Baking with cheese

Baking with cheese can be sweet, hot, salty or spicy. Its taste depends on what additives are included in the cheese dough: vanilla sugar, spicy herbs, ground aromatic pepper or paprika. For contrast, you can mix sesame seeds or ground nuts (for example, walnuts or hazelnuts) into the dough. Most often, shortbread dough is prepared for similar baked goods, but there are options made from puff pastry or yeast dough. It is worth mixing semi-hard or hard grated cheese into the dough, but processed cheese can also make good cookies. Note that the cheese dough does not need to be baked for long, because... When it burns, it acquires a bitter taste.

Buns with processed cheese insides

Toasted buns with melted cheese for breakfast! What could be tastier? Moreover, preparing such buns is absolutely easy. Well, the time needed to make the buns will be insignificant, no more than 30 - 40 minutes. Bake the buns with melted insides.

Achma buns with cheese

Achma buns with cheese are a variation on the theme of Georgian achma and Turkish börek. For the inside, young pickled cheese, such as feta cheese, feta or suluguni, is suitable. You should put no more than 1-2 tsp in each bun. entrails, otherwise the cheese will leak out onto the baking sheet when c.

Cheese sticks

Cheese sticks are a delicious and quick-to-make homemade pastry that is also suitable as a light snack with wine or beer or just a cup of tea. These sticks are made from ordinary, easy-to-work dough, so anyone can handle them.

Pie with cheese and asparagus

An open pie with asparagus and cheese filling, prepared according to this or a similar recipe with small variations, is always served at the Swedish buffet table on the day of the summer solstice. In Sweden, a special Swedish cheese, Väs, is used for it.

Khachapuri in Adjara

Adjarian khachapuri is shaped into boats, in the center of which grated pickled cheese is placed and an egg is poured. In the finished baked goods, the white should set perfectly and the yolk should remain creamy. They eat khachapuri in Adjarian style or with a fork, limbo with their hands, breaking off the ku.

Cheese flatbread with olives in a slow cooker

Cheese flatbread with olives and herbs can be quickly and easily prepared in a slow cooker. The ingredients in the recipe are designed for a voluminous and fluffy cake, more like a pie. If you want to bake a narrow cheese cake, then reduce the ingredients.

Pie with cheese from kadaif dough

Kadaif dough is a mass of tangled long thin “hairs” of unleavened dough, reminiscent of vermicelli. Usually the oriental sweet kunafa is prepared from kadaif, but this dough can also be used for other recipes. For example, for Prigo.

Placindas with cottage cheese and herbs

Placindas with cottage cheese and herbs are classic flatbreads of Moldavian cuisine. The dough for the placinda is kneaded in water. Cottage cheese for the inside is perfectly mixed with eggs and chopped herbs. Unleavened flatbreads with cottage cheese are fried on both sides in vegetable oil until about.

Pie "Pasqualina"

Pasqualina is an Italian pie with chard or spinach insides, eggs and cheese. The pie dough can be shortbread or puff pastry. This version is made from ready-made puff pastry with chard.

Imeretian khachapuri

Imeretian khachapuri is prepared from low-yeast dough, baked in a dry frying pan, and after baking, sprinkled with water and thickly greased with oil. Khachapuri is filled with cheese - Imeretian cheese, feta cheese or suluguni.

section: Baking with cheese

Adjarian khachapuri

Adjarian khachapuri is shaped into a boat and baked in the oven. The dough and interior are similar to Imeretian pickled cheese. A boat is rolled out of the yeast dough, filled with cheese innards, and in the center of the innards a depression is made into which the yellow is poured.

section: Baking with cheese

Cheese cookies with herbs

cookies with cheese and herbs at the base. If you leave the cookies to cool on the baking sheet after baking, they will become brittle and crispy. If you prefer soft cookies, then after baking, transfer them to a closed container. This pastry is also suitable for s.

section: Baking with cheese

Cheese cookies with sesame seeds

Cheese cookies with sesame seeds: these salty cookies are served with tea and beer.

section: Baking with cheese

Cheese pie

Recipe for a delicious cheese pie made from shortcrust pastry. For the inside, grated cheese is mixed with fried onions, seasoned with reddish pepper, cream and ground walnuts. After baking, the cheese inside becomes soft, but holds its shape unsurpassed.

