Cheese Pastries
This post may contain affiliate links. Please read my disclosure policy.
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!
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Cheese Pastries
Ingredients
Dough
- 2 cups all-purpose flour
- 1/2 cup butter (melted)
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 egg
- 1 teaspoon active dry yeast
- 2/3 cup water (lukewarm)
Filling
- 1 cup feta cheese (shredded)
- 1 cup ricotta cheese
Other
- 4 tablespoon blueberry jam (optional)
- 1 egg (for brushing)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Hello Jo, I am looking for an old Jewish/European recipe for Cheese Chechen bread-cake? (not even sure what its called)
I wondered if you knew of one. The one I have in mind is sooooo soft, almost like a Challah, slightly sweet, with a very generous lemony cheese filling. It’s to die for and the only place it’s available is Manchester England but I live in Glasgow Scotland!
I have looked at your recipe with cranberries….what do you think? Is the texture similar?
You have a lovely web site, and if you ever want some amazing Scottish recipes…let me know because I used to live in LA and ran a “WEE” catering business for 5 years and all my recipes are on my computer….with just a click! OK.
I don’t have it or heard of it. I googled it and it seems it may be similar to this: https://www.jocooks.com/recipes/feta-fry-bread/
I would love some Scottish recipes, feel free to email them to me!
Thank you!
I have never made anything that so many people loved . I’ve made it 3 times. Perfect every time. Today I. Chopped up ham and used cottage cheese and 3 other cheeses for a filling because I was out of ricotta and feta. Also forgot the egg. Amazing again. Truly a new staple in my kitchen. Im going to use strawberry rhubarb as the filling next.
That’s such a wonderful review! Thank you, Deborraha 🙂 Strawberry rhubarb sounds delish!
I love all your RECEIPES and at times I change them with your ideas because of what is in the house at the time. Love the bread recipes, started making bread a year ago because of your simple and easy recipes. Ty
Aw, thanks Gerry! You’ve made my day!
I am quite impressed with your site and thank you again for sharing all your awesome recipes!
Thanks Dee! 🙂
Jo – 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!
You’re very welcome, I’m sure they looked wonderful. Next time I make them I will try making 8 instead of 4 as well. 🙂
Thank 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 🙂
You’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. 🙂
Jo 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 !!!
Hi 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?
It looks absolutely beautiful!!
And a big thanks for the instructions 🙂