Cheese and jam pastries

I've noticed that when I'm not in the mood for complicated recipes, quick pastries with yeast dough remain the most practical choice. The combination of cheese and jam always seems right to me, especially when I want something filling but not too sweet. I usually prepare them in the evening or on weekends when I can relax by the stove.

Quick Info

Total time: about 2 hours (includes rising and frying)
Preparation time: 20 minutes
Rising time: 1 hour (in two stages)
Frying time: 20-30 minutes (depending on how many pastries you fry at once)
Servings: 10-12 medium pastries
Difficulty: easy to medium
Recipe type: snack, quick dessert, packed meal

Ingredients

500 g flour
250 ml water (for the dough)
25 g oil (preferably for the dough)
25 g fresh yeast
salt (to taste)
a little sugar (to activate the yeast, about 1 teaspoon)
cheese (to preference, for filling)
jam (for filling)
oil for frying

Instructions

1. In a bowl, mix the fresh yeast with a little sugar, a few tablespoons of flour from the total, and about half of the warm water. Stir until it forms a thick paste without lumps. Set aside for 10-15 minutes until it visibly rises.

2. Once the yeast mixture has doubled in volume, add the remaining flour, salt (about half a teaspoon, but adjust to taste), the rest of the water, and 25 g of oil. Start kneading by hand or with a wooden spoon until everything comes together into a soft, slightly elastic dough. Don’t add all the water at once; keep a little aside to see how much the flour absorbs. If it feels too sticky, sprinkle in a bit more flour.

3. When the dough becomes smooth and no longer sticks to your hands, cover it with a clean towel and let it rise in a warm place for about 40 minutes. Ideally, it should visibly rise, almost doubling in volume.

4. After the first rise, tear off pieces of dough the size of a ping-pong ball or larger, depending on how thick you want the pastries. Roll them out by hand (or with a rolling pin) into thin circles.

5. Add the filling: for some, I use plain cheese or a mixture with herbs (if I want them savory), and for others, just jam. Place a tablespoon of filling in the center, then gather the edges and seal them tightly to prevent the filling from leaking during frying.

6. Once all the pastries are formed, heat oil in a pan over medium heat (the oil should be enough to cover the bottom of the pan well, without completely submerging the pastries).

7. Fry each pastry on both sides until they turn golden and crispy. Remove them onto paper towels to absorb excess oil.

Why I make this recipe often

They are quick, require no special ingredients, and the dough always turns out fluffy. I can fill them with whatever I have on hand, and they work for both snacks and desserts. They are eaten right away, so I don’t have to worry about storage.

Tips and Variations

Tips

The dough should not be stiff – if it seems too dense, add a little more water.
If it’s very warm in the kitchen, check the dough after 30 minutes; it rises quite quickly.
Do not leave the pastries uncovered for too long before frying, as they can dry out at the edges.

Substitutions

If you don’t have fresh yeast, you can use about 8 g of dry yeast.
Sugar can be omitted in the dough for savory pastries.
If you don’t have sunflower oil, any neutral oil will work.

Variations

The filling can be just plain cheese or mixed with dill.
For a sweeter version, you can add more jam.
The dough can also be used for other types of fried pastries.

Serving Ideas

Serve hot, straight from the pan.
For the jam version, you can dust them with sugar if you prefer them sweeter.
They can be eaten plain or with cold yogurt.

Frequently Asked Questions

What type of cheese do I use for this recipe?
I use telemea or cottage cheese, sometimes combined. It’s important that the cheese is well-drained so it doesn’t release water into the dough.

Can I bake them in the oven?
This recipe is intended for frying. If you bake them, the dough will come out drier and the texture will change.

Can I make the dough a day in advance?
I don’t recommend it – it rises too much, develops a sour taste, and the texture is no longer as elastic.

What type of jam is best for filling?
Any thick jam without too much syrup works well. I’ve used plum or apricot jam.

Nutritional Values

Approximately, a fried pastry with cheese or jam (from these quantities) has about 180-220 kcal, including:
carbohydrates: 30-35 g
protein: 4-6 g (depending on the filling)
fat: 5-8 g
Values vary depending on how thick you make them and how much filling you add. If you use only low-fat cheese, the fat content decreases slightly.

Storage and Reheating

They are best eaten the same day. If there are leftovers, you can keep them at room temperature, covered, for a maximum of 1 day. I do not recommend storing them in the fridge, as they become hard. They can be reheated in a pan or in the oven for a few minutes, but the texture will not be as fresh as immediately after frying.

 Ingredients: 500g flour, 250ml water, 25g oil, salt, 25g fresh yeast, a little sugar, cheese, jam

 Tags:  cheese and jam pastries