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Cheese dough snails

Cheese dough snails

These snails are made by my daughter Beatrice :)))

  • for dough:
  • 120 gr of cottage cheese
  • 300 gr of flour
  • 2 eggs
  • 4 tablespoons milk
  • 4 tablespoons oil
  • 1/2 sachet of baking powder
  • for filling:
  • 150 gr of cottage cheese
  • 4 tablespoons sour cream
  • 50 gr of olives
  • salt
  • parsley leaves
  • 1 bell pepper

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Cheesecake snails:

Dough: mix the cheese with an egg, milk, oil, add flour, baking powder and knead the dough well. Filling: Cut into cubes peppers and olives (without seeds) and mix with cheese, 2 tablespoons sour cream, chopped greens and a pinch of salt. Spread the dough with the foil over which the filling is placed. thickness. Place with the cut side up in a tray lined with baking sheet greased with butter. Mix the remaining yolk and sour cream, pour over the snails in the pan and bake for 20 minutes to brown.

Sweet cheese pancake pudding recipe

For this recipe I used the classic pancake recipe. The one with eggs, milk and mineral water. And after we got tired of pancakes filled with jam or nutella, we prepared some with cheese and raisins in the oven.

They were very tasty and were repeated.

If you haven't tried them yet, follow the recipe below.

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Cinnamon snails and cheese icing are simply irresistible. Rub the yeast with a tablespoon of sugar until liquefied, then mix with 50 ml of lukewarm milk and a little flour. We obtained in this way this mayo, which we leave a little to grow, in a warm place. Then we put the bread machine in the tub. mayonnaise, whole eggs, remaining sugar, lukewarm milk, butter that has been melted and cooled beforehand. Then add the flour mixed with salt. We set the bread machine on the special program for kneading and leavening, without baking. and see each other. Otherwise, knead everything until you get an elastic dough and leave it to rise in a warm place.

After we have the dough thus raised, we spread it on the table and with the rolling pin we spread a sheet about 0.5 cm thick. Then grease with butter, sprinkle with sugar and finally ground cinnamon. We then run along the length, very tight. Otherwise the rolls will open when baked. which happened to me too, which is why some snails came out of me and not rolls. So we form a roll from which we will cut 4 cm pieces with thread. Put the pieces in a tray lined with butter and flour, leave them to rise slightly in the tray, in a warm place, for about 15-20 minutes.

Incorporate a yolk into two tablespoons of milk and grease each roll on the entire surface. Then bake in the preheated oven until nicely browned.

Separately we will make the grace as follows: rub the butter with the cheese and then gradually add the powdered sugar, continuing to rub until we obtain a frothy cream. When the snails are ready, while they are still hot, pour the cheese icing on top. They are then left to cool and are absolutely more than delicious.

Cinnamon snails and cheese icing are served for dessert.
The source of this recipe is the culinary blog Alice-Albinutza.

Ingredients Sweet cheese cake simple recipe

sheets of tender dough:

  • 400 grams of flour (+ 1-2 tablespoons, only if needed)
  • 270 grams of soft butter with 82% fat
  • 2 yolks
  • 100 grams of sugar (or 150 grams, if you prefer sweeter)
  • 150 grams of fat cream (25% fat)
  • 1 generous salt powder
  • grated peel & # 8211 only the yellow part & # 8211 from 1 lemon
  • 1 sachet of vanilla sugar

sweet cheese filling:

  • 1 kg. of greasy cottage cheese, well squeezed whey
  • 1 whole egg (or 2 eggs, if you have a wetter cheese)
  • 150 grams of sugar (or more, to be suitable sweet, according to taste)
  • 2 egg whites
  • 1 pinch of salt
  • 150 grams of fine wheat semolina (if it is from the harshest, it reaches 100 grams)
  • grated peel & # 8211 only the yellow part & # 8211 from 1 lemon
  • 1 sachet of vanilla sugar
  • 150 grams of raisins (optional)

Puff pastry snails with cottage cheese

Festive appetizer & # 8211 goat cheese in puff pastry. Feb This Pin was discovered by ildiko domondi. Discover (and save!) Your own Pins on Pinterest.

Find this Pin and more on Cooking by Munteanu Ioana. Time to make a dough to make some lap pies like these here, or even a cheese cake like this I didn't have. These snails with walnuts and butter are made with a leavened dough dough, similar to croissant. Snails with sweet cheese and raisins Cinnamon Rolls, Bread, Sweets.

