Traditional recipes

Cheese pie

Cheese pie

Dough: sift the flour into a large bowl, add salt, baking powder, diced butter and knead with your fingers until all the butter is incorporated into the flour and the mixture becomes crumbly.

Then, add the 4 yolks, sour cream and sugar and knead the dough, then wrap it with foil and put it in the fridge.

Filling: the cheese is mixed with grated lemon peel, lemon juice and semolina.

Whisk the egg whites, add the sugar and then mix with the cheese in large movements, so that the filling remains fluffy.

Take the dough out of the fridge and divide it in two. Spread a sheet of dough and place it on the bottom of the tray, put the filling over it and level it, then spread the other sheet and place it on top.

Prick the dough from place to place with a fork, so that it does not swell when baking, then put it in the preheated oven at 180 degrees C, for about 45 minutes.

After it has cooled, powder it with sugar and portion it.

Good appetite!


Prepare the pie filling first. Drain the fresh cheese well, put in a bowl and mix with the urda. Mix the 5 & # 8211 6 eggs for 5 & # 8211 6 minutes until frothed, adding sugar to taste, then mix with the two types of cheese and finely grated lemon peel.

Write the greeting cards that are folded and wrapped in baking paper or aluminum foil. Write as many notes as portions of the pie are made.


Burek with salted cheese & # 8211 cheese pie according to the mother-in-law's Serbian recipe

Servings 16 servings of 100 grams each

Burek with salted cheese & # 8211 cheese pie & # 8211 Serbian recipe presented step by step. Pie with salted cheese & # 8211 burek & # 8211 and thin sheets of commercial or homemade pie. Salted burek recipe, my mother-in-law's Serbian recipe.

Definitely, today is the day burek! As I told you when I published burek recipe with meat, I divided the sheets in two and made one with salted cheese, a miracle! In fact, of all these typical Serbian pies, with thin sheets, built on top of each other and filled with various fillings, this variant with salted cheese is my favorite. After all, few of the mouths are better than one salted cheese pie, but with a sense of responsibility, as much as it is pleasant, no more, no less! My mother-in-law calls them all burek and the recipe I am going to present to you is "burek sa sirom ”namely burek with cheese.

Some time ago, when I posted burekul with sweet cheese, I said that the one with salted cheese does the same. Now it's time to prove it.

One more thing I have to tell you: I mentioned that this is my mother-in-law's recipe. She makes this pie & # 8211 burek & # 8211 with commercial pie sheets. Attention, pie sheets, not puff pastry! But just as well, if you have the time and skill, you can make these sheets yourself, after the recipe I proposed for the pumpkin pie or at recipe for stretched pie.


Russian pie with cheese

The Russian patience with cheese prepared at the Heinner multicooker is a healthy and good dessert, a dessert that was ready the same day I prepared it.

The recently received Sano Vita package pleasantly surprised me again, through the multitude of healthy products, carefully packaged, which inspires you in choosing the menu through diversity and the safety of the fact that you prepare something good with quality ingredients.

The Heinner multicooker used to prepare the pie is a very simple to use appliance, in which you can prepare from soups and main course, to rice, yogurt or dessert, using both the preset programs and the manual settings of the appliance.

With preparation times, final program warning, you gain precious moments for your family or for your hobbies.

This recipe does not require many ingredients, does not contain flour, is very easy to make and is extremely good.

Ingredients Russian cheese pie

500 g of cottage cheese
5 tablespoons sour cream
3 eggs
4 tablespoons raw sugar
4 tablespoons gray
a good hand coconut chips
a good hand worth trusting
a knife tip salt

Preparation Russian cheese pie

Mix the semolina and sour cream in a bowl and set aside for 25-30 minutes.

Mix the eggs with the sugar until the sugar is diluted and the mixture has doubled in volume.

Drain the well-drained cottage cheese with a blender until it is creamy and fine.

Put the semolina with sour cream and mix well.

Add mixed eggs and mix from top to bottom, lightly, with a spoon.

Also now add coconut flakes and cranberries.

Grease the appliance bowl with coconut oil both on the bottom and on the sides. Pour the composition and level.

We prepare the Heinner multicooker for baking, connecting it to the power source.

Press the menu button and turn the setting to the MANUAL / DYI function

Using the +/- buttons on the display, we set 55 minutes.

Then press TEMP and, with the same +/- buttons, set the temperature, 135 degrees.

We notice that initially the appliance does not start the countdown but heats the pot and only then it will appear on the display for 55 minutes and the baking will start.

