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One little trick, and you're totally there: homemade cheeses, but perfect
One of the most popular pastries in the country is usually snatched from the writer's dry shelves, but Ines Shilat Yanai knows better than that.
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recipe
Cheeses
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cheese
Ines Shilat Yanai
Sunday, 09 May 2021, 06:00 Updated: 07:11
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Sweet yeast pastries filled with cheese and blueberries - next generation cheeses (Photo: Alon Mesika)
Who can resist homemade cheeses, those soft, sweet yeast pastries stuffed with cheese?
So in honor of Shavuot - and after we closed the necessary corner of a perfect cheesecake - Ines Shilat Yanai decided that you are ripe enough to have their next and upgraded generation - cheeses stuffed with ricotta cheese and blueberries that add both sourness and a crazy color.
And if that's not enough, thanks to a little trick in the dough design, they'll also be without a doubt the most beautiful cheeses anyone has ever served.
More on Walla!
And she doesn't even need a mixer: your cheesecake for weeks
To the full article
Who can resist it?
Homemade cheeses with blueberries in a stunning design (Photo: Alon Mesika)
Berry cheeses
Recipe By: Ines Shilat Yanai, Walla!
Food
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30 minutes work
120 minutes total
Medium difficulty
10 units
Israeli
vegetarian
Recipes for Shavuot
milky
Pastries
cookies
cheese
cakes and cookies
kosher
Berry cheeses (Photo: Alon Mesika)
Conversion calculator
Ingredients
For the cheesecake:
4 cups flour (560 g)
½1 tablespoons dry yeast (15 g)
4 tablespoons sugar (40 g)
1 cup lukewarm milk (240 g / ml)
2 eggs
1 yolk
1 teaspoon lemon zest
150 grams of melted butter
For the cheese and berry filling:
400 grams of ricotta
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 egg
3 teaspoons cornflour
1 bag of powdered sugar (100 g)
200 grams of frozen blueberries
For coating:
scrambled egg
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Preparation
How to make berry cheeses?
1
Prepare the cheese dough: In
a wide bowl, mix the flour and yeast, make a hole and place the rest of the dough ingredients in it.
Put well until the dough is even and smooth, about 7-10 minutes (you can use a mixer with a kneading hook).
Place in a greased bowl, cover with a bag and swell for about an hour.
2
Prepare the cheese filling: In
a separate bowl, mix all the filling ingredients well, except the blueberries.
Add the blueberries only at the end, mixing lightly, so that they do not color all the cheese.
3
How to fill the cheeses:
Divide the
puffed
dough into 10 equal balls, rolling each into a thin oval leaf.
Cut half of the leaf into thin strips along the dough (up to the middle), in half of the uncut dough place the filling and roll towards the strips.
Fold into a crescent shape and place in a pan lined with baking paper.
Fill the dough with the cheese and blueberry filling (Photo: Alon Mesika)
4 Wait in the egg and swell for about 20 minutes.
Meanwhile, preheat oven to 180 degrees.
5
Bake 25-30 minutes until browned.
Brown and fragrant.
Homemade cheeses (Photo: Alon Mesika)
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