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Cheese

Cheese


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ready dough:

sift the flour into a deep bowl, put the salt shaker and make a hole in the middle. Put the milk with the sugar, the yeast and the lemon peel on the fire, leave it until the sugar melts. Put eggs and warm milk in the hole made in the flour, then knead well. Melt the margarine (butter) and when it is warm, gradually add it, kneading each time until everything is absorbed. When we have finished kneading, leave it to rise for about 1 hour in a warm place.

In the meantime we are preparing filling:

put ricotta (cow's cheese) in a bowl with sugar, eggs and vanilla and mix them with the mixer for 2-3 minutes, then put the raisins and mix with a spoon.

When the dough is raised, divide it into 18-20 pieces and spread each piece, not too thin, and give it the shape of a square.

put in the middle of each bump 1 tablespoon and a half of cheese (even 2) then close the corners in the middle like an envelope.

put the cheeses in the pan, grease them with egg and put them in the preheated oven at 150 ° - 160 ° until they brown nicely.

we take them out and sprinkle them with powdered sugar.


  • Dough (16 pieces)
  • 500 g flour
  • 25 g fresh yeast (or 7 g dry)
  • 150 ml of milk
  • 80 g butter
  • 2 eggs
  • 60 g sugar
  • a pinch of salt
  • a teaspoon of grated lemon peel
  • a teaspoon of grated orange peel
  • Filling
  • 450 g sweet cottage cheese (or urda, well drained)
  • 120 g of sugar
  • 1 egg tied
  • a pinch of salt
  • vanilla (1 tablespoon essential oil or vanilla sugar)
  • an egg for anointing
  • powdered sugar for decoration

First we take care of the dough. Sift the flour into a bowl, add the grated lemon and orange peel (I put the net from the jar, here). We make a hole in the middle of it we put the yeast mixed with a teaspoon of sugar and 3-4 tablespoons of milk (from the given quantities).

Leave the yeast to set aside for 10 minutes. Meanwhile, beat eggs with sugar and salt powder, add warm milk and melted butter (not hot).

Pour the composition into the bowl and knead for 10 minutes. We must obtain a soft but non-sticky dough. Cover the bowl and let the dough rise for an hour in a warm place until it doubles in volume.

While the dough is leavening, mix in a bowl all the ingredients for the filling. If desired, add a handful of raisins hydrated beforehand in warm water and drain well.


Cheese Ingredients Recipe Video & # 8211 Foot-to-Waist Pies Step by Step

for 8 pies with side of

  • 250 grams of flour
  • 120 ml. of milk
  • 12 grams of fresh yeast or ½ packet of dry yeast
  • 2 yolks
  • 40 grams of butter with 82% fat
  • 40 grams of sugar
  • 1 pinch of salt
  • grated peel of 1 lemon (yellow part only)
  • 1 teaspoon vanilla extract
  • in addition, a little flour to sprinkle the worktop

filling and finishing:

  • 200 grams of greasy cottage cheese, well drained of whey
  • 75 grams of sugar
  • grated peel of 1 lemon (only the yellow part on the surface)
  • 1 tablespoon vanilla extract
  • 1 pinch of salt
  • 1 tablespoon semolina or breadcrumbs
  • 1 tablespoon raisin tip (optional)
  • 2 yolks
  • for finishing pies, 1 egg yolk mixed with 2-3 tablespoons of milk
  • vanilla powdered sugar

Cheese recipe recipe video & # 8211 pie-in-the-pie pies step by step

Cheese preparation video recipe & # 8211 lap-in-the-pie pies step by step & # 8211 text, printable

1. Put the yeast in a bowl. Add 1 tablespoon of sugar (out of the total recommended 40 grams). Rub well with a spoon until the yeast liquefies. If you use dry yeast, simply dissolve it in a little warm milk.

2. Heat the milk together with the butter until the butter is completely melted. Add the remaining sugar and vanilla. Mix well.

3. Rub the yolks well with salt, then dilute with milk mixed with butter, which must have cooled to a temperature of 35-36 ° C. After the yolks are perfectly homogenized with the milk, the activated yeast is added over the liquid mixture.

4. Sift the flour into a large bowl. Add the grated lemon peel and mix well. Make room in the middle and pour the liquids, stirring constantly with a wooden spoon. After the wooden spoon is no longer helpful, knead. Knead vigorously until you get a smooth dough, with a cake-like consistency. Shape into a ball and leave to rise in the wrapped bowl, in a warm place, until it doubles in volume (about 1 hour).

