Traditional recipes

Salts with cheese

Salts with cheese

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Cheese salt:

Place the sheet on the work table, sprinkle the cheese on top and place one side on top of the other. It stretches with the twister until it reaches the initial thickness of the sheet. Cut with a pizza knife thin slices of 2-3 mm if you want them more crispy and 4-5 mm to come out less crunchy. Sprinkle with sesame seeds and bake on medium heat for 15-20 minutes.


Salts with cheese

I included this dish in appetizers because it is salty, has cheese and cheese and goes very well with a cold beer (or more). It can easily take the place of popcorn or nachos.

If you don't like cumin, you can replace it with cheese or grated Parmesan cheese.

Grate all the cheese, including the cheese, and mix with the sour cream and 1 egg until smooth.

Mix the flour with the yeast and add over the cheese and mix firmly until you get a dough. If it is too sticky, add more flour and a little milk.

Beat the second egg in a bowl.

Put some flour on a counter. Break about a third of the dough and spread it on the counter, on the flour, with a rolling pin, until it reaches a thickness of half a centimeter.

Preheat the oven to 180 degrees.

In a large baking tray, place a baking sheet.

Cut the dough into strips 1cm wide and 7-10cm long (or as long as you want). Put the strips of dough in the pan, on paper.

Grease the salt shakers with egg with a brush and then sprinkle the cumin (or cheese) over them.

Bake for 15-20 minutes. When they are nicely browned (without burning), remove and repeat the previous steps until you have finished all the dough.

Go to the living room, turn on the TV to a favorite show or movie, have a cold beer and serve with saltines!

Mihai Preda

Hello. I'm Mihai. Family cook. I mean, I cook for my family and from time to time for friends. I'm not a professional, but I cook for pleasure. If you got here, it means that you just read a recipe written by me. I hope you liked it (don't forget to give it an appreciation by clicking on the stars above) and I wish you a lot of success to try it too. Keep looking for the other recipes on the site. If you have suggestions you can write to me using the Contact page. "I'm cooking!" and enjoy your meal!" to your lusts.


Salts with cheese

I said that in addition to so much sweetness, there are some saltines.

300 g flour
200 g grated cheese
200 margarine
100 g sour cream (sour)
2 eggs for dough and 1 for oil
salt (in the dough or on top)

Mix flour with cheese, sour cream, eggs (and salt) well.

Soak the margarine and add it over the fish.

Knead and leave the cake to cool for an hour. I messed up in the evening and that's why I left it cold overnight.

Break pieces of dough and spread with a rolling pin. Cut different shapes, grease with egg and place on a tray, on paper.

# 2 shumaila



# 3 shumaila

Bake at 200 degrees for 12 minutes.

Edited by shumaila, 22 December 2008 - 03:38 PM.

# 4 Sheherezada.

  • Gender: Female
  • Location: Netherland
  • Interests: I fall asleep thinking of you. & ltbr / & gtDreaming of things i wish were true. & ltbr / & gtAs i wake i shed a tear, & ltbr / & gtcause i awake with out you here.

lI fall asleep thinking of you.
Dreaming of things i wish were true.
As i wake i shed a tear,
Cause i awake without you here.
Sheherezada for you & # 33

# 5 shumaila

Do a lot to make sure they don't end up. They will end.

# 6 cxna

# 7 shumaila

I apologize, I added in the topic. Thanks

# 8 cxna

# 9 shumaila

If you like to cook and eat what you cook, then do them, if not.

# 10 cxna

If the pleasure of cooking were all that would lead us in this life, I think I would spend every day in the kitchen experimenting. but this day has too few hours, and our stomach has too little capacity
I still don & # 39; t know if I can split up to make them Christmas now, but they are already on the New Year & # 33

# 11 shumaila

That is right. I also buy various things, but I always come back to great love.

# 12 paperina

# 13 shumaila

Nothing & # 33 And yet I grow up so beautiful. I'm great.

# 14 paperina

# 15 Beppo

# 16 shumaila

With great pleasure & # 33 & # 33 You have to leave more, even one night, as I did, and you can help yourself with flour. Coca is a bit sticky. The important thing is that they liked it.

