The internet and social media are full of recipes for tsoureki. Fluffy tsoureki, stuffed tsoureki, vegan tsoureki. And now it’s time for a tsoureki filled with cream cheese.
If you are a fan of cheesecake and tsoureki, then this particular recipe is what you are looking for. This recipe comes to us from Romania, it is their own traditional tsoureki that they make every Easter. The tsoureki is not very sweet, it is ideal to welcome cream cheese, raisins and cranberries. In the Romanian original recipe you will of course find it only raisins, the cranberries were my addition since I love them very much.
Flour plays a very important role in how successful the tsoureki recipe will be. For this particular recipe, special flour for brioche, rich in gluten, should be used. Gluten helps make our dough more elastic. Like every year, this year I chose to use the flour of Agios Georgios Mills.
Tsoureki flour is flour from selected soft grains, ideal for the production of luxury pastries. The doughs given by the flour are very elastic and so they can and do assimilate the high percentages of sugar and fat that our favorite recipes have.
So if you want to celebrate Easter this year with a different tsoureki then all you have to do is buy the following:
- flour for brioche Agios Georgios Mills
- dry yeast Agios Georgios Mills
- granulated sugar
- full-fat milk
- mahalepi, kakoule, Chios mastic and zest of an orange
- seed oil
For the filling you will need cream cheese, eggs, sugar, fine semolina, raisins and cranberries.
Below you will find a video with all the steps of the recipe.
Tsoureki filled with cream cheese
- 1 26 cm diameter pan with removable base
For the dough
- 3 tbsp milk, full-fat
- 8 gr dry yeast
- 2 tbsp flour for brioche
- a pinch of sugar
- 540 gr flour for brioche
- 250 ml milk, full-fat
- 140 gr granulated sugar
- 2 eggs, room temperature
- 90 ml seed oil
- 2 gr Chios mastic
- 4 gr kakoule
- 4 gr mahlep
- orange zest from 1 orange
For the filling
- 400 gr cream cheese
- 2 eggs
- 3 tbsp granulated sugar
- 50 gr raisins
- 50 gr cranberries
- 3 tbsp fine semolina
- 1 egg
- In a bowl add 3 tbsp. lukewarm milk, dry yeast, a pinch of sugar and 2 tbsp. flour. Stir and set aside for 10-15 minutes.3 tbsp milk, full-fat, 8 gr dry yeast, 2 tbsp flour for brioche, a pinch of sugar
- In a bowl of a stand mixer add 540 gr. flour, and then the yeast mixture. Mix and add the eggs, and 250 ml of lukewarm milk in which we have melted the sugar.540 gr flour for brioche, 250 ml milk, full-fat, 140 gr granulated sugar, 2 eggs, room temperature
- Then add the orange zest and the spices and lukewarm seed oil. Beat on medium speed for 10-15 minutes. We want the dough to stick slightly. Cover and set aside until doubled in volume, about an hour.2 gr Chios mastic, 4 gr kakoule, 4 gr mahlep, orange zest from 1 orange, 90 ml seed oil
For the filling
- In a large bowl add all the ingredients for the cream and mix well. Set aside.400 gr cream cheese, 2 eggs, 3 tbsp granulated sugar, 50 gr raisins, 50 gr cranberries, 3 tbsp fine semolina
For the tsoureki
- Cut the dough in half. With one piece shape a braid with two cords 40 cm, while the second roll it on the bottom of a 26 cm pan. Pierce the base of the tsoureki with a fork so that it does not rise.
- Around the pan add the braid and in the middle the filling.
- Brush gently with an egg yolk and bake at 180°C for 40-50 minutes.1 egg
So this was a different recipe that I loved very much, a tsoureki filled with cream cheese. A recipe that comes to us from Romania and this year Easter travels with the rich cream and the fragrant bun.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
BECOME A MEMBER OF TETI’S FLAKES FAMILY
Have you subscribed to Teti’s flakes newsletter? As a subscriber, you will have access to exclusive content such as the series of the ebook “The flavors of the Seasons” and “Food photography – going from Auto to Manual“.
So if you want to become a subscriber, you may sign in here. After signing in you will receive a confirmation email. Attention, the email may end up in the Spam folder. Once you find it, all you have to do is confirm your email and that’s it!
Leave a Reply