section: Baking with cheese

Cheese bagels

cheese, butter, egg, water, flour

section: Baking with cheese

Cheese horseshoes

cheese, butter, wheat flour, salt, red pepper (ground)

section: Baking with cheese

Cheese donuts with sour cream

flour, margarine, yeast, sour cream, egg (yolk), cheese (grated), salt

section: Baking with cheese

Cheese flatbreads with mustard

flour, salt, dry mustard, butter, cheese, milk

section: Baked goods with cheese, Flatbreads

Cheese sticks

wheat flour, hard cheese, margarine, egg (yolk), caraway seeds, sugar, salt

section: Baking with cheese

Cheese rolls

wheat flour, salt, pepper, grated cheese, egg (white), margarine, parsley, dill, garlic

section: Baking with cheese

Cheese crackers

flour, butter, cheese (grated), salt, red pepper, sour cream

section: Baking with cheese, Crackers

Choux pastry donuts with cheese

flour, butter, cheese (grated), egg, water

section: Baking with cheese

Cheese spirals

puff pastry, egg (yolk), cheese (hard, grated), poppy seed or cumin

Cheese flagella

processed cheese, salt, egg, cumin, flour, baking soda, grated cheese, fat.

section: Baking with cheese

Cookies “for beer”

flour, salt, red pepper, butter, cheese (grated)

Cheese pastries

Cheese - how many admirers this product has! It is loved not only as a snack, but also as an ingredient in other dishes. For example, in baking. Cheese can be added to the dough, to the filling, or you can simply sprinkle it on top of the product to create a special crust. You can use both hard cheese and soft, curd cheese in baking. At the same time, if hard cheese is used only for savory pies and buns, then on the basis of soft cheese you can create beautiful dessert pastries.

Recipes in the collection: 25

flour-400 gr.
water 180 gr.
olive oil - 2 tbsp.
salt-1/4 tsp.
suluguni cheese-300 gr.
butter-50 gr. for lubrication

nira60

November 14, 2013, 10:36 pm

dough:
water - 100 ml.
sour cream - 2 tbsp.
flour - 350 g
salt - 0.5 tsp.
sugar - 2 tsp.

Tatiana M.

14 December 2013, 14:33

dough:
wheat flour 150 gr.
solid butter 90 gr.
grated hard cheese 90 gr.
a little black pepper.

sweeta1

06 May 2014, 17:26

wheat flour 500 g
milk 250 g
egg 1 piece
hard cheese 100 g
honey 2 tbsp
butter 50 g

sigma002

03 September 2012, 14:17

dough:
300 gr.
flour 15 gr.
new yeast 3 tbsp.
olive oil 0.5 tsp.
salt 1 egg

lil-8888

02 November 2012, 16:19

100 gr.
butter 200 gr.
sour cream 150 gr.
cheese 1.5 teaspoon
spoons of salt (depending on the cheese) 2 teaspoons.
spoons of sweet paprika 250 gr. flour

mellorn

07 December 2012, 15:29

180 gr.
flour 1 egg
150 ml.
kefir 75g spinach
1 tbsp.
butter 50 gr. cheese

lil-8888

April 29, 2013, 10:23 pm

1. corn flour - 300 ml.
2. wheat flour - 300 ml.
3. dry yeast - 0.5 tsp.
-3 g 4. kefir-200 ml.
5. serum-200 ml.
6. egg-1+ yolk

ogiway

02 June 2013, 09:00

1 tbsp.
all oat flakes (240 ml tbsp.) 1/2 tbsp.
flour 4 tbsp.
butter 50 gr.
hard cheese 1-3 tbsp.
milk salt

lil-8888

08 August 2013, 10:33

cheddar cheese 70 gr.
pamesan cheese 70 gr.
doorway blue cheese 70 gr.
egg 2 pcs.
hot chilli
pepper flour 220 gr.

zae4ka

21 January 2013, 13:24

dough:
2 tbsp.
flour 1 egg
1 tbsp.
sugar 1 tsp
salt 50 gr. butter (melted)

Tatiana M.

