Traditional recipes

Parisian with apples or sweet cheese and raisins

Parisian with apples or sweet cheese and raisins

It took:

Put flour in a bowl.

Crush the yeast, add it over the flour, add the sugar and vanilla sugar, salt and beaten eggs.

In a kettle put the milk, diced butter or lard and put on low heat, stirring constantly until the butter or lard melts. Heat lightly, DO NOT heat so as not to scald the flour and yeast !!!

We start to add the milk with butter or lard over the flour and knead until we get a malleable and non-sticky dough.

While kneading, add the oil.

Grease the dough with a little oil on top, cover the bowl with a clean napkin and let it double in volume.

Apple filling:

Washed and cleaned apples we put them on the grater with large meshes.

Add the sugar and cinnamon, mix and leave them until the juice leaves.

Raisin cheese filling:

Put the cheese in a bowl, add the sugar, vanilla sugar, semolina, egg and mix lightly.

At the end we incorporate the raisins.


Divide the dough into 20 balls.

Spread each ball of dough on the floured table. On one half of the surface we put 1 lymph of cheese, and the other half we cut it into strips, then we roll carefully and squeeze well at the ends.

We do the same with the others. Before placing the apple filling, drain them well, well.

Then put the Parisians in the preheated oven until they brown nicely.

Enjoy your meal!!

Mix the sugar and the yeast and then with the flour, then add a little warm water. Framantam. Cover the bowl with a towel and leave to heat, leavened, for about 15 minutes.

Melt the butter over low heat and add it over the dough, in streams, little by little.

Add the oil little by little. Beat the yolks with the salt and then incorporate them into the mixture above. Framantam.

Cover the bowl with a towel and leave to warm, leaven for an hour. During this time we take care of the filling. drain the cottage cheese well using a gauze and then mix it with the sugar, egg whites, raisins, orange peel, rum essence and vanilla sugar. Stir for a good homogenization.

Grease the work table with oil. After the dough leavened, I "made" 20 balls, so many results for me.

With the help of the rolling pin, we spread each ball separately and put in the middle a healthy spoonful of the cheese filling.

Pull the edges of the dough over the filling and lightly press the pies by hand. Grease a pan with a little oil and leave it to heat.

Bake the pies over medium heat, on both sides, until nicely browned. Powder with powdered sugar. I assure you that they are delicious!

Ariana's blog

First we prepare the filling, we put the cheese in one
bowl add sugar, vanilla sugar, essence,
lemon peel and egg and mix
all very well.

Add the semolina and mix again.

In a large bowl sift the flour, add the yeast
dry, sugar, salt powder and mix.

Over the dry ingredients add the egg, margarine
melted and cooled and warm milk, knead
all very well.

If necessary, add more flour or milk, the dough
it must be elastic so that it does not stick.

Cover the bowl with a clean towel and leave to
increased approx. one hour.

When the dough is ready, divide it into 10 balls
we stretch with the twister in a rectangular shape.

We grow in strips in half length
from the rectangle.

We put a spoonful of filling on the unripe side and
we run taking care that the notched ends
to remain below.

When they are ready, we place them in a tray covered with paper
baking and let them rise for another 45 minutes.

Meanwhile, beat the egg and mix it with the milk. When the Parisians are ready, grease them with the egg composition
and milk and put them in the preheated oven for
10-20 minutes until nicely browned.

Apple pie and sweet cheese

1. Rub the butter with the powdered sugar, then add the flour, a tablespoon of cold water and the yolks. Stir with a fork, then knead quickly. Cover with cling film and refrigerate for 20 minutes.

2. Meanwhile, prepare the filling. Wash the apples, peel them, cut them into 1-2 cm cubes, sprinkle with 2-3 tablespoons of sugar and fry in butter. Then allow to cool and mix with the fresh cheese, beaten eggs, vanilla sugar, raisins marinated in rum and 2 tablespoons of sugar.

3. Roll out the dough into two thin sheets, depending on the size of the tray. Place a sheet in a pan greased with butter and lined with flour, making sure that the dough is raised 1-2 cm on the side walls. Pour the filling, and place the other sheet of dough on top. Prick from place to place with a fork and garnish with the rest of the dough cut into fir trees and stars.

