Savory pastries

Every time I have many guests or need to bring something savory to a work party, I think of this recipe for savory sticks. It doesn't take much time to roll and cut, and the ingredients are simple and handy. I've made it so many times that I usually prepare it without even looking at the list.

Quick info

Total time: 2 hours (including rising)
Preparation time: about 30 minutes
Baking time: 20-25 minutes/tray
Servings: depends on the size of the strips, generally 2-3 full trays
Difficulty: easy to medium
Recipe type: savory snack, suitable for platters, parties, quick snacks

Ingredients

500 g flour
100 g butter (melted)
3 eggs
2 tablespoons milk
salt (to taste, usually 1-2 teaspoons)
1/2 cube fresh yeast (approx. 25 g)
500 g cheese (type telemea, grated)
water (enough to help form the dough)
sesame or poppy seeds (for sprinkling on top)

Preparation method

1. Crack the eggs into a large bowl. Add salt, 2 tablespoons of milk, melted butter, and yeast. Mix well.
2. Add the grated cheese to the mixture. Mix with a spoon or by hand.
3. Gradually add the flour and start kneading. Don’t pour all the flour at once to see how soft or firm the dough becomes.
4. As you incorporate the flour, add a little water (a few tablespoons at a time). The goal is to achieve a dough that is firm enough – not sticky, but not too hard either.
5. Knead until all the ingredients are well combined.
6. Cover the bowl with a clean towel and let it rise in a warm place for 1-1.5 hours or until the dough doubles in volume.
7. After the dough has risen, break off about a quarter of it and roll it out on a floured surface. The sheet should be about 1 cm thick.
8. Cut the edges of the sheet to create a rectangle or square with straight sides. Then slice the dough into strips of desired width.
9. Place each strip on a baking tray lined with baking paper.
10. Brush the strips with beaten egg (you can use only the yolk if you want a more intense color).
11. Sprinkle sesame or poppy seeds on top.
12. Place the tray in a preheated oven at moderate heat (about 180°C) for 20-25 minutes, until golden. Depending on the oven and thickness of the sticks, check after 15 minutes.
13. Repeat with the remaining dough until finished.

Why I make this recipe often

It’s one of the simplest ways to get many savory snacks without too much hassle. The dough rises well, and the sticks stay crunchy the next day. They are easy to portion, and the quantities can be doubled or reduced as needed.

Tips and variations

Tips

1. Try to roll the dough evenly so that all pieces bake similarly.
2. If the cheese is very salty, reduce the amount of added salt.
3. Cut the strips directly with a large knife to avoid breaking.
4. For a shinier appearance, brush with egg just before putting the tray in the oven.
5. If you want to make them in advance, you can keep the dough in the fridge overnight, well covered.

Substitutions

1. Butter can be replaced with margarine, but the texture will be slightly different.
2. Telemea cheese can be replaced with cheese or a mix of cheeses, but it shouldn't be too dry.
3. Fresh yeast can be substituted with dry yeast – 7 grams for this amount of flour.

Variations

1. For a more intense flavor, add a little sweet or hot paprika to the dough.
2. You can mix seeds directly into the dough, not just on top.
3. Cut the sticks longer and twist them slightly for a spiral appearance.
4. They can also be made in small square shapes, not just strips.

Serving ideas

1. Serve them plain as an appetizer.
2. They go well with a cold beer.
3. They can be placed on mixed platters with other savory snacks.

Frequently asked questions

1. What type of cheese is best?
The best is mature telemea, not too dry, but not soft either. If it is very salty, adjust the salt in the dough.

2. Does the dough need to rise?
Yes, the yeast dough needs to rise; otherwise, the sticks will come out hard and dense.

3. Can the sticks be frozen after baking?
Yes, they freeze well. Reheated in the oven, they become crunchy again.

4. What should I do if the dough is too soft?
Add a few tablespoons of flour, knead briefly, and see if it has thickened enough.

5. How thick should the sheet be?
It is recommended not to exceed 1 cm. If it is thinner, it dries out too quickly; if it is thicker, it takes longer to bake.

Nutritional values

Approximately, for a 50 g serving of sticks:
Calories: 170-200 kcal
Protein: 6-7 g
Fat: 8-10 g
Carbohydrates: 18-20 g
Values vary depending on the cheese used and the amount of sesame/poppy seeds. They are quite substantial snacks, with a high content of carbohydrates and proteins.

Storage and reheating

The sticks keep well for 2-3 days in a closed container at room temperature. If they become soft, you can reheat them for 5-7 minutes in a preheated oven. I do not recommend storing them in the fridge unless you want to freeze them for later.

 Ingredients: 500 g flour, 100 g butter, 3 eggs, 2 tablespoons milk, salt, 1/2 cube yeast, 1 bag of sesame or poppy seeds according to preference, 500 g cheese, water as needed

 Tags:  savory snacks savory pastries