Baked Cheese Turnovers

These baked cheese turnovers are a beloved comfort food—soft, golden, and effortlessly delicious. Made from a light yeast dough that rises beautifully, each pie is layered with creamy cottage or telemea cheese filling, sometimes enhanced with dill or sweetened with raisins. Baked until it’s golden and flaky on the outside, the centers stay tender and rich.

Perfect straight from the oven or enjoyed cold the next day, they make a scrumptious breakfast, snack, or lunchbox treat that will delight the whole family.

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  Stir the eggs with a whisk.
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  Add salt.
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  Add oil.
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  Add water, and stir.
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  Mix the yeast with a little warm water and a teaspoon of sugar. Cover and leave for 5-7 minutes for reaction.
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  Add yeast to the mixture and stir.
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  Add flour gradually. First mix with a whisk while the dough is still liquid, then when the dough thickens knead with your hands.
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  Form the dough into a ball, and cover the bowl with a napkin or cling film. Let rise for 1-1,5 hours.
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  After the dough has increased in volume, spread it on the table with a rolling pin.
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  Prepare the stuffing: shave the salted cheese and add an egg. Mix. If you use cottage cheese you will have to add a little salt.
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  Place the filling on the rolled-out dough.
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  Roll out the pastry.
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  Cut with a knife from the formed roll to make more pies.
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  That’s how it should look, I got 17 pastry rolls.
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  Line the baking sheet with parchment. Beat an egg in a saucer, and brush the pastry with a kitchen brush. Bake the pastry cheese rolls in a preheated oven at 180°C (350°F) for about 20 minutes.
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  Enjoy!