28 June 2014, 17:48

dough
1 tbsp.
flour (st. = 250 ml.) 1 tsp.
sugar pinch of salt
90 gr.
cool butter 1.5 tbsp ice water

Allenka(alarm clock)

03 October 2013, 15:36

300 gr.
sour cream 1 egg
100 gr.
water 1 teaspoon
spoon of sugar 5 gr.
dry yeast approximately 500-600 gr. flour

mellorn

11 July 2012, 14:36

puff pastry 300 gr.
nutmeg,
cinnamon,
pears 2 pcs.
apples 2 pcs.
sugar 100 gr.

sweeta1

04 March 2012, 00:11

dough:
(st. – 250 ml.,)
– very warm water – 1.5 tbsp.
– flour – 3 tbsp.
– dry yeast – 11 g
– sugar – 2 tsp.

Ksyushentsia

28 September 2012, 12:27

wheat flour 320 gr
water 250 ml.
baking soda 1/2 tsp
mustard oil 2 tbsp
hard cheese (I had “Russian”)
cilantro

sigma002

08 November 2012, 22:23

dough:
150 gr.
milk or dark chocolate 100 gr.
butter at room temperature 1 tbsp.
flour 1/4 cup.
cocoa powder, not sweet 1/2 teaspoon salt

a_l

13 September 2009, 07:51

puff pastry (any kind) - 250 g
hard cheese - 100 g
peanuts - 100 g
garlic - 2 teeth.
green onion
egg - 1 piece

Sveta C.

April 16, 2014, 11:01

flour
350 g
live yeast 20 g
sugar 100 g
lemon zest 3 g
milk 160 ml.

katrina1990

10 May 2014, 15:49

for dough:
100 ml.
milk 40 gr.
melted butter or margarine for baking 1 egg
1 tsp.
salt 1 tbsp. Sahara

Ganna

11 April 2012, 08:21

tomato juice thick - 1 cup.
(250 ml.) dry yeast - 1.5 tsp.
premium flour – 2-2.5 cups.
vegetable oil – 3 tbsp.
+ for greasing the mold, sugar – 1 tbsp.
salt – 1.5 tsp.

olga

12 July 2014, 15:17

3 tbsp.
flour 2 tbsp.
sugar 1 tbsp.
baking powder 1 tbsp.
dry yeast 2 tbsp.
melted butter 1/2 tsp. salt

Shehowa

17 May 2013, 14:39

flour 140 g.
sugar 0.5 tbsp.
salt 0.5 tsp
milk 120 ml.
butter (from the refrigerator) 60 g.
baking powder 2 tsp.

Lena

30 October 2013, 14:26

tandoor flatbread (Uzbek flatbread) 1 pc.
smoked sausages 3 pcs.
boiled-smoked chicken breast 100 gr.
Russian cheese 100-150 gr.
mayonnaise and ketchup 2 tablespoons each.
parsley.

mama tasi

09 September 2013, 16:55

195g wheat flour
90 gr.
wheat flour 6g dry yeast or 12g new
1 tbsp.
sugar 1/2 tsp salt
1 huge egg

Step-by-step recipe for making cheese puffs from ready-made dough

Puff pastry pies - the so-called puff pastry - are a good option for a regular, cheap and tasty dish that even the most inexperienced housewife can handle. If you use ready-made dough (store-bought or home-made and frozen for future use), it will take almost half an hour to make, and you will get wonderful pies that you can snack on at work, on the road, or take with you on a picnic.

And naturally, they will be very appropriate for evening tea. And the interior of such baked goods is simple: there is cheese - unsurpassed, there is a little sausage - absolutely luxurious. I offer the most common recipes for puff pastries; any housewife will probably need them.

Recipe for cheese puffs from ready-made dough

Ingredients

Puff pastry	500 g
Testicle	1 PC.
Cheese	200 g
Sesame	optional

The dough can be used either with or without yeast.

Making regular cheese puffs

Defrost 500 g of puff pastry for an hour.
Cut the cheese (approximately 200 g) into thin triangular slices.
Roll out the dough slightly in all directions with a rolling pin.
We cut any layer into 4 squares (it will be comfortable to use a serrated dough knife).
At the level of thoughts, we draw a diagonal through the reverse tops of the square, dividing it into triangles.
Place a plate of cheese on one of them. If desired, you can add a small piece of butter and a little garlic to the filling. On the other triangle we make 3 transverse cuts.
We bend the square into a triangle and carefully pinch the edges. For greater effect, you can run the tines of a fork along the edge - then the pies will not come apart at the seams during baking.
We cut all the products in the same way. Place the puff pastries on a baking sheet lined with parchment.
Beat the egg. Gently coat each puff pastry with beaten egg.
Sprinkle with sesame seeds.
Place the baking sheet in the oven, preheated to 180ºC, for 15 minutes until a beautiful golden color is obtained.

