Δεν θα μείνει ούτε ένα στο ταψί–Εύκολα & τραγανά τυροπιτάκια | Cheese Pies Melt in Your Mouth

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Σήμερα σας έφτιαξα Τραγανά και Εύκολα Τυροπιτάκια Κουρού που είναι ό,τι πιο νόστιμο, αφράτο και βουτυράτο έχετε δοκιμάσει! Η ζύμη τους λιώνει στο στόμα, ενώ η γέμιση με φέτα, ανθότυρο και παρμεζάνα τα κάνει απίστευτα αρωματικά.Ιδανικά για πρωινό, brunch, πάρτι ή σνακ κάθε ώρας.
💡 Tip: Μπορείτε να τα φτιάξετε από το προηγούμενο βράδυ και να τα ψήσετε το πρωί — γίνονται ακόμα πιο νόστιμα!
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Υλικά για 20 τυροπιτάκια:
Για τη ζύμη:
250–300 γρ. αλεύρι που φουσκώνει μόνο του
1 κ.γλ. μπέικιν πάουντερ
150 γρ. γιαούρτι στραγγιστό
100 γρ. βούτυρο μαλακωμένο
50 ml ελαιόλαδο
2 κ.σ. παρμεζάνα τριμμένη
Λίγο αλάτι & φρεσκοτριμμένο πιπέρι
Για τη γέμιση:
250 γρ. φέτα πικάντικη
100 γρ. ανθότυρο μαλακό
50 γρ. παρμεζάνα
1 αυγό
2 κ.σ. ψιλοκομμένος δυόσμος
Πιπέρι
Για την επιφάνεια:
1 κρόκος αυγού + 1 κ.σ. γάλα
Σουσάμι ή μαυροκούκι
Ψήνουμε στους 180°C για περίπου 25 λεπτά μέχρι να ροδίσουν!
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These Greek Cheese Hand Pies (Tyropitakia Kourou) are incredibly buttery, flaky, and full of flavor!
The dough melts in your mouth, while the filling of feta, ricotta, and parmesan makes them rich and aromatic.Perfect for breakfast, brunch, parties, or a quick savory snack any time of the day.
💡 Tip: You can prepare them a day ahead and bake them fresh in the morning — they become even more delicious!
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📍 Ingredients (makes about 20 pies):
For the dough:
250–300 g self-rising flour
1 tsp baking powder
150 g Greek yogurt (strained)
100 g butter, softened
50 ml olive oil
2 tbsp grated parmesan
A pinch of salt & freshly ground pepper
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For the filling:
250 g feta cheese, crumbled
100 g soft ricotta or anthotyro, crumbled
50 g parmesan, grated
1 egg
2 tbsp finely chopped fresh mint
Freshly ground pepper
For brushing:
1 egg yolk + 1 tbsp milk
Sesame or black sesame seeds
Bake at 180°C (350°F) for about 25 minutes, until golden brown and crispy.
