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Description[]

  • Easter cheese cakes

Ingredients[]

Filling[]

  • 8 oz cheddar cheese
  • 4 oz halloumi or mozzarella
  • 1 tbsp plain flour
  • 1 tsp baking powder
  • 1 tbsp crushed dried mint
  • 4 eggs, lightly beaten

Glaze[]

Directions[]

Dough[]

  1. Sift the flour into a large bowl.
  2. Stir in the yeast, salt and sugar.
  3. Add the oil and enough water to make a firm dough.
  4. Knead for at least 5 minutes.
  5. Put into a polythene bag and leave to rise in a warm place for an hour.

Filling[]

  1. Coarsely grate the cheeses, add flour and baking powder then gradually stir in the mint and beaten eggs until you have a stiffish paste.
  2. Preheat the oven to 230°C / gas mark 8.
  3. Divide the dough into egg size pieces and roll into 4 " discs.
  4. Put a generous tbsp of filling in the centre of each disc and spread slightly.
  5. Pull the dough up at 4 points to make a square.
  6. Press the corners together to seal and leave to rise.

Glaze[]

  1. Just before baking, brush with the beaten egg and sprinkle some sesame seeds over.
  2. Bake for 12 – 15 minutes until the cheese filling has puffed up and the pastry is golden.
  3. Serve warm or cold.
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