Home Cook Together. Celebrate Life.

Eastern EuropeanAuthentic Cuisine

Eastern European Cheese Pastry 2

Serves 4 to 6 Pastry vegetarian, Breads & Pastry

Eastern European Cheese Pastry 2

Eastern European Cheese Pastry 2 is a staple at home tables across the region, embodying the essence of Eastern European comfort food. This version reflects the familial approach, where ingredients are measured not by precision but by instinct, and the pastry emerges from the oven with the care and warmth of home cooking. It's a dish that finds its place at any gathering, informal yet always welcome, gracing tables during both everyday meals and special occasions.

The pastry offers a rich, buttery crust that crumbles delicately with each bite, enveloping a filling of cheese that is both creamy and slightly tangy. The interplay of textures and flavors is simple yet deeply satisfying, capturing the heart of Eastern European culinary traditions. Serve it warm to highlight the richness of the cheese, allowing the buttery layers to melt gently across the palate.

Ingredients

  • 300 gflour
  • 200 gcheese
  • 100 gbutter
  • 1egg

Method

  1. Begin by bringing the butter (100 g) to room temperature. This ensures it will mix smoothly with the flour, creating a tender pastry. Set the egg (1) out as well, allowing it to reach room temperature for better incorporation into the dough.
  2. In a large mixing bowl, combine the flour (300 g) with the softened butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for creating a flaky texture in the pastry.
  3. Grate the cheese (200 g) and add it to the flour and butter mixture. Mix gently to distribute the cheese evenly throughout the dough. The cheese should be a semi-hard variety typical of Eastern European cuisine, such as a mild sheep or cow's milk cheese.
  4. Crack the egg into a small bowl and beat it lightly. Gradually add the beaten egg to the dough mixture, stirring with a wooden spoon until the dough begins to come together. If the dough feels too dry, add a tablespoon of cold water to help bind it.
  5. Turn the dough out onto a lightly floured surface and knead it gently until it forms a smooth ball. Be careful not to overwork the dough, as this can make the pastry tough. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes to let it rest and firm up.
  6. Preheat your oven to 180°C (350°F). Roll out the chilled dough on a floured surface to about 1/2 cm thickness. Cut the dough into desired shapes, such as squares or triangles, using a sharp knife or pastry cutter.
  7. Place the cut pastry pieces onto a baking sheet lined with parchment paper. Bake in the preheated oven until the pastries are golden brown and the cheese is bubbling, approximately 20-25 minutes. The edges should be crisp, and the aroma of baked cheese should fill your kitchen.
  8. Remove the pastries from the oven and let them cool slightly on a wire rack. Serve warm, allowing the cheese to be soft and melty, which is the perfect temperature for enjoying these savory treats.
Cover of Authentic Eastern European Cuisine
From the cookbook

Authentic Eastern European Cuisine

This recipe is from Authentic Eastern European Cuisine by Yassine Sbiti — the Eastern European volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

Explore Eastern European cuisine