It's not a Saturday without Ziva - Crunch

The crisp childhood hit from the Eighties returns in a more recent and refined version; Meirav Shiner-Dannenko takes leafy yeast dough, fills it with olives and two types of cheese, and makes it a paradise, especially for children. It is not a Sabbath without Ziva Crunch

Available as personal pastries or family crunch pastries (Photo: Afik Gabay)

Ziva by Meirav Shiner (Photo: Afik Gabay)

The recipe before you is blending postcards at their best: the octagonal pairing meets the German crunch dough and the result is particularly exciting and delicious. The rich yeast dough with its savory and surprising filling creates a unique blend of flavors and textures - just like us Israelis - blending cultures that are unparalleled in the world.

Small and playful: olive and cheese balls

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Ziva Crunch

Recipe By: Meirav Shiner Dchenko, Walla System! Food

1 rating / 3.75 stars

• 30 minutes work
• 80 minutes total
• Medium Difficulty Level
• 1 English Cake

Yemeni kids and vegetarian kids alike

The octopus meets the German crunch dough (Photo: Afik Gabay)

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Ingredients

• • ½ packet of yeast leaf dough
  • 150 grams of crumbled Bulgarian cheese
  • 100 grams of grated yellow cheese
  • 1 yolk
  • 1 tablespoon sweet cream
  • 60 Sycamore Sycamore (pitted and cut) Syrians
  • 1 tablespoon dried oregano
  • 1 teaspoon of dried basil
  • 1 teaspoon of crystalline garlic powder
  • ¼ teaspoons of chili chips
  • ¼ teaspoon chopped or minced pickled lemon

• For baking

  • 1 egg
  • 1 tablespoon milk
  • Mechumshum
  • A bit tricky

Preparation

How to make Ziva Crunch?

• Prepare the stuffing: In a medium bowl, mix Bulgarian cheese, cream and yolk into a smooth mash.

• Add the yellow cheese, olives and spices to the mixture and mix well until uniform and thick.

• Pastry Assembly: Slice the dough sheet onto a work surface. Using a pulley knife, cut the sheet in half so that two equal rectangles are obtained. Using a paring bag or spoon, place a stripe from the sticker on the base of each rectangle and roll into two rats.

• Take the two rolls we made and place one x over each other. Form a rope shape while wrapping the rolls one above the other. Gently transfer to a small sized English format.

• Spread in a scrambled egg with a little milk and allow to swell for an hour at room temperature.

• After swelling, boil in the egg again and sprinkle over the pineapple / sesame seeds.

• Bake in the center of a preheated 175 degree turbo for about 20-30 minutes until an amber hue is obtained. Serve hot with fresh tomatoes.

• To make 6 personal baked goods : Cut the dough into a 30 * 25 cm sheet and divide it into 6 small rectangles (5 * 25 cm) place stuffing on the edge of the base and roll and pinch. Gently roll the rolla to lengthen it slightly. Make contact 8 with both ends open and facing down (similar to a pretzel shape). Spread in egg and swell for about half an hour. Spread again in egg just before baking and sprinkle with sesame seeds. Bake at 160 degrees turbo for about 15-20 minutes. Serve hot.

More pastry recipes

• Deadly cheese bread

• Yeast sticks with mozzarella cheese

• Spannakopita: Greek filo pastry filled with spinach and feta

• Araise spinach and salty cheese

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