Oat, curd cheese and cheese sticks

Ingredients

• 100 goat flour
• 100 gcurd cheese
• 50 ggrated cheese (plain, smoked or a mixture)
• a pinchbicarbonate of soda
• 1 tspsalt
• 1 tbspkefir
• 1egg
• to tastegrated cheese
• to tastesesame seeds
• to tastefreshly ground black pepper

Instructions

1. 1

   Mix the dough

   Work the ingredients for the dough together thoroughly.

2. 2

   Roll the dough

   On a floured board, roll the dough into a rectangle about 20 × 30 cm.

3. 3

   Add the topping

   Brush the dough with the beaten egg, then scatter over freshly ground pepper, sesame seeds and grated cheese.

4. 4

   Press it in

   Roll a rolling pin lightly over the surface so the toppings press into the dough a little.

5. 5

   Cut into strips

   Use a pastry wheel to cut the dough into strips, then place them on a baking tray lined with baking paper.

6. 6

   Bake until golden

   Bake at 180°C for 20–25 minutes, until golden brown.

What are these savoury sticks?

These are crisp, cheese-topped savoury pastries in the spirit of Hungarian teatime bakes. Curd cheese, called túró in Hungarian, gives the dough a distinctive dairy-rich character, while oat flour makes these sticks a simple alternative to wheat-flour versions.

The method keeps the topping pressed close to the dough, so each strip gets a little cheese, sesame and pepper in every bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 121 calories, 5g protein, 21g carbs, 2g fat.

The oat flour supplies most of the carbohydrates, while the curd cheese, grated cheese and egg contribute protein; the cheese and egg also provide fat. Pair a portion with fresh vegetables or a salad for a more rounded plate.

The ingredients that shape the dough

Oat flour: it forms the base of the dough and gives the sticks their characteristic flavour. Roll the dough on a floured board to make it easier to handle.

Curd cheese and kefir: these bring moisture and a tangy dairy note. Work the dough ingredients together thoroughly, as directed, so the mixture is evenly combined.

Grated cheese: plain, smoked or a mixture can be used in the dough. More grated cheese is also scattered over the top for a savoury finish.

Getting an even topping

Egg wash: brush it over the rolled dough before adding the toppings. The beaten egg helps the cheese and sesame seeds adhere.

Rolling pin: pass it gently over the toppings rather than pressing hard. A light touch embeds them without flattening the dough excessively.

Cutting and baking

Even strips: cut the 20 × 30 cm rectangle into strips of similar width so they bake at a similar rate. A pastry wheel makes neat edges, but the method specifies this cutter.

Golden colour: bake at 180°C for 20–25 minutes, checking towards the end of the range. Take the tray out when the sticks are golden brown.

Choosing the cheese

Plain cheese gives a familiar, mild savoury flavour, while smoked cheese makes the sticks more pronounced. A mixture offers a middle ground.

Use a cheese that grates easily, and distribute it evenly over the surface so the strips are topped consistently.

Serving and timing

Allow the sticks to cool briefly after baking so they are easier to handle. Serve them as an afternoon snack or alongside a light soup or salad for a more substantial bite.

The stated total time is 40 minutes, including preparation and baking. Set out the toppings before rolling the dough so they are ready to scatter.

Recipe notes & tips

• Flour the board before rolling to help prevent the dough from sticking.
• Aim for a rectangle close to 20 × 30 cm for strips of an even length.
• Scatter the sesame seeds, pepper and cheese across the dough before pressing them in.
• Roll over the topping gently so it stays distributed on the surface.
• Check the sticks near the end of the 20–25-minute baking time for a golden-brown finish.

Variations

• Smoked cheese: use smoked grated cheese in the dough for a deeper savoury flavour.
• Mixed cheese: combine plain and smoked cheese for a balanced topping.
• Extra sesame: scatter on more sesame seeds for a stronger nutty finish.
• Peppery topping: add freshly ground black pepper to taste for a more pronounced bite.

Common mistakes to avoid

• Sticky dough: flour the board before rolling it out.
• Uneven strips: cut the rectangle into strips of similar width so they bake evenly.
• Toppings falling off: roll the pin lightly over the surface to press them into the dough.
• Over-pressing: use a gentle pass with the rolling pin so the dough is not flattened too much.
• Pale sticks: bake until golden brown, allowing up to 25 minutes as needed.

How to store

Once completely cool, keep the sticks in an airtight container at room temperature and eat within 2–3 days. Re-crisp them briefly in a moderate oven before serving.

Frequently asked questions