During baking it is recommended (for desserts, not for other ways of preparation) to open the lid a few times to get the steam out.

When the time has elapsed and the device beeps, the pie is ready.

On the surface it will not be brown, as in the traditional oven, but it is certainly baked and brown on the bottom.

We let it cool in the appliance and, with a firm movement, we turn it over on a plate.

Serve either powdered with sugar, or with a cup of ice cream on top or a tablespoon of sour cream.


Sweet cheese pie

Extinguish the baking soda and ammonia in the yogurt, and mix with the egg.
Add the other ingredients and mix well.
At the end, add the flour and knead until the crust is removed from the hands.

Mix the cheese with the sugar, vanilla sugar, raisins, lemon peel, rum essence and yolks.
Whisk the egg whites and mix with the cheese by turning over.

Divide the crust into 2 parts and make 2 sheets on the table lined with flour.
Place in a pan greased with butter or margarine for cakes and lined with flour one sheet then the filling and the other sheet on top. Put the elbows of the top sheet under the sheet below so that the cheese does not come out and prick the top sheet several times with a toothpick so that it does not rise.
Bake for approx. 40 minutes until browned.
When they are ready, sprinkle powdered sugar on top.


CHEESE PIE AND HOMEMADE PIE

Cheesecake and homemade sheets it is wonderful, it really deserves to be prepared because it is something other than a classic pie. With fresh cow's cheese, flavored with vanilla and lemon peel is crazy.

The sheets are prepared after the simplest recipe , which is very successful, according to those who tested it. The dough is very easy to spread, it is an economical dough and you can fill it with whatever you want. You can also find it on the blog apple strudel recipe and the same recipe for fine pie sheets.

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Salted cheese pie

1. Beat eggs with salt, then gradually add oil, yogurt and sour cream homogenize the composition. Add the finely chopped salted cheese and mix well.

2. Place in a round pie tray 3 pie sheets well greased with oil (grease each one). Perpendicularly place another 3 sheets, and these greased with oil.

3. Pour 1/3 of the composition with the prepared cheese, then break 1-2 sheets of pie and force them into the composition.

4. Over, pour another 1/3 of the composition and repeat the procedure, until you finish the composition, but be sure to keep 3-4 sheets aside.

5. At the end, spread the last 3-4 sheets over the rest of the composition, and over the ends of the sheets below, left out and press everything as well as possible.

6. Grease the salted cheese pie with oil, push it in place to allow hot air to come out and bake for 35 minutes at 200 degrees.


Cheese pie

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ingredients

2 yolks,
400 grams of flour 000,
1 pinch of salt,
100 ml carbonated mineral water,
125 ml fatty yogurt,
For packaging:
175 grams of butter or margarine,
30 grams of flour.
For the filling, we mixed the following homogeneously: 500 grams of salted cheese,
500 grams of sweet warp,
1 bunch of finely chopped dill,
5 eggs.


Method of preparation

From yolks, mineral water, salt powder, yogurt and 400 grams of flour, knead a smooth and elastic dough (if necessary, add 1-2 tablespoons of flour). The dough is placed on the work surface greased with oil and divided into 2 equal parts. Knead the margarine or butter with the flour (30 grams) until it is incorporated & # 8211 flour has no other role than to make the fat adhere better to the dough. Take a piece of dough and spread it on the work surface greased with oil in a square sheet. Half of the amount of butter or margarine is evenly distributed over the entire surface of the sheet, then cut two cuts on each side of the square, without completely detaching them. Fold in the middle & # 8211 first the smaller squares in the corners: Each time cover with the opposite side to the previously folded one. Once the corners are gathered in the middle, continue folding with the remaining squares in the middle of the sides, each time covering a square already folded with its opposite. Repeat the process for each piece of dough (spreading, greasing, wrapping). Then, each piece of packed dough is placed on a tray with the side to which the folds were made down, wrapped and left for 15 minutes in the refrigerator. After 15 minutes, place it on the work surface well greased with oil, with the part on which the folds were made upwards, lightly grease (with a brush) with oil and this surface and spread the dough again in a square shape, making notches. identical. Fold identically and refrigerate for about 30 minutes. After this time, roll out the dough (same as the second fold, greasing with oil) in a sheet of the required size (I made the pie in a 40/28 cm tray). I rolled the sheet on the rolling pin and rolled the rolling pin over the tray, thus placing the dough in its place. I perforated from place to place with a fork (so as not to swell excessively when baking) and I placed the filling on top. I placed the second sheet on top and cut the raw pie into pieces of the desired size, then I finished with egg yolk. I put the pie in the preheated oven at 200 degrees and baked it until it browned nicely (45 & # 8211 50 minutes).


