Traditional recipes

Cheese croissants

Cheese croissants

Dough:

We put the milk on the fire until it becomes warm. Dissolve the yeast with a tablespoon of sugar, 2-3 tablespoons of milk, a tablespoon of flour, mix well and leave for 10 minutes in a warm place. Melt the butter and let it cool. Put the flour in a bowl, add the yeast, eggs, yogurt, sugar and a pinch of salt. We mix them well by hand, then we pour milk gradually until we get a somewhat homogeneous and slightly sticky dough (I got about 220 ml of milk). Incorporate the melted butter, grated lemon peel and knead well. Cover the dough and leave it to rise for about an hour.

Filling:

In a bowl, mix the cheese with the eggs, sugar, semolina and rum essence. Add the grated orange peel, the candied one and mix them well.

After the dough has risen, turn it over on the work table and divide it into four. We spread one thin sheet at a time, somewhat round, we divide the sheet into four, then we make triangles as big as we want, I cut each quarter of the sheet into 2 and 3 triangles. Put a little cheese on each triangle, then roll them. I had 28 pieces. Grease a tray with margarine, line it with baking paper and place the croissants.

We put them in the hot oven at a suitable temperature until they brown nicely. When they are ready, take them out to cool, then put them in a bowl and cover them so that they are soft.

Good appetite!


Pear pudding with ricotta or cream cheese and cozonac

Pear pudding with ricotta or cream cheese and slices of cake is inspired by two other classic recipes, established: corn pudding with cottage cheese and pudding diplomat.

The first, the croissant with cow's cheese, is one of the desserts of my childhood. Corns of & # 822225 money & # 8221 soaked in milk, placed in a Jena bowl (yes, it says Jena no Yena & # 8211 is the name of the German town where heat-resistant glass is produced) greased with butter and sprinkled with crystal sugar (to caramelize the bottom) and cover with a cream cheese (with eggs, sugar, vanilla and mustard grated lemon peel). You can find the recipe here.

Second, pudding diplomat, is made from slices of muffin (or other sweeter leaven & # 8211 for example. simple cake) soaked in a mixture of eggs, milk, sugar and vanilla and sprinkled with candied fruit & # 8222painted & # 8221 in rum or cognac (version Eric Lanlard). I also made this one after Easter (from panettone & # 8211 recipe here).

Starting from the 2 recipes above and having a few heads of cake (guglhupf, kougloff) left over from Christmas, I said to improvise a pear pudding with ricotta and slices of cake. Recycle. I looked for the available fruits (in my case there were some pears) and I decided to make a pear pudding with a ricotta cheese cream, candied lemon peels and almonds. Why ricotta? Because it is light, creamy and does not have the specific acidity of cottage cheese. It has a somewhat neutral taste that goes fragrant only with vanilla and goes perfectly with pears. I chose candied lemon peels instead of freshly grated peel for a more subtle aroma that doesn't fade vanilla.


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Fluffy croissants with cheese

Hi, I got 16 horns. You can see this if you look closely at the image in which I look at how I "cut" each triangle.

Match with a cup of warm milk.
Very appetizing!

And still how. In other words, the croissants are not bad with a cup of coffee: D

My grandmother made this kind of jam croissants :) (well they were a little smaller..but the same style and ingredients). I will try yours at the first opportunity: D

After trying them, tell me if they look as much like you have now.

Another Sunday dessert, ah, what was raining in my mouth on an empty stomach.

If you want, it could be a dessert on Thursday night :) Or even a dinner, thinking that the cheesecake is a salty one.

In two words: gro-zav!
Definitely planned for Saturday!
Mmmmm. a lot!
Adriana R

With pleasure, Adriana. Then it's time to stick to the plan on Saturday :)

Yam. I can't wait to taste them.

I will try to make them according to this recipe so as not to buy ready-made ones.

