Sastojci (za oko 24 mini pogačice): 500 g lisnatog testa, 250 g mladog sira ili sitnog kravljeg sira - svapski sir, 100 g punomasne kisele pavlake, 1 jaje, 30 g rendanog kačkavalja* (opciono, za jači ukus), prstohvat belog bibera, za premaz - 1 jaje, 1 kašika mleka.
Priprema:
0. Napravi lisnato testo.
1. Sir izgnječi viljuškom u činiji dok ne postane gladak.
2. Dodaj kiselu pavlaku, jaje, so i biber, pa sjedini u ujednačenu smesu.
3. Lisnato testo razvij na debljinu oko 3 mm.
4. Iseci testo na kvadrate ili krugove veličine 7–8 cm.
5. Na sredinu svakog komada stavi oko 1 kašičicu fila.
6. Preklopi testo (u trougao ili pravougaonik ili polu-oval) i ivice lagano pritisni viljuškom.
7. Poređaj na pleh obložen papirom za pečenje.
8. Umuti jaje sa mlekom i premaži pogačice.
9. Peci u prethodno zagrejanoj rerni na 200 °C, 18–22 minuta, dok ne porumene i ne narastu.
Napomena:
1. Za ovu vrstu mini pogačica najbolje ide blagi do polublagi kačkavalj, koji se lako topi i ne preovladava ukusom sira i pavlake. Možeš koristiti:
- kačkavalj domaći, polutvrdi ili mladi, koji je blagog ukusa
- Gauda ili Edamer (polublagi)
- trapist ili blagi cedar sir (ako voliš blago pikantnu notu)
2. Izbegavaj jako zrele ili dimljene kačkavalje jer mogu da preterano dominiraju u ukusu i da pogačice budu previše “teške”.
3. Za ravnotežu ukusa:
- Blagi kačkavalj (mladi/polutvrdi): 30–50 g je dovoljno.
- Jači, pikantniji kačkavalj: 20–30 g, da ne “potisne” pavlaku i sir.
Trik za ravnomerno raspoređivanje kačkavalja po 24 mini pogačice:
1. Rendani kačkavalj stavi u malu činiju i dobro promešaj da bude rastresit (nema grudvica).
2. Ako praviš mini pogačice sa filom od sira i pavlake, podeli fil na 24 jednaka dela.
3. U svaki deo fil-a dodaj malo kačkavalja (npr. kašičicu ili prstohvat, zavisno od količine) i nežno promešaj viljuškom da se sjedini, ali da ne “razbije” strukturu fila.
4. Kada stavljaš fil u testo, pazi da bude jednako raspoređen po svakoj pogačici.
5. Ako želiš, možeš i da pospeš malo kačkavalja po vrhu pogačice pre premazivanja jajetom i mlekom – tako će boja i ukus biti ujednačeni.
Saveti za zamrzavanje i podgrevanje mini pogačica:
1. Zamrzavanje:
- Pogačice ohladi potpuno nakon pečenja.
- Stavite ih u jednu ili više plastičnih posuda ili kesica za zamrzavanje, slojeve možeš razdvojiti papirom za pečenje da se ne zalepe.
- Čuvaj u zamrzivaču do 2 meseca.
2. Podgrevanje:
- Odmrzni pogačice u frižideru ili na sobnoj temperaturi oko 30–60 minuta.
- Zagrej rernu na 180 °C i peci 5–8 minuta dok ne postanu tople i ponovo blago hrskave.
- Možeš ih i podgrevati u tiganju na laganoj vatri, ali rerna daje najbolji rezultat za hrskavu koricu.
Kako da pečeš zamrznute mini pogačice direktno iz zamrzivača, bez prethodnog odmrzavanja?
Direktno pečenje zamrznutih pogačica:
1. Rernu zagrej na 200 °C (gornje/donje grejanje).
2. Pogačice poređaj na pleh obložen papirom za pečenje, ostavljajući malo prostora između njih.
3. Po vrhu možeš lagano premazati malo umućenim jajetom sa mlekom – neće curiti, ali će dati zlatnu boju.
4. Pecite 22–26 minuta (oko 4–5 minuta duže nego sveže pogačice), dok ne porumene i ne narastu.
5. Ako su ivice previše brzo rumene, smanji temperaturu na 180 °C poslednjih 5 minuta.
6. Ohladi nekoliko minuta pre serviranja da fil stabilizuje unutrašnjost.
Saveti:
- Mini pogačice će biti blago mekše unutra nego sveže, ali spolja ostaju hrskave.