Video recipe for making cheese puffs from puff pastry

The video shows a master class on making cheese puffs from ready-made puff pastry or yeast-free dough.

Recipe for puff pastry with ham and cheese from ready-made dough

Ingredients

Puff pastry	1.0 kg
Testicle	1 PC.
Cheese	300 g
Ham	300 g
Butter	optional

Instead of ham, you can take sausage - puff pastries with sausage and cheese are no less tasty.

Cooking savory puff pastries with ham and cheese

Grate 300 g of cheese on a large grater. Cut 300 g of ham into strips.
Gently mix the ham and cheese in one container.
Roll out the dough (1.0 kg) with a rolling pin and cut into equal rectangles. A kilogram yields 20 servings (the size and shape of the puffs is at your discretion).
Place the ham and cheese mixture on one-half of each rectangle.
Cover the filling with the second half of the rectangle. Using a fork, firmly fix the dough around the edge.
Place the puff pastries on a baking sheet, covering it with parchment paper. On any pie we make 3 cuts.
Place the baking sheet in the oven, preheated to 180ºC, for 20 minutes.
Melt a little butter. Brush each puff pastry with melted butter.

Video recipe for making ham and cheese puffs

Video tutorial on making puff pastry from ready-made puff pastry with ham and cheese insides.

Necessary information

For such products, you can use both yeast and yeast-free puff pastry - it’s whichever you like best. With yeast dough, puff pastries are the most fluffy.
You can get creative with the insides - add a little herbs, vegetables (pickled or new), eggs, garlic, spices. Ham or sausage can be replaced with boiled meat. Instead of hard cheese, you can add processed cheese.

If you are partial to homemade baked goods, then you will probably like sweet pies with strawberries, cherries or apples. And for those who like something special - rhubarb pies. Try making cheesecakes with cottage cheese using a homemade recipe. I also highly recommend the wonderful fluffy curd donuts.

Achma (Georgian cheese pie)

Tuesday, December 11, 2018

The recipe for Georgian layer pie with cheese is very tasty, fragrant and filling. Achma is prepared from a huge number of thin layers of previously boiled dough, which is sprinkled with the insides of pickled cheese. It is customary to serve ready-made achma hot with matsoni, kefir or yogurt. We quite like it with black tea – try it!

The base for homemade achma is unsweetened dough. It is mixed with wheat flour with the addition of chicken eggs - much like noodles or lasagna dough. It is important that the dough comes out tough, but at the same time elastic, because it needs to be rolled out very thinly.

The usual interior for achma is brine cheese, usually Imeretian cheese. True, I have never seen one like this in Belarus, so I replaced it with Adyghe and Suluguni in equal proportions. The main thing is that the inside is salty, so you can add salt to it. To grease the dough, we use high-quality butter with a fat content of at least 72%. Substitution with margarine or spread is unacceptable.

Achma is a ceremonial dish, which is why it is most often prepared directly on large baking sheets. But in our case, we’ll create a pie for a small family of 4 people – we’ll get exactly 9 servings. By the way, achma can be heated - the taste and texture are not affected at all.

Ingredients:

Dough:

Interior:

Making a dish step by step:

To make achma at home, we will need the following ingredients: premium wheat flour, chicken eggs (50-55 grams each), Adyghe and Suluguni cheese, butter, refined vegetable (I use sunflower) oil, water and salt.

Read also: Pollock stewed in sour cream

Sift 200 grams of premium wheat flour into a bowl, add a pinch of small salt, mix.

Next, break a couple of chicken eggs there. I use fairly large eggs, so take 3 of the very small ones.

Mix the eggs with flour - either with a fork or by hand. Then pour in 1 tablespoon of vegetable oil and a couple of tablespoons of drinking water. Mix until all the ingredients form a soft, sticky and not very uniform lump.

