Prep 30 mins
Cook 45 mins
Back in the '70's, I was a member of a monthly dinner club among a group of graduate students at Illinois. Eating healthily wasn't a big priority back then and we had a ball with international dinners. (I have no idea how authentic we were!) This comes from our "Greco - Turkish" dinner. Can be made ahead and kept covered in the refrigerator. Bring to room temperature before brushing with milk and baking.
- 1 large egg
- 226.79 g plain yogurt
- 29.58 ml olive oil
- 236.59 ml butter
- 946.36 ml flour
- 4.92 ml salt
- 7.39 ml baking powder
- 170.09 g farmer cheese or 170.09 g other soft white cheese
- 0.59 ml salt
- fresh ground pepper
- 44.37 ml chopped chives
- 22.18 ml chopped parsley
- 59.16 ml milk
- With a whisk or mixer, combine the egg, yogurt, olive oil and butter until well blended.
- Add the flour, salt and baking powder and stir to form a smooth dough.
- Cover and refrigerate for 15-20 minutes.
- Preheat oven to 400 degrees F.
- In another bowl, combine the cheese, salt, pepper, chives and parsley.
- Roll a piece of dough the size of a walnut into a smooth ball. Hollow out the middle and fill with 1/2 t of the cheese mixture. Seal the dough around the filling and form into a ball again. Continue until all the dough is used.
- Lightly butter a cookie sheet. Place the cheese balls on the pan. Brush each with milk.
- Bake in preheated 400 F oven for 20-25 minutes. Serve hot.
So rich! So buttery! This is a recipe only to be made once in a while--when one deserves a splurge, these are a great treat. And the aroma while they are baking is super--eaters appear in the kitchen as if under a spell. Thanks, Barbry!
This is a yummy-lischious delight! I ended up using some crescent roll dough (needed to be used up), so that was a bit different than called for, but no one complained! Cheddar for the cheese...Wisconsin's best!...and wow! Nummy. These very much reminded me of deep-fried cheese curds (which are "normal" snack fare in these parts), only better. *Photo Tag, 2007*