Salted with cheese and lard
- 500 g sweet cottage cheese, drained of whey
- 500 g white flour
- 500 g butter (or 100 g lard and 250 g butter)
- 1 teaspoon salt
Ingredients for spreading:
- 1 or
- Grated cheese, parmesan or chopped telemea
Do you want to enjoy a recipe for tasty and tasty homemade salads, like your grandmother? This classic recipe uses ingredients usually found in the pantry and refrigerator, so it should not be difficult to make. In addition, if you double the quantities for the tender salts, you can stop a part of the dough and freeze it, so that you don't have to prepare it when you feel like salting with cheese again, because it stays very well at temperatures below 0 and the texture remains the same after thawing.
Another similar recipe uses half the amount of yogurt and 25 grams of yeast instead of cheese, adding a teaspoon of sugar, while another of salted cheese and sour cream involves the introduction of cheese directly into the dough. So you have a choice when it comes to the diversity of tastes, ways of presentation, production and ingredients.
This yeast-free salted cheese recipe involves mixing all ingredients except cumin and egg in a ball of dough by kneading by hand. It must be fermented for at least 6 hours (preferably a full day) to increase in volume. Yeast salt recipes are faster because they will only need 30 minutes to ferment.
On the worktop, divide the dough from the salty young ones with lard or butter in two, spreading well with the rolling pin in a sheet up to 5 mm thick, which is folded in three parts twice, moving to the two parts of the dough, with which you do the same.
Let the salted dough with the salted cheese rest for about 10 minutes and spread it again in a thin sheet, 5 mm thick, then cut it into the desired wavy bars or in a shape to your liking.
Some beautiful saltines with salted cheese need a reddish appearance, so you will beat the egg and grate the Parmesan cheese or you will have grated cheese or crushed telemea at hand and you will grease the salted dough with margarine, lard or butter with a silicone brush. with the respective egg, so that when baking it takes on a golden color, putting the cheeses and a little cumin on top, if you like its taste. You can now straighten the salt, tasting the salty dough with osanza.
Put the puff pastry with salted cheese or salted telemea in a long tray lined with baking paper. This includes using the oven , which you preheat to 180 degrees Celsius or medium to high, depending on the stove, by inserting the tray.
Bake for 20-25 minutes, then remove the tray from the cumin salts and let them cool.
The classic recipes, of the grandparents, can be of the salted ones with lard, which prove to be just as tender, just as those salty recipes with margarine. Examples worth trying include those with salted cheese and mineral water or salted with bellows cheese.
If you are interested in a recipe for fasting salts, find out that they will not taste like cheese, obviously, you can put poppy seeds on them, for a special taste. Instead, they will use flour, vegetable oil or butter, cold water, salt and a little baking powder.