Evenly adding another 100 grams of sifted wheat flour, knead a smooth and dense dough. The most convenient way to do this is on a work surface, in other words, on the kitchen table. There is no need to knead for a very long time - 5 minutes is completely enough.

When kneading, a little more or less flour may be useful - it depends on its moisture content. Round the dough and cover the bowl with cling film (you can simply transfer the bun into a bag). Leave at room temperature for 20-40 minutes. During this period of time, gluten will develop in the dough to a sufficient extent for the upcoming work.

While the dough is resting, let's prepare the inside for homemade achma. To do this, simply grind 300 grams of Adyghe cheese and suluguni on a large grater.

The inside must be quite salty because the dough tastes bland. Add enough salt to make it tasty for you personally. Stir - the inside is prepared for the achma. Because in total we will have 8 layers of dough, then the insides will have 7 layers. Therefore, you can divide the grated cheese into equal parts using scales or spill the dough, so to speak, by eye.

In a separate bowl, melt 200 grams of butter and let it cool. I do this in the microwave on the Defrost mode, and you can just do it in a saucepan on the stove.

When the dough rests, it will become very malleable and elastic, but at the same time quite elastic. Using a knife, divide it into 8 similar parts. If you wish, you can use a kitchen scale.

Roll any piece of dough into a ball and cover the pieces with a piece of cling film or a kitchen towel so that they do not become airy and crusty.

Now any ball of dough needs to be rolled out as thin as possible. Perfect if the dough even becomes translucent after rolling out (like phyllo dough, for example). For this you will need a little more wheat flour (I don’t indicate the amount in the ingredients, but I used about 2 heaped tablespoons).

The shape of the rolled dough depends on what you plan to bake the dough in. I have a round baking dish with a diameter of 24 centimeters, so I roll out the dough into the thinnest flat cakes of a specifically round shape with a slightly larger diameter so that there are folds. If your shape is square, oval or rectangular, roll out the dough using the same principle. In this way, roll out all 8 balls of dough very thinly and, lightly sprinkling them with flour so as not to stick together, leave them on the table, covering them with a towel. Two pieces of dough in achma will be baked raw, and the other 6 pieces will be baked previously boiled.

Take a baking dish and grease it with a small amount of melted butter.

Place the first rolled out layer of dough into the pan. You see, it is imperative to create sides so that the oil does not leak out of the mold during baking.

Grease the dough with butter.

We take about a seventh of the cheese inside.

Spread it evenly over the dough. Let's leave the form on the table for now.

Let's move on to the remaining 6 rolled out layers of dough - they will need to be boiled. To do this, bring water to a boil in a wide saucepan in advance (I have a four-liter saucepan with 2 liters of water). We lower the dough layer into boiling water using wave-like movements.

When the water boils again, take out the boiled dough using a slotted spoon (or a colander) and immediately transfer it to a container with ice water (I add ice cubes). The dough cools down in almost 10 seconds.

We take it out of the water, let the water drain and place the boiled layer in a baking dish. We lay it in folds and waves, which will later look appetizing in the cross-section of the finished achma.

Grease the dough layer with butter.

And again we pour in some of the cheese inside.

In this way we assemble the workpiece: a layer of raw dough, cheese inside, 6 layers of boiled dough with 6 layers of cheese inside. Don't forget to grease any layer of dough with melted butter.

Cover the workpiece with the eighth layer of dough - it is raw. I read that Georgian housewives put this preparation in the refrigerator at night (that is, in the dark) , and bake it only the next day. I prefer to prepare homemade achma right away.

Using a sharp knife, cut the workpiece into 9 portions - you get 8 pieces and a round piece.

Lubricate the future achma with the remaining butter and pour it into the cuts.

Bake homemade achma in a previously preheated oven for about 30-40 minutes at 200 degrees at medium level until dry. I have a gas oven, bottom heat, without convection (by definition it may not be there). In fact, the dough is ready inside, so you need to let the crust brown, the suluguni to melt, and the butter to be absorbed into the dough and filling.

We serve fragrant and hearty homemade achma hot. If you don’t eat everything, store in the refrigerator, and be sure to reheat in the microwave or oven before serving. Lyudochka, thank you so much for this fabulous order. Cook for your health, friends, and bon appetit!