Surprise your guests with a delicious snack of cauliflower and cheese puff pastry. It is easy to prepare and their aroma is delicious. Turkish recipe for salted cheese pie. Calories: 284 Puff pastry snails with cabanos and cheese & # 8211 Recipes Pope Good recipe papapabun. Remove the sheet of dough from the freezer and let it thaw in the refrigerator. Puff pastry snails with cottage cheese & # 8211 Thaw the dough. The thawing process takes a maximum of 30 minutes if the dough is left in the kitchen.

Prepare the hut by cutting it. A delicious puff pastry appetizer with ham and cheese. Claltite with spinach and feta cheese. Quick recipe cinnamon rolls with puff pastry and cheese icing.

They are known as cinnamon rolls or snails.

We are not dealing with the original recipe. I initially started with appetizer snails made with puff pastry. Subscribe to the newsletter and take advantage of promotions.

Snails with cottage cheese and cream sauce & # 8211 a delicacy easy to prepare

Today I recommend a simple recipe for snails with cottage cheese. They are very tasty and easy to prepare. After you taste them, you will want to prepare them over and over again.

Dough ingredients:

  • 350 gr wheat flour, 3 gr dry yeast
  • 100 ml warm milk, 50 g sugar
  • 50 gr butter, 70 gr sour cream
  • A pinch of salt
  • 1 egg (for greased dough)

Ingredients for the filling:

Ingredients for the sauce:

Method of preparation:

Dissolve the yeast in warm milk. Add half a teaspoon of sugar and 2 tablespoons of flour. Mix well until you get a liquid dough. We leave it in a warm place for 30 minutes to grow.

Sift the flour into a large bowl. Then add salt, remaining sugar, soft butter and sour cream. Knead well, then add the yeast and knead again. We need to get a dough of medium hardness.

Cover the dough with a foil or a kitchen towel and let it rest for 10-15 minutes, then knead it again until it becomes smooth. Cover the dough again and put it in a warm place. We let it grow until it doubles in volume.Meanwhile, prepare the filling. Mix the cottage cheese with the egg and sugar. If the cheese is very watery, add a little flour.

Transfer the dough raised on the work surface sprinkled with flour. We spread it in a rectangular sheet with a thickness of about half a centimeter. Spread the cheese filling evenly over the dough. Then roll the dough, but not too tight.We will get a roll, which we then cut into slices. Place the slices with the filling up, in a tray lined with baking paper.We leave a little space between them. Cover the pan with a kitchen towel and let the dough rise for about 40 minutes.

Grease the snails with beaten egg and put them in the preheated oven at 180 degrees for about 30 minutes.After they are baked, take them out of the oven and grease them with a mixture of cream and sugar.
Good appetite and increase cooking!

Easter recipes for Easter

Along with cozonac and painted eggs, Easter is an undisputed symbol of the Easter holidays. It is made from the best quality wheat flour, sifted through a thick sieve. Most often, Easter has a round shape, because it is believed that Christ's diapers were round.

The legend of the bread in the bag

The Passover legend says that, while preaching with the apostles, Jesus was hosted by a very welcoming man who put in their sacks, on departure, bread for the journey, without their knowledge. Asking Christ when Easter would be, the Savior told them that when they would find bread in the sack. Searching the apostles, they found in the sack what that man had put in them. Since then, women have been making Easter. (Info source)

Meaning, recipes, traditions and customs

Below I leave you with an explanation (taken from Radu Anton Roman's book) why this preparation is crucial:

"The most important baking, which is eaten by both Romanians in Bucovina and those in Moldova during the Easter holiday, is Easter - plural Easter, dim. pasture plural pasture. Easter is made in most parts of Bucovina only from clean wheat flour selected, sifted through a thick sieve, which before that is molded and, after the dough is put in the dough, is left to leaven until it grows and gives to come out of the chiersin or covata in which it has been kneaded, outside. However, a number of Romanians, namely the poorest, make it from wheat flour sifted through a thick sieve and mixed with puppet flour, also sifted through a thick sieve. The reason why Easter is made everywhere only from wheat flour is the following: The biggest and most important holiday of the year is Easter, so the most important baking, which is made for this holiday is Easter.

The most advanced and widespread form given to the paste is the round one, because it is believed and said that the diapers with which the Lord Jesus Christ was wrapped were still round, then in four horns or rather quadrangular, for as well as the tomb in which our Lord Jesus Christ was buried was still square or square.

The thickness of the dough is at most one finger wide, that is, just like the unleavened bread that Romanian women make on different occasions, with the only difference that, while the unleavened bread is always made from unleavened dough, at that time Easter was made only from well-leavened dough. in which salt and sweet cow's milk are put, then, according to the circumstances, also crushed heads of cloves, crushed cinnamon and sometimes saffron.