SALTED CHEESE PIE

With just a few ingredients and a little patience, you can prepare the best salted cheese pie at home.

ingredients:

  • a packet of fine pie sheets
  • 350 gr. cow telemea
  • 4 eggs
  • 500 gr. sour cream
  • 150 gr. butter

The first step in today's preparation involves greasing a heat-resistant tray with a generous layer of butter.

It is very important to take the pie sheets out of the freezer half an hour beforehand so that they do not have time to dry. They are very delicate and thus we avoid gluing them, which will not allow us to grease them individually.

I grate the cheese on the large grater and then I mix it with 200 grams of sour cream and an egg.

I start to grease a sheet of pie with melted butter, adding 4 sheets on top of each other, spread a quarter of the cream cheese composition evenly over the entire surface and form a roll that will fit into my tray along the way. It must be worked quite quickly, eventually we can have at hand a wet towel to cover the unused sheets until installation.

I estimated that I would form 4 rolls from the whole package of sheets and the cheese mixture obtained.

I prick them with a fork from place to place, and add a final touch of butter on top.

In a separate bowl beat the remaining 3 eggs with 300 gr. of sour cream then pour them over the cheese rolls to cover them everywhere.

The oven is already heated to 190 ° and let the pie bake for about an hour and a half.

Towards the end I reduce the temperature a little more to make sure that it penetrates enough and does not burn underneath.

The pie has grown very nicely. The crust on top is amazing and has a layer of cheese enough for my taste.


Salted cheese pie

1. Beat eggs with salt, then gradually add oil, yogurt and sour cream homogenize the composition. Add the finely chopped salted cheese and mix well.

2. Place in a round pie tray 3 pie sheets well greased with oil (grease each one). Perpendicularly place another 3 sheets, and these greased with oil.

3. Pour 1/3 of the composition with the prepared cheese, then break 1-2 sheets of pie and force them into the composition.

4. Over, pour another 1/3 of the composition and repeat the procedure, until you finish the composition, but be sure to keep 3-4 sheets aside.

5. At the end, spread the last 3-4 sheets over the rest of the composition, and over the ends of the sheets below, left out and press everything as well as possible.

6. Grease the salted cheese pie with oil, push it in place to allow hot air to come out and bake for 35 minutes at 200 degrees.


Ingredients Burek salted cheese & # 8211 cheese pie

  • a packet of pie sheets (Serbs were mine, but also the Romanian ones from the trade give very good results)
  • oil for greasing
  • 1 kilogram of lightly salted cheese & # 8211 means a mixture of fresh cow's cheese with salted telemea, or just cottage cheese that you salt as much as you like the filling should be pleasantly salty, not with exaggeration
  • 5 medium or 4 larger eggs
  • 200 grams of sour cream

Over:

Method of preparation

1. Grate or grind the cheese finely and mix all the ingredients for the cheese burger filling. The composition must be quite fluid, if it is too sticky add more cream or an egg.

2. Switch on the oven and heat to 190 ° C.

3. Place 2-3 sheets in a well-oiled pan. The tray I use is 40 x 28 cm. Grease the top sheet lightly with oil.

4. Place a layer of filling on top of the pie sheets.

5. Continue the same way, alternating 2-3 sheets with the cheese composition, until 5 layers of sheets and 4 of filling are obtained (depending on the size of the tray). The last layer must be sheets. With a special pastry brush, lightly grease the cheese with oil on the surface.

6. With a sharp knife, cut the burek with cheese, now, as raw, in portions sized according to the taste of the tasters.

7. Beat the egg well with mineral water and sour cream. Float the cheese spoon over the entire surface with this fluid composition. Allow this fluid composition to pull the sheets a little.

8. Burek tray with salted cheese and bake in the preheated oven at 190 degrees and bake for 45-50 minutes. You can see the ready burek in the image below.

9. Allow to cool slightly in the pan. Cut the burek with cheese, following the cuts made previously.

If you still have a little patience, wait for it to cool a bit in the tray. If you & # 8230 & # 8230; t get burned anymore, sigh with pleasure & # 8230 as it is very good:


Video: A brief history of cheese - Paul Kindstedt (December 2021).