Last updated on August 8th, 2017 at 11:39 am
Cheese Pastries – If you love savory cheese pastries, you will love these beautiful pastries, with just a hint of blueberry jam in the middle.
I love anything with cheese in it, especially cheese pastries, pies, well anything that’s baked. I made these pastries savory, but I needed to put something in the middle so I decided to go with a little bit of blueberry jam. The rest of the pastry is savory and it’s just so good. I used feta and ricotta cheese in the filling and that’s all. I like mixing ricotta and feta together, because feta is very salty and ricotta is bland, so when you pair them together, they are perfect, which makes for a wonderful savory cheese pastry. The pastry dough itself is also very light and fluffy and goes wonderfully with the cheese.
Trust me you will surely impress your family and friends and will look like a real baker. This is about as fancy as I will normally get with my baking, so enjoy!
Cheese Pastries
Print Pin RateIngredients
Dough
- 2 cups 250 g all purpose flour
- 1/2 cup 114 g butter, melted
- 1 tbsp 4.2 g sugar
- 1/2 tsp 3 g salt
- 1 egg
- 1 tsp 3 g yeast
- 2/3 cup lukewarm water
Filling
- 1 cup 100 g shredded feta cheese
- 1 cup 113 g ricotta cheese
Other
- 4 tbsp 40 g blueberry jam (optional)
- 1 egg for brushing
Instructions
- In a small bowl, combine the water, sugar and yeast together and let it sit until the yeast bubbles.
- In another small bowl mix the egg and the butter.
- In the bowl of your mixer, add the flour, salt and mix. Add the butter/egg mixture and the yeast mixture and using the paddle attachment, mix it all together until everything is well incorporated. The dough will be fairly soft.
- Place the dough into an oiled bowl and rub some of the oil all over the dough. Let it rise in a warm place until it doubles in size.
- In the meantime combine the ricotta cheese and feta cheese together.
- Divide the dough into 4 pieces and roll each piece into a ball. Flatten each ball so that it's about 4 inches in diameter. Place a quarter of the cheese mixture in the middle then fold up the sides of the dough to fully cover the cheese. Flatten the dough, so that it's about 4 inches in diameter again. Using a knife cut the dough, leaving about one inch in the middle, making about 12 slits all the way around.
- Repeat with remaining dough and filling.
- Preheat oven to 375 F degrees.
- Let the pastries rise a bit for another 30 minutes.
- Brush the pastries with egg wash and add a tbsp of blueberry jam in the middle of each pastry.
- Bake for about 45 minutes, or until golden brown.
Dee says
April 14, 2012 at 4:42 amI am quite impressed with your site and thank you again for sharing all your awesome recipes!
jo says
April 14, 2012 at 4:44 amThanks Dee! 🙂
Yveta says
March 3, 2012 at 10:11 pmJo – today morning i tried your recipe and my 8 “little flowers” turned out very tasty & pretty-great for picnic or munching in my garden 😉 with cup of coffee…
As usual thank you for sharing this delectable recipie!
jo says
March 3, 2012 at 10:44 pmYou’re very welcome, I’m sure they looked wonderful. Next time I make them I will try making 8 instead of 4 as well. 🙂
Yveta says
February 28, 2012 at 11:55 pmThank you very much Jo!
Its so handy to start baking strigh away without converting weight,temperatures etc first! Before i never tried any recipies from USA or Canada because i cant convert “cups” to grams,i cant find exactly how many grams is a american/canadian “cup” 🙁
Im from UK.I visited Romania in 2000,i love what i saw-especially Bucharest made a big impression on me.Unfortunately my visit was too short i wish i can stay longer!
Jo i try make 8 flowers-cant wait to start kneading the dough (im hopelessly devoted to kneading by my hands) & i will explore you blog futher 🙂
jo says
February 29, 2012 at 12:56 amYou’re welcome. Good luck with this recipe, I’m sure it will turn out great. Let me know if you attempt other recipes and I will convert them for you. The funny thing is most of my Romanian recipes were in grams obviously and I had to convert them to cups. 🙂
Yveta says
February 28, 2012 at 4:12 pmJo i want try this recipe (and few other recipies from your blog) ,its challenge for me to bake this savory beauties-i love shape of your pastries-perfect for picnic 🙂 but its one problem here-can you remember about us-“baking addicts” from Europe and apart from “cups” can you give quantity of products you using in gramms/ounces? Your help will be very appreciated !!!
jo says
February 28, 2012 at 5:17 pmHi Yveta,
I’ve updated the recipe to include grams. Good luck with this recipe, it will make 4 large flower pastries, so if you don’t want them so big, you might want to make 8 flowers instead. Where are you from Yveta?
Winnie says
November 1, 2011 at 10:12 pmIt looks absolutely beautiful!!
And a big thanks for the instructions 🙂