Cottage cheese cake

Description

Gentle, soft, light filling of cheese paste and whipped protein. Very convenient when you always have the dough. In the output, make different, flaky, sandy in store. Overnight the dough out of the freezer and put in the fridge and in the morning quick you can bake scones or pies if the filling is in the evening already cooked.

Ingredients

Puff pastry

500 g
Curd

300 g
Egg white

2 piece
Flour

2 Tbsp
Honey

10 tsp
Yolk egg

1 piece
Sunflower oil

1 tsp

Cooking

The dough is made in advance and frozen. Immediately make a lot of dough, that was always when needed. Divided by 0.5 kg, laid out in bags and put them in the freezer. The dough is made right at the table, not in the bowl. To prepare the dough using wheat flour, butter, water, salt and sugar... Usually I use butter, margarine very rarely. Roll dough twice, three times. Once, twice, clean the refrigerator and freeze.

Sweet cottage cheese pasta.

Cheese pasta in a deep plate.

This also put whipped in a solid foam proteins.

Add the flour.

Mix well.

Form grease with oil. Roll out the dough and cut into squares. Put a square in the cell, the edges of the dough - squares grease yolk and fill them with the cheese mass - filling. I got 10 pieces, 4 things in a different form.