Cheese Pastries with Shortcrust Pastry
Baking and Desserts • Russian
Description
Cheese Pastries with Shortcrust Pastry
Ingredients
- Wheat Flour 1 cup
- Butter 5 oz
- Cottage cheese 10 oz
- Sugar 2 teaspoons
- Chocolate eggs 2 pieces
- Cognac 2 tablespoons
- Light Raisins, Seedless 0 oz
- Salt a pinch
Step-by-Step Guide
Step 1
Chop the cold butter into cubes.
Step 2
Add 1 cup of flour to the butter.
Step 3
In a separate cup, beat 1 egg with 75 grams of sugar and a pinch of salt.
Step 4
Combine everything and knead thoroughly to avoid butter lumps. The dough for the pastries should be elastic (if it turns out dry and crumbly, you can add 1–2 tablespoons of water; if it is too soft, try adding 2–3 tablespoons of flour).
Step 5
Wrap the finished dough for the cheese pastries in plastic wrap and leave it in the refrigerator for at least 1 hour (this dough can be stored in the refrigerator for 1–2 days).
Step 6
Meanwhile, prepare the filling for the pastries (if desired, the filling can be replaced with store-bought cottage cheese mass. For this quantity of pastries, 3 packs of cottage cheese mass will be sufficient) — thoroughly mash the cottage cheese with 1 egg (the second one will be needed for brushing the pastries), sugar (2 teaspoons), and a pinch of salt.
Step 7
Wash a handful of raisins and soak them for 30–40 minutes. It is better to use small seedless raisins. Mix the resulting cottage cheese mass thoroughly with the raisins.
Step 8
Roll out the dough into a layer 5–10 mm thick and divide it into bases for the pastries — you will get 7–8 pieces.
Step 9
Line a baking sheet with parchment paper, grease it with butter, and place the bases for the pastries on it.
Step 10
Place 1–2 tablespoons of filling in the center of each circle.
Step 11
Shape the edges of the pastries into 'borders' and brush them with the yolk of 1 egg.
Step 12
Bake the pastries in a preheated oven at 355°F for 20–25 minutes until golden brown.
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