Salty stars with cheese and nuts

Savory cheese and walnut stars

When I make these stars, it’s usually for an occasion when I need to bring something savory to the table and I have some sheep cheese in the fridge. I like that they don’t require any special technique and they’re not a hassle. I take the butter out in advance so it’s soft, and that’s about it; don’t rush things. Cutting them takes a bit of time if you want to make shapes, but it’s worth it for the look. The walnuts on top add texture, and the flavor is quite pronounced from the cheese and seeds. I haven’t had them left uneaten for too long.

Quick Info

Total Time: about 2 hours (including chilling time)
Preparation Time: 20-30 minutes (plus 1 hour in the fridge)
Baking Time: about 30 minutes
Servings: 2 medium trays (depends on how big you make the stars)
Difficulty: easy to medium
Recipe Type: savory snack, appetizer, for platters or parties

Ingredients

500 g all-purpose flour
400 g sheep telemea cheese (ideally drier)
250 g butter (or margarine), at room temperature
3 eggs
3 tablespoons flax seeds
Walnut halves (enough to place one on each star)

Preparation Steps

1. Start by grating the telemea cheese on the large grater. If it’s too wet, you can press it lightly beforehand.

2. The butter (or margarine) should be soft, at room temperature. Place it in a large bowl.

3. Add the grated cheese, 1 whole egg, and 2 egg whites to the butter (keep the 2 yolks separately for brushing the stars before baking).

4. Add the 3 tablespoons of flax seeds and then add all the flour at once.

5. Knead the mixture by hand until everything comes together into a homogeneous dough. Don’t overwork it once it’s formed, or it will become tough.

6. Shape the dough into a ball, cover it with plastic wrap, and place it in the fridge for an hour. It will roll out easier after this time.

7. When ready, preheat the oven to 180°C. Prepare the trays: grease with a little oil and place parchment paper.

8. Roll out the dough on a floured surface to a thin sheet (about 5 mm). If it sticks, use a little flour on the counter.

9. Cut out the stars with a cookie cutter. Gather the scraps, re-roll, and continue until the dough is finished.

10. Place the stars on the tray, leaving a small distance between them.

11. Brush them with the reserved yolks (well mixed, possibly with a drop of water for easier brushing).

12. Place half a walnut on each star. If needed, press lightly to make it stick.

13. If desired, sprinkle a little salt on top (usually not necessary if the cheese is salty enough).

14. Bake at 180°C for about 30 minutes, until the edges turn golden.

15. Remove the tray and let cool. They come off easily once they are no longer hot.

Why I make this recipe often

I like that I can use leftover cheese from the fridge, and these savory pastries keep well for a few days. I can take them to work, or serve them on a platter when friends come over. They don’t require complicated ingredients and can be easily adapted.

Tips and Variations

Tips

The dough is easiest to work with when it’s cold, don’t rush to roll it out immediately.
If you cut out many shapes, gather the scraps quickly and re-roll while they are still cold.
If you have very salty telemea, don’t add any more salt on top.
Use parchment paper to prevent the bottoms from burning.

Substitutions

You can use margarine instead of butter if you prefer or need it for a vegan recipe with plant-based cheese.
Sheep telemea can be replaced with another cheese, but the result will be less intense in flavor.
Flax seeds can be omitted or you can try sesame seeds (but it won’t have the same look).

Variations

The shapes don’t have to be stars; you can use any cookie cutter.
If you don’t have walnuts, you can leave them plain or add a pumpkin seed.
You can add a bit of pepper or a mix of seeds to the dough.

Serving Ideas

They go well on a platter, at parties, alongside other appetizers. They are also good as a snack between meals or to take with you. They can be stored in a box and stay fresh for a few days.

Frequently Asked Questions

1. Can the dough be made a day in advance?
Yes, you can prepare it a day ahead and keep it in the fridge, well wrapped. It will be even easier to roll out if it’s been chilled longer.

2. Can I use fattier or softer cheese?
Yes, but you need to be careful with the dough consistency – if it’s too soft, add 1-2 tablespoons of extra flour.

3. Can the walnuts be replaced?
Yes, if you don’t have or don’t want walnuts, you can use pumpkin seeds, sunflower seeds, or leave them plain.

4. Can they be frozen?
I don’t recommend freezing doughs with a lot of cheese, as the texture after thawing won’t be the same. However, they can be kept in the fridge for 3-4 days.

5. Can mini savory snacks be made from the same dough?
Yes, you can cut strips and get classic savory snacks, but the baking time may vary slightly.

Nutritional Values

Estimate for a medium star (depends on size):
Calories: 70-90 kcal
Protein: 2-3 g
Fats: 5-6 g
Carbohydrates: 5-6 g

The cheese and butter provide most of the calories and fats. They are denser than they appear. The values are estimates and may vary based on the size of the stars and the cheese used.

Storage and Reheating

They keep well in a sealed container, in the fridge or at room temperature, for up to 4 days. Reheating in the oven is not recommended, as they can dry out or harden. They are good to eat at room temperature.