Welcome to a recipe that transforms simple ingredients into an appetizer of pure delight! These phyllo dough pirozhki are a fantastic fusion of textures and flavors, combining the paper-thin, shatteringly crisp layers of phyllo with a warm, savory filling. At the heart of this dish is brynza, a tangy and salty sheep's milk cheese popular in Eastern Europe, perfectly complemented by pungent garlic and fresh dill. Whether you're a seasoned pro with phyllo or trying it for the first time, this recipe is straightforward and yields impressive results. Get ready to create a batch of irresistible savory pastries that are perfect for any occasion!
Phyllo dough pirozhki with brynza, garlic, and dill.
Ingredients for Phyllo Dough Pirozhki with Brynza, Garlic, and Dill
- 3 sheets of phyllo dough, 12x16 inches (30x40 cm)
- 2 tbsp (30 g) butter
- 3.5 oz (100 g) brynza (a brined sheep's milk cheese; feta can be used as a substitute)
- 1.8 oz (50 g) hard cheese
- 2 cloves of garlic
- a small bunch of dill
- 1/2 red chili pepper (optional)
- 1 egg
- black pepper
- black and white sesame seeds
How to Make Phyllo Dough Pirozhki with Brynza, Garlic, and Dill
Crumble the brynza with a fork; it breaks apart easily.
Add any hard cheese, finely grated, to the brynza.
Press the garlic cloves through a garlic press or grate them on a fine grater.
Crumble the brynza (a brined sheep’s milk cheese, similar to feta) with a fork; it breaks apart easily. This cheese is typically dry, which is perfect for this recipe. Feta cheese is also a great substitute for the filling, as it has a similar taste.
Add any hard cheese, finely grated, to the brynza. The combination of two salty cheeses is an ideal pair: the fatty hard cheese adds a buttery and piquant flavor, while the brynza provides a tangy, curd-like taste.
Finely chop a small bunch of fresh dill. Remove the seeds from half a chili pepper, dice the flesh, and add the dill and chili to the cheese. If you don’t like spicy peppers, you can use sweet paprika instead; it’s also aromatic and doesn’t have a kick.
Press the garlic cloves through a garlic press or grate them on a fine grater.
Press the garlic cloves through a garlic press or grate them on a fine grater. Add the garlic to the other ingredients, season with freshly ground black pepper to taste, mix thoroughly, and the filling for the pirozhki (small savory pies) is ready.
Cut a 12×16 inch (30×40 cm) sheet of phyllo dough in half along the shorter side.
Place a thin strip of the cheese filling along the edge of the dough.
Fold the edges of the dough over the filling and roll them into tubes, not too tightly.
Cut a 12×16 inch (30×40 cm) sheet of phyllo dough in half along the shorter side. Melt the butter in a saucepan and let it cool slightly. Brush one half of the phyllo sheet with melted butter, place the other half on top, and brush it with butter as well. While you assemble the first pirozhok, cover the remaining dough with a damp kitchen towel, as the thin dough dries out quickly in the air.
Place a thin strip of the cheese filling along the edge of the prepared dough.
Fold the edges of the dough over the filling and roll them into tubes, not too tightly.
Roll the remaining pirozhki in the same way and place them on a non-stick baking sheet.
Roll the remaining pirozhki in the same way and place them on a non-stick baking sheet. If using a regular baking sheet, line it with parchment paper or place the pirozhki on a silicone baking mat.
Brush the pirozhki with the egg wash using a silicone brush.
Sprinkle the pirozhki with black and white sesame seeds.
Place the baking sheet in the preheated oven and bake for 20-25 minutes until golden brown.
Crack a small egg and whisk the yolk and white together until smooth. Brush the pirozhki with the egg wash using a silicone brush.
Sprinkle the pirozhki with black and white sesame seeds. Preheat the oven to 400°F (200°C).
Place the baking sheet in the preheated oven and bake for 20-25 minutes until golden brown.
I recommend eating these phyllo dough pirozhki with brynza while they are hot or warm—they're delicious!
I recommend eating these phyllo dough pirozhki with brynza while they are hot or warm—they’re delicious!
And there you have it—golden, crispy pirozhki bursting with a flavorful cheese filling! The best way to enjoy them is fresh from the oven, while the cheese is still melted and the phyllo is at its crunchiest. These little savory pies are a testament to how simple, quality ingredients can create something truly special. They are a beloved comfort food in many Eastern European homes, perfect for sharing with family and friends. Feel free to experiment with other fillings, but this classic combination of brynza, garlic, and dill is a guaranteed crowd-pleaser. Enjoy every delicious bite!
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