4. Bake in a very hot oven for 40-45 minutes. 10 minutes before ready, grease with beaten egg whites with a tablespoon of sugar. Cut when cool and powder with sugar.

Dessert with cheese and raisins or pie with sweet cheese, as you want to call this recipe, is very tasty and simple to make. Mix eggs well with water and sugar. We put in the tray 4 sheets of pie, grease each one with oil, then we put half of the sweet cheese, we sprinkle half of the raisins and then we pour the mixture of eggs with sugar and water (half only. We cover with 3 more sheets of pie that on grease with oil, put the rest of the cheese, the raisins and then the egg mixture, cover the composition with 3 more sheets of pie and prick it from place to place with a fork.

Dessert with cheese and raisins in the oven for 40 minutes over medium heat until well cooked.

Remove the dessert with cheese and raisins and cover with a damp towel to soak the sheet from the surface. Powder with vanilla sugar.
Other recommended cake recipes:


This excellent cake with cheese and raisins, simple and easy to make, I think is irresistible. I tell you clearly that you will not be able to resist just a cube of cake. It is the kind of sweetness in which you eat without realizing that you have finished half of the plate, although you only intended to test the taste with a simple mouthful. Sorry. No way! I could eat the whole tray alone, if those around me wouldn't let me. Try it and you will see how right I am


For sheets:
500 g flour
120 g of sugar
1 sachet of baking powder
1 whole egg + 1 egg yolk
200 g butter (at room temperature)
3 tablespoons sour cream
1 teaspoon vanilla essence

For the filling:
800 g of cottage cheese
200 g sugar
100 g raisins
grated peel from 1/2 orange
3 tablespoons milk
1 teaspoon rom
3 eggs
1 sachet of vanilla sugar

Put the raisins in a bowl with 3 tablespoons of milk and 1 teaspoon of rum. While they are standing and softening, make the dough by mixing the ingredients. Knead it until it becomes smooth, then let it rest for 15 minutes.

During this time we prepare the filling by mixing all the ingredients. We will squeeze the raisins in our hand before inserting them in the cheese composition.

Divide the dough into two halves, which we will spread as long as the tray is, on a plate sprinkled with flour. Put the first sheet in the tray lined with baking paper, prick it with a fork in as many places as possible, to grow evenly, then put the filling and cover with the second sheet.

Prick this sheet with a fork, then put the cake to bake in the preheated oven at 180 ° C for 45 minutes.

Raisin cheesecake

I made this Easter cheesecake instead of Easter. It was delicious.

But you can prepare it at any time, it has the delicious taste of the pie with sweet cheese and raisins.

Now that we are in the season of strawberries and cherries, you can put fresh fruit on top.

Don't give up the cream topping, it's so delicious. & # 128578

an envelope of vanilla pudding (or 40 g starch)

180 g sour cream

& ndash quantities for a tray with a diameter of 20 cm & ndash

How come:

Finely chop the biscuits and mix them with melted butter and milk.

We put them in a cake tin with removable walls (20 cm in diameter) and press well with a spoon.

You can use a tray up to 23 cm in diameter.

I make the parenthesis. I used 300 g of biscuits + 150 g of butter and 5-6 lg of milk, because I also put the crust on the walls of the tray.

It is not mandatory. With the amount of 200 g, cover only the base of the tray.

Mix in a large bowl: cheese, sugar, vanilla sugar, lemon peel, beaten eggs with a fork before,

Bake at 180 C for 15 minutes, then 40-50 minutes at 160 C.

Let it cool in the closed oven for about 30, then shock it from the oven.

Let it cool completely and take it out of the mold, on a plate.

I left it in the fridge until the next day when I put the sour cream topping.

mixing all the ingredients: fermented cream, powdered sugar, a pinch of salt and vanilla.

Parisian with apples

then the vat is fixed in the machine and the program for yeast doughs is chosen.

While the dough is kneading and growing, prepare the filling.

The apples, cleaned of seeds, are put on the fire together with the sugar, cinnamon and water.

Leave it on the fire until all the syrup is gone.

When the dough has risen, take it out of the pan and shape the Parisians. A roll is formed, which is divided into 10-12 pieces.

