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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.
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.
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.
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.
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.
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!
Easy and tasty Cheese Pastry perfect for any meal of the day.
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
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I am a sandwich gal through and through, and Italian Sub Sliders are truly my jam. There’s something irresistible about melty cheese, savory deli meats, and soft, buttery bread baked to golden perfection.
I have quite a few slider recipes on my blog already, and honestly, I love them all equally—but these are the ones my family asks for again and again.
Whether you’re hosting game night, a casual dinner, or just want something quick and satisfying, these Italian Sub Sliders check all the boxes. They’re loaded with flavor, easy to prep, and incredibly fun to eat.
You can absolutely customize these sliders to fit your taste. While I love using spicy salami and Kentucky smoked ham, you can easily swap in smoked turkey or roast beef. If you don’t have brioche buns, Hawaiian rolls or even simple dinner rolls work beautifully.
One tip that takes this recipe to the next level? I add a layer of sun-dried tomato pesto, and oh my goodness—it soaks into the bread and creates the most incredible flavor.
It adds a little tang, a little richness, and a big “wow” factor. Top that with a pizza cheese blend, and brush the tops with melted butter mixed with Italian herbs, parsley, and garlic powder.
What I love about these sliders is how nostalgic they feel—easy, satisfying, and perfect for sharing.
My kids devour them, and they’re often the first thing gone when we have guests over. It’s one of those no-fuss recipes that always impress.
If you make these Italian Sub Sliders, I’d love to see your creations! Tag me on social media and share your twist—I always get inspired by your ideas!
If you decide to make these tasty and simple Italian Sub Sliders, do not forget to tag me on social media.
You can find me on Instagram most of the time, so use the tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private, you can DM me a pic.
If you do not eat ham, use smoked turkey or chicken, or just omit it.
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