I already tested them today. They turned out delicious, excellent for breakfast.
Thanks for the recipe! :)

You have nothing to do, Elena. I am glad you liked them. You woke up with a craving for baking today :)

I'm just having breakfast, I have a big cup of milk in front of me and it would be nice to have 2-3 such good croissants!

:) Yeah, if it's a big cup, then you clearly need at least two croissants. If I still made you want to, maybe I'll convince you to prepare them too.

Hi. I have no words. sensational. just like the salty pastries from the school kiosk from Ceausescu's time:) The only regret is that I discovered the recipe so late. Definitely to be redone. congratulations for the blog! Lots of inspiration for the future! Geanina

Thanks, Geanina! You know the saying. better later than ever) It takes a bit of work, but these capitalist horns are no better than communist pies :)

They didn't seem hard to do. it's worth the effort anyway :)

That's right, horns are not hard to make. You saw me making a lot of really hard recipes. : D It just takes a while to knead the dough and spread it out so many times to shape the croissants, but I hope this doesn't scare beginners.

Nothing compares to the crap from Ceausescu's time. And with the Dobrogean pie. Now there's dirt everywhere. Unfortunately.

I like them very much. Your horns look so good that I will have to try the recipe.

It looks good, I would eat every day if the simigeria next to me looked the same.

Cornlets look more than delicious, but I wonder if they can be even tastier if the cheese is replaced with cheese?
Or do you lose your charm?

As with any recipe, the quality of the ingredients matters a lot. The croissants are all the tastier as the cheese used is of a better quality. After all, cheese is also an assortment of cheese, but I do not know what results would be obtained if we use for example a very dry and smoked cheese. :)

A trivial recipe, below expectations. Come with something new and more sophisticated, because there are enough recipes for two bucks for others who only want visitors to the site. I'm not mean, but you're capped and it's a shame. I'm waiting for your reaction from all points of view. Be PA. be GOODBYE.

My reaction is a typical Romanian one, without being mischievous either :) As Eminescu used to say: "If there is one, if there is another, / What is written for us too, / We will gladly take them all". either PA or GOODBYE. I can't thank everyone, no matter how hard I try. My blog is open to everyone, but as tastes differ from person to person, I cook only what I like, because I am the one who eats the result of the "creations" on the blog. Then, if someone is looking for sophisticated recipes on barbatlacratita.ro, then it means that the blog was wrong - here are simple and unpretentious recipes)

Blogs are full of sophisticated recipes that are not worth much. Congratulations for these simple recipes, which unfortunately I forgot.

Thank you! I would not want anyone to leave my blog disappointed, but, being a culinary blog, it is really inevitable. I do not try to impress, and if I am ever to impress someone, then I would not want to do it through sophisticated recipes, but through the accuracy of the published explanations and recipes.

You convinced me: you are first of all the LORD, and then the broken woman! Hats off! A pretentious villain. We will hear each other again, but with more friendly terms. Believe me, I sailed for something special and I only came across the bazagons. I also came to you where I expected something better, but to my disappointment, you did not rise to high levels as usual, going out of print.

I think that first of all I am a human being, so I am subject to mistakes :) Maybe I am also mischievous sometimes and maybe I really limit myself and I don't want to admit it (or, worse, I don't even realize it!). It is good that you have claims from read / tried recipes and I should be glad that you have claims from my blog, this can only mean that you have noticed that the blog has potential. But maybe your demands are too high, I never try to prepare sophisticated or unprecedented recipes (there are already enough blogs that do this), I just try to reinterpret ordinary recipes and adapt them to my tastes and ingredients (not too we can now invent the wheel, when it has already been invented for so long bitterly). It's true that sometimes I change certain recipes so much that they don't look like the original recipe at all and can already be considered new recipes, but that's not my goal. I simply try to prepare tasty recipes with a minimum of effort, time and ingredients (as local as possible, cheap and easy to find in the market or in the corner store).


