Cheeses

I usually make these cheese pastries when I have fresh sweet cheese from the market and want something simple that doesn’t require complicated techniques. The dough doesn’t need much kneading, the filling is classic, and it comes together quickly. If you use dry yeast, there aren’t many headaches. They always turn out fluffy, with golden edges and a soft center, and the filling remains creamy, not dry at all.

Quick Info

Total time: about 2 hours (including rising time)
Servings: 16-18 pastries (depending on how large you cut them)
Difficulty: medium

Ingredients

For the dough:
- 500 g all-purpose flour type 000
- 100 ml oil (I used sunflower oil)
- 2 egg yolks
- 25 g granulated sugar
- 200 ml milk
- 1 pinch of salt
- 7 g dry yeast (or 25 g fresh yeast)
- 2 packets of vanilla sugar

For the filling:
- 500 g sweet cow cheese (as creamy as possible, not too dry)
- 2 eggs
- 1 packet of vanilla sugar
- 80-100 g raisins (a small packet)
- 2-3 tablespoons sugar (to taste)
- 1 teaspoon rum essence

For finishing:
- 1 beaten egg yolk for brushing
- powdered sugar (optional, for decoration)

Preparation method

1. Start with the dough. Gently heat the milk until it’s just warm. Add the sugar and dry yeast (or, if you have it, the crumbled fresh yeast). Mix and let it sit for 10 minutes to activate the yeast. If you’re using quick dry yeast, you can add it directly to the flour, but hydrating it in milk helps with better rising.

2. Place the flour in a large bowl. Add the salt, vanilla sugar, egg yolks, and oil. Pour the milk and yeast mixture over and start mixing with a wooden spoon, then knead until you form an elastic, slightly sticky dough. If it seems too dry, add 1-2 tablespoons more milk. There’s no need for vigorous kneading, just enough to combine everything.

3. Cover the bowl with plastic wrap or a clean towel. Let the dough rise for an hour in a warm place until it doubles in volume. If it’s cooler in the kitchen, let it sit for 90 minutes.

4. While the dough is rising, prepare the filling. Place the cheese in a bowl and mix it with the eggs, sugar, vanilla sugar, rum essence, and raisins. If the cheese is very watery, drain it or add 1 tablespoon of semolina. The filling should be thick enough to hold on a spoon.

5. After the dough has risen, turn it out onto a lightly floured surface. Roll it out to a thickness of about 0.5 cm. Cut it into squares with sides of 8-10 cm.

6. Place a tablespoon of filling on each square, about a heaping tablespoon. Bring the corners toward the center, gently pressing to seal, but not too tightly (otherwise, they may burst while baking).

7. Place the pastries on a baking tray lined with parchment paper, leaving a little space between them. Let them rise for another 15-20 minutes, uncovered.

8. Preheat the oven to 180°C (top and bottom heat, no fan). Brush each pastry with the beaten egg yolk. Place the tray on the middle rack and bake for 25-30 minutes, until golden. If they brown too much on top, cover them with parchment paper towards the end.

9. Let them cool for 10 minutes. If you’d like, you can sprinkle powdered sugar on top after they have completely cooled.

Why I make this recipe often

The dough is easy to work with, doesn’t require much kneading or hard-to-find ingredients. The pastries keep well the next day, not getting hard. They are suitable as a snack, for breakfast, or in a packed lunch. The filling can be quickly adapted if I don’t have raisins or if I have other dried fruits at home.

Tips and variations

Tips

- For the dough, use quality flour, type 000, to make them as fluffy as possible.
- If you have too wet cheese, drain it well beforehand.
- Let the dough rise well; if you rush it, it won’t be as fluffy.
- Raisins can be soaked for 10 minutes in warm water or rum if you want them softer.

Substitutions

- Instead of raisins, candied orange peel, dried cranberries, or even chopped nuts work well.
- Sweet cheese can be replaced with ricotta or cottage cheese, but you might need more sugar.
- For those who don’t use eggs, the egg yolks in the dough can be replaced with 2 tablespoons of sour cream, but the texture won’t be identical.

Variations

- You can add a little cinnamon to the filling if you prefer a spicier taste.
- During the holidays, mix in the cheese some grated lemon or orange zest for extra flavor.
- For kids, you can make the pastries smaller, round, and put a little jam on top when serving.

Serving ideas

- They are good both warm and cold. With milk, coffee, or tea.
- If you make them small, they are suitable for a packed lunch or picnic.
- They can be quickly reheated in the oven, 5 minutes at 150°C, if you want them warm in the morning.

Frequently asked questions

How long do the pastries last after baking?

They last 2-3 days at room temperature, wrapped in paper and placed in a box. If kept in the fridge, up to 5 days, but they need to be gently reheated in the oven or microwave, otherwise the dough becomes dense.

Can I freeze the pastries?

Yes, they can be frozen once completely cooled. Let them thaw at room temperature and reheat them for a few minutes in the oven. The filling may become a little wetter, but it doesn’t affect the taste.

Can I use packaged cottage cheese from the supermarket?

Yes, it works, but it’s best to drain it beforehand or mix it with a little semolina if it’s too liquid. Fresh market cheese is tastier and has a different texture.

What can I substitute for sugar in the filling if I don’t want to use white sugar?

You can use honey or coconut sugar, but the final taste will be a bit different, more caramelized.

Nutritional values (per serving – approximately)

Calories: 180-200 kcal
Protein: 5-6 g
Fat: 6-7 g
Carbohydrates: 27-30 g

Values may vary depending on the size of the pastries and how much sugar you use. The dough doesn’t contain butter, so it’s not very high in fat. The filling brings protein from the cheese and eggs.

Storage and reheating

They are best stored at room temperature, covered with a towel or in a box. If kept in the fridge, take them out half an hour before serving, or put them in the oven for 3-5 minutes to become fluffy again. I don’t recommend leaving them uncovered overnight, as the dough may harden. For more than 3 days, it’s better to freeze them, but wrap them individually in plastic wrap or ziplock bags.

 Ingredients: For the dough: 500g flour, 100ml oil, 2 egg yolks, 25g granulated sugar, 200ml milk, a pinch of salt, a packet of yeast, 2 packets of vanilla sugar. For the filling: 500g sweet cow cheese, 2 eggs, a vanilla sugar, a pack of raisins, rum essence.

 Tags:  cheeses