Ingredients for the dough:
500 grams flour
25 grams fresh yeast
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1.5-2 tablespoons sugar
1/2 tablespoon salt
1/2 cup olive oil
300-325 ml water
For coating:
A beaten egg diluted with a tablespoon of water
For the cheese filling:
150 g grated kashkaval cheese
150 g grated Bulgarian cheese
200 g white cheese 5%
60 g bread crumbs
2 tablespoons pesto
Salt, pepper and nutmeg
•Mix all ingredients together until you get a smooth, uniform puree. Store in the refrigerator to absorb flavors and stabilize the mixture.
How to prepare the dough:
- Sift the flour and crumble the yeast into it. Mix well and add the rest of the ingredients, let it sit for about 10 minutes until a flexible dough is formed. If the dough is too sticky or wet, add a little flour.
- Cover the dough bowl with plastic wrap and let rise for about an hour.
- Take out the dough, put a little in your hands, divide into 20 balls and let rise for another 10 minutes.
- Flatten each ball into a circle with a diameter of about 12 cm.
- Place a teaspoon of the filling in each circle, brush the edges with egg white, fold over from three sides into a Haman's ear shape, and press down. Leave a little unpressed space in the middle for the filling to peek through.
- Transfer to a baking sheet, brush with egg and let rise for another 15-20 minutes.
- Preheat oven to 170 degrees and bake for about 15 minutes until golden brown.
