Traditional recipes

Syrupy cheeses

Syrupy cheeses

Sift the flour and prepare the rest of the ingredients. We liquefy the yeast with a few tablespoons of milk in total and with a teaspoon of sugar. Let it swell for a few minutes.

Beat the eggs with a pinch of salt and then with the sugar. Melt the butter in the milk in which we added the flavors, then when it is warm we add the yogurt.

Mix all the ingredients (except the oil) with the flour, we will pour the yeast in the middle. Knead until incorporated and at the end add the oil spoon by spoon. Let the dough rise in a warm place not before raising it in the shape of a deep cross (as much as it leaves us). It will grow in about 50 minutes or even an hour depending on how hot it is in the kitchen.

Meanwhile, prepare the filling by mixing the cheese with the eggs with the sugar, the flavors and then with the starch and the baking soda quenched with lemon. Let it cool.

When the dough has risen, we roll it on a floured surface and divide it into 9 pieces.

We will spread each piece as required in the shape of a circle and we will put two tablespoons of the composition. We will tighten the sides in the middle as if we were making a bag.

Place in the oven tray clean and lined with baking sheet.

Leave to rise for another 30 minutes, grease them with the yolk mixed with milk and then bake the pies in the oven heated to 180 degrees for 40 minutes.

Meanwhile, prepare the syrup by boiling the water with the sugar and then add the flavors.

When we take the cheeses out of the oven, we drop the syrup on them (everything), they will absorb it well.

You will definitely serve them hot .... they smell and are irresistible ... I guarantee! :)))))

Cake rolled with coffee, rum and walnut & # 8211 recipe for syrupy and fluffy cubes

The cake rolled with coffee, rum and walnut & # 8211 recipe for syrupy and fluffy cubes. A cake syruped with coffee and rolled in ground walnuts. Simple cream-free cake recipe. Coffee or ness cake recipe (instant coffee). Cake syrup with rum.

I really like the rolled cake and I prepare it in many ways. The top is soft, fragile and fluffy even if it has no baking powder. For Easter I chose to make the cake rolled with coffee, rum and walnut and the result was great!

These coffee and rum syrup cubes are extremely fragrant and tasty. I used natural rum (Stroh) which is completely different from the synthetic essences. However, the 50 ml of alcohol is for a large cake pan so the amount of alcohol per serving is negligible. It is a cake for adults and if you want to eat children then I recommend 2 more recipes (see at the end). The recipe itself is a creation of my own, according to my tastes. I did very well!

Also for Easter I made the roll with lemon and coconut & # 8211 a light, sweet-sour and very fragrant cake & # 8211 the recipe here.

The recipe is very simple and quick and can be easily made by beginners. From these quantities results a 35 × 25 cm tray (approx. 32-40 pieces, depending on the dimensions to be cut) of cake rolled with coffee, rum and walnut.

Fluffy cheeses with salted cheese

  • 700 grams of flour
  • 100 ml. milk
  • 3 yolks
  • 200 grams of butter
  • 25 grams of sugar
  • 25 grams of fresh yeast or 7 grams of dry yeast
  • 1 teaspoon grated salt
  • 200 gr. fat yogurt
  • in addition: 1 whole egg to grease the dough
  • a little flour for sprinkling the work surface
  • 600 grams of cheeses mixed to taste & # 8211 I used mozzarella, gorgonzola, cheese and telemea, go and other combinations, for example well-squeezed whey cheese with bellows cheese and telemea etc.
  • optional, 16 dried tomatoes

Fluffy cheeses with salted cheese, step by step recipe. Find out how to make some brown and fluffy cheeses stuffed with salted cheese. These salted cheeses go as an appetizer or snack and are great to pack.

This ingenious recipe is not my creation, no matter how much I wish now I was the one who had the idea of ​​some salty cheeses, whose shape reminded me of the recipe for rose cheese. I will not dwell on what is not mine, but because the idea, but also the recipe and photos, belong to Cosmina Diana Petrea-Bujor, one of the most passionate and moderating members in the Facebook group "Cooking with Laura Laurențiu" . Here is video recipe for cheesecakes (click on the link to access it) and here it is the recipe for cheesy roses with cottage cheese or urda.

Well, Cosmina made them and sent me the pictures and the recipe that sound more than tempting, that's why I decided to publish it on the blog.

Preparation Fluffy cheeses with salted cheese & # 8211 dough

1. Rub the yeast with the sugar until liquefied, then dilute with ½ of the warm milk. Set aside for a few minutes. In the meantime, we separate 3 eggs (from the egg whites we don't need now, but we can use them for an excellent Pavlova ). Sift the flour into a large bowl and melt the butter, which we will need to be liquid, but not hot.