# 17 babap

The salt marshes look absolutely wonderful, so I bravely started working. I prepared, I weighed, I mixed, I kneaded. here is the coca fridge.
but I have a question: is it really that sticky before putting it in the fridge? for me it was extremely sticky.
Did I go wrong again? although it would be the culmination, how simple the procedure is. (but how "talented" I am, I wouldn't be surprised)

# 18 shumaila

The salt marshes look absolutely wonderful, so I bravely started working. I prepared, I weighed, I mixed, I kneaded. here is the coca fridge.
but I have a question: is it really that sticky before putting it in the fridge? for me it was extremely sticky.
Did I go wrong again? although it would be the culmination, how simple the procedure is. (but how "talented" I am, I wouldn't be surprised)

thank you & # 33 & # 33 & # 33
and. happy holidays & # 33

Yes, it's sticky, but help yourself with flour. Sprinkle flour on the table when lying down. You can knead each broken piece with a flour powder, nothing happens.
Thank you very much for the wishes, and to you as well, many, many joys and gifts & # 33


Salts with cheese

I included this dish in appetizers because it is salty, has cheese and cheese and goes very well with a cold beer (or more). It can easily take the place of popcorn or nachos.

If you don't like cumin, you can replace it with cheese or grated Parmesan cheese.

Grate all the cheese, including the cheese, and mix with the sour cream and 1 egg until smooth.

Mix the flour with the yeast and add over the cheese and mix firmly until you get a dough. If it is too sticky, add more flour and a little milk.

Beat the second egg in a bowl.

Put some flour on a counter. Break about a third of the dough and spread it on the counter, on the flour, with a rolling pin, until it reaches a thickness of half a centimeter.

Preheat the oven to 180 degrees.

Place a baking sheet in a large baking tray.

Cut the dough into strips 1cm wide and 7-10cm long (or as long as you want). Put the strips of dough in the pan, on paper.

Grease the egg yolks with a brush and then sprinkle the cumin (or cheese) over them.

Bake for 15-20 minutes. When they are nicely browned (without burning), remove and repeat the previous steps until you have finished all the dough.

Go to the living room, turn on the TV to a favorite show or movie, have a cold beer and serve with saltines!

Mihai Preda

Hello. I'm Mihai. Family cook. I mean, I cook for my family and from time to time for friends. I'm not a professional, but I cook for pleasure. If you got here, it means that you just read a recipe written by me. I hope you liked it (don't forget to give it an appreciation by clicking on the stars above) and I wish you a lot of success to try it too. Keep looking for the other recipes on the site. If you have suggestions you can write to me using the Contact page. "I'm cooking!" and enjoy your meal!" to your lusts.


How do we make the tastiest and most flavorful appetizer roll?

For the tastiest cheese roll, I recommend you not to beware of spices and aromatic herbs. I added a mixture of Provence herbs and onion and garlic powder. They give taste and aroma, and the top becomes delicious. And in the filling I added two more ingredients besides cheese, green onions and dried tomatoes. I put them for taste and color and to make the roll more festive. Of course you can customize your roll as you wish. You can add any kind of spices you want, you can put any herbs you like. And in the filling you can add other ingredients as desired. It's all about taste and what you have at hand.

To make the cheese roll easy to roll, first roll the top immediately after removing it from the oven. This way it will not break when you add the filling. Roll it carefully and let it cool rolled. You can then unroll it and fill it without problems. The roll must then be placed in the oven so that the cheese melts inside and a delicious and fragrant filling is formed from the melted cheese. You can then slice it and serve immediately so that the filling stays warm. To make sure it stays warm, it is good to prepare it and put it in the oven before serving. It is very good and cold and can be served with mini telemea pies and spinach.


How do we make the tastiest and most flavorful appetizer roll?

For the tastiest roll with cheese, I recommend you not to beware of spices and aromatic herbs. I added a mixture of Provence herbs and onion and garlic powder. They give taste and aroma, and the top becomes delicious. And in the filling I added two more ingredients besides cheese, green onions and dried tomatoes. I put them for taste and color and to make the roll more festive. Of course you can customize your roll as you wish. You can add any kind of spices you want, you can put any herbs you like. And in the filling you can add other ingredients as desired. It's all about taste and what you have at hand.

To make the cheese roll easy to roll, first roll the top immediately after removing it from the oven. This way it will not break when you add the filling. Roll it carefully and let it cool rolled. You can then unroll it and fill it without problems. The roll must then be placed in the oven so that the cheese melts inside and a delicious and fragrant filling is formed from the melted cheese. You can then slice it and serve immediately so that the filling stays warm. To make sure it stays warm, it is good to prepare it and put it in the oven before serving. It is very good and cold and can be served with mini telemea pies and spinach.