Pie filling in the waist

5. While the dough is growing, mix the cottage cheese, which must be well drained of whey, with the sugar, lemon peel, vanilla, salt, semolina or breadcrumbs, 2 egg yolks and raisins (if you use them). Mix well and set aside.

Modeling and baking pies

6. When the dough has risen, sprinkle the work surface with flour and turn the dough over in the bowl. It extends with the palms in the shape of a rectangle about 20 * 40 cm. Cut into 8 squares as equal as possible.

7. On each square, place 1 tablespoon of filling in the middle. We don't have to put too much, because the cheeses will crack when baked. Gather the opposite corners of the square above the filling and press firmly, sticking well. Thus, the specific shape of lap pies is given. Put the cheeses thus formed in a tray covered with baking paper, with space between them, because they will grow a lot.

8. Cover the tray with a clean, double kitchen towel, and let our cheeses rise for another hour. Meanwhile, turn on the oven and set at 190 ° C, static.

9. Before baking the cheese, grease it with a soft pastry brush with the mixture of yolk and milk. Bake in the preheated oven at 190 ° C, at an average height, for 15-18 minutes, until nicely browned.

10. Remove, allow to cool slightly in the pan and dust with vanilla powdered sugar. They are good to serve slightly warm or completely cold.


Raisin cheeses - Lap in the waist

Do you know how to make raisin cheeses? Do you like raisin cheeses?

These are Moldovan specialties.

Walnut Biscuits,

Yeast and oil flakes,

With sweet cheese and brown raisins

And I brown them


Preparation Homemade cheese

For the dough, mix the sugar with the yeast and lukewarm milk. Then gradually add the egg yolks, butter at room temperature and grated lemon peel and mix with a little flour. Then add salt and the rest of the flour and knead the dough. Leave to rise until doubled.

Drain the cottage cheese, mix with the rest of the ingredients and finally add the semolina. The amount of semolina differs depending on how watery the cheese is. If it is more watery, put more, if not, you can give up semolina or you can put very little. Finally, the raisins are added. A little salt and the aromas of vanilla and grated lemon peel should not be missing from this composition! Without these, some faded cheeses come out. Raisins should not be soaked as they will swell when baked by absorbing excess whey from the cheese.

Preparation of cheeses

After the dough is spread, cut it into 12 pieces. The cheese composition is placed on each square with a spoon, so that the weights are somewhat equal.

The cheeses close like an envelope. The first corner is placed over the filling and greased with beaten egg, the opposite corner is also lifted and greased with egg and then the same two. The beaten egg is the "glue" of these tasty envelopes. If the corners are not greased, the cheeses will open when baked.

The stuffed cheeses are placed in the tray (on baking paper) and greased well on the outside with beaten egg.

Bake for 10 minutes at 180 ° and for another 10 minutes at 160 °. The oven must be well heated before baking.


Rose cheese

Rose cheese: delicious, good-looking, easy to prepare and with plenty of filling. A simple and delicious recipe, some cheeses with a special look.

On Gina Bradea's blog you can find other recipes, at least as simple and tasty as this one. Here are just a few examples of such recipes:


Preparation Homemade cheese

For the dough, mix the sugar with the yeast and lukewarm milk. Then gradually add the egg yolks, butter at room temperature and grated lemon peel and mix with a little flour. Then add salt and the rest of the flour and knead the dough. Leave to rise until doubled.

Drain the cottage cheese, mix with the rest of the ingredients and finally add the semolina. The amount of semolina differs depending on how watery the cheese is. If it is more watery, put more, if not, you can give up semolina or you can put very little. Finally, the raisins are added. A little salt and the aromas of vanilla and grated lemon peel should not be missing from this composition! Without these, some faded cheeses come out. Raisins should not be soaked as they will swell when baked by absorbing excess whey from the cheese.

Preparation of cheeses

After the dough is spread, cut it into 12 pieces. The cheese composition is placed on each square with a spoon, so that the weights are somewhat equal.

The cheeses close like an envelope. The first corner is placed over the filling and greased with beaten egg, the opposite corner is also raised and greased with egg and then the same two. The beaten egg is the "glue" of these tasty envelopes. If the corners are not greased, the cheeses will open when baked.

The stuffed cheeses are placed in the tray (on baking paper) and greased well on the outside with beaten egg.

Bake for 10 minutes at 180 ° and for another 10 minutes at 160 °. The oven must be well heated before baking.