Each piece is passed through flour, then spread with a rolling pin so as to obtain an approximately square shape.

Put a tablespoon of the composition on top.

Then roll the dough part with the composition, up to half.

The other half of the dough, left uncovered, is cut into strips one finger wide.

Pass each strip over the stuffed part, obtaining a braid.

Leave to rise for another half hour.

Grease with egg, sprinkle with poppy seeds and put in the oven heated to 200 degrees for 10-15 minutes, until golden brown.

Apple and cheese cake

& Icirc & # 539i need for dough:
1 kg f & # 259in & # 259
200 g zah & # 259r pudr & # 259
200 g margarine & # 259 Delma for baking and cooking
3 or & # 259
300 ml milk
2 sachets of vanilla
1 sachet of baking powder
1 pinch of salt
& Icirc & # 539i need for stuffing & # 259:
1 kg br & acircnz & # 259 dulce
5 or & # 259
1 vial & # 259 essence & # 539 & # 259 vanilla
4-5 apples
200 g raisins
200 g hazelnuts
50 ml rom
1 gelatin sachet & # 259
100 g zah & # 259r
Prepare the dough:
Mix all the ingredients together with Delma margarine for baking and fry them until you get a good hard cake, which you put in the fridge. minutes.
Please fill in the following form:
Mix the cheese with the eggs and the vanilla essence until the cream becomes creamy, and the raisins are soaked in the rum for 30 minutes. On a plane, crush the hazelnuts and mix them with the drained raisins. Wash the apples, scoop them out and fill them with the mixture of raisins and hazelnuts, and the dough will be rolled in two.
The first part of the dough is stretched and placed on the bottom of a round shape (larger in size, because it leaves a lot of composition), greased with oil and lined with flour. # 259in & # 259.The second part you stretch it and put it on the edges of the shape. Put the gelatin soaked in a glass of water. Put the stuffed apples in the form and pour the cream of the cheese.
Insert the oven form for about an hour, until browned. When you take it out of the oven, grease the cake with melted gelatin and mix it with 2 tablespoons of sugar, then decorate it with hazelnuts. Leave the cake to rise, before cutting it. It is a good sweet, healthy, recommended for adults and children alike, spectacular in appearance and taste.

Preparation: 60 minutes Baking: 60 minutes
Re & # 539et & # 259 by Ana Soare, Ro & # 537iorii de Vede, Teleorman County

Parisian with apples or sweet cheese and raisins - Recipes

From the cycle "nothing is thrown away, everything is transformed", I made these Parisians with apples. With the small, tangled apples that Alex received at school and that he didn't eat. To be honest, I didn't really feel like eating them either, although they are definitely healthier than imported apples from the supermarket. But I came to hack them in the end. And since I had Parisians on the list for a long time and the bad and rainy weather kept me at home, I also ticked this recipe from the long waiting list.
The recipe is simple and quite fast and at first sight it is hard to believe that from so few ingredients results a sweet, fluffy and fragrant miracle like these Parisians.
I took the recipe from Ghiocela's blog, but I made a slightly smaller amount.

-400 g flour
-25 g fresh yeast
-70 g sugar
-200 ml of warm milk
-1 or
-50 g butter
-grated lemon peel
-800 g apples
-150 g sugar
-1 teaspoon cinnamon

Apples are cleaned, cut into small pieces. Add the sugar and cook until all the apple juice is reduced. Add cinnamon to taste.

For the dough, dissolve the yeast in 50 ml of warm milk. Melt the butter, mix with the remaining milk and sugar. Put the flour in a bowl, make a hole in the middle in which to pour the yeast, melted butter with milk and sugar and beaten egg. Mix all the ingredients with a spoon, then knead by hand in the bowl. Cover the bowl with a foil over which a towel is placed and leave to rise for an hour.
After an hour, the dough will double in volume. It is divided into 10 equally equal pieces. Spread each piece of dough in a rectangle, put a tablespoon of apples in the middle, fold and press with your fingers to glue the dough, and cut the other half into strips that wrap around the glued part. I hope the pictures are clear and explicit enough.
Place the rolls obtained in a tray on baking paper. Leave to rise for another 12-20 minutes, then grease with egg yolk and cook over low heat for about 35 minutes, until golden brown.