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Salted cheese pie

Salted cheese pie



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He saw my delicious recipe in a magazine and told me he wanted it too. Then I remembered a story from my mother when I was a child. He told me that when my father courted her, they went to a place where they ate hot pie with salted cheese and drank a pint of beer. That pie was round, big and sliced ​​like pizza, and mine is rectangular. But no more stories, let's get to work.

  • 400 g pie sheets
  • 100 g of bellows cheese
  • 150 g of sheep's milk
  • 200 g kefir
  • 250 ml milk
  • 3 eggs
  • 200 g butter

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Salted cheese pie:

I put the cheese on the grater. I beat the egg well.

Over the beaten egg I added the milk, then the kefir and finally the cheese. I divided the composition of milk and cheese into three equal parts.

After I greased the tray and put baking paper, I put three sheets on top of each other, greased with melted butter. I poured part of the composition with cheese, then three more sheets of pie greased with butter. Above the cheese and sheets again, the last layer being sheets.

I baked the pie for 45 minutes in the hot oven.

Tips sites

1

If the tray is covered (after removing it from the oven) for 15 minutes with a wet towel, the pie will be easier to portion.


Tray pie stuffed with salted cheese

Prepared according to a traditional Romanian recipe, the Linco Patisero salted cheese pie can be an ideal appetizer to pamper your loved ones.

Ingredient: Dough (50%): white flour of wheat (EU origin), water, refined sunflower vegetable oil, corn starch, iodized salt. Filling (50%): urda (50%) & # 8211 EU origin, Telemea cheese (22%) & # 8211 EU origin, water, semolina from wheat, modified corn starch. Made in Romania.

Nutritional information:

* CR- Daily reference consumption of an ordinary adult (8400kJ / 2000 kcal)
Contains 8 servings X 100g

STORAGE INSTRUCTIONS:

Quick frozen product
• Store at -18 ° C with permissible variations of ± 3 ° C.
• Do not refreeze after thawing.
• The product is consumed only after thermal preparation.
• This product cannot be baked in the microwave.
How to store at home in the freezer: at -18 ° C until the date written on the package.
Preferably consumed before the date written on the side of the box.

PREPARATION INSTRUCTIONS:

1. Preheat the oven to 190 ° C (medium heat).
2. Remove the pie from the freezer and remove the outer packaging (cardboard box and clear foil).
3. Place the frozen pie in the oven with the tray.
4. Bake until browned, 40-50 min, depending on the efficiency of the oven.
5. For a crispy, golden pie, 10 minutes before it is ready, grease the pie with 20-30 ml of milk and a beaten egg yolk.
6. After baking, place a damp towel on the pie and leave to cool for about 20 minutes.


1. I used sheep's cheese, peasant, but you can also opt for other kinds of cheese, including sweet. Put the cheese on the grater, add the cream and 3 eggs. Stir to mix well. I did not use, but if you want to enrich it, the possibilities are many, with lemon peel or cinnamon, or you can add raisins or candied fruit.

2. Grease the pan well with butter. Unwrap the thin sheets of pie and put 3-4 sheets (one third of the package) in the tray, well stretched. You can moisten your hand to place the sheets more easily. If they are bigger than the tray, we cut them with scissors and use what is left for the next layer of sheets, the middle one. Half of the composition with cheese, spread it with a spoon, evenly, over the sheets.

3. Add another layer of 3-4 sheets over the layer of cheese (layer to which we use any excess sheets, cut with scissors). Add the other half of the cheese, spreading it evenly over the entire surface of the pie sheets.

4. Put the last layer of sheets (last third of the package). Pour the liter of milk over the pie, shake the tray lightly so that the milk penetrates on all sides and under the last layer of sheets. Don't worry even if you find that the pie, somehow, floats in milk. The final appearance and shape of the pie will not be affected.

5. Put the tray in the oven for 30-45 minutes, until, checking, we find that the pie has browned and the milk has been absorbed. When it is browned, take out the tray and cover it with a clean towel for 5-10 minutes. The cheese pie is very good, both hot and cold.


Tray pie stuffed with salted cheese

Prepared according to a traditional Romanian recipe, the Linco Patisero salted cheese pie can be an ideal appetizer to pamper your loved ones.

Ingredient: Dough (50%): white flour of wheat (EU origin), water, refined sunflower vegetable oil, corn starch, iodized salt. Filling (50%): urda (50%) & # 8211 EU origin, Telemea cheese (22%) & # 8211 EU origin, water, semolina from wheat, modified corn starch. Made in Romania.

