Baked Cheese Boats with Herb Filling
Ingredients
Dough
- 3 cups flour
- 1 tablespoon instant yeast
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- 3 tablespoons powdered milk
- 1/4 cup corn oil
- 1 cup warm water
Filling
- 300 grams akawi cheese
- 1 cup chopped parsley
- 2 large eggs
- 1/4 teaspoon black pepper
Preparation
In a mixer bowl, place 2 cups of flour and add the yeast, baking powder, salt, sugar, milk, oil, and water then attach the dough hook
Run the mixer on low speed until the dough forms then gradually add the remaining flour until it pulls away from the bowl sides and continue mixing for 5 minutes
Shape the dough into a disk and place it in an oiled bowl then oil the surface, cover with plastic wrap, and let it rise in a warm place for 60 minutes until doubled in size
In a deep plate, crumble the cheese and add the parsley, eggs, and pepper then mix with a fork until combined
Divide the dough into egg-sized balls
On a floured surface, roll each ball into 4 to 5 inch disks, place a teaspoon of filling in the center, fold the edges to form a boat shape without fully enclosing, place on a shallow tray with 1 inch spacing, cover with plastic wrap, and let rest in a warm place for 10 minutes
Place the oven rack in the middle and preheat the oven to 180°C
Bake the cheese boats for 15 minutes or until golden brown