Low-carb croissants with bellows cheese

Fathead dough it is well known among supporters of the keto / low-carb diet. From it you can make a lot of interesting and tasty things. I also presented here on the blog the salads and pizza from this type of dough. Recently I experimented with it and some horns which were a real hit. Fluffy, with an intense cheese taste, the children also liked it. I have already made them several times, you will see that in some pictures they are double portion, we like them so much. The important ingredient is xanthan gum, the natural substance that binds gluten-free doughs. Without xanthan gum, the croissants still taste very good, but when baked they do not keep their shape. Find this ingredient either in larger health food stores or online. Last time I bought xanthan gum from iherb.com (here). A tube contains 170 g and lasts for a very long time.

  • 170 g of mozzarella harder, without whey
  • 30 g cream cheese
  • 1 or
  • 100 g of almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon xanthan gum (you can find it here too)
  • a pinch of salt
  • 70-80 g of bellows cheese

Grate the mozzarella, add the cream cheese and melt for 1 minute in the microwave, mix the composition well, then leave for another 30 seconds. The cheese must be completely melted, drained from the pallet. In the absence of the microwave, you can melt the cheeses in a pot with a thick bottom, on the lowest heat on the stove, stirring constantly, until the homogeneous composition is obtained.


Leave to cool a little (2-3 minutes), then incorporate the egg, stirring constantly. Add the almond flour, baking powder, xanthan gum and salt. Homogenize with a spatula or hands until a uniform, slightly sticky dough is obtained.


The dough is spread between 2 sheets of baking paper, greased with a little coconut oil. A circle about 3-4 mm thick is formed, which is cut into 8 segments. Place a piece of bellows cheese on each segment, on the wider side, which rolls towards the top, forming croissants.

Place the croissants on a tray lined with baking paper. Place in the preheated oven at about 160 degrees C, for about 15-20 minutes. They must be checked constantly, because they can burn easily. Orient yourself to the nature of your oven.

When browned, the croissants are removed on a grill to cool. It is kept at room temperature for a maximum of 2 days (about 3 in winter), and they can stay in the fridge for longer. I recommend heating them before serving, either in the microwave or in a steam sieve.

Experiment with bellows cheese, some varieties melt harder when baked and can drain from the croissants. The croissants can also be made with other fillings, for example with mushrooms / minced meat / eggs + green onions, ham and cheese, etc.


Cakes with cottage cheese

Sift the flour. The eggs are washed, disinfected and rinsed with cold water. The egg powder dissolves in about 270 ml. warm water. Telemea cheese is washed, desalted, grated or chopped with a mincer. The semolina is boiled in about 300 ml. water, then cool. Peel a squash, grate it and squeeze the juice.

Puff pastry preparation

The butter is pressed with the meringue to remove the water, then it is lightly mixed with 200 g. Flour in such a way that the flour is evenly distributed. Shape into a rectangle and leave to cool to + 4 ° C for about 30 minutes for the butter to harden. Separately, knead a flour dough, about 1,100 liters of water, vinegar and salt until a crust of suitable consistency is obtained, which is shaped round, cut to the surface diagonally with a knife and left on the plate to rest for about 25 minutes. After the rest time has elapsed, the dough is spread on the table sprinkled with flour. A sheet is obtained with the thick middle and thinner edges in which the butter is wrapped and the dough is first rolled. A rectangular sheet is obtained which is folded into 4. Leave to cool to + 4 ° C for about 20 minutes. This operation of rolling, folding and cooling is repeated 3 more times, so that in the end the dough is rolled, cooled and folded 4 times in four, obtaining the puff pastry.

Preparation of the filling

Telemea cheese is mixed with cottage cheese, eggs and semolina (flour) until a uniform composition is obtained.

Modeling, baking and finishing

From the puff pastry it is spread with the shit on the board sprinkled with flour, a sheet with a thickness of 5-6 millimeters, which is cut into strips about 12 cm wide. At the base of the strips, place the filling in an even layer and then roll. The obtained rolls are greased with egg and then sprinkled with grated cheese. It is portioned according to the weight in pieces of about 10 cm. length, is placed in the tray sprinkled with water and shaped into a horn.

