Cheese bureks are my “Proustian madeleines”, my biscuits of memory. My grandmother Tsitsika (Anastasia was her real name) was always baking bureks when we visited her as kids. They were delicious and smelled real butter! We used to grab 2-3 of them and go out to the yard to swing in the simple structure that our grandfather made from rope and a rug between two trees, among tin pots with hortensias in full bloom.
Eating these cheese cookies took me to that place and time! I always wanted to make the cheese bureks as my grandmother made them, but I usually don’t have the time to knead and roll out the dough, cut it in shapes, spread the filling and bake them in batches of 50-60 pcs as my grandmother did. Adding the gluten free flour in this process makes it even harder and discouragement always followed and never started…
But these cheese cookies have exactly the same taste of my childhood, but it is a much easier version and are ready in less than half an hour. I like them in a bigger shape for an easy rolling and a good size for a snack to carry at school, work or the beach, when the weather helps 😊
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Turn on the oven at 180°C / 350°F, to preheat it.
Spread a sheet of greaseproof paper on the large oven tray and leave it aside.
In a bowl, mix the melted butter with the milk and the slightly beaten eggs
Add the sifted flour, baking powder, salt and paprika and mix well to make our dough. At first, I started with whisk and then with my hands.
Add the cheeses and knead lightly so that the cheeses go all over the dough.
Pour a little oil in a bowl. (I used sunflower oil)
Wet your hands in the oil and take a small amount of the dough and shape it lightly into a ball and place it relatively thinly on the baking tray where you have lined a greaseproof paper.
Repeat until all the dough is used up. Makes 16 large cheese cookies.
Bake them at 180°C / 350°F for 30 Minutes (adjust baking time according to your oven)
Ingredients
Directions
Turn on the oven at 180°C / 350°F, to preheat it.
Spread a sheet of greaseproof paper on the large oven tray and leave it aside.
In a bowl, mix the melted butter with the milk and the slightly beaten eggs
Add the sifted flour, baking powder, salt and paprika and mix well to make our dough. At first, I started with whisk and then with my hands.
Add the cheeses and knead lightly so that the cheeses go all over the dough.
Pour a little oil in a bowl. (I used sunflower oil)
Wet your hands in the oil and take a small amount of the dough and shape it lightly into a ball and place it relatively thinly on the baking tray where you have lined a greaseproof paper.
Repeat until all the dough is used up. Makes 16 large cheese cookies.
Bake them at 180°C / 350°F for 30 Minutes (adjust baking time according to your oven)
Tips:
- Flour you can use whatever you want:
- Corn-based flour gives a golden yellow hue and better consistency to the dough.
- Schär’s bread mix flour makes them firmer and easier to shape.
- Semper flour mix, because it is finer, you will need to add more 30-50 g and again the dough will be finer.
- Whatever flour you’ll use, they will turn out amazing and be eaten in minutes.
You can see the differences in flours in the photos below:
- If you put the dough for 30 Minutes in the refrigerator, it will become a little firmer and you will be able to shape the cheesecakes more easily. Personally, I don’t have the patience to wait that long to enjoy these cheese cookies.
- You can make the cheese cookies smaller and therefore more, so you will need to adjust the baking time accordingly.
Good Luck and Bon Appétit!!!
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