We offer you another win-win version of the addition to the morning coffee or a cup of tea. Bagels prepared from a cottage cheese dough are just magical in taste, with a delicate structure, and the use of various fillings will allow each time to receive a new taste of dessert.
Rolls of curd pastry with apples
Ingredients:
- cottage cheese - 420 g;
- wheat flour - 320-400 g;
- granulated sugar - 75 g;
- baking powder - 20 g;
- Butter - 185 g;
- vanilla sugar;
- salt - a pinch;
For filling:
- sweet apples - 450 g;
- brown sugar - to taste;
- ground cinnamon - to taste.
Preparation
The recipe for croquet pastry is very simple. To prepare it, let the curd through a fine sieve curd into a deep bowl, add butter, salt, baking powder and sprinkle the sifted wheat flour. Stir the mixture until a soft, non-sticky dough, if necessary, pour a little more flour. Its required amount can vary depending on the moisture level of the curd used.
We divide the dough into two halves. Each one is rolled into a round layer to a thickness of about five millimeters, and cut it into eight equal triangular sectors.
My apples, we wipe dry, get rid of skins and cores and cut them into equal thin slices. For each curd triangle on the larger side, put the apple slice, sprinkle sugar and ground cinnamon to taste and roll with rolls, forming a bagel. Dip the top of the products in granulated sugar, place on a sheet of parchment paper laid with parchment and determine in preheated to 185 degrees oven for twenty-five minutes or until red.
On readiness, we cool the cheese cake and serve it for tea or coffee.
How to make rogueliki from a cottage cheese pastry with marmalade?
Ingredients:
- cottage cheese - 220 g;
- Wheat flour - 550-600 g;
- granulated sugar - 150 g;
- baking powder - 15 g;
- Butter - 220 g;
- Vanilla sugar - 1 piece;
- salt - a pinch;
- marmalade - 200 g;
- powdered sugar - to taste.
Preparation
Cottage cheese kneaded with a fork, and at high grain size, we pass through a fine sieve. Add the softened butter, sugar and vanilla sugar and mix well. Then pour the sifted wheat flour, baking powder and knead the dough. It should turn out soft, plastic and do not stick to your hands. We wrap it with a film or cover it with a bowl and place it in the fridge for thirty-five to forty minutes.
At the end of the allotted time, we divide the quarters of the curd dough into four parts, each of which is transformed by means of a rolling pin into a round layer approximately five millimeters thick, which in turn is cut into eight equal triangles.
Marmalade is cut with rectangles that can easily fit on the wide side of the curd triangles, and place them according to their intended purpose. Fold the triangular sectors with a roll, starting with a larger
We place the products on the pastry paper baking sheet and determine in the oven preheated to 185 degrees. When the bagels are browned, we take them out on a plate, cool and rub with sugar powder.
The filling for croissants from curd pastry can be not only marmalade or apples. They can also be supplemented with thick jam, jam, boiled condensed milk, sprinkled with nuts with sugar or chocolate or any other filling for your taste.
Without adding granulated sugar to the dough, you can make such bagels unsweetened and filled with the appropriate filling.