Poca (Cheese in Pastry)
2
People talking
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.
- Ready In:
- 1hr 15mins
- Serves:
- Units:
2
People talking
ingredients
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Pastry
- 1 large egg
- 8 ounces plain yogurt
- 2 tablespoons olive oil
- 1 cup butter
- 4 cups flour
- 1 teaspoon salt
- 1 1⁄2 teaspoons baking powder
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Filling
- 6 ounces farmer cheese or 6 ounces other soft white cheese
- 1⁄8 teaspoon salt
- fresh ground pepper
- 3 tablespoons chopped chives
- 1 1⁄2 tablespoons chopped parsley
- 4 tablespoons milk
directions
- 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.
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RECIPE MADE WITH LOVE BY
@BarbryT
Contributor
@BarbryT
Contributor
"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."
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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!Reply
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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*Reply
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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.
