Poca Cheese In Pastry Recipes

CHEESE FILLING FOR PASTRIES

Steps:

• Sprinkle raisins with brandy and set aside.
• In a bowl, cream together cream cheese and sugar. Beat in flour, sour cream, vanilla and butter. Beat in egg yolk. Fold in raisins. Chill until using.

POCA (CHEESE IN PASTRY)

Steps:

• 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.

LAHME BI AJEEN/ MEAT IN PASTRY

Steps:

• Cut puff pastry into 9 squares. On a floured surface, roll each piece as thin as possible. (Make sure there is plenty of flour on the board before rolling the pastry.).
• Saute the nuts just until golden.
• Take nuts out of pan and set aside.
• Saute the onion in oil until transparent (regular or olive oil is fine.).
• Add meat and cinammon and cook for 15 minutes.
• Drain meat mixture into a cup or bowl.
• Add the nuts to meat mixture.
• Place about 2 to 3 tablespoons of the mixture onto the middle of the pastry and fold the bottom up and the top down over some of the filling. Fold the sides in to the middle and overlap a bit.
• Grease the pan with some of the reserved oil from the meat. Place sandwiches seam side down onto the pan. Rub the tops with some of the remaining oil.
• Place in oven on 400 for about 10 minutes. Check frequently to prevent them from burning.
• Take out of oven and cool slightly before enjoying.

CREAM CHEESE PUFF PASTRIES

Steps:

• Heat oven to 400°F.
• Unfold pastry sheet onto cutting board; cut into 12 squares. Press 1 pastry square onto bottom and up side of each of 12 muffin pan cups sprayed with cooking spray.
• Bake 15 to 20 min. or until pastry cups are puffed and golden brown. Meanwhile, mix cream cheese and mozzarella until blended.
• Use rounded handle of wooden spoon to press hole into center of each pastry puff, being careful to not press through to bottom of cup. Fill each hole with 1 tsp. pasta sauce and about 1 Tbsp. cream cheese mixture.
• Bake 7 to 10 min. or until filling is heated through. Sprinkle with remaining ingredients.

EASY BAKED CHEESE IN PUFF PASTRY

Steps:

• Heat oven to 400ºF.
• Cut cream cheese horizontally in half. Place one of the cream cheese pieces in center of pastry sheet; cover with pesto. Top with remaining cream cheese piece.
• Gently fold pastry around cheese to completely enclose cheese, trimming excess pastry if necessary. Press edges of pastry to seal. Place, seam-side down, on baking sheet.
• Bake 20 min. or until golden brown. Let stand 5 min.

FILET OF BEEF WITH BLUE CHEESE IN PASTRY

Steps:

• To prepare spinach: Cut tough stalks from spinach. Wash leaves well. Drop leaves into boiling water. Cook for 30 seconds or until leaves are just softened. Drain and refresh in cold water. Pat dry with paper towel and set aside.
• If using frozen spinach, thaw. Squeeze out excess water before placing on pastry.
• Heat butter in large pan. Add filet of beef. Brown well on all sides. Cool. Retain pan juices.
• Preheat oven to 400°F.
• Place pastry on a flat surface. Overlap edges by a ½ inch. Press together well to seal. Arrange spinach over pastry leaving a 2 ½ inch border. Spread or crumble cheese over spinach. Place beef in centre of pastry and season - be sparing with the salt as the cheese will impart its own saltiness. Fold in narrow end of pastry. Fold remaining pastry over to enclose beef. Turn seam to underside and place on a lightly greased baking pan. Brush top with egg.
• Bake for 25-30 minutes or until puff pastry is golden. Rest, tented with foil, for 10 minutes before slicing.