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Who said you always have to be sweet?

Crazy salty cookies with cheese and chestnuts

Delicate and crunchy yogurt dough stuffed with chestnuts and cheeses and a pinch of chili gros to bounce off the flavors.

Perfect for entertaining and also just near the cafe

Tags

• recipe

• Pastries

• cookies

• Chestnuts

• cheese

Ines Shilat Yanai

Sunday, 24 October 2021, 06:00 Updated: 06:13

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Crispy, salty, perfect (Photo: Alon Mesika)

Are you also people of salt?

These cookies are everything you have ever dreamed of - a delicate and crunchy yogurt dough stuffed with chestnuts, cheeses and a pinch of chili gros to bounce off the flavors.

They are perfect for entertaining and the most fun is to start the day with them alongside the morning coffee.

In Europe with the end of autumn it is customary to find chestnut sellers on every street corner.

Their heat dissipates the coolness outside and their smell and taste fill the body with the pleasantness that is so characteristic of winter foods.

Although in Israel it is simplest and easiest to obtain vacuum-prepared chestnuts, but the unique taste and texture they add to cookies is the same and compares to nothing else.

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To the full article

Salty cookies with chestnuts and cheeses

Recipe By: Ines Shilat Yanai, Walla!

Food

• ★

• ★

• ★

• ★

• ★

• 20 minutes of work

• 60 minutes total

• Easy to prepare

• Israeli

• vegetarian

• milky

• Pastries

• cookies

• cheese

• cakes and cookies

• kosher

Salty cookies with cheese and chestnuts (Photo: Alon Mesika)

Conversion calculator

Ingredients

• For crispy yogurt dough:

  • 2 cups puffed flour (350 grams) - or regular flour + a bag of baking powder

  • 200 grams of soft butter

  • 1 teaspoon salt

  • 1 yogurt (240 ml)

  • 4 tablespoons milk (as needed)

• For the stuffing:

  • 1 bag of chestnuts in a vacuum

  • 1 cup white cheese (250 g)

  • 150 grams of kashkaval cheese (or other hard cheese)

  • ¼ A teaspoon of salt

  • ¼ Spicy chilli (optional)

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Preparation

How to make salty cookies with chestnuts and cheeses?

• 1

  Prepare the dough: In

  a food processor or mixer with a guitar hook, process the dough ingredients until a uniform dough is obtained.

  Wrap the dough in cling film, flatten slightly into a disk shape and refrigerate for 15 minutes.

• 2

  Embryos for making the filling:

  Mash the chestnuts with a fork and mix with the cheeses and spices.

• 3

  Fill and bake:

  Divide the dough in half.

  Roll each piece on a floured surface to a sheet and spread on each half the amount of stuffing.

  Roll into a roll, place on a baking sheet lined with baking paper and make cuts with a sharp knife.

• 4 Bake the rolls at 180 degrees for about 25-30 minutes and repeat the grooves with a knife after baking.

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