2. Add salt to the flour and mix well then make room in the middle and pour the yeast diluted with milk.

3. Beat the 3 yolks well with the yogurt and the rest of the milk and pour everything over the yeast in the bowl.

4. We start to mix with a wooden spoon, incorporating the flour in the liquid ingredients. When the spoon is no longer very helpful, we start kneading vigorously, by hand or with a robot. After obtaining a homogeneous dough, gradually add the melted butter and continue kneading until you get a smooth and completely non-sticky dough. The dough must come off the hands and the walls of the bowl in which I kneaded.

Grease a clean bowl with a little oil, shape the dough into a ball shape and place it in the bowl. Cover the bowl with cling film or a clean kitchen towel, folded in 4, and place it in a warm place, away from current, to increase until it doubles in volume. I recommend putting the dough in the preheated oven (to be below 40 ° C inside), so it will grow faster.

5. Finally, the dough has risen as seen in the image below. Being a greasy dough, it will be very fragile, but it may take a little longer to grow (maybe about 2 hours).

Fluffy cheeses with salted cheese & # 8211 filling and assembling

1. To prepare the filling, simply mix the crushed / grated cheeses, in the desired proportion, so that the filling is suitable for salting. This time, I used the ones below, but just as well you can simply recycle scraps of different cheeses from the fridge. Knead the kneaded cheeses into 16 equal balls, one for each cheese.

2. Once raised, the dough is poured from the bowl onto the work surface lightly sprinkled with flour. Press, take the air out of it, then divide into 16 equal pieces. This is how medium-sized cheeses will come out, if you want them bigger, divided into 10-12 pieces. Shape each piece into a ball.

3. In turn, each piece is flattened with the twister in the form of a disc with a diameter of about 15 cm. Grow the edges of the piece of dough in 7-8 places (depending on how many "petals" you want your cheese to have, which we will shape as a flower). Put 1 ball of cheese right in the middle of the piece of dough.

4. One by one, bring the "petals" from the edge to the middle, over the cheese ball. The only rule is not to lift one by one the "petals" next to each other, but the opposite or leaving one between them.

5. Finally, this is what the assembled cheese looks like and, depending on the taste, you can add a piece of dried tomato or not.

Put the assembled cheeses in a tray lined with baking paper, cover with a clean kitchen towel and let it rise for another hour, at room temperature. Meanwhile, turn on the oven and set at 180 ° C.

Fluffy cheeses with salted cheese & # 8211 baking

1. After the oven has warmed up, beat the whole egg well with a fork, liquefy it, then grease the cheeses on top. I use a special pastry brush for this.

2. Bake these salted cheeses in the preheated oven at 180 ° C, at an average height, for 25-30 minutes, until they grow and brown nicely.

Allow to cool before serving. We served them warm and they were delicious, a fine dough that unfolds into strips and very tasty filling.

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
  • to finish the 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 pour the dough out of the bowl. It extends with the palms in the form 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, that specific form of lap-to-waist 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.

How to bake cheeses

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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 cheeses 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 apox. 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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For the dough:
800 g flour
100 ml oil
4 yolks
25 g sugar cough
100 g sour cream
300 ml milk
3 sachets of vanilla sugar Dr. Qetker
A teaspoon of salt
1 sachet of dry yeast Dr. Qetker

For the filling:
500 g sweet cottage cheese
1 or
100 g sour cream
10 tablespoons caster sugar
3 sachets of vanilla sugar Dr. Qetker
2 vials free of Dr. Qetker rum
1 lemon essence Dr. Qetker
Optionally, depending on the consistency of the filling 2-3 tablespoons semolina

Method of preparation:
We prepare the mayonnaise - we put the milk, sugar and flour from the quantities prepared for the dough. Put in a bowl 100 ml of milk, 1 tablespoon of sugar, the sachet of dry yeast and 2 tablespoons of flour. Mix everything, add a flour powder over the mayonnaise and leave to rise for 5-10 minutes.

We take a bowl, put 4 yolks in it and rub them with caster sugar.

In a larger bowl, put the rest of the flour, salt, vanilla sugar, sour cream, eggs rubbed with caster sugar, mayonnaise that I left to rise, the remaining milk and oil. Mix everything and knead an elastic dough that we leave to rise for 40 minutes.

In a large bowl, put the sweet cottage cheese, sour cream, caster sugar, vanilla sugar, rum and lemon essences and 1 egg. Mix all ingredients until smooth. If the composition is liquid we can add 2-3 tablespoons of semolina to the consistency.

