Aka SIRNICA

Homemade Cheese Pastry, also known as “Sirnica” in Southeastern Europe, is a beloved delicacy and one of my personal favorites alongside beef burek. Its popularity in the region speaks volumes about its taste and irresistible appeal.

One of the key ingredients of this mouthwatering pastry is the delicate and thin sheets of homemade phyllo dough. Mastering the art of creating these paper-thin layers was a significant achievement for me, and I couldn’t be more thrilled with the results.

After months of practice and experimentation, I have gained the confidence to share my newfound knowledge and techniques with others who are eager to embark on this culinary adventure.

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While I may not consider myself an expert just yet, I have come a long way in perfecting this recipe. It only took the guidance and mentorship of one person to unlock the secrets of creating the perfect Homemade Cheese Pastry.

Now, I am excited to pass on this knowledge and inspire others to try their hand at making this delectable treat.

As I said, after practicing making this pastry a few times a week for months, I have had a mixed experience. Some of my attempts turned out very well, while others were not as successful.

Determined to improve my skills, I started documenting my journey. By noting the type of flour that worked well, the temperature of my house and water during this process, and the size of the sections that needed time to rest. 

Type of Flour:

One crucial aspect I discovered while experimenting with bread baking is the importance of choosing the right type of flour. Not all flours are the same and it is really hard to pick them here in the USA because European flours are categorized differently, on a numerical scale: 2, 1, 0, or 00.

This number does not refer to the percentage of gluten or protein in the flour, but rather, to how finely ground it is; 2 being the coarsest and 00 being the finest. In the USA, you have All Purpose and Bread Flour, some bread would add Pastry Flour, as well.

Different recipes call for different types of flour, and using the appropriate one can greatly impact the outcome of any pastry. Through my documentation, I noted which type of flour worked well for this dough recipe.

Temperature Control:

Another factor that significantly influenced my pastry journey was the temperature of my house and the water during the baking process.

I realized that maintaining a consistent temperature throughout the various stages, making was crucial. Also, room temperature of my house and the temperature of the water I used, I could better understand how these variables affected the processes. This information allowed me to make adjustments to ensure optimal dough perfection.

Make sure to have a white, clean tablecloth or bedsheet so you can spread it over the dining room table. Why white? Well, because you can see if there is anything on it. you want to keep it clean, oh, and not wrinkly.

I used olive oil, although I think any oil would do. That being said, you can knead the dough with your hands. I did it and turned out wonderful, but the next day my arms were limp (insert laughter and cry emoji). It felt like I was lifting weight.

If you have a stand mixer with a hook attachment, USE IT! You will thank me later.

Tasty Filo Dough Recipes

Now that we have this out of the way, let me begin. I made a little video demo just so you can get an idea of what I am talking about but I will try my best to write it as detailed as possible.

Just to say, when you make this dough you can fill it with whatever and I mean whatever you want, sweet or savory. Be patient!

If the first one doesn’t work, the next one will, but after you try my way you will make it for sure if you have the right flour.

What will you need:

• Stand Mixer, if possible!
• Large alum pans, rectangular. I got two from Dollar General. This is to rest your dough. I only use it for this purpose. Not necessary but I find it helpful.
• Parchment Paper.
• Measuring Cup, Scale.
• Large White Table Cloth or inexpensive Bed Sheet.
• Clean Kitchen Towels.
• Baking Pan for baking.

Flour that works well in the USA:

• Organic Flour from Costco.
• FIVE Roses AP Flour; Made from the finest Canadian wheat blends.
• Kroger All Purpose Bleached Enriched Flour
• King Arthurs Pastry Flour

I am truly confident that with a few tips and tricks, anyone can make their own homemade cheese pastry. With some patience and practice, it can be just as delicious as mine!

If you decide to make homemade cheese pastry, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

If you are private you can DM me a pic. I would love to see your creations!

Yield: 6 SERVINGS

Homemade Cheese Pastry

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Easy and tasty Cheese Pastry perfect for any meal of the day.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Rest Time 30 minutes

Total Time 1 hour

Ingredients

DOUGH:

• 6 1/2 cups all-purpose flour, plus an extra one cup if needed (900-950g)
• 2 teaspoons salt
• 3 1/2 tablespoon olive oil (50 ml), plus extra to oil dough
• 2 1/2 cups warm-to-touch water (600ml to 650ml)

FILLING:

• 1 block feta cheese (sheep milk)
• 3 large eggs, mixed
• 1 tablespoon olive oil
• 1 pinch of baking soda

Instructions

1. To warm water add oil and salt, mix well then add slowly to flour. Knead it until the dough is soft and smooth.
2. Take it out of the mixer if you are using one and knead, then separate it into 2 or 3 equal balls.
3. Use a rolling pin to stretch the dough slightly, then place it in a well-oiled pan or on a parchment paper-lined previously mentioned alum pan. It is easier to take it out if you use parchment paper.
4. Allow the dough to rest for at least 30 minutes, covered with a towel, although you can leave it for several hours.
   