Both on the sides or edges, and in the middle of it, are placed a kind of twists or braids, similar to dough, simple or adorned at certain distances with some stars, namely the twist or braid first or side in round or square shape, as is the Passover, and the middle ones in the shape of a cross, which means the cross on which the Savior of the world was crucified.

However, simple pastes are also made, ie without braids and without a cross in the middle, but only with teeth on the edge. These are called toothed or simple pastes, and those with crosses are called cross pastes or Easter pills - singular Easter Easter. Between these braids or twists, that is, between the teeth, or the braids
marginal and between the cross, is usually put cottage cheese, rarely sheep, salted and kneaded with egg yolk, greased and smoothed on top with a wedge or brush, made of chicken feathers, which is stretched into egg yolk , and adorned with raisins and small pieces of green larch leaf.

But some women, in addition to the eggs they beat in the cheese, and in addition to the raisins, still put sugar in this cinnamon. Poor women, who do not have cheese, buy small grains of corn or pea, boil it in sweet milk and then make pills with it. Easter cakes, that is, those that are embellished with a diametrically woven or simple cross, as is the circle, are usually meant to be taken to church on Easter day, to sanctify the simple ones to be eaten by family members, and the little ones, called shepherds, are made for the joy of the children, where they are, or to be given to the poor, who stand and beg at the door or gate of the church ”

Snail pie with cottage cheese

I made the dough in the car.
Put the ingredients for the dough (in the order above), in the vat of the machine and program it for kneading.
While the car does its job, we take care of the filling: the cottage cheese (well drained) is mixed one by one with the sugar, vanilla sugar, eggs, salt, grated lemon peel and rum essence.

Mix well for a good homogenization.
When the kneading program is over, take the dough out of the machine tank and put it in a bowl.
Cover the bowl with a kitchen towel and let the dough rise, warm, for about 40 minutes. (until it doubles in volume).

We put the dough on the floured work table, we spread it with the rolling pin, then we roll it and form a roll that we divide into 7 pieces, somewhat equal.

Roll out each piece of dough with a rolling pin, in a round shape.

We put the filling on each piece of dough separately.

Divide (ochiometrically) the filling into 7 parts.
Roll each sheet of dough separately.
We give each roll a snail shape.
Preheat the oven.
Wallpaper a round tray with baking paper and place the snails formed in the tray (one in the middle and the other 6 around the central one).

Cover the pie tray with a kitchen towel and leave to rise for 15/20 min.
Grease with egg.

Cake with tender dough and cottage cheese & # 8211 a dessert so fine and delicious that it melts in your mouth!

Although homemade cheesecakes seem trivial, we urge you to enjoy your loved ones with a special dessert. We present you the recipe for a delicious cake with tender dough and cottage cheese. It is very simple to prepare, and as a result you get the finest, softest and most flavorful dessert of all. It is only good for both family dinner and celebration meal.


-1/2 teaspoon baking soda


-1/3 teaspoon baking soda


1. Prepare the filling: mix the cottage cheese with the cream. Add sugar, semolina and baking soda. Stir.

2. Pour boiling water into the bowl with the raisins and let them soften. Drain them and add them to the cheese mixture.

3. Prepare the dough: rub the butter with the sifted flour until you get a crumbly mass. Add sugar and baking soda. Stir.

4. Place in the baking tin 2/3 of the dough obtained. Lay it (with your hands or fork) in a uniform worktop. Pour the filling and make it even.

5. Sprinkle the filling with the remaining dough and shape in the preheated oven to 200-220 ° C for 30 minutes. Baking time depends on each oven. Remove the cake from the oven and let it cool.

Strudel with sweet cheese and raisins

1. Wash the raisins and let them soak in rum for 20-30 minutes before you start preparing the strudel with sweet cheese and raisins. & # 8211 Optional step.
2. Meanwhile, combine the dough ingredients and knead them well for 10-15 minutes, until you get a fine dough.
3. Let the crust rest for 20 minutes and in the meantime prepare the strudel filling with sweet cheese and raisins.
4. Next, rub the cottage cheese with the sugar, then add the eggs, sour cream, semolina, raisins and spices.

5. Spread the dough thinly on the well-floured top, and then grease the sheet on the entire surface with oil.

6. Spread the composition of sweet cheese and raisins on the strudel sheet and roll it well, especially at the ends.

7. Place the strudel on a tray lined with baking sheet, grease it with beaten egg and put it in the preheated oven for one hour, at 170 degrees.

8. Remove the strudel with sweet cheese and raisins from the oven once it is well browned and powder it with sugar before serving.