Traditional recipes

Parisians with cheese and raisins

Parisians with cheese and raisins

First prepare the yeast mayonnaise, ½ teaspoon of sugar, 50 ml of warm milk, 5 tablespoons of flour. Let it rise for 20 minutes, warm.
Sift the flour into a bowl and add in its center the lightly beaten egg with a fork, the ground sugar, the slightly warm milk and 50 g of soft butter. Knead until the dough becomes elastic and no longer sticks to your hands.
Cover the bowl with food-grade plastic wrap and leave the dough to rise for 90 minutes, in a place away from cold air currents.

Put the cheese in a bowl, add the sugar, rum essence, vanilla sugar sachet, an egg and mix until smooth. Then add semolina and raisins and mix again.
After the time has elapsed, take the dough out on the flour-sprinkled countertop, divide it into seven balls (there were also 8), spread each ball with the rolling pin in a rectangular shape, and grow half of the rectangle into strips.
Put a generous spoonful of the cheese filling on the uncracked side, roll starting from the filling, so that the strips remain outside the rolls.
The rolls thus obtained, put them in a tray lined with baking paper and leave them to rise for another 30 minutes.
Meanwhile, in a bowl, mix the yolk with the milk. After the Parisians have fermented enough, grease them with this composition, sprinkle sesame seeds on top and put them in the preheated oven at 180 degrees C, for 20-25 minutes, until they brown nicely.

Preparation of Parisian recipe with apples and walnuts

For the dough, mix the warm milk, sugar and yeast, mix well and leave for 5 minutes. Then add the butter at room temperature, salt, vanilla, egg yolks and 400 g of flour. Mix well until smooth and beat for a few minutes with a whisk or mixer. Finally, add the rest of the flour and knead until it is incorporated. Leave to rise until doubled (about 30-40 minutes).

Parisian filling with apples and walnuts

Wash the apples well and grate them on a large grater and squeeze the juice. I don't peel apples unless they have a very thick skin. Chop the walnut from the knife.

Add walnuts to squeezed apples. Add sugar, lemon peel, vanilla and cinnamon. If you have very sweet apples, you can give up sugar.

Parisian filling with apples and walnuts

I made 4 bigger Parisians but you can also make 8 smaller ones, depending on your preferences. Divide the dough into 4.

The first piece of dough is stretched so that it is about 25 & # 21520 cm.

With the help of the pizza roll or a knife, cut strips of about 1 cm, but not to the end because this way it is much easier to roll.

Divide the filling into 4 and place on one side of the dough sheet.

Put the very soft pieces of butter (and this divided into 4) and roll.

The edges are bent inwards and carefully rolled from the end to the filling.

These Parisians with apples and walnuts can be left straight or can be made in the shape of a horn (horseshoe).

Mix all the ingredients for the filling in a bowl (the yolk rubbed with a pinch of salt and the beaten egg whites).

Sprinkle semolina all over the cheese.

Mix the milk, sugar and oil in a saucepan until it starts to boil and then let it cool. Over the cooled composition we put the egg (the yolk rubbed with a pinch of salt and the beaten egg white), the baking soda quenched with vinegar and mix well. Gradually add the flour and knead until you get a soft dough. Let it rest for a while until we make the filling.

Mix all the ingredients for the cheese filling. From the dough we make 2 balls and spread two sheets, one we place in a tray greased and lined with flour or baking paper, over we place the composition, on top of the other sheet that we prick with a fork from place to place. Bake for 30 minutes at 165 C.

The pie with cheese and raisins is left to cool well, cut into squares and powdered with vanilla powdered sugar. Other recommended recipes:

Method of preparation

I got the recipe from GoodFood. It is perfect, it does not need any kind of intervention: the composition is too thick, it is too thin.

Put flour and salt powder in a bowl. Make a small hole in the center in which to put eggs, oil and 50 ml of milk. Homogenize well with a wire.

Then add the rest of the milk and obtain a composition with a thin cream consistency. Leave for 30 minutes.

Put the pan on the fire and let it heat up. Grease with a paper towel soaked in oil and start making pancakes.

When we have finished them, we make the composition for the filling.

