Dough pastries with cow cheese

Fluffy crescent rolls made from leavened dough with cow cheese and delicious filling

If you've ever thought about a dessert or snack that combines the fluffy texture of leavened dough with your favorite filling, then the crescent rolls made with cow cheese are the perfect choice. These rolls are not only easy to prepare but also extremely versatile, as they can be filled with various ingredients, from jam and nuts to chocolate. Moreover, they remain soft and delicious even after cooling, making them ideal for a school lunch or a quick snack at home.

Preparation time: 30 minutes
Baking time: 20-25 minutes
Total time: 1 hour and 30 minutes (including rising time)
Number of servings: 18 rolls

Ingredients

For the dough:
- 600g of white flour (type 000, very fine)
- 200g of sweet cow cheese (preferably homemade, from sweet milk and lactic calcium)
- 3 tablespoons of sour cream
- 30ml of olive oil (or other vegetable oil)
- 3 tablespoons of sugar (you can adjust the amount if you prefer less sweetness)
- 1/3 teaspoon of salt
- Grated zest of one lemon (to add extra flavor)
- One cube (25g) of fresh yeast
- 250-300ml of lukewarm milk (the ideal temperature is about 37°C; it should not be hot)
- One egg (for brushing the rolls)

For the filling:
- Plum jam mixed with ground nuts (or grated chocolate mixed with nuts)

Preparation

1. Preparing the dough: In a large bowl, sift the flour and add the sugar, egg, lemon zest, salt, crumbled yeast, sour cream, and olive oil. Mix the dry ingredients well with the wet ones.

2. Adding the milk: Heat the milk in a pot or microwave, being careful not to boil it. Start adding it gradually to the mixture of ingredients, constantly homogenizing it. The amount of milk may vary depending on the type of flour, so add it gradually until you obtain a firm and elastic dough. If the dough becomes too hard and difficult to knead, you can add a little more milk.

3. Kneading: Turn the dough out onto a floured work surface and knead for about 15 minutes. The dough should become smooth and elastic. If it becomes sticky, you can oil your hands a little to prevent sticking.

4. Rising: Place the dough in a clean bowl, cover it with a damp towel, and let it rise in the refrigerator for 1 hour – 1 hour and a half. This step will help develop the flavors and achieve a fluffy texture.

5. Preparing the filling: While the dough is rising, prepare the filling. Mix the plum jam with the ground nuts. Add a few tablespoons of nuts and adjust the amount according to the consistency of the jam. You can also add a tablespoon of cocoa for extra flavor (this is optional). Alternatively, you can use grated chocolate mixed with nuts if you prefer.

6. Shaping the rolls: Remove the dough from the refrigerator and divide it into two equal parts. Shape each piece into a round shape and roll it out with a rolling pin to obtain a thin sheet. Cut the sheet into triangles (starting from the middle and continuing to divide) according to the desired size of the rolls.

7. Filling and rolling: Place a tablespoon of filling on each triangle and roll from the wider base towards the tip of the triangle. Make sure the filling is well wrapped in the dough.

8. Baking the rolls: Place the formed rolls on a baking sheet lined with parchment paper. Preheat the oven to 180°C. Let the rolls rest for another 10 minutes before placing them in the oven. Bake them on the middle rack until they turn beautifully golden brown on the bottom, then move them to the top rack to achieve an even golden color.

9. Serving: Once ready, remove the rolls from the oven and let them cool on a rack. You can brush them with beaten egg before baking for extra shine, but they are just as delicious without it.

Tips and variations

- Alternative fillings: You can experiment with different fillings, such as apricot marmalade, chocolate cream, or even a combination of sweet cheese with raisins.
- Serving: The rolls are perfect for a snack alongside a warm tea or flavored milk. You can also serve them with a spoonful of sour cream or Greek yogurt for a delicious contrast.
- Calories and nutritional benefits: One serving of rolls (about one roll) contains around 150-180 calories, depending on the chosen filling. These rolls are a good source of carbohydrates, protein from cheese, and healthy fats from olive oil.

Frequently asked questions

1. What type of flour is recommended? Type 000 white flour is ideal for leavened dough, as it provides a fine and fluffy texture.
2. Can I use dry yeast? Yes, you can use dry yeast instead of fresh yeast. Use about 7g of dry yeast.
3. How can I store the rolls? The rolls can be stored in an airtight container for 2-3 days at room temperature or can be frozen for a longer period.

These crescent rolls made from leavened dough with cow cheese are not only a simple and delicious recipe but also a perfect opportunity to create unforgettable moments with loved ones. So put on your apron, prepare your ingredients, and enjoy a moment full of flavor and warmth in the kitchen!

Dough. In a bowl, put the sifted flour, sugar, egg, lemon zest, salt, crumbled yeast, sour cream, oil, and cottage cheese. Gently heat the milk (do not let it get hot!) and start adding it little by little, homogenizing the mixture. The amount of milk is not fixed, as it depends on the absorption capacity of the flour, so add it gradually and stop when you have obtained a firm, elastic dough. Only add more milk if it becomes difficult to knead and the dough is too tough. Turn the dough onto a floured work surface and knead for 15 minutes. If it becomes sticky, you can grease your hands with oil, as no one is watching. Put the dough back in the bowl, cover it, and refrigerate for an hour to an hour and a half. The filling is variable. I mixed plum jam with ground walnuts (and here it depends on how thick the jam is, so I can't give you a fixed amount). First, add a few tablespoons of walnuts, and if needed, add more. The mixture also gains flavor with a tablespoon of cocoa, but this is optional. I filled some croissants with chocolate mixed with walnuts, leftovers from another cake, but you can place a whole square of chocolate in the middle of the dough piece, then roll it up. Take the dough out of the fridge and divide it into two equal pieces. Shape each piece into a round shape, then flatten it with a rolling pin, stretching a sheet that you cut in half first, then into quarters, and so on. It depends on how big/small you want to shape the croissants. Place a tablespoon of filling and start rolling from the wider side to the tip of the dough piece. Arrange the formed croissants on a baking tray lined with parchment paper, preheat the oven, let the croissants sit warm for another 10 minutes, then place them in the oven at medium heat. Leave them on the middle rack until they gain color on the bottom, then move them to the top rack until they are nicely browned. I brushed the second tray of croissants with beaten egg (not the tray, the croissants), but they were all just as good.

 Ingredients: Dough 600 g white flour 200 g sweet cow cheese (I made it at home from sweet milk and lactic calcium) 3 tablespoons sour cream 30 ml olive oil 3 tablespoons sugar 1/3 teaspoon salt grated lemon zest a cube (25 g) fresh yeast 250-300 ml warm milk one egg Filling - plum jam mixed with ground walnuts and cocoa or grated chocolate mixed with nuts

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