After the dough has risen, we spread it on the table & # 8211 sprinkled with a little flour - in a blanket half a centimeter thick, and we start to cut it into 10 & # 21510 squares. On each square we put a spoonful of filling and then we gather the corners of the square inwards, spending them, as much as possible, on top of each other. Put each cheese & # 8211 thus formed & # 8211 in a greased tray and lined with flour and then put the tray in the oven for 40 minutes, until it gets a brown crust. We can serve them hot or cold, powdered or not with powdered sugar.

Cheese or Poale & # 8217n belt

Mix well and leave the yeast to activate for about 20-30 minutes.

In a large bowl mix 650 g flour, salt, grated peel of a lemon, sugar, egg, egg yolks. Over this mixture add the activated yeast and melted butter.

Stir until the composition becomes homogeneous.

Sprinkle the flour on the worktop and knead the composition for 5 minutes. You will get a non-stick elastic dough.

Grease a larger bowl with oil (the dough will swell).

Let the dough rise for an hour.

For the filling, mix well the drained cottage cheese, the 2 eggs, the sugar, the hydrated raisins (leave the raisins in the water for about 1 hour), the grated peel of a lemon, the vanilla essence and the semolina.

Divide the raised dough into two pieces. From each piece, with the help of the twister, make two sheets with a thickness of about 0.5 cm.

Divide the sheets into squares with a side of 15 cm. Put a tablespoon of the filling in the middle of the squares.

Close the cheese, bringing the corners of the square shape in the middle.

Place the cheeses on the baking tray, lined with baking paper, with a large space between them.

Place the cheeses in an oven tray lined with baking paper. Leave the cheeses to rise for 15 minutes. In a bowl mix an egg with 30 g sugar and 15 ml milk. Grease the cheeses with the composition obtained using a kitchen brush.

Bake the pan for 20 minutes at 180 degrees. The cheeses must be intensely browned but not blackened.

Serve hot or cold. Consume in moderation.

Recipe video BRANZOAICE / POALE & # 8217N BRAU lower:

Salty cheeses & # 8211 Lap in belt with salted cheese and dill & # 8211

No matter how you call them these salted cheeses & # 8211 Lap in the belt with salted cheese and dill & # 8211 Pieces of cheese and dill are the same thing, only without raisins and salty, I used practically the same dough for a delicious snack.

Fluffy, soft, flavorful and with plenty of cheese, that's how I could describe my salty cheeses! I received the recipe from a neighbor, who I admit was making the best lap lap! And I can say that although I've been doing it for more than 20 years, as if it's still their best, I don't know why I don't put anything extra in it, I even sometimes share a lemon for both the dough and the dough. filling.

I always liked sweets, especially those with chocolate, but also a lot with those with cheese, be it cream, sweet cheese or urda.

Today, thinking about the old days, the idea came to me to make them with salted cheese, so I got upset and you can see what came out.

Fluffy, tender with a taste of yesteryear, thanks to dill and full of filling.

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

Or on the Facebook page, click on the photo.

How to prepare the dough:

Preheat the oven to 180 degrees, when we have finished kneading the dough.

All ingredients must be at room temperature.

To start, put the beaten milk with the yeast, the caster sugar in a bowl, mix lightly to activate the yeast and cover the bowl with a fresh foil.

Put the flour in a large bowl and make a hole in the middle, add the yeast composition that has already been activated, the yolks, salt and mix with a wooden spoon until it becomes inefficient.

Add the butter to the dough and knead until you get a fine, elastic and quite light dough.

Put the dough in a bowl greased with a little oil and cover with a foil of freshness, keep it warm until it doubles in volume (about 50 minutes)

While the dough is leavening, we start with the cheese composition:

Put all the ingredients in a bowl and mix for homogenization.

Late, but sometimes it's better to add a dill and I really enjoy the inspiration of the moment!

Now that the dough is leavened, we spread it on a work surface sprinkled with flour in a square of about 30/30 cm.

We cut the dough into 16 equal squares that we fill with the cheese composition.

Fold the dough over the cheese composition bringing each corner to the center of the square.

Put in baking trays lined with baking paper at a distance of at least 3-4 cm between them. Let them rise for the last time for another 10-15 minutes.

Grease with a yolk rubbed with 2 tablespoons of milk and bake for 18-20 minutes or until nicely browned.

Method of preparation

Lap pie in the waist

For the dough: Add flour, eggs, salt, heat the milk and add the sugar (a glass) to

Poale-n Brau / Branzoaice

I made the dough in the bread machine, adding in order the liquid ingredients then the solid ones: