Twisted Cheese Pie, made with Curd Dough

The filling is an essential element to provide flavor and personality to your recipe. Start by choosing a quality cheese, whether you opt for cottage cheese or telemea, which you will mix with salt and freshly chopped parsley. This combination will add a note of freshness and enhance the flavor of the filling. Once you have achieved a homogeneous mixture, set it aside to rest.

When it comes to the dough, it requires special attention. In a bowl, soften the yeast with a teaspoon of sugar, then dilute it with two tablespoons of warm milk. Add a tablespoon of flour on top and let the yeast rise in a warm place, where it will begin to ferment and become active. In another bowl, dissolve the remaining sugar in the warm milk to sweeten the dough. Then, put 550 g of sifted flour, salt, crumbled cheese, yogurt, egg, and activated yeast in a bowl. Gradually add the sweetened milk, stirring with a spoon until the dough comes together.

Gradually knead the dough with your hands until it becomes smooth and elastic, being careful not to stick to the bowl or your hands. If necessary, adjust the consistency of the dough by adding flour or milk. Once the dough is ready, break it into small pieces to activate the gluten, which will help the dough become fluffy. Add the melted and warm butter in two stages, kneading until fully incorporated, followed by the oil, one tablespoon at a time. This should take about 6-7 minutes.

After the dough is ready, place it in a larger bowl, cover it, and let it rise in a warm place for 1-2 hours, until it triples in volume. Once it has risen, take it out onto a work surface and divide it into two equal portions. Roll each portion into round sheets the size of the tray, which should be pre-greased with butter and lined with baking paper. Place the first sheet in the tray, brush it with melted butter, and add the filling evenly. Cover with the second sheet, pressing gently.

For an appealing look, make eight cuts in a circle on the dough discs, leaving an uncut circle in the middle. Twist each strip of dough three times in the same direction. Let it rise again for 15-20 minutes. Before baking, brush with a mixture of egg yolks and yogurt, optionally sprinkling sesame or poppy seeds. Bake in the preheated oven at 180 degrees Celsius for about 30 minutes, or until the pastry turns golden. Once cooled, cut into slices and enjoy each piece full of flavor. This recipe promises delicious moments with loved ones!

 Ingredients: Filling - 220 g sheep cheese, fresh / telemea (should not be too salty; if you use telemea, do not add salt) - ½ teaspoon salt - 1 tablespoon of fresh parsley, finely chopped or to taste Dough - 25 g fresh yeast / 7 g dry yeast - 1 full tablespoon of sugar (approx. 23-25 g) - approx. 250 ml warm milk - 550-650 g flour - 1 teaspoon salt - 100 g ricotta ** - 3-4 tablespoons yogurt, at room temperature - 1 egg - 50 g butter, 80% fat, melted and cooled - 3 tablespoons oil Other - soft butter (for greasing the tray) - melted and cooled butter (for greasing the dough sheet) - 2 egg yolks lightly beaten with 1 tablespoon yogurt, for greasing Decor - sesame seeds (slightly roasted in a dry pan) / other seeds (to preference), optional ** If you do not have ricotta, you can replace it with cottage cheese, but in this case, be careful with the milk, pour a little at a time as you may not need it all.

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