Gozelma – what a cute and special name for these turnovers. Amazing that I only recently discovered their name, after years of making turnovers from their wonderful dough. And what's so wonderful about this recipe? It's a dough made with only two ingredients: flour and yogurt, and what magic and suppleness it produces! Superb!
So, in honor of Shavuot, I decided to share with you my special recipe for cheese-filled pastries. Call them Gozelma, call them pastries, call them whatever you want, it really doesn't matter to me, just make them because this recipe is amazing!
The pastry wraps beautifully around a simple and light cheese filling made from a combination of bulgur wheat, kashkaval, and a touch of cottage cheese. Pure bliss! And the best part is, it's incredibly easy to make. You don't need any electrical appliances, unless you fancy using a blender, etc., and the preparation is very straightforward.
Ingredients for approximately 25 Gozelma:
200g of yogurt
250 g of flour
Half a teaspoon of salt
Joke:
100g of Bulgarian cheese or feta
100g of kashkabal (optional but it adds up)
a spoonful of cottage cheese
You can add any toppings you like – onions, fried onions, chopped chives, olives, thyme, etc.
Preparation:
Preparing the dough is really easy and you don't even need to use a mixer (I did because I was too lazy to mix it by hand 🙂). Simply mix the yogurt, flour, and salt in a bowl until a soft, pliable dough forms that doesn't stick to your hands.
If the dough is dry, you can add a drop of milk or yogurt (or even water).
When the dough is ready, wrap it in cling film and place it in the refrigerator to rest. I recommend letting it rest for an hour so it can chill and become easier to roll out, but even after fifteen minutes it's ready to work with.
Meanwhile, prepare the stuffing – simply mix everything together.
Kashkabal can be grated or crushed in a food processor (I used the smallest container as the quantity here is not large).
You can mix all the cheeses together in a food processor or mix them manually with a fork – whichever suits you best and what you like best to achieve a nice topping.
And the assembly – which is the most fun and creative part for me
Roll the dough out quite thinly on a floured work surface and cut it into circles. How big? That depends on you and whether you want large or small gozelma. I preferred to make them small and cute. .
Place about half a teaspoon of filling on each circle, fold and seal the edges.
If the dough does not stick to the fold, moisten the edges of each circle with a little water and then stick.
Basically, the turnovers are cooked by deep-frying. .
Up to this point, it is also possible to prepare in advance and keep in the refrigerator until you want to fry/cook and serve.
They take on a very nice color when fried in a pan with a little oil until they are golden brown on each side.
But if you're not in the frying section, you can bake them at 180 degrees Celsius in the oven, but first brush the turnovers with egg before putting them in the oven, which will give them a nice color. This takes about 10-12 minutes.
And now all that's left is to serve and devour 🙂
I served it with a little yogurt on the side, mixed with chopped oregano. You can mix anything you like into the yogurt (chives, for example, would be very good).
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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