Pity Branches

I make these cheese pastries quite often, especially when I have sweet cheese that needs to be used up quickly. The dough is simple, without complicated techniques, and the filling is easy to adapt. Rolling and folding may seem meticulous at first, but after the first two or three pieces, it goes quickly. They are good both warm and cold, and if any are left, they keep well until the next day.

Quick Info

Total time: about 2 hours
Effective preparation time: 30-40 minutes
Rising time: 1 hour
Baking time: 30 minutes
Servings: 12-14 pieces, depending on size
Difficulty: easy to medium
Recipe type: yeast dough dessert

Ingredients

For the dough:
500 g flour
2 tablespoons sugar
1 cube of fresh yeast (25 g)
1 egg
a pinch of salt
1 packet of vanilla sugar
about 200 ml warm water (add gradually, not all may be needed)
40-50 g butter or margarine (soft, at room temperature)

For the filling:
sweet cow cheese (about 400 g, enough for 12-14 fillings)
3 tablespoons sugar
1 packet of vanilla sugar
1 egg

Preparation method

1. Start with the yeast, dissolving it in a little warm water, along with a teaspoon of sugar, directly in a small cup. Let it sit for a few minutes until it activates (it won't rise much, but will form a light foam).

2. In a large bowl, combine the flour, sugar, salt, and vanilla sugar. Add the butter or margarine, cut into small pieces, and mix gently by hand, without overworking it.

3. Make a small well in the center of the flour. There, add the egg, dissolved yeast, and about half of the warm water.

4. Start mixing everything with your hand or a wooden spoon. Gradually add the rest of the water, as needed for the dough. In the end, it should be soft, elastic, but not sticky. If it feels too soft, sprinkle a little more flour, but not too much.

5. Cover the bowl with a clean towel and let the dough rise in a warm place for about 60 minutes. It will double or even triple in volume.

6. In the meantime, prepare the filling: in a bowl, mix the sweet cheese with the sugar, vanilla sugar, and egg. If the cheese is too watery, drain it lightly beforehand.

7. After the dough has risen, sprinkle flour on the work surface and turn out the dough. Break off pieces the size of a small ball (about a heaping tablespoon).

8. Roll each piece with a rolling pin into a thick sheet about half a centimeter thick. Cut squares of about 8x8 cm, but they don't have to be exact.

9. Place 1-2 teaspoons of cheese filling in the center of each square. Lift the corners and bring them towards the center, pressing gently to seal. They don't have to be perfect, just not to open while baking.

10. As you shape them, place them on a baking tray lined with parchment paper, leaving a little space between them.

11. Preheat the oven to 180°C (without ventilation). Once all the pastries are on the tray, let them rest for 5-10 minutes until the oven heats up.

12. Bake for about 30 minutes, until they turn golden brown. When you take them out, let them cool for 10 minutes on the tray.

13. Dust with powdered sugar before serving. They are good both warm and cold.

Why I make this recipe often

It's one of the simplest recipes with sweet cheese, perfect for when I have ingredients on hand. The dough doesn't require much experience, and the filling can be adapted if I have raisins or lemon zest. The pastries keep well until the next day without getting too hard. They can be packed for lunch or served for breakfast.

Tips and variations

Tips

1. If you have wetter flour, add the water gradually at first to avoid a too-soft dough.
2. If you want a shinier appearance, brush the pastries with a little beaten egg before baking (not essential).
3. Roll out the dough on a floured surface to prevent sticking.

Substitutions

1. You can use butter or margarine; it won’t change the taste much.
2. For the filling, if you don't have cow cheese, ricotta works too, but the texture will be slightly different.
3. Vanilla sugar can be replaced with vanilla extract, but use less.

Variations

1. You can add raisins or grated lemon zest to the cheese, to taste.
2. For a richer taste, add a little sugar to the dough if you prefer it sweeter.
3. You can also make triangular shapes if you don’t like the envelope-style folding.

Serving ideas

The pastries are good dusted with powdered sugar. They can be served plain, with milk or tea, or with yogurt on the side. They are also suitable for packing.

Frequently asked questions

1. Can the pastries be frozen after baking?
Yes, they can be frozen, but the cheese texture will be slightly different after thawing. I recommend letting them cool, then placing them in ziplock bags. They can be reheated directly in the oven.

2. Can I use dry yeast instead of fresh yeast?
Yes, replace the cube of fresh yeast with a packet of dry yeast (7 g). Mix it directly with the flour.

3. Why does the cheese sometimes leak from the pastries?
If the dough is too thin or the corners are not sealed well, the filling may leak while baking. Don’t overload each piece with too much cheese.

4. Can the pastries be made with other types of cheese?
Yes, but the taste and texture will be different. Sweet cow cheese or ricotta works best.

5. How do I know when they are baked?
They turn golden on top, but the simplest way is to lift one to see if the bottom is slightly golden.

Nutritional values

Approximately, one pastry (out of 14 pieces) has about 170-200 kcal, depending on how much cheese and sugar you use.
Carbohydrates: 28 g
Proteins: 6 g
Fats: 4-5 g
These are approximate values and vary depending on the filling and size of each.

Storage and reheating

The pastries should be kept covered at room temperature for up to 2 days. If it’s warmer in the house or the cheese is moister, they may develop an odor after a day. To reheat, place them in the oven for a few minutes or warm them gently in the microwave, but not too much so they don’t dry out. They do not stay crispy after cooling, but remain soft.

 Ingredients: 500 g flour, 1 egg, 2 tablespoons sugar, a cube of yeast, a pinch of salt, warm water, 1 packet of vanilla sugar, margarine or butter. Filling: sweet cheese, 3 tablespoons sugar, 1 packet of vanilla sugar, 1 egg.

 Tags:  cheese pies