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00:00 Εισαγωγή
01:30 Παρουσίαση υλικών
02:30 Παρασκευή ζυμάρι
05:39 Φύλαξη ζυμάρι στο ψυγείο
06:01 Ετοιμασία γέμισης
07:00 Πλάσιμο τυροπιτάκια
10:22 Άλειμμα τυροπιτάκια
11:18 Φούρνισμα
12:00 Σερβίρισμα
12:35 Παρουσίαση τυροπιτάκια μέσα
12:55 Δοκιμή
13:30 Συμβουλές πάνω στη συνταγή
18:46 Κλείσιμο
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00:00 Introduction
01:30 Presentation of ingredients
02:30 Preparation of dough
05:39 Storage of dough in the refrigerator
06:01 Preparation of filling
07:00 Molding cheese pies
10:22 Spreading cheese pies
11:18 Baking
12:00 Serving
12:35 Presentation of cheese pies inside
12:55 Tasting
13:30 Tips on the recipe
18:46 Closing

Look how delicious it is. Do you see? And I break it. Fluffy, plenty of cheese, buttery texture and it’s a little masterpiece. And come let me try it. Biscuit! Incredibly delicious! Glue five Albinas! Glue five Albinas! Well done! The best you’ve been to, ever! Hello my dear friends! We are in Melody of Taste With Albina, Pelopida, his chicken coop, Lisa, the operator and I welcome you back to my kitchen. Today we will make the most fluffy, the most delicious buttery kourou cheese pies with the rich taste of spicy feta cheese, flower cheese and parmesan. Suitable for all hours of the day. And in order not to talk about it, let’s get started and tell you what we will need. We’re off! For today’s recipe, kourou cheese pies with parmesan. For the dough we will need 250 grams of self-rising flour, 1 teaspoon of baking powder, 100 grams of cow’s butter, 150 grams of strained yogurt, 2 tbsp. grated parmesan, 50 ml oil, black pepper and a little salt. These are our ingredients for the dough. The ingredients for the filling are 250 grams of spicy feta cheese, 100 grams of cottage cheese, 50 grams of grated Parmesan cheese, 1 egg, a few sprigs of fresh mint and freshly ground black pepper. And we start with the dough. I put the butter in a bowl, which must be at room temperature, i.e. soft. You see I can and I break it with a spatula. Cold butter doesn’t break like that. I put in the yogurt, a little salt, pepper. I mix with the help of a spatula. As much as possible to homogenize these two materials. After we have mixed it, butter with yogurt and black pepper, I add 50 ml of oil in it. I also mix it up. Add 2 tablespoons of grated parmesan. Mix. And I will gradually start adding our flour. But before the flour I will add a spoonful of sweet baking powder. I’m going to mix it up and start adding it. And I will slowly mix until I form a dough. I’m going to mix with a spatula for a bit more and then knead it a bit with my hands. In order for our dough to become biscuity, crispy, it does not need much kneading. At this point I will start kneading a little with my hands. I have put on the gloves and I start and collect my dough. These ingredients I am giving you are for 20 cheesecakes. Gather, integrate the flour inside. You see I knead very gently, I don’t press too hard. I put the last flour. And as it is I put it on the desktop, on the wood. And I’m just going to pick up all that flour that’s on the wood to incorporate. You see he collects it all. It no longer sticks to hands. It doesn’t stick. You see, I’ve taken the gloves off and I want to show you what the dough looks like. You see how it is. It doesn’t stick at all. And as it is, I wrap it in a film to put it in the fridge for half an hour. While our dough will be in the fridge and we will make the filling, I preheat the oven to 180 degrees in the air. And now let’s make our filling. Pierce the feta with a fork. Melt a little. After we have prepared the feta, add 100 grams of anthotyro, which we also break with a fork. It breaks very easily. We mix. Add in 50 grams of grated parmesan. We also mix. Crack an egg inside. Freshly ground black pepper. chopped fresh mint and mix everything very well to combine all the ingredients, all the cheeses. Our filling is ready. We leave them aside until we start shaping our cheesecakes. 30 minutes have passed. We take out our dough. We make a walking stick. I will cut in half to make it easier for me to make the cane. You can see how much the dough has become inside. He has rested. And we will cut into 20 pieces. Each piece in 10 that is. So I made a cane. I cut it in half and into 5. 