A wonderful recipe for baking from dough stuffed with cheese, greens, ham, minced meat, mushrooms should be mastered by each hostess.
Envelopes with cheese will help out when guests are on the doorstep or you need to quickly prepare an express version of breakfast (dinner).
This is a great option for a hearty and tasty snack at school or at work.
For the preparation of cheese envelopes, ideal puff pastry, although you can take simple yeast, shortbread, kefir dough, and even thin ready-made pita bread.
Almost any stuffing can be wrapped in envelopes with cheese: ham, meat or mushroom stuffing, cottage cheese, eggs, fish, greens. Very tasty, for example, puffs with fish and cheese or envelopes of pita with cheese and greens.
Envelopes with cheese - the general principles of cooking
Dough envelopes can be fried or baked. Cooked in a skillet, they are more high-calorie and crispy. Roasting in the oven will slightly reduce the calorie content of the dish. The average baking temperature of puff pastry products is 180-190 degrees, the time is about 20 minutes (if the dough is rolled out very thin, then 10-15 minutes is enough). For yeast dough, more dense in consistency, the 200-210 degree mode is suitable, the baking time is about half an hour.
Ingredients for the filling should be finely chopped. Fry mushrooms, onions and meat, boil potatoes. Cheese is better to grate, although for a quick version you can cut into thin slices. It is tasty to mix different varieties of cheese, add cottage cheese to the filling, melted cheese to taste.
Envelopes with cheese fried from simple dough on kefir
Simple dough on kefir is a real salvation for the hostess. It is prepared in minutes, it turns out tender and very tasty. Novice housewives need to take note of the recipe for delicious crispy envelopes with cheese. With a cup of coffee you get an amazing breakfast, and with a cup of green tea - a delicious afternoon dessert. Ingredients:
• a glass of kefir;
• two or three glasses of white flour;
• half a spoonful of salt;
• a teaspoon of sugar;
• a teaspoon of soda or baking powder;
• two hundred grams of semi-hard cheese or suluguni;
• two tablespoons of cottage cheese (optional);
• one egg;
• four tablespoons of sunflower oil.
Cooking Method:
Kefir pour into the bowl for kneading.
Add salt with sugar, soda or baking powder, mix.
Gradually mix in the flour. The finished dough should be soft, non-tacky, good to reach. During the kneading, you need to monitor the amount of flour, as the quality of gluten affects the result. You may need less or more than three glasses indicated in the recipe.
Make a ball out of dough, cover with foil and leave it alone for 40 minutes.
Grate a piece of cheese on a medium, coarse grater or cut into small cubes.
Mix cheese crumb with cottage cheese.
Optionally, in the filling, you can add fresh chopped greens to taste.
Beat an egg into the curd-cheese filling, mix well.
Salted, if the filling seems freshly, and the cheese is taken unsalted. You can add your favorite spices.
Rested soft dough spread on a floured work surface and roll into a layer 1 cm thick.
Divide the dough into two parts, each roll as a roll, then cut into small pieces.
Stretching a piece of text with your hands to form a circle, put a spoonful of cheese filling in the middle.
Blind edges envelope.
Heat the butter in a skillet, reduce the heat to medium and fry the envelopes with cheese on both sides.
Lay out on a paper towel to get rid of excess fat.
Envelopes with cheese and salmon from puff pastry
Unmatched taste gives cheese and fish filling pastry envelopes from the finished puff pastry. Especially if this fish is fatty salmon, and cheese is a lean feta. Instead of salmon, you can take any red fish, for example, trout or salmon, and replace the feta with suluguni or other young cheese. Ingredients:
• a pound of ready puff pastry;
• half a kilo of sliced salmon;
• two hundred and three hundred grams of feta;
• one Bulgarian pepper;
• salt;
• half table spoon of dried thyme (or two sprigs of fresh);
• ground pepper to taste;
• tablespoon of olive oil;
• one yolk.
Cooking Method:
From the washed piece of salmon cut off the flesh, remove the bones and cut into large pieces.
Dissolve the butter in a pan, fry the salmon for five minutes over medium heat. In the end, salt and sprinkle with pepper. Put in a large bowl.
Bulgarian pepper cut into small cubes, pre-cut the stem and removing partitions with seeds. Fry in the same pan, adding a spoonful of olive oil, for five minutes.
Mashed salmon salmon spoon or fork and mix with pieces of roasted peppers and dried thyme (fresh twigs wash and pick hands).
A piece of cheese quite large cut.
Roll out puff pastry on a floured working surface with a layer no thicker than half a centimeter.
Plast cut into fairly large squares (12-15 cm), split each 2-3 times with a fork.
Put fish stuffing on a dough square, put a piece of cheese on top.
Pinching the edges to form an envelope.
Separate the yolk from the whites and beat a little, dripping a spoonful of water.
Grease the envelopes with cheese and put on a baking sheet made out of baking paper.
The oven is about half an hour at a temperature of 200 degrees.
Envelopes from pita with cheese and greens
Thin Armenian lavash allows you to cook wonderful envelopes with cheese filling. They are especially tasty when mixed with seasonal greens. Stir fried in butter, envelopes of pita with cheese and herbs will crackle deliciously outside. Two sheets of pita will be enough for two adults.