Nutritional information:

* CR- Daily reference consumption of an ordinary adult (8400kJ / 2000 kcal)
Contains 8 servings X 100g

STORAGE INSTRUCTIONS:

Quick frozen product
• Store at -18 ° C with permissible variations of ± 3 ° C.
• Do not refreeze after thawing.
• The product is consumed only after thermal preparation.
• This product cannot be baked in the microwave.
How to store at home in the freezer: at -18 ° C until the date written on the package.
Preferably consumed before the date written on the side of the box.

PREPARATION INSTRUCTIONS:

1. Preheat the oven to 190 ° C (medium heat).
2. Remove the pie from the freezer and remove the outer packaging (cardboard box and clear foil).
3. Place the frozen pie in the oven with the tray.
4. Bake until browned, 40-50 min, depending on the efficiency of the oven.
5. For a crispy, golden pie, 10 minutes before it is ready, grease the pie with 20-30 ml of milk and a beaten egg yolk.
6. After baking, place a damp towel on the pie and leave to cool for about 20 minutes.


Burek ingredients with sweet cheese and raisins

  • a packet of pie sheets, mine are Serbian, to keep the note of authenticity, but the sheets from the trade are equally suitable
  • oil for greasing
  • 1 kilogram of sweet cheese
  • 100 grams of raisins
  • 2 sachets of vanilla sugar
  • 5 eggs (I laid 4, but it took 5 to get the right consistency of the filling)
  • 100 grams of sour cream
  • sugar to taste (about 150-200 grams, depending on how sweet you like it)

Over:

  • 100 ml carbonated mineral water
  • 200 grams of sour cream
  • 2 eggs
  • 2 tablespoons sugar

Burek preparation with sweet cheese and raisins & # 8211 stuffing preparation

1. Prepare the filling, mixing in a bowl all the specified ingredients. Depending on the size of the eggs, it takes 4 or 5 eggs to obtain a bound, but still fluid cream. To fill this burek with sweet cheese, we really do not need a hard filling, it must be about the consistency of a thick cream.

What kind of sheets do we use for burek?

2. This time I used some Serbian sheets. Obviously, this sweet cheese burek can be made with homemade sheets (click on the link for the recipe). It will be even more delicious, but the version with sheets to buy is also good, especially for those in time crisis. For starters, I advise you to count how many sheets you have in the package to determine approximately how many layers the burek will have. Depending on this, we will know how to distribute the filling between layers.

Assembly

2. Choose a tray similar in size to the dough sheet. If the tray is slightly smaller, it does not matter much, what exceeds the size of the sheet will fold.

3. Grease the pan with oil or cover with baking paper. I always prefer, for burek, the second option, because I want to protect my trays. Overlap in the tray 3 sheets of dough that are lightly moistened with a pastry brush soaked in a little water and sprinkled with oil.

4. Place a layer of filling on top. Divide it so that it reaches for a burek with equal layers of sheets and filling. For example, if you have 12 sheets in the sheet pack, you can count five layers of dough, one of 3 sheets for the base, three more intermediate layers of 2 sheets each and one with 3 sheets for the top layer. Between the five layers of sheets, we need four layers of filling, so allocate to each layer a quarter of the filling in the bowl.

5. Once the filling is added, spread it with the back of the spoon in a uniform layer, then continue, alternately, with other layers of pie sheets. For the burek recipe with sweet cheese, there is no need to grease the sheets with oil, just to sprinkle them lightly.

Portioning burek with sweet cheese

6. Alternate the layers of sheets with the filling until the dough is finished, the last layer being sheets. The pie, as raw as it is, is cut into squares, with a very sharp knife.

7. Beat the two eggs well with sugar, sour cream and mineral water, then flood the surface of the burek with this mixture. Start the oven and set it at 190 ° C. In the time needed to heat the oven, our burek with sweet cheese will absorb the liquid mixture we poured on top.

Baking burek with sweet cheese

This sweet cheese burek is baked in the preheated oven at 190 ° C, in a medium position, for 45-50 minutes. That is, until the surface is nicely browned and the burek is well cooked.

Allow to cool, then cut into squares. A burek with sweet cheese is delicious both warm and cold.


Video: Ελιοπιτάκια ΑΑΑ από τη Μαρία και την Ελίζα #MEchatzimike (August 2022).