Name: Cheese Sticks (Saratele)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 8 oz ricotta cheese; 1 cup plain yogurt; 6 oz margarine; 1 egg; 1/2 tsp salt; 2 tsp active dry yeast; 4 cups all-purpose flour; 1 egg (for egg wash); 1 cups gruyere cheese (shredded)

Cheese Sticks (Saratele) – these cheesy and delicious breadsticks are a great snack we usually make during the holidays but can be enjoyed throughout the year.

a pile of cheese sticks on parchment paper

Today I bring you one of my mother in law’s recipe for cheese sticks or “saratele” as we call them in Romanian. I shared this recipe with you many years ago but since it’s one of my favorite recipes ever, I thought I’d post about it again!

I’ve been eating these all my life but I’ve only learned to make them back in 2006 when my mother in law gave me her recipe. I was super excited when she did because she’s been making these for decades so it really is an honor that she shared them with me!

I’m so glad that I married a Romanian man because we have this tradition in common. But even if you didn’t grow up with these holiday dishes you can still enjoy them. Especially these cheese sticks, who doesn’t love a good cheese stick? Although we usually make these during the holidays, they really are good year round for any occasion.

Saratele are just simple Romanian breadsticks stuffed with and sprinkled with cheese, need I say more? They are feasted on over the holidays but sometimes I’ll make them in the dead of summer because they go great with a cold beer! I know – someone stop me!

cheese sticks lines up on a baking sheet ready to go into the oven

Ingredients

Yeast – We’re using dry active yeast today.
Dry ingredients – All purpose flour and salt.
Wet ingredients – Ricotta cheese, plain yogurt, margarine, and eggs.
Cheese – Gruyere to be shredded fresh and sprinkled over top our cheese sticks before popping them in the oven. Parmesan cheese also works great.

Margarine? Not Butter?

You’ll notice the recipe calls for margarine, but I hardly ever use margarine so I’ve also tried it with butter. I have to say the margarine version is better, so I’ll leave that up to you. Call me crazy, but margarine works!

Can I Use Instant Yeast?

Absolutely! It will even make your job easier since no proofing is required. That is basically the only difference between instant yeast and active dry yeast, whether proofing is required or not. Simply add the yeast to the rest of the ingredients and mix, it’s that easy.

cheese sticks lines up on a cooling rack

How To Make Cheese Sticks (Saratele)

Combine the batter: To the bowl of your mixer add the ricotta cheese, yogurt, margarine, egg, yeast, salt and beat using the paddle attachment of your mixer over medium until well incorporated. Add 1/2 of the flour, continue mixing until well incorporated then add the remaining flour, switch to the hook attachment and continue mixing until the dough comes off the sides of the bowl.
Let the dough rise: Place the dough in a large oiled bowl, cover with plastic wrap and refrigerate overnight or for at least 2 hours.
Preheat the oven to 375 degrees. Line 2 large baking sheets with parchment paper.
Assemble the cheese sticks: Cut the dough into 2 pieces. Sprinkle some flour over your work surface and roll out one of the dough pieces into a rectangle so that it’s about 1/4 inch in thickness. Cut them into long strips and place them onto the prepared baking sheets. You can poke holes into each stick using the end of a skewer, but this step is optional.
Egg wash: Brush the sticks with the egg wash then sprinkle with the shredded gruyere cheese.
Bake for 20 to 22 minutes or until golden brown. While the sticks are baking repeat with remaining piece of dough.

No Gruyere?

Well no fear! You can sprinkle some other tasty ingredients over top your little cheese sticks.

Parmesan cheese
Asiago cheese
Caraway seeds
Sesame seeds
Oregano

cheese sticks piled on parchment paper with chrysanthemums

How To Store Saratele

You can keep them right on the counter on a plate! Or just wrap the bread sticks with plastic wrap, then refrigerate. When serving again, you can place them on a pan directly in the oven for a few more minutes to heat them through.

Make Ahead

These are great to make ahead. Prepare them as you would then wrap the baking sheet tightly with plastic wrap and freeze for up to a month so that they stay frozen and separated. Take them out of the freezer and allow to thaw overnight in the fridge when ready to eat.

Next bake them and serve.

Try These Delicious Recipes:

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram