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.

RECIPE INGREDIENTS

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
eggs
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.

Print Recipe

Tsoureki filled with cream cheese

Tsoureki filled with cream cheese. A recipe that comes to us from Romania and this year Easter tsoureki will be filled rich cream cheese, raisins and cranberries.

Prep Time20

Cook Time50

Resting time1

Total Time2 10

Course: Baking

Cuisine: Romania

Keyword: Tsoureki

Servings: 1 tsoureki

Equipment

1 26 cm diameter pan with removable base

Ingredients

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

For coating

1 egg

Instructions

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!

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