  • Dough (16 pieces)
  • 500 g flour
  • 25 g fresh yeast (or 7 g dry)
  • 150 ml of milk
  • 80 g butter
  • 2 eggs
  • 60 g sugar
  • a pinch of salt
  • a teaspoon of grated lemon peel
  • a teaspoon of grated orange peel
  • Filling
  • 450 g sweet cottage cheese (or urda, well drained)
  • 120 g of sugar
  • 1 egg tied
  • a pinch of salt
  • vanilla (1 tablespoon essential oil or vanilla sugar)
  • an egg for anointing
  • powdered sugar for decoration

First we take care of the dough. Sift the flour into a bowl, add the grated lemon and orange peel (I put the net from the jar, here). We make a hole in the middle of it we put the yeast mixed with a teaspoon of sugar and 3-4 tablespoons of milk (from the given quantities).

Leave the yeast to set aside for 10 minutes. Meanwhile, beat eggs with sugar and salt powder, add warm milk and melted butter (not hot).

Pour the composition into the bowl and knead for 10 minutes. We must obtain a soft but non-sticky dough. Cover the bowl and let the dough rise for an hour in a warm place until it doubles in volume.

While the dough is leavening, mix in a bowl all the ingredients for the filling. If desired, add a handful of raisins hydrated beforehand in warm water and drain well.


Baked fluffy cheeses or fried in a pan. 1 recipe, 2 cooking options!

Cheese is a dessert that was cooked quite often at home in my childhood. For the "uninitiated", the cheeses are a kind of lap-in-the-belt fried in a pan! Moms who prefer the oil-free version have also prepared a recipe for fluffy baked cheeses!

For the recipe for fluffy or fried cheese in the pan you need:

  • 650-700 gr flour
  • 350 ml milk or mineral water
  • 100 gr of melted butter or margarine
  • 100 gr sugar
  • 50 gr yeast
  • 4 yolks
  • vanilla essence
  • a pinch of salt*
  • lemon peel

For the filling:

  • 500gr fatter and well squeezed cow's cheese
  • 1 or
  • 300 gr sugar
  • 100-120 gr semolina
  • 2 sachets of vanilla sugar
  • lemon / orange peel
  • optional raisins

For the filling you need to mix all the ingredients in a bowl.

How are cheeses made?

  1. In a cup, first mix 100 ml of warm milk with the yeast and leave for 10 minutes.
  2. Put the flour in a bowl and then add in turn, sugar, vanilla essence, lemon peel, salt, egg yolks and remaining milk, but also milk with yeast.
  3. Mix well, and when all the ingredients have blended, add the butter / margarine
  4. Now incorporate the butter / margarine
  5. Forms a large ball of dough. (if it is still too sticky and does not come off the hands, clean your hands and add a little more flour, and then form the ball)
  6. Leave the dough to rise for about 1 hour in a warm place and cover with a kitchen towel (until it doubles in volume)
  7. When the dough has risen, spread a sheet of approx. 1.5-2 cm thick.

For baked cheeses:

  1. Cut squares of about 15 & # 21515 cm and put the filling in the middle.
  2. Take each corner and bend it in the middle (see in the picture what the dough should look like)
  3. Put each piece in the tray lined with baking paper and grease it with egg
  4. Put the tray in the preheated oven at 180 degrees for 25 minutes and 10 minutes at 10
  5. When you take the tray out of the oven, cover it with a kitchen towel and leave it to cool.

For oil-fried cheeses:

  1. With the help of a plate, cut circles of approx. 20 cm in diameter
  2. Place the filling on one side of the dough and place the other half over the filling.
  3. Using the plate cut the edges or press on the account with a fork to glue the dough
  4. Heat oil well in a pan and place the dough on each side until golden brown
  5. Remove the cheeses on a napkin to absorb the excess oil.

Recipes for fluffy or fried cheese in the pan is ready.

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Cheese with sweetness

1. Dissolve the yeast and a teaspoon of sugar in the warm milk, then add a tablespoon of flour, mix and leave in a warm place.

2. When this dough has risen, mix with 2 beaten eggs with 2 tablespoons of sugar and a pinch of salt, 1 packet of vanilla sugar, the rest of the flour, melted butter and grated lemon peel. Knead until smooth and lightly detach from the bowl, then add the oil and continue to knead until incorporated into the dough. Cover and leave to rise in a warm place until it doubles in volume.

3. Roll out the dough into a sheet about 1 cm thick. Cut into 6-7 cm rounds and leave to rise again for 15-20 minutes. Then press each piece of dough and form a hollow in the middle, which is filled with sweet cheese mixed with 1-2 tablespoons of sugar, vanilla sugar and 1-2 eggs.

4. Place the cheeses in a pan greased with butter and lined with flour and bake in the hot oven, on the right heat, for 40-50 minutes. Shortly before it is ready, grease it with egg yolk.