Warm Oven Pastries – A Breakfast to Remember!

ByEmily Baking
Warm Oven Pastries – A Breakfast to Remember!

Wake up to the irresistible aroma of freshly baked cheese pastries that will make every morning feel special. These golden, sesame-crusted breakfast pastries feature a soft, pillowy dough filled with a creamy cheese mixture and topped with melted cheese. Perfect for weekend brunch, special occasions, or whenever you want to treat your family to homemade bakery-quality pastries that disappear as fast as you can make them.

Ingredients

For the Dough:

  • 30 g (1 oz) fresh yeast or 7 g (2¼ teaspoons) dry yeast
  • 1 tablespoon (15 g) sugar
  • 1 tablespoon (10 g) all-purpose flour
  • 200 ml (¾ cup + 1 tablespoon) warm water
  • 750 g (6 cups) all-purpose flour
  • 1 tablespoon (15 g) salt
  • 200 ml (¾ cup + 1 tablespoon) lukewarm water
  • 100 g (7 tablespoons) melted margarine or butter
  • 30 ml (2 tablespoons) vegetable oil

For the Filling:

  • 400 g (14 oz/1¾ cups) fresh cheese (cottage cheese or ricotta)
  • 250 g (8.8 oz) feta cheese, crumbled
  • 1 large egg
  • Salt to taste (if needed)
  • 150 g (5.3 oz/1½ cups) semi-hard cheese, shredded (cheddar, mozzarella, or kashkaval)

For the Glaze:

  • 1 large egg
  • 3 tablespoons (45 ml) milk
  • Pinch of salt
  • 100 g (3.5 oz/½ cup) sesame seeds

Optional Topping:

  • Dried oregano for sprinkling

Instructions

Activate the Yeast

In a small bowl, combine the fresh yeast, sugar, and one tablespoon of flour. Pour in 200 ml of warm water and mix well. Set aside in a warm place for approximately 10 minutes until the mixture becomes foamy and bubbly, indicating the yeast is active.

Prepare the Dough

In a large mixing bowl, add 750 g of all-purpose flour and one tablespoon of salt. Mix briefly. Pour in 200 ml of lukewarm water, the melted and slightly cooled margarine or butter, and the activated yeast mixture. Using a stand mixer with a dough hook or your hands, begin mixing until the ingredients start to come together.

Knead the Dough

Once the ingredients are mostly combined, transfer the dough to a clean work surface. The dough will be slightly sticky at first. Pour 30 ml of vegetable oil over the dough and continue kneading for 1-2 minutes, working the oil throughout the dough until it becomes smooth and elastic with a light coating of oil on the outside. Shape into a ball.

First Rise

Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 30-60 minutes until doubled in size.

Divide and Shape

Once risen, transfer the dough to a floured work surface and knead briefly to release any air bubbles. Divide the dough into 10 equal portions using a dough cutter or knife. Shape each portion into a smooth ball. Place the balls on a floured surface, dust with a little flour, cover with a cloth, and let rest for 5-10 minutes.

Make the Cheese Filling

While the dough rests, prepare the filling. In a medium bowl, combine the fresh cheese and crumbled feta cheese. Mash together with a fork until well mixed. Taste and add salt if needed. Add one egg and mix thoroughly until the filling is smooth and well combined. Note that drier cheese works best for easier handling.

Prepare the Egg Wash

In a small bowl, whisk together one egg, 3 tablespoons of milk, and a pinch of salt. Set aside. Place the sesame seeds in a shallow dish or plate.

Roll and Fill

Take one ball of dough at a time and roll it out on a lightly floured surface into a circle approximately 15-18 cm (6-7 inches) in diameter. Place one heaping tablespoon of the cheese filling in the center. Fold the edges over the filling and pinch them together to seal, creating a filled pouch. Repeat with all remaining dough balls.

Coat with Sesame

Take one filled pastry at a time and ensure the seam is well sealed. Dip the entire pastry into the egg wash, coating all sides. Then roll it generously in the sesame seeds until completely covered. Place on a parchment-lined baking tray.

Shape the Pastries

Using a sharp knife, make a cut down the center of each pastry, cutting almost all the way through but not separating the halves. Gently press and spread the pastry with your hands to open it slightly and create an oval shape with the filling visible in the center.

Add Final Touches

Brush any remaining egg wash around the exposed cheese filling. Sprinkle the shredded semi-hard cheese over the top of each pastry. Let the pastries rest for 20 minutes. If desired, sprinkle a pinch of dried oregano over each pastry.

Bake

Preheat the oven to 200°C (400°F/Gas Mark 6). Bake the pastries for 25 minutes until golden brown and the cheese is melted and bubbly. If desired, brush the hot pastries lightly with oil for extra shine. Serve warm.

Time and Servings

Prep Time: 30 minutes
Rising Time: 40-70 minutes
Cook Time: 25 minutes
Total Time: 1 hour 35 minutes – 2 hours 5 minutes
Servings: 10 pastries

Nutrition (Per Pastry)

Calories: 425 | Protein: 16g | Carbohydrates: 52g | Fat: 17g | Fiber: 3g | Sodium: 780mg

Why This Recipe Works

These traditional cheese pastries offer a satisfying balance of nutrition and comfort. The homemade yeast dough provides complex carbohydrates for sustained energy throughout your morning, while the combination of fresh cheese and feta delivers substantial protein and calcium for bone health. Sesame seeds add healthy fats, fiber, and important minerals including iron and magnesium. The fermentation process from the yeast makes the bread easier to digest and enhances nutrient absorption. Fresh cheese is lower in sodium than aged varieties while still providing protein, and feta adds bold flavor without requiring excessive amounts. These pastries are best enjoyed fresh from the oven when the cheese is melted and gooey, making them perfect for leisurely weekend breakfasts or special family gatherings where homemade comfort food brings everyone together.