Put the ingredients in a bowl and mix well. Then grease the pancakes, roll them and put them in a pan greased with butter. After the tray is full, cut the small pieces of butter and sprinkle on top. Put in the preheated oven at 180 degrees for 15-20 minutes, until nicely browned.

Remove from the oven and cover with a clean towel or lid to soften. Serve powdered with sugar with a tablespoon of sour cream.

Easter with cottage cheese and brown raisins

The Easter holidays are approaching and certain dishes are indispensable in Romanian homes. Traditional or reinterpreted, Easter blushes the taste buds of those who choose it. Usually, we meet it in the form of a cake dough filled with cheese and raisins. Today I used the crunchy dough, so versatile, in which I put the traditional cheesy filling.

About the crunchy dough, only good! With a little imagination, it takes various forms. Both salty, as is the case with the version filled with pesto & # 8211 recipe here, and sweet, as evidenced by the brioches, which can very well replace a cake & # 8211 recipe here.

But let's get back to our version today!


  • 460 gr flour 550
  • 220 ml whole milk & # 8211 warm
  • 1 whole egg + 1 egg white (at room temperature)
  • 50 ml cold pressed oil
  • 20 gr of fresh yeast
  • a tablespoon of Solaris acacia honey (1+) or date paste (date paste will change the color of the dough)
  • a pinch of salt (2+)
  • 400 gr cow's cheese
  • 2 eggs
  • 2 lg sour cream chubby
  • o lg certified acacia honey (1+) Solaris & # 8211 Baby
  • a teaspoon of organic lemon peel (previously washed in water with baking soda)
  • brown raisins Solaris & # 8211 Baby

How I proceeded:

  • I put the flour in the bowl of the mixer, I made a hole and I added the yeast together with 1/4 of the warm milk and honey, which also has the role of facilitating the activation of the yeast. After 15 ', when the yeast was activated (it started to "bubble"), I added the rest of the milk, oil, whole egg + egg whites and turned on the mixer. I left it on for 5 ', during which time the dough will become elastic and slightly sticky. Yes, sticky, that's the way it should be. Do not add flour. And yes, it stretches. I gathered it in a ball and put it back in the mixer bowl (bowl that I greased with oil beforehand). I let the dough rise for 30-40 minutes, until it doubles in volume.
  • Once leavened, I turned the dough over on the table and spread it with a rolling pin. It has a lot of blisters, a sign that it's the right thing to do. I divided the dough into several balls, your size is set by you, depending on how big you want to make the pasta. I left them the size of lemons. I stretched half of the dough balls in the form of circles and divided the others into two (each), rolled them into strings and braided them. Then, over each circle, I put the braid, closed at the ends. Thus "assembled", I left them to rise for another 30 ', during which time I prepared the filling
  • I prepared the cream cheese by mixing all the ingredients, except the raisins, which I added at the end.
  • after the second stage of leavening, I filled the baskets with cream cheese, greased the edges of the dough with beaten egg and put the pastries in the preheated oven at 180 * / 40 '. For a more fancy presentation, you can sprinkle some almond flakes on the edges of the dough. Yupppiiii! Ready to serve!

If you opt for an Easter without dough, go to Sorina's hand and quickly plant a zebra easter & # 8211 recipe here.

Or you can try the muffins with orange peel and blueberries, also Sorina brand, extremely appreciated by our readers & # 8211 recipe here

Parisians with sweet cheese and raisins

When it gets a little cooler outside, I start using the oven more and more and baking all kinds of goodies in it. Sweet doughs are great during this period and especially in winter. The smell that emanates from the oven is irresistible and you can hardly refrain from eating them so hot. These Parisians are very similar to cheesecakes, they differ more in the & # 8216packaging & # 8217 technique. So if you decide to let them know that they are just as good. Enjoy!

