Best 3 Poca Cheese In Pastry Recipes
Get ready to tantalize your taste buds with Poca Cheese in Pastry, a delectable dish that seamlessly blends creamy cheese, crispy pastry, and a symphony of herbs and spices. This culinary masterpiece hails from the vibrant region of Transylvania, Romania, where it's lovingly crafted using traditional techniques passed down through generations. Embark on a culinary journey as we unveil two enticing variations of this savory treat: the classic Poca Cheese in Pastry and the Poca Cheese in Filo Pastry. Discover the secrets behind the perfect pastry dough, learn how to create a flavorful cheese filling, and master the art of shaping and baking these delightful pastries. Whether you're a seasoned cook or just starting your culinary adventures, this comprehensive guide will empower you to recreate this iconic dish in the comfort of your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
POCA (CHEESE IN PASTRY)
Back in the '70's, I was a member of a monthly dinner club among a group of graduate students at Illinois. Eating healthily wasn't a big priority back then and we had a ball with international dinners. (I have no idea how authentic we were!) This comes from our "Greco - Turkish" dinner. Can be made ahead and kept covered in the refrigerator. Bring to room temperature before brushing with milk and baking.
Provided by BarbryT
Categories Very Low Carbs
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- With a whisk or mixer, combine the egg, yogurt, olive oil and butter until well blended.
- Add the flour, salt and baking powder and stir to form a smooth dough.
- Cover and refrigerate for 15-20 minutes.
- Preheat oven to 400 degrees F.
- In another bowl, combine the cheese, salt, pepper, chives and parsley.
- Roll a piece of dough the size of a walnut into a smooth ball. Hollow out the middle and fill with 1/2 t of the cheese mixture. Seal the dough around the filling and form into a ball again. Continue until all the dough is used.
- Lightly butter a cookie sheet. Place the cheese balls on the pan. Brush each with milk.
- Bake in preheated 400 F oven for 20-25 minutes. Serve hot.
Nutrition Facts : Calories 512.6, Fat 29, SaturatedFat 16.2, Cholesterol 94, Sodium 589.6, Carbohydrate 50.2, Fiber 1.7, Sugar 2.1, Protein 12.5
TURKISH STYLE CHEESY PASTRIES: POGACA
Steps:
- 1. Mix milk, sugar and yeast. Wait for 15 mins to proof the yeast. Milk should rise by at least 50%. 2. Mix 2 egg whites and one yolk, yogurt, oil, yeast-milk mixture and salt. Slowly add flour - until you have a dough a little softer than your earlobe, but does not stick to your hands (most likely to be around 6.5 cups of flour). Knead the dough well and then cover with a clean towel. 3. Keep the dough in a warm place for about an hour or until it rises to twice the original size. (I turn the oven on to Warm - or lowest temparature- with the door open and keep the dough on the oven tray that is slightly pulled out.) After it is doubled in size, the dough should be fluffy and soft. 4. When the dough rises, make the filling. Mix feta cheese crumbles with finely chopped parsley. 5. Pre-heat oven to 350 fahrenheit. Lightly oil your hands and the surface that you'll use to make the pastries. Take a piece of dough (the size of a big egg). Flatten it into a thick disc using your palms. Put some filling in the middle and then close the sides of the disc pressing the edges well (or they may break during cooking). You can try round or slim shapes but what matters is that the closure line should be left underneath while cooking. 6. Brush the pogacas well with egg yolk. Spread some sesame and cumin seeds on top. Bake at the middle section of oven for ~20 mins or till top of the pogacas turn gold. 7. Once you take it out of the oven, cover with a kitchen towel for 10 mins, and then serve while they're still warm.
PASTELITOS (GUAVA AND CREAM CHEESE PASTRIES)
In Havana - and in Cuban neighborhoods across the U.S. - pastry shops make many types of cakes and cookies, but the best-sellers are always the pastels and pastelitos, flaky pastries filled with meat, cheese, coconut custard or guava jam. According to "Paladares: Recipes from the Private Restaurants, Home Kitchens, and Streets of Cuba" by Anya von Bremzen (Abrams, 2017), the shape of the pastel correlates with the filling: Triangular pastels are filled with guava paste and cheese, while rectangular ones are filled with just guava. Versailles, a Cuban restaurant in Miami, follows this rule, but at home, just make them rectangular, and add a swipe of cream cheese if desired. You can find guava paste in bricks at Latin American grocers, or swap in about 1/2 cup jam or preserves for a nontraditional take.
Provided by Daniela Galarza
Categories snack, finger foods, pastries, dessert
Time 1h
Yield 8 pastelitos
Number Of Ingredients 7
Steps:
- Heat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
- Prepare an egg wash: In a small bowl, beat the egg with a pinch of salt and set aside.
- On a lightly floured surface, roll one sheet of puff pastry into an 8-by-12-inch rectangle roughly the size of a standard sheet of paper. (Keep the other puff pastry sheet in the refrigerator.) Dust off any excess flour and lay the rolled pastry sheet on the parchment-lined baking sheet. Dip a pastry brush into the egg wash, and paint a line in lengthwise along the center of the pastry sheet, followed by three crosswise lines, evenly spaced, forming a grid of 8 rectangles, each approximately 3 inches wide and 4 inches long. Brush edges with egg wash. Lay a slice of guava paste in the center of each rectangle (or dot with dollops of jam or preserves, if using). Spread some of the cream cheese, if using, on top of the guava paste (about 1 1/2 tablespoons cream cheese per pastry).
- Remove the second sheet of puff pastry from the refrigerator, and roll it out into an 8-by-11-inch rectangle, dusting with flour as needed to prevent sticking. Lay the second sheet of puff pastry on top of the first. Using the side of your palm, press around and between the mounds of filling, pressing out any excess air, and to glue the top pastry to the bottom, creating 8 even, rectangular pockets. Paint the top sheet of puff pastry with egg wash. Sprinkle the surface with sugar.
- Using a knife or bench scraper, cut out and separate the 8 pastelitos following the original grid in between the indentations in the dough. Trim the perimeter to neaten the rectangles. The dough should still be cool to the touch; if it is warm, return the pastelitos to the refrigerator on the baking sheet for 10 minutes to firm up before baking.
- Bake pastelitos until puffed and golden brown, about 15 minutes. Serve warm or at room temperature.
Tips:
- When making the pastry, be sure to use cold butter and water. This will help to keep the pastry flaky and prevent it from becoming tough.
- If you don't have a food processor, you can make the pastry by hand. Simply cut the butter into small pieces and rub it into the flour until it resembles coarse crumbs. Then, add the water and mix until the dough just comes together.
- Be careful not to overwork the pastry, as this will make it tough. Mix it just until it comes together, then wrap it in plastic wrap and refrigerate for at least 30 minutes before rolling it out.
- When rolling out the pastry, be sure to do so on a lightly floured surface. This will prevent the pastry from sticking to the rolling pin or the counter.
- If the pastry is too sticky to work with, you can chill it for a few minutes before continuing.
- When baking the pastry, be sure to preheat the oven to the correct temperature. This will help to ensure that the pastry cooks evenly.
- Keep an eye on the pastry while it is baking. If it starts to brown too quickly, reduce the oven temperature or cover the pastry with foil.
Conclusion:
Poca cheese in pastry is a delicious and easy-to-make dish that is perfect for any occasion. With just a few simple ingredients, you can create a flaky pastry filled with creamy, flavorful cheese. Serve it as an appetizer, main course, or dessert, and your guests will be sure to love it.
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