Baking with cottage cheese is always divinely tasty and at the same time useful. We offer to bake appetizing and fragrant curd curls. You will no doubt remain satisfied with the result and you want to cook such a dessert more than once.
How to cook curd curls in cream sauce - recipe
Ingredients:
For the test:
- wheat flour sifted - 375 g;
- whole milk - 105 ml;
- dry yeast - 5 g;
- butter - 55 g;
- granulated sugar - 55 g;
- sour cream - 75 g;
- salt - a pinch;
For filling:
- granular cottage cheese - 520 g;
- granulated sugar - 110 g;
- egg chicken choice - 1 piece;
For sour cream filling:
- sour cream of medium fat content - 220 g;
- vanillin - pinch;
- granulated sugar - 30 g;
- an egg for the lubrication of curls.
Preparation
- To prepare the spoons, we combine warm milk, yeast dry, a teaspoon of granulated sugar and a couple of teaspoons of wheat flour in a bowl.
- Stir the spoon well and leave in the heat for about forty minutes.
- In a separate bowl we sift the main portion of flour, add sugar, salt, mix until an even distribution of the dry components is obtained, then add the sour cream and soft butter and grind the mass until the crumb is obtained.
- Now we pour the scorched crust to the flour crumb and knead the dough. It should be still soft, but not sticky. If necessary, you can add a little more flour sifted or warmed a little milk.
- Leave the dough for fifteen minutes on the table, after which we mix it well until a smooth texture, cover it in a bowl with a towel and leave it warm.
- After increasing the mass in the volume at least twice, turn it over and leave it again for the approach.
- Now roll the flour into a thin layer about five millimeters thick.
- Cottage cheese is mixed with egg and sugar. If the filling is too liquid, add a couple of spoons of flour or breadcrumbs.
- We distribute the curd mass over the entire surface of the rolled sheet and roll it with a roll.
- We protect the edges and cut the resulting roll into fragments approximately one and a half to two centimeters thick.
- We lay the workpieces on a baking sheet, having covered it with a parchment cut beforehand.
- Leave the curls on the baking sheet in the heat for about 40 minutes for proofing, after which we grease them with an egg on top and put it in a baking oven heated to 195 degrees.
- After the products are browned, grease hot curls, mixed with sugar and vanilla sour cream, cover them with a sheet of foil and leave until cooling.
Curd curdings can be made from puff pastry without yeast, saving the lion's share of time. To do this, we also roll the unfrozen layer, lay out the curd filling on it and decorate the products taking into account the recommendations described above. Time for proofing such curls do not require, you can immediately put them in the oven.
Curry without yeast from cottage cheese pastry
Ingredients:
- wheat flour, sifted - 275 g;
- cottage cheese - 275 g;
- granulated sugar - 155 g;
- butter - 55 g;
- baking powder - 15 g;
- ground cinnamon and brown sugar - to taste;
- powdered sugar .
Preparation
- For cottage cheese dough mix cottage cheese with melted cream butter and whipped egg with sugar, add baking powder and sifted flour.
- We knead the dough until the components are evenly distributed, then roll it out on a flour-dusted table, sprinkle cinnamon with ground and brown sugar and roll into a roll.
- Cut the roll into fragments with a thickness of one and a half centimeters and cut them into a baking sheet covered with parchment.
- Bake curd curls with cinnamon for twenty minutes at a temperature of 185 degrees.