- Ne odmrzavaj pre pečenja jer može pustiti vlagu i omekšati testo.
- Ako želiš da vrh bude ekstra hrskav, pred kraj pečenja uključi gril funkciju 1–2 minuta, pazeći da ne pregore.
Ingredients (for about 24 mini squares): 500 g of puff pastry, 250 g of young white cheese - queso fresco or cottage cheese - farmer cheese, 100 g of full-fat sour cream, 1 egg, 30 g of grated yellow cheese* (optional, for a stronger taste), a pinch of white pepper, for coating - 1 egg, 1 tablespoon of milk.
Preparation:
0. Make puff pastry.
1. Mash the cottage cheese with a fork in a bowl until it becomes smooth.
2. Add sour cream, egg, salt and pepper, then combine into a uniform mixture.
3. Roll out the puff pastry to a thickness of about 3 mm.
4. Cut the dough into squares or circles 7-8 cm in size.
5. Put about 1 teaspoon of filling in the middle of each piece.
6. Fold the dough (into a triangle or rectangle or semi-oval) and lightly press the edges with a fork.
7. Arrange on a tray lined with baking paper.
8. Beat the egg with milk and coat the squares - triangles.
9. Bake in a preheated oven at 200 °C for 18–22 minutes, until golden brown and risen.
Note:
1. Mild to semi-mild cheese works best for this type of mini squares, which melts easily and does not overpower the taste of cheese and cream. You can use:
- homemade, semi-hard or young cheese, which has a mild taste
- Gouda or Edamer (semi-mild)
- trappist or mild cheddar cheese (if you like a slightly spicy note)
2. Avoid very mature or smoked cheeses because they can excessively dominate the taste and make the squares too "heavy".
3. To balance the taste:
- Mild cheese (young/semi-hard): 30–50 g is enough.
- Stronger, spicier cheese: 20–30 g, so that it does not "suppress" the cream and cheese.
The trick for evenly distributing the yellow cheese on 24 mini squares:
1. Place the grated yellow cheese in a small bowl and mix well so that it is loose (no lumps).
2. If you are making mini squares with cheese and cream filling, divide the filling into 24 equal parts.
3. Add a little cheese to each part of the filling (e.g. a teaspoon or a pinch, depending on the amount) and gently mix with a fork to combine, but not "break" the structure of the filling.
4. When you put the filling in the dough, make sure that it is evenly distributed on each square.
5. If you want, you can spread a little yellow cheese on top of the square before coating it with egg and milk - that way the color and taste will be uniform.
Tips for freezing and reheating mini squares:
1. Freezing:
- Cool the squares completely after baking.
- Put them in one or more plastic containers or freezer bags, you can separate the layers with baking paper so they don't stick together.
- Store in the freezer for up to 2 months.
2. Warming up:
- Thaw the squares in the fridge or at room temperature for about 30-60 minutes.
- Heat the oven to 180 °C and bake for 5–8 minutes until they become warm and slightly crispy again.
- You can heat them in a pan over low heat, but the oven gives the best result for a crispy crust.
How to bake frozen mini squares directly from the freezer, without first defrosting?
Direct baking of frozen squares:
1. Heat the oven to 200 °C (top/bottom heating).
2. Arrange the squares on a baking sheet lined with baking paper, leaving a little space between them.
3. You can lightly brush the top with a little beaten egg with milk – it won't run, but it will give a golden color.
4. Bake for 22–26 minutes (about 4–5 minutes longer than fresh squares), until golden brown and risen.
5. If the edges are browning too quickly, reduce the temperature to 180 °C for the last 5 minutes.
6. Cool for a few minutes before serving to allow the filling to stabilize the interior.
Tips:
- The mini squares will be slightly softer on the inside than fresh, but will remain crispy on the outside.
- Do not defrost before baking as this can release moisture and soften the dough.
- If you want the top to be extra crispy, turn on the grill function for 1–2 minutes towards the end of baking, making sure they don't burn.
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