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 Cheesecakes with Cottage Cheese, Brynza and Herbs Recipe
Shrovetide week is coming to an end. But try to find the time and cook these wonderful cheesecakes! Not sweet, but salty. A little unusual filling of cottage cheese, cheese, dill and green onions - but how delicious!!! And also - it will demonstrate the beautiful shape of cheesecakes.
Course Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Special Food Dishes
Cuisine Swiss Cuisine
Keyword For Beginners, Medium
Prep Time 4 hours
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Course Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Special Food Dishes
Cuisine Swiss Cuisine
Keyword For Beginners, Medium
Prep Time 4 hours
Cook Time 60 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. Sift the flour into a bowl, add salt, sugar and dry yeast. Heat the milk to a temperature of 35-36 ° C. Pour the milk into the flour and add the eggs.
    Sift the flour into a bowl, add salt, sugar and dry yeast. Heat the milk to a temperature of 35-36 ° C. Pour the milk into the flour and add the eggs.
  2. Add vegetable oil here and knead the dough. Flour may need a little less or a little more, it all depends on the flour.
    Add vegetable oil here and knead the dough. Flour may need a little less or a little more, it all depends on the flour.
  3. Leave the dough to rise for 4 hours, covered with a film. During this time, lubricate it 2-3 times when it rises.
    Leave the dough to rise for 4 hours, covered with a film. During this time, lubricate it 2-3 times when it rises.
  4. For the filling, grate the cheese on a coarse grater.
    For the filling, grate the cheese on a coarse grater.
  5. Cottage cheese can be passed through a sieve to make the filling more homogeneous. Add the egg to the cottage cheese.
    Cottage cheese can be passed through a sieve to make the filling more homogeneous. Add the egg to the cottage cheese.
  6. Add cheese and finely chopped greens here. Since the cheese is salty enough, add salt carefully so as not to over-salt the filling.
    Add cheese and finely chopped greens here. Since the cheese is salty enough, add salt carefully so as not to over-salt the filling.
  7. Divide the dough into small pieces of 50-60 grams. Roll them into balls and leave for 15 minutes to rise.
    Divide the dough into small pieces of 50-60 grams. Roll them into balls and leave for 15 minutes to rise.
  8. Then roll each ball into a circle. Make incisions along the edge of the circle with a 1 cm knife.
    Then roll each ball into a circle. Make incisions along the edge of the circle with a 1 cm knife.
  9. Form the sides of the cheesecake by wrapping the cut edge of the dough inside, as shown in the photo.
    Form the sides of the cheesecake by wrapping the cut edge of the dough inside, as shown in the photo.
  10. This is what you should be able to do. Press the edges of the dough well inside so that they do not spread when baking.
    This is what you should be able to do. Press the edges of the dough well inside so that they do not spread when baking.
  11. Place the cheesecake blanks on a greased baking sheet. If desired, brush the buns with egg. Fill them with stuffing and leave for 15-20 minutes to rise.
    Place the cheesecake blanks on a greased baking sheet. If desired, brush the buns with egg. Fill them with stuffing and leave for 15-20 minutes to rise.
  12. Bake at 180 °C for about 20 minutes until golden brown.
    Bake at 180 °C for about 20 minutes until golden brown.
  13. Such cheesecakes on Shrovetide Week will delight you for breakfast with a cup of coffee, and in the afternoon with tea.
    Such cheesecakes on Shrovetide Week will delight you for breakfast with a cup of coffee, and in the afternoon with tea.
  14. Bon appetit.
    Bon appetit.
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