Salts with cheese and cheese

Cheese and cheese salads can be served as simple entrees to maintain the atmosphere before the main dishes. Sausages sprinkled with cheese, an ingredient that will be the sensation of our preparation. Simple but delicious, the cheese and cheese salads represent the classic dessert that you will surely love!

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Cheese Salts - Recipes

After I made Palmieri and Croissant from the puff pastry I bought, I had to try another option. on salty.

I made these salty ones 3 days in a row during the Christmas holidays, when I was playing with the Canasta family in the evening and I needed something to nibble on. On the first day we nibbled on them with pleasure, the next day we missed them and we interrupted the card game for another round in the oven, and on the third day I think we had created an addiction. The Basket. And saltines. And another oven tray!

Since then I have promised myself to always have not a package, but two, of puff pastry in the freezer. It 's so good on lazy days

You can find it to buy at any supermarket, but be careful what you choose. Let it be Dough of Leaves, not tender, not pie. You can also buy it ONLINE:

If you have it in the freezer, you must remember that it needs time to thaw before using it.

Buy the other ingredients ONLINE and you saved time:


Salted with cheese

We make salted with cheese for the holidays? We make!

And for, before and after, yes? :)))

So we need a good recipe, with an unmistakable taste given by cheese and butter, after which a cold beer goes great!


  • Salty ingredients
  • 200 g butter / 180 g lard (I put butter)
  • 200 g cheese (you can also put bellows cheese or dried telemea)
  • 250 g fermented cream, with 20% fat (I wrote grams and not ml because I weighed it in a bowl, I weighed the bowl then I put the cream)
  • 500 g flour (+/- 50 g)
  • 10 g dry yeast
  • salt - I put two teaspoons but do not put salt from the beginning, it depends on how salty the cheese is
  • for sprinkling on top - parmesan, cheese, poppy, sesame, cumin - each with what he likes I put parmesan
  • In addition - an egg to grease the salads.

Preparation Cheese salads

In a bowl I put diced butter, grated cheese, yeast, a teaspoon of salt and sour cream. I mixed a little then I put the flour and I started to knead by hand.

At first you will have the impression that the dough will not bind but continue. Initially it will be sandy, then, gradually, the butter will heat up from the heat of the hand and lightly, lightly the dough will bind and will be homogeneous.

The absorption power of the types of flour is different, so the 500 g is not a fixed amount for the recipe. The idea is to have a dough that is quite strong but that accepts to be spread with the rolling pin, not sticky.

So if necessary, either add a little more flour or a tablespoon of sour cream. The housewives who make sheets for cakes know exactly what I mean.

I used the quantities exactly as I wrote them, all weighed, but it depends on the flour used.

Taste the dough to see if you need to add a second teaspoon of salt. My cheese was very, very lightly salty, so I put it on. If you choose to use bellows cheese, it's salty so be careful with the amount of salt.

If you like cumin, you can now add it to the dough, if you wish. Divide the dough into 2 equal pieces and shape them into a ball. Leave them in a bowl, covered with a clean napkin, for 30 minutes.

Salted with cheese

Flour the worktop and spread the first sheet of dough giving it a rectangular shape, 3-5 mm thick.

Beat the egg well and grease the entire surface of the sheet, sprinkle with Parmesan, cheese, poppy seeds, sesame seeds, cumin & # 8211 whatever you want.

Portion the sheet into sticks 1.5 cm wide and 10-15 cm long.

Transfer the unripe saltines to a tray in which you put baking paper, leaving room between them.

Preheat the oven to 160 degrees, program with ventilation.

If you do not have an electric oven, turn it to 180 degrees or medium to high heat.

Put the tray in the oven, on the middle step and bake for 15-20 minutes. I left them for 18 minutes, if you want them crispier, brown them well. The redder they are, the crispier they are.

I baked in 3 trays, I didn't count exactly how many pieces came out.

Serve them with a glass of beer. How to keep, I do not know :)), that these can not be kept to eat :))

I didn't follow any recipe on the net exactly, I combined and put as I thought, but I was inspired by Laura Laurentiu's recipes.
Thanks, Laura! & lt3


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