It took
700 gr flour
20 gr of fresh yeast
1/2 teaspoon salt
2 yolks
3 tablespoons sugar
1 teaspoon vanilla sugar
50 gr soft butter
300-350 ml milk

600 gr cow's cheese
2 medium eggs
3 tablespoons gray
100 gr sugar
100 gr raisins
grated lemon peel

Preparation time: 2 hours Baking time: 30 min. No servings: 12-16

500 g flour
150 g unsalted butter
50 ml oil
4 eggs
1 teaspoon vinegar
1 teaspoon salt - optional
500 g cheese (cow, buffalo or sheep, unsalted)
3 tablespoons sugar
2 sachets of vanilla sugar and / or vanilla essence
1 teaspoon grated lemon peel
1 cup of raisins
2 teaspoons sour cream

Wash the raisins and soak them in water. You can also use other dried fruits. Mix flour with 100 g soft butter, oil, 1 egg, salt and vinegar. Knead well until you form a dough, spread a sheet of about 2 cm, fold it and set aside. Meanwhile, prepare the filling: rub the cheese well with the sugar until the sugar melts, add the eggs, lemon peel, raisins, vanilla essence and sour cream and mix until everything is smooth. Spread two sheets of dough. Grease a pan with butter, place the first sheet, spread a uniform layer of cheese filling, put the second sheet, grease it with oil or melted butter and put the tray in the hot oven for one hour at 200 degrees Celsius. Serve hot or cold pie with powdered sugar and a splash of sour cream or jam. Good appetite!

Pudding with cottage cheese and raisins

A recipe suitable for beginners, even a child can make it. The flavor is given at the end by the sour cream that is eaten and the syrup that I take from the jars with different jams (click here for the jam recipe) or blueberries (click here).
It would be good to bake it in a shape of about 20-24 cm, so that it is not too thin and to hold it to be removed. It still grows when baked, due to the semolina. The pot in the photo at the end, for me, has a diameter of 20 cm and the walls are a bit high, but after cooling I had no problems removing the slices.

Preparation time 15 minutes

Cooking time 30 minutes


  • 500 g drier cow's cheese
  • 3 lg sugar
  • 1 sachet of vanilla sugar
  • 2 lg gray
  • 100 g raisins
  • 3 lg sour cream
  • 3 lg butter at room temperature
  • breadcrumbs for powdering the dish

1. Bring the butter to room temperature to make it soft. Preheat the oven to 180 degrees.
2. In a large bowl, mix the egg with the caster sugar and vanilla sugar until the sugar melts.
3. Add the cottage cheese and mix.
4. Add the semolina and mix.
5. Add the raisins and mix.
6. Grease the bowl with butter (half) and powder the ceramic bowl or yena tray with breadcrumbs (something with higher edges).
7. Pour the composition spoon by spoon so as not to disturb the breadcrumbs too much. Level with a silicone spatula or spoon. Grease with the 3 tablespoons of sour cream on top and sprinkle with the remaining butter.
8. Put the dish in the oven and bake the cake for 25 & # 8211 30 minutes.
Serve cold or hot with sour cream and / or syrup or jam.
Liv (e) it!

Macaroni with cottage cheese and raisins

When the pasta is ready, remove the lemon peel and cinnamon stick and strain the pasta. In a bowl, mix well the cottage cheese, hydrated raisins, yogurt, sugar, the 5 eggs, vanilla essence, grated lemon peel and salt.

You need to get a homogeneous composition.

Wallpaper an oven tray with butter (35 & # 21524 cm).

Add the pasta composition to the pan and spread evenly.

Place the pan in the preheated oven at 180 degrees for 35-40 minutes.

After cooling, decorate each portion of pudding with honey and lightly ground walnuts.


Strudel with sweet cheese and raisins

1. Wash the raisins and let them soak in rum for 20-30 minutes before you start preparing the strudel with sweet cheese and raisins. & # 8211 Optional step.
2. Meanwhile, combine the dough ingredients and knead them well for 10-15 minutes, until you get a fine dough.
3. Let the crust rest for 20 minutes and in the meantime prepare the strudel filling with sweet cheese and raisins.
4. Next, rub the cottage cheese with the sugar, then add the eggs, sour cream, semolina, raisins and spices.

5. Spread the dough thinly on the well-floured top, and then grease the sheet on the entire surface with oil.

6. Spread the composition of sweet cheese and raisins on the strudel sheet and roll it well, especially at the ends.

7. Place the strudel on a tray lined with baking sheet, grease it with beaten egg and put it in the preheated oven for one hour, at 170 degrees.

8. Remove the strudel with sweet cheese and raisins from the oven once it is well browned and powder it with sugar before serving.

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