Name: Grandma's yeast-risen curd cheese pastries – an honest recipe 50 years old
Prep time: 130 min
Cook time: 130 min
Total time: 130 min
Yield: 8
Ingredients: 300 g plain flour; 300 g semi-coarse flour; 65 g granulated sugar; ½ cube of fresh yeast (approx. 21 g); 250–300 ml lukewarm milk (depending on flour absorbency); 1 egg; 60 g melted, cooled butter; a pinch of salt; 300 g soft curd cheese; 1 egg; granulated sugar to taste (approx. 2–3 tablespoons); 1 packet of vanilla sugar; grated lemon zest (from an organic lemon); a handful of raisins (soaked in hot water or rum; optional); 1 egg yolk beaten with a little milk (for brushing); powdered sugar for sprinkling

Preparation procedure

Yeast starter Pour 100 ml lukewarm milk into a bowl, stir in a teaspoon of sugar and crumble in the yeast. Let it foam for 10–15 minutes.
Dough Sieve the plain and semi-coarse flour into a large bowl, add the sugar, a pinch of salt, the egg, melted cooled butter, the activated yeast starter and the remaining lukewarm milk (add gradually according to absorbency). Work into a smooth, elastic dough (by hand 8–10 min / stand mixer 5–7 min). Cover and let rise 45–60 minutes until doubled.
Filling Mix the curd cheese with the egg, sugar, vanilla sugar, lemon zest and raisins into a compact mixture.
Shaping the pastries Turn the risen dough onto a lightly floured work surface, roll out into a rectangle about 7–8 mm thick and cut into 16 squares. Put a teaspoon of filling in the center of each. Fold two opposite corners over each other and press firmly (you can brush with a bit of egg white for a better seal).
Second rising Transfer the pastries to a baking sheet lined with parchment paper or to a lightly greased tray, cover and let them proof for another 15–20 minutes.
Baking Brush with the yolk mixed with milk. Bake in an oven preheated to 180 °C for 20–25 minutes until golden.
Finishing Let cool briefly on a rack and dust with powdered sugar.

Total preparation time

Preparation and mixing: 25–30 minutes
1. rising: 45–60 minutes
Shaping + 2nd rising: 30–35 minutes
Baking: 20–25 minutes
Total: approx. 2 h 10 min – 2 h 30 min (most of the time is inactive rising)

Number of servings

16 pastries (4–8 servings depending on appetite)

Conclusion

Grandma’s curd cheese pastries are exactly the kind of baked good that smells like home. Thanks to the combination of two flours the dough is airy yet holds its shape well. The filling with lemon zest and raisins gives the classic flavor a little kick. Bake a double batch right away – they disappear faster than they cool.

Grandma's yeast-risen curd cheese pastries – an honest recipe 50 years old recept

For 8 portions

Ingredients

Dough:

Curd cheese filling:

To finish:

Preparation procedure

Total preparation time

Number of servings

Conclusion

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