Place in the oven, bake at high temperature at first (250-220 ° C) to allow the product to rise, then at moderate temperature (220-180 ° C) to achieve even baking.


Delicious corn croissants with cottage cheese!

A real treat from cow's cheese! Sugar croissants according to this recipe are made very simply and quickly. However, they are soft, tasty and fragrant.

INGREDIENT:

-1 teaspoon of baking powder

-3 tablespoons sugar or more

-1 sachet of vanilla sugar.

METHOD OF PREPARATION:

1.Mix the cheese with soft butter, then incorporate the flour and baking powder and knead the dough.

2. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

3.Mix the sugar with vanilla sugar.

4. Divide the dough into 2 pieces, and from each piece spread a round countertop 0.5 cm thick.

5. Sprinkle the dough with sugar and pass it lightly with the rolling pin, until you deepen it a little in the dough.

6.Cut the dough into triangles and form the croissants, rolling them from the wide edge to the top.

7. Place the croissants on the tray lined with baking paper and bake for 25-30 minutes at 180 ° C.

Sprinkle the croissants with powdered sugar and taste them faster to convince yourself how good they are!


Cakes stuffed with jam and cream cheese & # 8211 a delicious homemade dessert

The jam and cheese croissants, prepared according to this recipe, are delicious. The dough contains liquid cream for whipped cream, so it is much tastier than the classic croissant dough. Try our recipe and surprise your family with a very good dessert.

Dough ingredients:

  • 1 kg of wheat flour, 250 gr of powdered sugar
  • 200 ml liquid cream for whipped cream, 300 ml milk
  • 100 ml natural yogurt, 50 ml sunflower oil
  • 2 egg whites, 50 gr fresh yeast, 2 sachets of vanilla sugar
  • 1 teaspoon salt, 1 egg yolk

Ingredients for the cheese filling:

  • 500 gr cream cheese
  • 2 sachets of powdered sugar, 2 tablespoons vanilla pudding
  • Grated peel of a lemon

Method of preparation:

First we prepare the dough. Crush the yeast and pour 100 ml of milk over it. We set it aside for 15 minutes. Mix flour, sugar, salt and vanilla sugar in a large bowl. Then add the liquid cream, sunflower oil, egg whites, egg yolk and yogurt.

Finally, add the yeast dissolved in milk. Knead the dough. Gradually, add the remaining milk and make a fine, semi-soft dough, which is easily detached from the bowl. Form a ball of dough, cover it with a cloth and leave it in a warm place. In one hour, the dough should double in volume.Then prepare the filling. Mix the cream cheese with the powdered sugar, the pudding powder and the grated peel of a lemon.

Transfer the dough raised on the work surface sprinkled with flour and divide it in two. Spread each piece of dough in a round sheet about 6-7 mm thick and cut it into triangles.

Fill each triangle of dough with a tablespoon of jam or cheese. Put the filling at the base of the dough triangle. Gently twist the dough from the filling to the top. Put the croissants on a tray lined with baking paper. Then grease them with egg yolk mixed with a little milk. I put the tray with croissants in the preheated oven at 180 degrees. Bake the croissants for about 20 minutes.

While the croissants are still hot, grease them with butter. Then sprinkle poppy seeds on top. Good appetite and increase cooking!


Cakes stuffed with jam and cream cheese & # 8211 a delicious homemade dessert

The jam and cheese croissants, prepared according to this recipe, are delicious. The dough contains liquid cream for whipped cream, so it is much tastier than the classic croissant dough. Try our recipe and surprise your family with a very good dessert.

