Cheese and caraway pastries

When I make these cheese and caraway rolls, it's usually for a quiet family evening or when I have some cheeses to consume. I've tested the recipe enough times, especially for quick snacks or for packing. They are made without much hassle, and the ingredients are easy to find.

Quick Info

Total time: approx. 2 hours (includes rising and baking)
Preparation time: 30 minutes of actual work
Rising time: 1 hour (approx.)
Baking time: 25-30 minutes
Servings: 40 small rolls
Difficulty: easy to medium, does not involve complicated techniques
Recipe type: savory baked snack for breakfast or packing

Ingredients

Dough:
- 270-300 g flour
- 1 box of herb cream cheese
- Salt, to taste
- 100 ml warm milk
- 1/4 teaspoon sugar
- 1/2 cube fresh yeast
- 3 tablespoons flax seeds

Filling:
- 150 g cow telemea cheese
- 100 g burduf cheese
- 1 egg white

For brushing and topping:
- 1 beaten egg
- caraway seeds

Preparation method

1. Start with the filling. Mix the grated telemea cheese with the burduf cheese and egg white. Use a fork or spoon until you get a smooth paste. Set aside.

2. Dissolve the fresh yeast in the warm milk, add the sugar and a pinch of salt. Add a tablespoon of flour, mix and let rise for 10 minutes to activate the yeast.

3. In a large bowl, put the rest of the flour, herb cream cheese, and flax seeds. Add the risen yeast mixture. Start mixing with a spoon, then quickly knead by hand until you have a suitable, non-sticky dough. If needed, add a little more flour.

4. Cover the bowl with a towel and let it rise, away from drafts, until the dough doubles in volume. It takes about an hour for me, sometimes less if it's warm in the kitchen.

5. Dust the work surface with flour. Remove the dough and divide it into five similarly sized balls. Work with each one in turn, covering the others so they don’t dry out.

6. Take one ball of dough and roll it out with a rolling pin into a thin circle, about 3-4 mm thick. With a cutter or pizza wheel, cut the circle into 8 triangles.

7. Place a teaspoon of the cheese paste at the base of each triangle. Roll each triangle from the base to the tip to form rolls.

8. Place the rolls on a baking tray lined with parchment paper, leaving space between them. Repeat with the other balls of dough.

9. Brush the rolls with beaten egg and sprinkle caraway seeds on top.

10. Place the tray in the oven at medium temperature (about 180 degrees) and bake for 25-30 minutes until they are evenly browned.

Why I make this recipe often

They are quick, great for taking on the go, and made with leftover cheese I have in the fridge. I love that I can prepare them in advance. The texture is slightly crunchy on the outside, while the filling remains creamy.

Tips and variations

Tips

- Depending on how salty the cheeses are, adjust the salt in the dough.
- If you want larger rolls, roll out the dough balls less thinly.
- To prevent the dough from drying out in the meantime, keep the balls covered with a towel.

Substitutions

- You can use only telemea if you don’t have burduf cheese. The texture of the filling will be slightly different.
- Instead of flax seeds, you can also add sesame seeds directly into the dough if you prefer.

Variations

- You can use other cheese mixtures as long as they are not too watery.
- If you don’t like caraway, you can leave just the flax seeds in the dough, without the caraway topping.

Serving ideas

- They are good for packing, for breakfast, or alongside a light salad.
- You can serve them at savory snacks, at gatherings with friends, or at a picnic.

Frequently asked questions

Do the rolls stay fresh the next day?
Yes, especially if you keep them in a closed box. However, the texture won’t be as crunchy on the outside.

Can I freeze the rolls?
They can be frozen after baking. Let them cool completely, then place them in bags or boxes. When you want to eat them, reheat briefly in the oven.

What can I use instead of herb cream cheese?
You can try plain cream cheese and add dill or chopped green onions if you want the herb flavor.

Can I use less dough and more filling?
I do not recommend this, as the filling comes out quite soft and may leak. The proportion in the recipe is quite safe.

If I don’t have a pizza cutter, what can I use to cut the dough?
A sharp knife works too; it doesn’t need to be perfect.

Nutritional values

Approximately, per 100 g of rolls:
Calories: approx. 280-320 kcal
Protein: 9-11 g
Fat: 13-16 g
Carbohydrates: 30-34 g

Values are approximate, depending on the type of cheese used and the size of the rolls. Cheese provides a good source of protein but also fat.

Storage and reheating

The rolls store well at room temperature in a container with a lid or in a bag for 2-3 days. I do not recommend storing them in the fridge, as they become hard. If you want to reheat them, place them in the oven for a few minutes. If you made more, you can freeze some after they have completely cooled.

 Ingredients: Dough: 270-300 g flour, 1 box of cheese spread with herbs, salt to taste, warm milk (about 100 ml), 1/4 teaspoon sugar, 1/2 cube of yeast, flax seeds (3 tablespoons). Filling: 150 g cow telemea cheese, 100 g burduf cheese, 1 egg white. For brushing: 1 beaten egg + cumin.

 Tags:  cheese croissants