Cheese Pastry Turnovers

Cheese Pastry Turnovers Recipe from Macedonia

Region / culture: Macedonia | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 12

Introduction

Cheese pastry turnovers are a delicious and savory treat that can be enjoyed as a snack or appetizer. These flaky pastries are filled with a creamy and cheesy filling that is sure to satisfy your taste buds.

History

The origins of cheese pastry turnovers can be traced back to various cultures around the world. In Eastern Europe, cheese-filled pastries are a popular dish, with variations such as pierogies in Poland and börek in Turkey. These pastries have been enjoyed for centuries and continue to be a beloved dish in many households.

Ingredients

PASTRY

0.5 lb (227 g) of butter
0.5 cup of cold water
0.25 tsp of baking powder
2 cups of all purpose flour
0.25 tsp of salt
FILLING I
0.25 lb (113 g) of crumbled feta cheese
0.5 lb (227 g) of cottage cheese
1 egg
salt to taste
FILLING II
1 lb (454 g) of cottage cheese
0.25 lb (113 g) of grated cheddar cheese
1 egg

How to prepare

For the pastry, sift the dry pastry ingredients into a large bowl. Cut in the butter using a pastry cutter or two knives until the mixture has a coarse consistency.
Add cold water and stir with a fork until the mixture forms a ball.
Chill the dough for at least 0.5 hour. Roll out half of the dough on a lightly floured surface.
Cut the dough into 2.5 inch circles using a tea cup rim. Place 0.5 tsp of filling on each circle and fold it over.
Seal the edges with the tines of a fork that have been dipped in water.
Repeat the process with the second half of the dough.
Brush the pastries with beaten egg and bake them on an ungreased baking sheet in a preheated oven at 375°F (191°C) for 12–15 minutes or until they turn golden.

Variations

Add cooked and crumbled bacon to the filling for a smoky flavor.
Mix in chopped herbs such as parsley or dill for a fresh and aromatic twist.
Use different types of cheese such as mozzarella, gouda, or blue cheese for a unique flavor profile.

Cooking Tips & Tricks

Make sure to chill the dough before rolling it out to ensure a flaky and tender pastry.

- Use cold water when making the dough to prevent the butter from melting too quickly.

- Seal the edges of the turnovers tightly to prevent the filling from leaking out during baking.

- Brushing the pastries with beaten egg before baking will give them a golden and shiny finish.

Serving Suggestions

Cheese pastry turnovers can be served as a snack, appetizer, or even as a light meal with a side salad.

Cooking Techniques

Use a pastry cutter or two knives to cut in the butter for the pastry dough.

- Seal the edges of the turnovers with the tines of a fork dipped in water to ensure a tight seal.

- Bake the pastries on an ungreased baking sheet to prevent them from becoming too greasy.

Ingredient Substitutions

You can use margarine or shortening instead of butter for the pastry dough.

- Substitute ricotta cheese for cottage cheese in the filling for a creamier texture.

- Use whole wheat flour or gluten-free flour for a healthier alternative.

Make Ahead Tips

You can prepare the pastry dough and filling ahead of time and assemble the turnovers just before baking. Store the unbaked turnovers in the refrigerator until ready to bake.

Presentation Ideas

Serve the cheese pastry turnovers on a platter with a dollop of sour cream or Greek yogurt on the side. Garnish with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Cheese pastry turnovers pair well with a crisp white wine such as Sauvignon Blanc or a light and refreshing beer. They also go well with a cup of hot tea or coffee.

Storage and Reheating Instructions

Store any leftover cheese pastry turnovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F (177°C) for 5-10 minutes or until warmed through.

Nutrition Information

Calories per serving

Each serving of cheese pastry turnovers contains approximately 250 calories.

Carbohydrates

Each serving of cheese pastry turnovers contains approximately 20 grams of carbohydrates.

Fats

Each serving of cheese pastry turnovers contains approximately 15 grams of fats.

Proteins

Each serving of cheese pastry turnovers contains approximately 10 grams of proteins.

Vitamins and minerals

Cheese pastry turnovers are a good source of calcium, vitamin A, and vitamin B12.

Alergens

Cheese pastry turnovers contain dairy (butter, cheese, cottage cheese, and egg) and gluten (flour).

Summary

Cheese pastry turnovers are a delicious and indulgent treat that are high in fats and proteins. They are best enjoyed in moderation as part of a balanced diet.

Summary

Cheese pastry turnovers are a delightful and savory treat that are perfect for any occasion. With a flaky pastry crust and a creamy cheese filling, these turnovers are sure to be a hit with your family and friends. Enjoy them as a snack, appetizer, or light meal for a delicious and satisfying experience.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a rainy afternoon, and I was browsing through an old cookbook that I had inherited from my own grandmother. The pages were yellowed and frayed, filled with handwritten notes and splatters of ingredients long since forgotten.

As I turned the pages, my eyes landed on a recipe for Cheese Pastry Turnovers. The description alone made my mouth water - flaky pastry filled with a creamy mixture of cheeses, herbs, and spices. It sounded like the perfect comfort food for a dreary day.

I read through the recipe carefully, taking note of the ingredients and instructions. It seemed simple enough, but there was something about it that intrigued me. I knew I had to make it.

I gathered all the necessary ingredients - flour, butter, cream cheese, cheddar cheese, and a handful of herbs from my garden. As I began to mix and knead the dough, the familiar rhythm of baking filled the kitchen. I felt a sense of peace and contentment wash over me.

As the pastry dough chilled in the refrigerator, I prepared the cheese filling. I grated the cheddar cheese, chopped the herbs finely, and mixed them together with the cream cheese. The mixture was creamy and aromatic, a tantalizing blend of flavors.

When the dough was ready, I rolled it out on a floured surface and cut it into circles. I spooned a generous dollop of the cheese filling onto each circle, then folded them in half to create turnovers. I crimped the edges with a fork, creating a decorative pattern that would later turn golden and crisp in the oven.

As I placed the turnovers on a baking sheet and slid them into the oven, the aroma of melting cheese and butter filled the air. I watched through the oven door as the pastries puffed up and turned golden brown, the cheese filling oozing out slightly at the seams.

When the turnovers were done, I removed them from the oven and let them cool slightly on a wire rack. The cheese filling had melted into a gooey, delicious mess, the pastry shell flaky and buttery. I couldn't resist taking a bite, savoring the creamy, savory filling and the crisp, golden pastry.

I knew I had stumbled upon something special with this recipe. The Cheese Pastry Turnovers quickly became a favorite in my household, requested by family and friends whenever I had a gathering. I shared the recipe with anyone who asked, passing on the tradition of baking these delicious pastries.

Over the years, I have made countless batches of Cheese Pastry Turnovers, each one as delicious as the last. The recipe has become a staple in my collection, a reminder of the joy that baking can bring. And every time I make them, I am transported back to that rainy afternoon when I first discovered the recipe, drawn to it like a moth to a flame.