Description
Autumn is a time of memories of the departed summer, sweet dreams, gentle carelessness... As you want to the feeling of summer could last longer. And nothing could be simpler: open the album with a summer photo to read a book about the holiday adventures and be back in the warm summer sun. So, warm up over a Cup of tea with sweet cheesecakes that its warmth will carry us in the summer...
Ingredients
-
Flour
250 g
-
Brown sugar
90 g
-
Salt
-
Butter
50 g
-
Water
0.5 cup
-
Cheese
200 g
-
Chicken egg
1 piece
-
Starch
1 tsp
-
Vanilla
1 pack
-
Leavening agent
1 tsp
Cooking
To connect butter (soft) and brown sugar.
Add the flour.
RUB hands crumbs, add baking powder and salt.
Gradually add water, knead a soft dough. You may need more or less water, it depends on the humidity of the flour, so pour the water gradually so as to go on to determine the amount of liquid.
Knead the dough, it is soft enough, put it in the fridge while preparing the filling.
For the filling mix the cottage cheese, brown sugar, egg.
Add vanilla, starch, beat with a mixer until smooth. My cheese was homemade, soft enough. If you granular cheese, it is possible to RUB through a sieve, to avoid lumps, and dilute with sour cream.
Roll the dough into a thin layer on the table sprinkled with flour. The layer should be about 25 cm, but this is at your discretion. Cut a flat width of about 5 cm.
Put the cheese cream in a pastry syringe and squeeze it in the middle of the strip.
The edges of the strips gently bend and coil in the shape of a rose flower.
Put the tarts on a baking tray lined with baking paper.
Baked in preheated oven for about 40 minutes (or until Browning) at a temperature of 190 degrees. Remove from the oven, cooling.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.