Cheese Cakes “Mickey” Stuffed with Cottage Cheese and Pineapple Recipe
Please your children with cheesecakes of an interesting shape. The filling and dough can be used according to your proven recipe. Kids will love these cookies! It’s easy!
Servings
5
Cook Time
90minutes
Servings
5
Cook Time
90minutes
Ingredients
Instructions
  1. I knead the yeast dough with a bread maker, but you can knead it in the usual way. Pour warm milk and cream into the bread maker bucket. Add yeast and leave for 5-10 minutes.
  2. Add the sifted flour, salt, sugar.
  3. We place the form in the bread maker and turn on the dough kneading mode.
  4. When the dough is kneaded, transfer it to a bowl, cover with a film.
  5. And I give it to increase in volume 2-3 times in a warm place.
  6. Then the dough is spread on the table, kneaded well.
  7. Now the dough should be divided into pieces, I weigh them, but you can divide the dough by eye. Divide the dough in this way into 10 pieces of 12 g each (these are ears), 5 pieces of 20 g each (the “side” of the cheesecake), divide the rest of the dough into 5 equal parts – about 47 g each (the bottom of the cheesecake). Cover the dough pieces with a film and let them rest for 10-15 minutes.
  8. At this time, prepare the filling. We love when there is a lot of filling in pies and pates, so I take 250 g of cottage cheese, but you can reduce the portion of filling. In a bowl, mix the cottage cheese (you can scroll through a cheese grinder, my cottage cheese is tender and homogeneous, I did not miss), sugar, yolk, vanilla.
  9. Mix the cottage cheese well.
  10. When the dough pieces cool down, start making cheesecakes.
  11. Roll out the dough for the base into a circle.
  12. From the blanks for the ears, balls of dough are formed for the “side”, a tourniquet is formed.
  13. Put the cheesecakes immediately on a baking sheet greased with vegetable oil (I baked cheesecakes on two baking sheets, because I have a small oven). First I lay out a circle, then I put the ears to the cup, connect the ends of the “side”, put it on a circle of dough.
  14. Cover the cheesecakes with a film and let them increase in volume by 2 times.
  15. Press the middle of the cheesecakes a little after lifting.
  16. Fill the tartlets with cheese filling.
  17. Then I decorate the cheesecakes with pineapple slices (you can cut them into small cubes), just press them into the curd mass.
  18. I grease the dough with a beaten egg.
  19. Bake the cheesecakes in the oven at 190 degrees until golden brown (I baked for about 19 minutes).
  20. Enjoy your meal!
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