15 minutes, each piece is spread on the work surface greased with oil, using a twister, in the form of a disc about 1 mm thick. Place the discs one by one back in the plate, sprinkle each with 1-2 teaspoons of oil, grease well and overlap.

8. Cover again with cling film and let it rest for another 15 minutes.

9. Grease the worktop well with oil and turn the plate over with the dough discs, so that the one who stretched out first comes on top. One by one, take a disk and spread it on the well-greased work surface until the dough is very thin, transparent. Don't be scared of this phase, it works incredibly easily and even if the dough breaks a little, it doesn't matter.

10. Sprinkle the dough with 1 tablespoon of oil and sprinkle with cheese.

11. Twist the dough, with the cheese in the middle, in the form of a long cylinder that rotates in a spiral shape and the free end is inserted under the pie thus formed.

12. The pies are placed in a tray suitable for the oven (I think the baking paper is optional, I put it out of extra provision, the pies, however, are quite greasy) and the oven is lit, setting at 190 Celsius degrees.

13. Until the oven heats up, beat the yolk with a tablespoon of whipped milk and grease the pies with a soft brush on top. Optionally, you can sprinkle with what kind of seeds you like, I sprinkled the blackberry because I really like its subtle taste of anise, but also the appearance, and again and again I will make time to tell you something and how beneficial for health are these seeds.

14. Bake the pies in the preheated oven at 190 degrees Celsius for 20-25 minutes, until nicely browned. Remove from the pan immediately and place on absorbent kitchen towels for a few minutes to remove from the oil, then transfer to a cake rack to cool.

I don't know, does it still make sense to tell you about how the crunchy and soft layers alternate inside the pies, about the cheese filling, the wonderful taste, or to let the section express itself freely?

I'll tell you more, this pie is worth making! And & # 8230 good appetite!


Fluffy cheeses or lap in the waist traditional recipe explained step by step

Fluffy cheeses or lap-in-the-waist traditional recipe explained step by step. Cheese recipe (branzoici) or lap in the Moldovan belt is very simple. Yeast dough with vanilla cheese filling with raisins. How they are made aromatic cheeses, powdered with sugar, fluffy dough and creamy filling.

I have the first memory of these fluffy cheeses from the sea. I was a child of about 4-5 years. I used to go to Constanta with my grandparents every year, my grandmother had a friend there and I stayed with her. I remember that all kinds of street vendors came to the beach, either with pictures and a playful monkey, or a barefoot uncle with a tray hanging around his neck, full of cheese powdered with sugar. And he shouted loudly, praising his fresh and vanilla merchandise. He called them & # 8222branzoici & # 8221 (sic!) Although in DEX they are called branzoaice.

I didn't miss the opportunity to buy one either. He offered it to me in a tiny sheet of paper, almost transparent. We eat with cheesy appetite after hours of sitting on the beach and in the water. Every day I followed him and kept the pennies ready while he came, so I could rush through the crowd to get a cheese. Of course, I also made cheese at home, but the ones from the sea had a special charm.

Cheeses are made everywhere, not just in our country. The Germans make Quarktaschen and the Austrians Topfentascherl & # 8230 so their Moldovan origin is clearly debatable. This type of baking came to us on the Austro-Hungarian chain and reached Transylvania, Banat and Bucovina from where they spread to the rest of the country. Unfortunately, in some areas the classic recipes have been distorted and we have come to cheesecakes made of bread-like dough (with water instead of milk, without eggs) and with cheese fillet mixed with traces of sugar without the aromas of vanilla and peel. of lemon. Poor thing.

You can also give these cheeses a more special form of rose & # 8211 see here how.

Or you can use a layered dough with more butter as is the case Viennese cheeses & # 8211 a madness!

Cows' cheese for cheesecakes is a sweet, fatty and well drained whey. No, it can NOT be replaced with ricotta which is urda (a dairy by-product prepared by boiling the remaining whey from the cheese). Ricotta is weak and does not have the specific acidity of cottage cheese. If you live abroad and do not know what cheese to buy (Quark, Topfen) or if you prefer to make your own cottage cheese. you can follow this recipe.

From the ingredients below we obtained 12 fluffy cheeses or Poale-n brau moldovenesti.