Sweet cheese turnovers

Sweet cheese turnovers

By
From
Cooking from the Heart
Makes
24
Photographer
Mark Roper

Dough

Ingredients

Quantity Ingredient
20g fresh yeast
or 1 sachet dry yeast
2 tablespoons water, warmed
pinch sugar
125g butter, softened
125g margarine
700g plain flour
2 egg yolks
1/2 cup caster sugar
1/2 teaspoon salt
1/2-3/4 cup milk, warmed
200g sour cream, warmed

Cheese filling

Quantity Ingredient
500g cottage cheese
1 egg, plus 1 egg white
1/2 cup brown sugar
2 tablespoons semolina or white breadcrumbs
1 lemon, zested
egg white, beaten, for glazing
vanilla sugar, for sprinkling (optional)

Method

  1. To make the dough, combine the yeast, water and sugar in a small bowl. Leave in a warm place for 10 minutes, or until the yeast bubbles.
  2. In a large bowl, work the butter and margarine into the flour with your fingers until it resembles coarse breadcrumbs. Add the yeast mixture, egg yolks, caster sugar, salt, milk and sour cream, mixing well with your hand or a wooden spoon. Knead for 6–8 minutes, bringing the dough in from the edges with your fingers and pushing it down into the centre of the bowl with your knuckles. Rotate the bowl with your free hand as you knead. If the dough is hard to knead, add a little more warm milk until it reaches the desired consistency. It should be firm but elastic. Cover the dough and set aside to rise for 30–40 minutes in a warm water bath.
  3. While the dough is rising, make the cheese filling. Mix all the ingredients (except the egg white and vanilla sugar) together in a bowl until smooth and set aside.
  4. Turn the dough out onto a floured surface and knead for 2–3 minutes. Cover with a clean cloth and set aside to rest in a warm place for another 20 minutes.
  5. Meanwhile, preheat the oven to 200°C. Oil a large baking tray or line it with baking paper.
  6. Turn the dough out on a floured surface and divide in half. Roll the first portion out to a thickness of 5 mm, then cut into 7 cm squares. Put a heaped teaspoon of the filling in the centre of each square. Gather up the four corners, bringing them into the centre and pinching them tightly. Repeat with the remaining dough and filling.
  7. Transfer the turnovers to the baking tray. Brush with the egg white and leave to rest for 10 minutes.
  8. Bake the turnovers for 25–30 minutes, or until golden brown, rotating the tray after 15 minutes to ensure they brown evenly.
  9. If desired, sprinkle some vanilla sugar over the turnovers while they are still hot.
Tags:
Jewish
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