Description
Dear cooks and guests! We did rich yeast dough and talked about the secrets of its preparation. Today, cook him cakes with cottage cheese, soaked in sweet sour cream sauce. In the area where I live these patties are cooked on holidays, Easter and days of remembrance.
Ingredients
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Yeast dough
1 kg
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Cheese
1 kg
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Raisins
200 g
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Sugar
1.5 cup
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Salt
1 tsp
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Chicken egg
4 piece
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Sour cream
500 g
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Cream
3 Tbsp
Cooking
Let's start with the toppings. Cheese put 3 tbsp sugar and 1 tsp salt, stir. Cheese put in gauze or cloth Danielou. Put in 1 hour under the press. PS: Even a very well wrung out cottage cheese, when combined with salt and sugar would repel excess moisture. So when we put the stuffing in the sugar, salt and eggs, the cheese will become wet. With the stuffing the modeling of pies will be made more difficult seams when baking will diverge, sweet moisture flow out, and the dough inside covered with sweat.
In the yolks put sugar, add 1 tsp of vanilla sugar and whisk until whitening.
Raisins, soaked in water, dried and classified mix with cottage cheese and egg yolks. The stuffing is ready.
Divide the dough into two parts. One part divide into twenty pieces.
Each part roll out in the shape of ovals, of a thickness of 5-6 mm. On the blank put 1 tbsp filling. Foldable in length and fasten the edges of the dough.
Spread on a baking sheet, greased with vegetable oil. Leave for 15 minutes in a warm place for proofing.
Coming up the cakes bake for 25 minutes at t 180° C.
Cakes oval ready. Despite the fact that we are not smazali pies with egg glaze, the pastry is covered with a beautiful appetizing crust.
The remaining dough is rolled with a thickness of 5-6 mm and cut into 20 squares.
On each square, put 1 tbsp filling and connect the corners. Bake the same as oval.
The pies with cottage cheese is ready!
Make a sauce for lubrication pies. Mix sour cream, 1st. L. sugar and cream
Delicate sour cream sauce is ready
While the cakes are still hot, liberally lubricated them with a sour cream sauce
Because our products are smeared hot, the sauce is quickly absorbed into the cakes. Of course, they don't look as beautiful as if we had covered it when baking with egg glaze. But the taste covered with sour cream sauce pies far superior to conventional. In the context we see that the stuffing was a success! From one kg of dough we got 40 pieces of small pies
I hope that you will enjoy the cakes in a cream sauce. Cold cocoa with whipped cream to complement the delicate taste of cakes. Bon appetit!
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