5. Place a clean cotton tablecloth or bedsheet on the latest table you have and lightly dust it with flour.
6. Preheat the oven to 450 degrees Fahrenheit.
7. Oil your hands, then take one dough at a time that was resting, and stretch it a bit in your hands before placing it in the middle of the flour-dusted cotton sheet (cloth). By pulling on the ends, stretch the dough until it reaches a thin sheet.
8. Mix feta and egg mixture, then add filling about 3 to 4 inches before the edges, on both sides. Drizzle a bit of oil, then as shown in the video, roll lightly. On both sides. Cut in the middle, then cut each one in the middle so that you will have 4 pastries. Don't make them tight. If you see a bubble let it be there. I made 8 larger Twirls because I wanted bigger ones, but you can make smaller ones too.
9. The pastry should be placed on a baking sheet and brushed with water and oil mixture; add sesame seeds if you wish. Bake in a PREHEATED oven for 18 to 20 minutes at a high temperature. This depends on your oven.
10. After it has finished baking, brush it with a bit more oil and water.
11. Let it cool down under a kitchen towel for 10 minutes before cutting and enjoying.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 404Total Fat: 26gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 97mgSodium: 955mgCarbohydrates: 36gFiber: 1gSugar: 0gProtein: 7g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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I love Pierogi probably my whole life, but homemade pierogi is entirely something different. Well, not really, but it’s homemade and they feel so much more special.

You put so much love in making them so they should feel special, right?

There are not many things that I do not like, so this is right my alley. I mean what is not to like here; dough, potatoes, cheese, caramelized onion, butter. I do not know a soul that would hate this.

That being said, have you ever tried these beauties? Have ever tried making them from the scratch? If not, what are you really waiting for, huh? go, run, get all the ingredients and make it.

They do not have to look perfect like from the store. Remember to give yourself some grace because they should look homemade and a bit rustic.

Pierogi is not hard to make at all. Yes, it requires a bit of patience and time but they are so much fun and plus extremely tasty. You will not o back to store-bought when you see e how easy these are.

I got this recipe from my friend’s mom. She has been making these for over 3 decades so I knew the recipe was incredible, and I got the proof. These are amazing!!!

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STEP BY STEP:

To make the dough:

1. Mix the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.
2. Gradually add water/egg mixture to the flour while stirring with the fork to evenly moisten all ingredients. Stir until ingredients come together. Dump onto a clean hard surface to knead.
3. Knead for approximately 1 minute or until the dough is smooth. If the dough appears dry, add small amounts of extra water near the beginning of the kneading process. If the dough is too sticky, add a little more flour.
4. Wrap the dough well in plastic wrap and refrigerate for 30 to 45 minutes or up to 24 hours.

Filling: 

1. Combine the warm mashed potatoes, onion and cheese, seasoning, and herbs.
2. Stir and mash until the filling is cool to the touch.
3. Taste and adjust the seasonings with salt and pepper.

To fill the pierogi: 

1. Roll half the dough about 1/8″ thick. Use a glass or a round cutter to cut circles of dough; make sure to sip in the bit of flour to prevent it from sticking.
2. Place half to one tablespoon or so of filling on each round of dough.
3. Fold the dough over, forming a pocket around the filling. Pinch the pierogi’s edges to seal, then seal again with the fork; This will create a nice edge.
4. Only cook about 5-7 pierogi at a time, unless you have an extra-large pot so that they have room to float without sticking. They are done when the pierogi float on the top, just like ravioli; This does not apply when pierogi are frozen.
5. Sauté about 1/4-1/2 onion in the butter in a skillet until the onion begins to slightly brown. Add well-drained pierogi and cook until browned. Serve hot with additional sour cream.

Well, I hope you guys make these delicious Homemade Pierogi also known as European or Polish dumplings. If you make them please tag me on Instagram @sandraseasycooking Thank you all for your support!

Yield: Makes about 36-40 Pierogis

Homemade Pierogi

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Homemade Pierogis are foods that I grew up with. I loved it as a child and I still love it as an adult. I hope you enjoy this recipe.

Prep Time 1 hour

Cook Time 15 minutes

Additional Time 10 minutes

Total Time 1 hour 25 minutes

Ingredients

Dough

• 3 ½ cups all-purpose flour
• ½ tsp. salt
• 2 eggs
• 1 cup water (more if needed)

Potato and Cheese Filling

• 4 potatoes, Russet (potatoes for baking); if they are too large use 3
• 4 tablespoons unsalted butter
• 1 cup diced onions
• 1 cup ricotta
• 1 tbsp. dried parsley
• 1 tsp. teaspoon salt
• ¼ tsp. pepper

For frying:

• 1 medium (156g) onion, sliced or diced
• 2 tbsp. unsalted butter

Instructions

To make the dough:

1. Mix the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.
2. Gradually add water/egg mixture to the flour while stirring with the fork to evenly moisten all ingredients. Stir until ingredients come together. Dump onto a clean hard surface to knead.
3. Knead for approximately 1 minute or until the dough is smooth. If the dough appears dry, add small amounts of extra water near the beginning of the kneading process. If the dough is too sticky, add a little more flour.
4. Wrap the dough well in plastic wrap and refrigerate for 30 to 45 minutes or up to 24 hours.

