We offer you recipes for preparing fabulously delicious and tender Hungarian cheeses with cottage cheese. Such baking, no doubt, will cheer up and become the best option for a cup of morning coffee or decorate any tea party.
Hungarian cheesecakes with cottage cheese from puff pastry - recipe
Ingredients:
For the test:
- flour - 500 g;
- milk - 200 ml;
- fresh yeast - 20 g;
- margarine cream or butter - 375 g;
- granulated sugar - 55 g;
- eggs - 2 pieces;
For filling:
- cottage cheese - 450 g;
- eggs - 1 piece;
- granulated sugar - 90-120 g;
- vanilla sugar - 10 g;
- a peel of one lemon.
Preparation
First of all cut butter or margarine, mix with a hundred grams of flour, roll a little with a rolling pin between two layers of film and place the resulting rectangular bar for a while in the fridge.
For opar, we dissolve the yeast in warm milk with sugar and let stand for twenty minutes in the heat. Then add whipped egg with sugar and salt and one yolk, pour the sifted flour and start a soft dough. Leave it for an hour and a half in warmth. In the meantime, rub cottage cheese and mix it with sugar, vanilla sugar, lemon zest and beaten egg. If it turns out liquid, add semolina or bread crumbs.
Approached dough knead, roll out on a dusty surface, center the butter bar, turn the edges of the dough and carefully tear with an envelope. Quickly roll it out, roll it up and roll it out again. We repeat the procedure at least twice. The last time we roll out the dough to get a layer about five millimeters thick, cut into squares with a side of about ten centimeters, superimpose the filling and close the opposite corners with the envelope.
We place cheesecakes on an oiled baking tray, give time for a proofing, about twenty minutes, and then cover it with a yolk and determine it in a heated oven to 175 degrees to the desired degree of browning.
On readiness we let the cheesecake cool, and rub it with sugar powder.
Quick Hungarian cheesecakes from ready-made puff pastry with cottage cheese - recipe
Ingredients:
- dough flaky - 450 g;
- eggs - 4 pieces;
- granulated sugar - 110 g;
- cottage cheese - 450 g;
- Wheat flour;
- a peel of one lemon;
- butter;
- powdered sugar.
Preparation
Let's defrost the flaky test, and then roll it on the flour-smeared surface to get a layer about five millimeters thick. We cut the obtained layer into squares with a side of about ten centimeters.
For the filling, rub cottage cheese through a fine strainer or punch the blender to homogeneity, mixed with two eggs and sugar. Add the zest of one lemon, detach the squirrels from the two remaining eggs, whisk them in
Put a spoonful of stuffing on each square of the dough and turn the opposite corners up, slightly moisturize them with water and tear to obtain the similarity of the envelope. Place the products on a greased baking sheet, give them ten minutes for a proofing, and then grease with yolks and determine in a preheated oven to 200 degrees for fifteen to twenty minutes or until the desired color.
On readiness we give cheesecake a little to cool down, we rub with sugar powder and we can serve.