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Cheese pie

Cheese pie

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The cheese is mixed with beaten eggs, sugar, essence and starch.

Dough: Beat eggs with sugar and salt, add chilled butter, whipped milk, essence. Put the sifted flour in a bowl, make a hole in the middle, add the yeast, the egg mixture (if necessary add more flour) knead an elastic dough that does not stick to your hands.

Divide into 2 crusts, spread one sheet at a time, add cheese, roll. Proceed exactly to the 2nd, roll and place in a cake pan well greased with oil. Cover and leave in a warm place until it doubles in volume.

Grease with a yolk dissolved with a little milk, put in the oven until browned


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


  • 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 remove the pie sheets no more than half an hour beforehand from the freezer 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, spreading a quarter of the cream cheese composition all over the surface and forming 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 turn 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 grew very nicely. The crust on top is amazing and has a layer of cheese enough for my taste.

Ingredient Pie With Cheese & # 8222Turban & # 8221

  • 550 grams of flour
  • 160 ml. of milk
  • 20 grams of fresh yeast
  • 100 ml. of olive oil
  • 1 or
  • 150 grams of butter
  • 1 teaspoon grated salt
  • 2 medium potatoes
  • 1 tablespoon oil
  • 200 grams of cheese (can be feta, telemea, cottage cheese, etc.)
  • 1 tablespoon breadcrumbs (you can give up breadcrumbs if you use a drier cheese, add it only if the cheese is moist)
  • 1 tablespoon chopped mint (I used dried)
  • 1 tablespoon chopped parsley
  • 1 small green onion, both the white part and the leaves
  • salt, pepper and cumin (optional) to taste

Cheese Pie Preparation & # 8222Turban & # 8221

1. Heat the milk a little (at 35-38 degrees Celsius) and dissolve the yeast in it.

2. Beat the whole egg with a fork together with 1 teaspoon of grated salt.

3. Sift the flour into a bowl and, if you knead on the robot, add all the liquids from the beginning: milk with yeast, egg and 100 ml. of olive oil. If the dough is kneaded manually, it is preferable to homogenize the liquids with each other and to gradually add over the flour.

4. Knead (manually or robotically) until you get a perfectly smooth, non-sticky dough.

5. The dough is divided into 6 equal pieces from which some spheres are shaped, covered with a damp kitchen towel and left on the work surface for 30 minutes at rest (picture 1).

6. Heat the butter so that it is very soft, but not liquid.

7. After the rest of the dough has elapsed, spread it one piece at a time, with the help of the rolling pin, in an approximately square shape, as thin as possible with the help of a soft brush, grease it generously with butter (picture 2).

8. Repeat the operations described in point 7 with two other pieces of dough, which overlap the first, obtaining 3 layers well greased with butter (picture 3).

9. Repeat with the remaining 3 pieces of dough.

10. Pack each of the two packages obtained in turn: mentally divide the dough into thirds, bring the side from left to right, covering the middle third, then the right to left, covering them both (pictures 1 and 2 ). Continue packing in three, on the long side of the long and narrow rectangle obtained (picture 3).

11. The two & # 8222packages & # 8221 obtained are wrapped with food sheets and refrigerated for 30 minutes & # 8211 1 hour.

12. Meanwhile, we take care of the filling: the potatoes cleaned and washed well are cut into cubes, seasoned with salt and pepper and smothered in a pan in a tablespoon of oil, under the lid, until soft, possibly adding from time to time. when a drop of water. If they take on color here and there, there are no bathrooms, but they should not burn or brown too much. After the potatoes have cooled, mix in a bowl with cheese, breadcrumbs (if used), chopped mint and parsley, finely chopped green onions, salt, pepper and ground cumin to taste.

12. After the waiting time has passed, each of the packages will be processed separately: spread a sheet as thin as possible, with the help of the twister, and cut into strips of about 3 cm. width. Be careful, if you cut narrower strips, more patties will result, but they will be much more difficult to process. My recommendation is to obtain 13-14 strips from a package of dough spread in a sheet of 4-6 mm. thickness (picture 1).

13. Roll each strip tightly in turn (picture 2), and each pate will be processed separately.

14. A snail is obtained in which the layers of dough alternating with butter are very visible (picture 3).

15. With the help of the thumbs (long nails are a clear disadvantage) the sides of the snail are pressed from the inside to the outside, obtaining a funnel only good to receive the filling. Attention, it must be pressed gently so as not to break the dough, but also with enough firmness (picture 4).

16. Add the filling (about 1 teaspoon and a half, without exaggeration) then pull the edges to the middle, pinching them well to stick (picture 5).

17. Place each pate in a tray covered with baking paper, glued down and spaced apart. Turn on the oven and set it at 200 degrees Celsius, and until the oven heats up the tray with the pies already formed, let it cool (refrigerator, pantry, other cool place).

18. Until the oven heats up, process the second batch of dough (two trays will be obtained).

19. Bake the pies (one tray at a time) in the oven heated to 200 degrees Celsius, at a medium height, until golden (about 25 minutes).

Allow the pies to cool and taste with delight. Because the recipe is Turkish, I thought that nothing would fit better with these pies & # 8222turban & # 8221 like a glass of ayran, which I prepared in just 2 minutes: 1 glass of fatty yogurt, 1 pinch of salt and 100 ml. ice-cold water is given in a blender. Add chopped mint and ice when serving. The simpler this ayran is prepared, the more invigorating it is, and with a well-made pastry it becomes a real pleasure.

& # 8222Turbanele & # 8221 kept their texture unchanged for 3 days (last night I finished the last one), they remained the same, with a slightly crispy exterior, like puff pastry, and a fluffy middle. I also show you a section:

If you dare, I wish you good work and good appetite!

The source of the recipe, on which I applied some changes, primarily related to quantity.

Cheesecake (poured)

We present you a delicious cheese pie (poured).

It was: 2 eggs
12 tablespoons mineral water
12 tablespoons oil
12 tablespoons sugar
500 g flour
rum essence, a pinch of salt

500g fresh cottage cheese
150g raisins
200g old
2 eggs
rum essence
1 sachet of vanilla sugar

Method of preparation

Filling: We mix eggs with cottage cheese, raisins that were kept in rum essence, and the vanilla sugar sachet.

It was: Rub the eggs with the sugar until it melts, add the mineral water and then the oil. We put flour in the rain so as to obtain a dough thicker than that of pancakes.
Heat the oven while we prepare the tray with the baking paper. Put half of the composition and put it in the oven for about 15 minutes, or depending on the oven until it dries on top forming a thin layer that does not allow the filling to go down. Remove the first sheet from the oven, add the cheese and the other half of the composition, then bake again at the right heat for another 30-45 minutes.

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 baking begins.

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.

Cheese pie

Cristina119 participated in our contest with an appetizing Cheesecake If you want to win a wonderful cake offered by, register here.


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 packaged 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, spread the dough (as with the second folding, 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).

Video: Τυρόπιτα εύκολη, βουτηχτή και τραγανή με αλλιώτικη τεχνική της Αργυρώς. Αργυρώ Μπαρμπαρίγου (June 2022).


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