Baked with cheese and raisins
Cheese and Raisin Pastries – a delicacy that blends tradition with enticing flavors! These little treats, with their soft dough and sweet-sour filling, are perfect for enjoying with coffee, tea, or even as a dessert after a hearty meal. I will share all the necessary steps to create the most delicious pastries, along with some useful tips to turn every bite into a burst of flavors.
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12-15 pastries
Necessary ingredients
For the dough:
- 350 g flour (choose a quality flour with a higher gluten content for a more elastic dough)
- 1 tablespoon oil (sunflower or olive oil is ideal)
- 50 ml milk (preferably warm, to activate the yeast)
- 50 g melted margarine (or butter, for a richer flavor)
- 2 eggs
- 4 tablespoons sugar (you can use brown sugar for a caramelized taste)
- 7 g dry yeast
For the filling:
- 200 g cottage cheese or cream cheese (make sure it is well-drained to avoid excess moisture)
- 4 tablespoons sugar (adjust the amount to taste)
- 1 packet bourbon vanilla sugar (this adds an intense flavor)
- 50 g raisins (soak them in warm water beforehand to make them juicy)
- 1 egg
- 1 tablespoon flour
- 1 tablespoon semolina
- 1 egg yolk (for brushing the pastries)
- 1 tablespoon milk (for brushing)
Preparing the filling
1. Prepare the raisins: Place the raisins in a bowl with warm water and let them soak for 25 minutes. This step will make them softer and easier to incorporate into the filling.
2. Mix the filling ingredients: In a bowl, combine the cheese, sugar, vanilla sugar, and egg. Mix well until you achieve a smooth composition. Add the semolina and flour, mixing again. Finally, drain the raisins and fold them into the cheese mixture.
Preparing the dough
3. Mix the dry ingredients: In a large bowl, combine the flour, yeast, and salt. Ensure that the yeast is well distributed for even fermentation of the dough.
4. Add the wet ingredients: In another bowl, mix the warm milk with the melted margarine, oil, sugar, and eggs. Mix well until all ingredients are combined.
5. Combine the mixtures: Make a well in the center of the flour mixture and pour in the wet composition. Use a spoon to mix the ingredients, then knead the dough by hand until you achieve a smooth and elastic dough. If the dough is too sticky, add a little more flour.
6. Let the dough rise: Cover the bowl with a kitchen towel and let it rise in a warm place for 60 minutes. The dough should double in volume.
Forming the pastries
7. Roll out the dough: Once the dough has risen, turn it out onto a floured work surface. Roll it out into a sheet about 1-1.5 cm thick.
8. Cut out circles: Use a glass or round cutter to cut circles from the dough, of the desired size. You can make smaller or larger pastries, depending on your preference.
9. Prepare the baking tray: Line a baking tray with parchment paper. Place the dough circles on the tray, leaving enough space between them, as they will rise during proofing.
10. Create a well: Use a floured glass to form a well in the center of each dough circle. Fill each well with a spoonful of the cheese filling.
Baking
11. Let them rise: Cover the tray with a towel and let the pastries rise for 20 minutes. This step is essential for achieving a fluffy texture.
12. Prepare for the oven: In a small bowl, mix the egg yolk with a tablespoon of milk. Using a pastry brush, glaze the edges of the pastries with this mixture for a golden, appetizing color.
13. Bake: Preheat the oven to a medium-low temperature (about 180°C). Bake the pastries for 30 minutes or until they become golden and fluffy.
Serving
Once out of the oven, let them cool slightly, then you can dust them with powdered sugar or serve them with jelly or fruit preserves. They are delicious both warm and cold, and the cheese and raisin filling offers a sweet-sour note that will delight your taste buds.
Useful tips
- Filling variations: You can experiment with different types of cheese (e.g., ricotta or mascarpone) or add flavors like lemon or orange zest for an extra freshness. You can also add chopped nuts or chocolate for a more decadent version.
- Storage: These pastries keep well in an airtight container at room temperature for a few days. If you want to keep them longer, you can freeze them and thaw them at room temperature before serving.
- Pairing with beverages: These delicious pastries pair perfectly with a flavored tea or a strong espresso. Additionally, a glass of cold milk or a fruit smoothie will complement the sweet taste of the pastries perfectly.
Calories and nutritional benefits
Each pastry contains approximately 180-220 calories, depending on the ingredients used. They provide a good source of protein from the cheese and eggs, as well as carbohydrates from the flour and sugar. It is important to consume them in moderation, especially if you want to maintain a healthy lifestyle.
Frequently asked questions
- Can I use whole wheat flour? Yes, you can replace part of the white flour with whole wheat flour for a healthier version, but keep in mind that the texture will be denser.
- How do I know if the dough has risen properly? The dough should double in volume and feel soft and elastic to the touch. If you drink a glass of water and the dough puffs up, it is ready!
- Can I add fresh fruits to the filling? It is recommended to use fruits that do not contain too much water, to avoid altering the texture of the filling. Fruits like raspberries or blackberries can be a great choice.
Cheese and raisin pastries are more than just a simple dessert – they are a memory of days spent with loved ones, a combination of flavors and textures that will make you return to this recipe time and again. Enjoy them with pleasure and savor every moment spent in the kitchen!
Ingredients: Dough: 350 g flour, 1 tablespoon oil, 50 ml milk, 50 g melted margarine, 2 eggs, 4 tablespoons sugar, 7 g dry yeast. Filling: 200 g cheese (cream), 4 tablespoons sugar, Bourbon vanilla sugar, 50 g raisins, 1 egg, 1 tablespoon flour, 1 tablespoon semolina, 1 egg yolk, 1 tablespoon milk.