1, 2, 3, 4, 5. Make balls, put them aside. Nice! And I do the same with the second stick. [music] In the middle… 1, 2, 3, 4, 5… And so we made 20 balls and we will get 20 kourou cheese pies. I push it a little, not too much. We get the first ball. You can open it by hand, like this. But you can with a tool which is the one here. But I think hand is better. We put… we close… Well, and we fix it with a fork. And it’s ready. In the same way we open all the rest. In order for them to be more fluffy, we should not press the dough too much, we said that. So; We fix. And I continue in the same way the rest. I am not showing you anything new, we all know it very well. [Music] Nice! [Music] Lay me down. [Music] Here I have an egg yolk. I put a tablespoon of milk. Mix. And I smear. And sesame seeds. If we want optional it is this. If you don’t like it, don’t put it, but kouro without sesame seeds. For me, sorry, I prefer it that way. To each his own. And it goes into the oven. Good luck! 30 minutes, 180 degrees with air. Good luck! So about 30 minutes passed. We made another masterpiece. What are we doing on this channel? All masterpieces and masterpieces. And we will now put it on the grill to cool. And in order for them to cool down and stay crispy, put them on the grill. And look how deliciously colored they are. Unbelievable! And it’s time to serve it up a little. Nice! Here in the wood. I can’t wait to try them. and show you how much is inside. Amazing! It smells like butter, it smells like cheese. That is, the best we can make for our family on Sunday. Quick and the one I’m going to show you. Add a few sprigs of fresh mint. Come now one. I’ll open it up and show you. Look how delicious it is. Do you see? And I break it. Lots of cheese, buttery texture and it’s a little masterpiece. And come let me try it. Mmm cookie! Incredibly delicious! I hope you’re listening to the hooting hooting they’re doing on the microphone. Of course glue five Albina, glue five Albina, well done! Amazing! The best you have ever eaten! If you like the recipe, of course we want likes and everything related. Of course we will talk. There is a small piece left here, I will eat it because it is my luck. Without cheese I gave her the urine. Amazing! The homeliest, the warmest, the most nostalgic, beautiful treat of our childhood are of course the kourou cheese pies. I don’t think there is a person who doesn’t eat them. Only those who are forbidden to eat feta. Just like that. If they have an allergy and a problem with the feta. Otherwise, I think that as a taste it is something that suits everyone. Unless someone is so upside down they don’t want to eat it. Just kidding, don’t take it personally. So what can we do here? You saw the dough is cookie-like, completely cookie-like. Trust me, when you make them with this recipe, you will know how biscuity the dough is, as long as you don’t knead it too much when you knead it, i.e. gently, gently, gently. Now what can we replace? Should we substitute parmesan? Okay, I had this recipe, I wanted to make this, show it to you. From there, the kefalotyri is also Greek, Here is what you need, a hard cheese, you put it and it has a very rich cheese taste, because it is also in the dough, even if it is little, only two tablespoons, and of course all this rich cheese filling. And very important is the anthotyro that neutralizes this spicy feta slice. It’s still spicy, but it’s much more pleasant inside when you bite into it and eat it. If you don’t want to put fresh mint, put dry. Less, however, I took 4 sprigs, I have it in my garden, on the third floor, in Patisia. I have him just fine. Well, I also cut the fine print. If you don’t like the taste of mint in the cheesecakes, instead of mint, you can put oregano or thyme in the filling. It also suits him very well. Also, in the filling instead of Parmesan, you will put kefalotiri that you will prefer. Air baking this time. You know, I rarely use air, but for these it is necessary because it grabs quickly. It doesn’t have time to soak up the moisture in the cheeses it has, all the dough and it remains biscuity. Just watch it in your own kitchen for 25 or 30 minutes. I finally left it 26 out of 180 in the air. If you need less time, look inside the oven to see if you will open it. It doesn’t matter, it’s not a piece of cake to sit on. Well, you’ll open the oven, see if you like the color, it’s done. There you can close and take them out. It depends, that is, how nice a color it will get, because the dough around is very thin, it doesn’t need much time in the preheated oven. Well, so you see and decide whether to take it out or not. From there the sesame is something which is optional. If you like it, put it on, if you don’t like it, don’t put it on. Either way it will be delicious. This recipe doesn’t change for long. All I want to say is, if your family is big and 20 pieces just isn’t enough, or you have a little kid that you want to put in their snack for school, make a double dose. In this case, in these cheesecakes, you can make a double dose exactly. Well, fear not, you won’t spoil it. And here I end. Of course I’m waiting for your like. and promote the video, so that more people can see and you if you have reached here and are just visitors to the channel, if you have decided to subscribe, I will be very happy. So sign up, bell, like, comment, subscribe. I wish you a good week. We were at Melody of Taste With Liza’s hen house. Come, come, Lisa, the operator. And goodbye until the next video. Be good to me. Hello! [♪ Music ♪]