Dough ingredients:

  • 1 kg of wheat flour, 250 gr of powdered sugar
  • 200 ml liquid cream for whipped cream, 300 ml milk
  • 100 ml natural yogurt, 50 ml sunflower oil
  • 2 egg whites, 50 gr fresh yeast, 2 sachets of vanilla sugar
  • 1 teaspoon salt, 1 egg yolk

Ingredients for the cheese filling:

  • 500 gr cream cheese
  • 2 sachets of powdered sugar, 2 tablespoons vanilla pudding
  • Grated peel of a lemon

Method of preparation:

First we prepare the dough. Crush the yeast and pour 100 ml of milk over it. We set it aside for 15 minutes. Mix flour, sugar, salt and vanilla sugar in a large bowl. Then add the liquid cream, sunflower oil, egg whites, egg yolk and yogurt.

Finally, add the yeast dissolved in milk. Knead the dough. Gradually, add the remaining milk and make a fine, semi-soft dough, which is easily detached from the bowl. Form a ball of dough, cover it with a cloth and leave it in a warm place. In one hour, the dough should double in volume.Then prepare the filling. Mix the cream cheese with the powdered sugar, the pudding powder and the grated peel of a lemon.

Transfer the dough raised on the work surface sprinkled with flour and divide it in two. Spread each piece of dough in a round sheet about 6-7 mm thick and cut it into triangles.

Fill each triangle of dough with a tablespoon of jam or cheese. Put the filling at the base of the dough triangle. Gently twist the dough from the filling to the top. Put the croissants on a tray lined with baking paper. Then grease them with egg yolk mixed with a little milk. I put the tray with croissants in the preheated oven at 180 degrees. Bake the croissants for about 20 minutes.

While the croissants are still hot, grease them with butter. Then sprinkle poppy seeds on top. Good appetite and increase cooking!


Cheesecakes with parmesan crust, a delicious appetizer

When you don't know what to put on the table for an aperitif and you don't have much time to eat, you have to find ingenious solutions, ready quickly and to everyone's liking. And because most people love the taste of butter and parmesan, why not make some horns with br & acircnză absolutely delicious, from puff pastry, for a sensational French appetizer? They are very appetizing and you can't help but hit them, no matter how whimsical the ones you serve are!


SALTED CHEESE HORNS (VIDEO RECIPE)

The croissants with salted cheese are excellent for breakfast, served as a snack or for the little ones' package. It is very easy to prepare, much easier than homemade cheese pie pie. So, if you have a craving for a cheese pie and you don't have much time, you can opt for the salted cheese croissants :). They are fluffy and very tasty and you don't feel like stopping to eat.
Before putting the croissants in the oven, you can sprinkle them with poppy seeds, sesame seeds or seeds or you can leave them simple, as you prefer.

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Ingredients needed to make salted cheese croissants:

- 500gr flour
- 1 sachet of dry yeast (7gr)
- 250ml warm milk
- 50gr butter
- 1 yolk
- 1 teaspoon of salt
- 1 teaspoon of sugar

Filling: 150gr salted cheese (telemea, preferably matured)

For anointed: 1 yolk

Optional: coarse salt and poppy seeds to sprinkle on top

How to prepare croissants with salted cheese:

Video recipe (Cc - Romanian subtitles)

First I put the milk and butter in a saucepan, on the stove, until the butter melted. I waited for it to cool a bit and then I moved it to a large bowl with 1 teaspoon of salt, 1 teaspoon of sugar and the yolk. I mixed a little to blend.

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After the dough rose, I divided it into 2 equal parts. I kept one piece of dough and put the other one aside. I placed the preserved piece of dough on the work surface sprinkled with flour and, with the help of a rolling pin, I spread it in a circle (approximately 29 cm in diameter). I cut the dough circle first into 2 halves, then each half into 3, thus obtaining 6 dough triangles.

They ate quickly and were exceptional! They are very good and warm, and cold, and staying on the next day is not even a problem.
I hope you try this recipe too because it is simply wonderful :).
I enjoy cooking and good appetite!
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