Filling: 

1. Combine the warm mashed potatoes, onion and cheese, seasoning, and herbs.
2. Stir and mash until the filling is cool to the touch.
3. Taste and adjust the seasonings with salt and pepper.

To fill the pierogi: 

1. Roll half the dough about 1/8" thick. Use a glass or a round cutter to cut circles of dough; make sure to sip in the bit of flour to prevent it from sticking.
2. Place half to one tablespoon or so of filling on each round of dough.
3. Fold the dough over, forming a pocket around the filling. Pinch the pierogi's edges to seal, then seal again with the fork; This will create a nice edge.
4. Only cook about 5-7 pierogi at a time, unless you have an extra-large pot so that they have room to float without sticking. They are done when the pierogi float on the top, just like ravioli; This does not apply if they are frozen.
5. Sauté about 1/4-1/2 onion in the butter in a skillet until the onion begins to slightly brown. Add well-drained pierogi and cook until browned. Serve hot with additional sour cream.

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Galette is a simple open pastry that you can pretty much make sweet or savory.

It makes an amazingly easy and delicious lunch or dinner option or perhaps a dessert if you’re making a sweet version.

I made this galette by using sauteed mushrooms and chopped leeks.

Furthermore, I used goat cheese dip infused with herbs and garlic seasoning, so this galette’s taste had an extra depth of flavor. 

I am sure you would love it with spreadable cream cheese with a dash of Herbes de Provence and garlic powder.

Mmhmm!!! Yum! I would love that version more, I think, because I’m not the biggest fan of tangy goat cheese taste, although it goes so well with this pastry.

My daughter and I love it!

Well, I must admit it was one satisfying lunch for both of us. My boys hate mushrooms, so we didn’t even offer, but there was nothing left anyway.

I believe next time, I’m going to make a big bowl of mixed spring greens and enjoy it even more. This is my favorite way to bake; it doesn’t require too much fuss, it looks homemade and rustic and above all, it always comes out delicious no matter what filling you are using.

Over the years I’ve posted several open pies, with berry is one of our all-time favorites, but with apples or peach and plum is close by too.

Hey, if you try Mushroom and Leek Galette, please tag me on Instagram @sandraseasycooking or Facebook.

Also, I am on TikTok now. If you are on it give me a follow. I post mostly low-carb recipes there. Thank you so much for your support!

Recipes you might like:

TRIPLE BERRY GALETTE RECIPE

PLUM AND PEACH GALETTE

FULL MEAL FROM THE GRILL

PEACH TART WITH LEMON THYME

CARAMELIZED ONION TART

Yield: SERVES 2 TO 4

Mushroom and Leek Galette

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Galette is a simple open pastry that you can pretty much make sweet or savory. It makes an amazingly easy and delicious lunch or dinner option.

Prep Time 10 minutes

Bake Time 25 minutes

Additional Time 10 minutes

Total Time 45 minutes

Ingredients

• 1 pie crust, homemade or store-bought
• 2-3 tbsp Goat cheese with herbs and garlic
• 1 tbsp olive oil
• 1/2 pound baby Bella mushrooms, sliced
• 1 leek, sliced

Seasoning:

• 1/4 tsp salt or to taste
• 1/4 tsp black pepper
• 1 tsp dried parsley
• 1 tsp Herbes de Provence

Topping:

• 1 tbsp unsalted butter, melted + 1 teaspoon
• The punch of coarse sea salt for the crust *optional

Instructions

1. Saute mushrooms and leek with olive oil over medium-high heat for approx 7 minutes. Add seasoning to please
   your taste and stir.
2. Mushrooms will produce some liquid, so use a slotted spoon to transfer from the skillet to the pastry.
3. Preheat oven to 375 degrees Fahrenheit.
4. Now open the defrosted pie crust and place it in the oven-safe skillet or baking pan. If you have parchment paper, I will line the bottom beforehand, so it's easy to remove the galette from the pan/skillet.
5. Spread goat cheese in the middle leaving about an inch to the edge free.
6. Transfer mushroom and leek in the middle of the crust and on the top of the cheese.
7. Fold edges and brush with melted butter all around the pastry.
8. Bake for about 25 minutes or until the crust looks golden brown.
9. Brush with a bit more butter and add a sprinkle of coarse sea salt if you wish in the crust part.
   
   

Notes

You can use caramelized onions as well.

For cream cheese spread option: Use 1/4 softened cream cheese, a sprinkle of garlic powder, and a sprinkle of Herbes
de Provence. Of course, you may use any other herb that you prefer. However, YOU could use Philadelphia cream cheese herb and garlic.

Also, you can make pie crust.

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