Delicious Curd and Cheese Pastries Recipe

In warm milk (around 36-38 °C or 97-100 °F), dissolve the dry yeast and 1 teaspoon of sugar. Mix well and let it sit in a warm place for about 10-15 minutes until a frothy layer appears on the surface.

Next, add the soft butter and the remaining sugar to the mixture, stirring with a whisk until combined.

Sift in the flour and start kneading the dough. If necessary, you can add a touch more flour, but try not to make the dough too stiff.

Cover the bowl with plastic wrap and place it in a warm area for about 1.5 hours. The dough should approximately double in size.

Using a fork, mash the curd until smooth. Grate the cheese using a fine grater and chop the fresh herbs.

Combine all the filling ingredients in a bowl, season with salt and pepper to taste, and mix until well incorporated.

Divide the dough into 8-9 equal pieces. Roll each piece into a ball and place them on a baking sheet lined with parchment paper.

Using the bottom of a glass lightly greased with vegetable oil, create a well in the center of each dough ball.

Fill the well with the prepared filling, pressing it down slightly and leaving a little mound on top, as the cheese will melt and settle while baking.

Brush the tops of the pastries with beaten egg yolk. If your oven tends to brown quickly, mix the yolk with 1 tablespoon of milk before brushing.

Preheat your oven to 180 °C (350 °F). Bake the pastries for about 20 minutes, or until they turn a lovely golden brown.

Once baked, while still hot, brush the pastries generously with melted butter, including the filling.