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Prep. Time: |
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Ingredients: |
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Turnover Dough:
2 cups flour
1 tsp. baking powder
1 tsp. salt
4 oz. butter
1/4 cup sour cream
1 egg white beaten with
2 tsp. water (for glaze)
Cheese Filling:
4 oz. crumbled bryndzia or dry feta cheese
4 oz. dry farmer cheese
1 lg. egg
1 tbsp. fine dry bread crumbs
1 tbsp. fresh chopped dill or chives (or both)
1 tbsp. butter
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Directions:
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Mix flour, baking powder, and salt. Add chopped butter and mix until mealy. Or, in processor, combine dry ingredients and pulse once. With machine running, add chopped butter and mix.
Add sour cream and mix until dough forms a ball, firm but not stiff. Cover with plastic wrap and refrigerate 2 to 3 hours.
Force cheeses through a sieve or mix well in processor. Mix in butter, egg, and bread crumbs. Add chives and or dill. Taste and adjust seasoning, depending on the saltiness of the bryndzia.
Roll dough 1/8 inch thick between 2 sheets of plastic wrap or on floured surface. Remove top sheet and cut 4 inch rounds. Roll out scraps last.
Place 1 tablespoon of filling to one side of each round, fold over, and seal edges with fork. Place on a greased baking sheet, and with a sharp knife cut a diagonal vent in each.
Bake in preheated 375°F. oven 20 minutes, until golden. Brush with glaze and bake 5 minutes more.
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Turnovers are a great invention; a soft filling in an edible case. It is very handy packaging. These turnovers are favorites with young and old alike. Since they can be eaten by hand, no fork is necessary. Bryndzia gives the cheese filling its tangy taste. This filling is also used in varenyky.
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