Cheese pastries with brynza
Soft pastries with a crispy edge, filled with brynza and herbs — the perfect hot appetizer for lunch or dinner.
Ingredients
- Brynza from cow's milk GULCAN 200 g
- Wheat flour 300 g
- Warm water 150 ml
- Salt 1 tsp
- Green onions 50 g
- Vegetable oil 3 tbsp
- Dry yeast 7 g
We add only what we sell. The rest is up to you.
Method
- Dissolve yeast in warm water with a pinch of sugar and let it sit for 10 minutes
- Mix flour with salt, add the yeast mixture and knead a soft dough, cover and let it rise for 20 minutes
- While the dough rises, grate the brynza on a coarse grater, finely chop green onions and mix with salt
- Divide the dough into 8 pieces, roll each into a thin pastry, place a spoonful of cheese mixture in the center
- Fold the edges of the pastry toward the center to form pockets with cheese, press gently
- Heat oil in a skillet over medium heat, carefully place the pastries
- Fry for 3-4 minutes on each side until golden and puffed up
- Transfer to paper towels to remove excess oil and serve hot