Ingredients:
• two sheets of thin Armenian lavash;
• one hundred grams of cheese;
• one egg;
• two tablespoons of starch;
• one hundred grams of mixed greens;
• spoon of mayonnaise; • cooking oil for frying.
Cooking Method:
Wash greens, dry with a napkin and chop finely.
Cut the cheese into thin slices.
Cut thin pita bread into four pieces using kitchen scissors.
Sprinkle each piece of pita with greens, put a piece of cheese in the center and roll it up into an envelope.
Mix the egg with starch and mayonnaise.
Heat the oil in a skillet.
Dip the envelopes of pita bread with cheese and herbs in batter and fry on both sides until crisp.
Envelopes from pita with cheese, herbs and tomatoes
Another option for a wonderfully tasty breakfast is especially good in the summer-autumn season. For the preparation of envelopes of pita with cheese and herbs will need fleshy sour-sweet tomatoes.
Ingredients:
• two sheets of fresh pita bread;
• one hundred grams of low-melting cheese;
• two eggs;
• bunch of greens;
• two small or one large tomato;
• pepper and salt to your taste;
• cooking oil for the pan.
Cooking Method:
Cut pita bread into squares or rectangles.
Wash tomatoes, blotted with a napkin and cut into slices.
A piece of cheese grate on a coarse grater.
Finely chop the greens with a knife.
In the middle of pita to lay out cheese, tomato, herbs.
Glue the envelopes with cheese, wetting the edges of the dough with water.
Salt the egg, add pepper and beat.
Dip the envelopes with cheese and herbs in the egg mixture and fry in a skillet.
Puff envelopes with cheese in the oven
A simple recipe for instant baking will help out when there is no time for breakfast at all. The main thing that the puff pastry was not frozen. Quick envelopes with cheese are very tasty and do not cause hassle.
Ingredients:
• a pound of yeast puff pastry (you can take ready yeast-free);
• three hundred grams of cheese (you can take different and mix);
• one yolk;
• A tablespoon of sesame.
Cooking Method:
Cheese grate large.
Roll out the dough and prepare the basis for puff envelopes with cheese - squares with a side of 10 cm. Turn on the oven.
Put the stuffing in the center of the squares of puff pastry and pinch the edges in the form of envelopes.
Smear the tops with whipped yolk, sprinkle with a pinch of sesame.
Put envelopes on a greased sheet and bake for ten to twenty minutes.
Puff envelopes with cheese and ham
You can treat yourself and your family on Sunday morning with simple but very tasty puff envelopes with cheese and ham. Simple cooking and a great result!
Ingredients:
• a pound of puff pastry;
• three hundred grams of ham;
• two hundred grams of cheese;
• egg;
• two spoons of flour.
Cooking Method:
A piece of cheese grate.
Cut ham into rather small cubes or thin cubes.
Sprinkle the table with flour and roll the puff pastry very thin.
Turn on the oven to heat up to 180-190 degrees.
Cut the dough into rectangles.
Place the ready stuffing on the edge of the rectangular box, cover with the free part of the dough and make tucks around the perimeter.
Brush the puff envelopes with the beaten-in cheese, bake for ten to fifteen minutes.
Puff envelopes with cheese and minced meat
A hearty breakfast can be prepared by adding a simple recipe for puff envelopes with cheese and minced meat. It is convenient to cook such baking, if there is a small piece of minced meat and it is not clear what to do with it.
Ingredients:
• a pound of any (yeast or yeast-free) puff pastry;
• 200-200 grams of minced meat;
• 150 grams of semi-hard cheese;
• two tablespoons of sour cream;
• medium bulb;
• two cloves of garlic (or half a spoon of dried, granulated);
• two tablespoons of dried parsley;
• chicken yolk;
• one or two spoons of oil for the pan.
Cooking Method:
Finely chop the peeled onion, crush the garlic and chop with a knife.
Fry the onion in a well heated pan, add the mince in three minutes.
Fry minced meat for seven or eight minutes, add pepper and salt, chopped or granulated garlic. Put on a plate to cool faster.
Grate the cheese.
Mix cheese crumb with minced meat, sour cream, egg and dried parsley.
Prepare from cheese and meat stuffing and puff pastry envelopes as described above and bake to a pleasant blush.
Puff envelopes with cheese, potatoes and mushrooms
This recipe for puff envelopes with cheese can be used as an option for a full dinner. Stuffing from cheese, potatoes, mushrooms gives baking an unmatched taste. Envelopes are obtained open, which gives the dish a very appetizing look.
Ingredients:
• a pound of puff pastry;
• four medium potatoes;
• one hundred grams of cheese;
• two hundred grams of forest mushrooms or champignons;
• salt;
• a clove of garlic;
• a mixture of peppers;
• spoon of vegetable oil.
Cooking
Boil potatoes, cool and cut into small cubes (you can grate coarsely grated).
Chop the bulbs, chop the mushrooms.
Heat the oil in a pan, fry the onions and mushrooms.
Finely grate the cheese and a slice of garlic.
Mix the mushroom zazharku with cheese, garlic and potatoes.
Form envelopes, filling them with a filling filling, and bake.
Envelopes with cheese - tricks and useful tips
- Pastry puff pastry can be frozen for future use. It does not affect the taste.
- You do not need to defrost envelopes. They should immediately be sent to the oven, increasing the baking time by half an hour.
