Wrappers with cream cheese and berry sauce

Description

The air envelopes with a delicate curd and berries. Help yourselves, friends!

Ingredients

Milk

1 l
Sourdough

3 g
The dough is flaky unleavened

300 g
Chicken egg

1 piece
Cheese

250 g
Sugar

2 Tbsp
Lemon peel

0.5 tsp
Chicken egg

1 piece
Vanilla

1 pinch
Black currants

30 g
Cranberry

30 g
Sugar

2 Tbsp
Potato starch

1 tsp
Water

2 Tbsp

Cooking

Milk to warm up to room temperature, add the starter and mix thoroughly.

Stir with a clean, dry spoon for 2 minutes to dissolve yeast. Capacity cover and put in a thermos yogurt maker (35-40 degrees) for 10 hours for ripening.

After fermentation of the resulting clot, put on fire and cook for 8-10 minutes. (they start to separate serum and clot to shrink).

Sieve to lay four layers of cheesecloth and pour the cooked curd. Leave for 1 hour to drain all the liquid.

Next, the cheese RUB through a sieve.

Add to it the zest and the egg.

.. vanilla and sugar. Mix well.

Lightly roll out puff pastry and cut into 4 squares. On each square put 1 teaspoon ( heaped) cheese toppings.

The top and left side of each square to make cuts with a knife, not cutting through the dough to the end.

The filling is wrapped in the envelope, smearing egg tips.

Put on a baking tray lined with parchment and greased with 1 tsp of vegetable oil. Bake at 200 degrees, until Golden brown.

For the sauce mix all ingredients except corn starch and water. Then on low flame until to dissolve sugar, then add the starch diluted in water to warm for 1 minute and turn off the heat. Cool and pour over the sauce envelopes. Enjoy your tea!

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