Cooking description:
It is better not to leave cheesecakes made from yeast dough for a long time, or not to make large portions, it is better to eat them hot. Such cheesecakes are liked even by those who do not particularly like cottage cheese, I think, precisely because of the dough. You can decorate them with jam or honey to taste, but I like them just like that, right out of the oven.
Appointment: For breakfast / For children / For afternoon tea
Main Ingredient: Dairy / Curd / Dough / Puff pastry
Dish: Baking / Buns / Cheesecakes
Ingredients:
- Puff pastry - 0.5 Kilogram
- Egg - 1 Piece
- Cottage cheese - 100 grams
- Sugar - To taste
- Sour cream - To taste
Servings: 10
How to cook "Cheesecakes from puff yeast-free dough with cottage cheese"
1. I grind the curd into a bowl, it becomes airy, with a light texture. Then add sour cream and stir.
2. Add sugar to taste, you can use vanilla or other spices, such as cinnamon.
3. At the very end, I drive in a chicken egg.
4. Stir the filling until smooth so that there are no lumps.
5. I defrost the finished puff pastry and roll it into a thin layer, sprinkle the surface with a little flour so that the dough does not stick.
6. Using a cup, saucer or any other round shape, I cut out small circles.
7. In the center of each circle I spread the curd filling.
8. I lift and pinch the edges in the form of an asterisk or the sun, otherwise the filling will spread out during baking.
9. I cover the baking sheet with parchment, carefully transfer the cheesecakes to the baking sheet and put them in an oven preheated to 180 degrees for 15-20 minutes.
10. Ready-made cheesecakes will not turn out too brown, but you can brown them using the grill. Serving hot baked goods, bon appetit!