Cottage cheese pastry with strawberries

Simple strawberry biscuits. Tender and juicy. The recipe for this biscuit is far from classic. The dough for it is made in butter with the addition of cottage cheese. The biscuit turns out to be more rich and tender than from unleavened biscuit dough. Cottage cheese dough with juicy strawberry filling just melts in your mouth! As a filling, any berry will do, or you can pick up a berry assortment. From the curd dough, you can bake one large biscuit, or you can make several mini biscuits.

Julia

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

For the dough:

Cottage cheese

100

Butter (softened)

100

Sugar

Milk (or water)

Vanilla sugar

Baking powder

Salt (pinch)

to taste

Wheat flour

160

For filling:

Sugar (optional)

Strawberries

250

Starch

1.5

For greasing the baking sheet:

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 5 g

Fats 30 % 14 g

Carbohydrates 60 % 28 g

255 kcal

GI: 18 / 4 / 79

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
To prepare a biscuit from cottage cheese dough with strawberries, you will need the following ingredients: cottage cheese, butter, milk, sugar, salt, strawberries, starch, flour, vanilla sugar, baking powder, vegetable oil.
Step 2:
If cottage cheese is used in grains, it is better to grind it in a blender or rub it through a sieve. The more homogeneous the consistency of cottage cheese, the more tender the curd dough will be.
Step 3:
Rub the oil at room temperature with salt, sugar, vanilla sugar.
Step 4:
Add cottage cheese, mix.
Step 5:
Pour in the flour sifted with baking powder.
Step 6:
Grind everything until a large crumb is obtained.
Step 7:
Knead a soft, homogeneous dough. Wrap it in plastic wrap and put it in the refrigerator for 30 minutes.
Step 8:
Divide the cooled curd dough into 3 parts.
Step 9:
On a table well sprinkled with flour, roll out each part of the dough into a round tortilla. One I rolled out immediately on a greased baking sheet. The edges of the cakes are rolled out slightly thinner than the middle.
Step 10:
The center of the tortillas, where the filling will be, sprinkle with starch through a sieve. Strawberries are washed, dried, and the sepals are removed. Cut the berries arbitrarily, not too finely. We put the filling in the middle of the dough, not reaching the edge of 3-4 cm. If desired, you can add a little sugar to the filling.
Step 11:
We also sprinkle strawberries with starch on top so that the filling does not give too much juice.
Step 12:
We lift the edges of each tortilla to the center and put a little overlap on the filling.
Step 13:
Immediately bake the biscuits in a preheated 180 degree oven for 25 minutes until golden brown. The baking time depends on the specifics of the oven.
Step 14:
Cool the finished biscuits, sprinkle with powdered sugar if desired. Bon appetit!