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Print Recipe
Cottage Cheese Triangles with Apricots Recipe
Delicious triangles of curd dough with half an apricot inside, will please everyone without exception. They are obtained with an airy, slightly crunchy dough and soft, almost natural, apricots. They are prepared simply and very quickly. And if you make the dough in the evening and leave it in the refrigerator until the morning, you can make a wonderful Breakfast in 30 minutes.
Cook Time 65 minutes
Servings
Ingredients
Dough:
Filling:
Cook Time 65 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. First make the dough. To do this, combine the cottage cheese and soft butter until smooth. Then add the egg and sugar, mix everything again until smooth. Mix the flour, vanilla and baking powder. Sift into a bowl with the curd mass and knead the soft dough.
    First make the dough. To do this, combine the cottage cheese and soft butter until smooth. Then add the egg and sugar, mix everything again until smooth. Mix the flour, vanilla and baking powder. Sift into a bowl with the curd mass and knead the soft dough.
  2. Put the dough in a bag and put it in the refrigerator for 30 minutes.
    Put the dough in a bag and put it in the refrigerator for 30 minutes.
  3. Roll out the dough into a layer 0.7 mm thick and trim.
    Roll out the dough into a layer 0.7 mm thick and trim.
  4. Cut into 12 squares, approximately 10*10 centimeters.
    Cut into 12 squares, approximately 10*10 centimeters.
  5. Wash the apricots and wipe them well, Divide them in half and remove the seeds. Lay the halves on one corner with the recess up. This is necessary so that the juice during baking and then remains inside, as in a Cup. During cooking, the juice is mixed with the powder and starch, turning into jelly. During cooling, it is absorbed back into the apricot, making it tender.
    Wash the apricots and wipe them well, Divide them in half and remove the seeds. Lay the halves on one corner with the recess up. This is necessary so that the juice during baking and then remains inside, as in a Cup. During cooking, the juice is mixed with the powder and starch, turning into jelly. During cooling, it is absorbed back into the apricot, making it tender.
  6. Mix powdered sugar and corn starch. Pour the mixture inside each recess of the apricot.
    Mix powdered sugar and corn starch. Pour the mixture inside each recess of the apricot.
  7. Close the opposite corner of the dough and press the corners and dough to the apricot. Sure. you can pinch the edges, but my apricots were big, so I didn't. The cooking time is not long and the starch will not allow much juice to flow out.
    Close the opposite corner of the dough and press the corners and dough to the apricot. Sure. you can pinch the edges, but my apricots were big, so I didn't. The cooking time is not long and the starch will not allow much juice to flow out.
  8. Put in a hot oven and bake for 15 to 18 minutes, until the edges of the dough are lightly browned. The dough is low in sugar, so do not expect a strong blush on them.
    Put in a hot oven and bake for 15 to 18 minutes, until the edges of the dough are lightly browned. The dough is low in sugar, so do not expect a strong blush on them.
  9. Take out and let cool completely. In no case do not turn or bend the pan. As soon as you do this, the juice from the apricot cups will leak out, and the pastry will be spoiled. And so the liquid will be absorbed, and the apricot or just thicken. And you do not need to eat them hot, you can very much burn yourself with hot juice.
    Take out and let cool completely. In no case do not turn or bend the pan. As soon as you do this, the juice from the apricot cups will leak out, and the pastry will be spoiled. And so the liquid will be absorbed, and the apricot or just thicken. And you do not need to eat them hot, you can very much burn yourself with hot juice.
  10. Cool triangles well sprinkle with powdered sugar. Of course, you can not do this, but then they will turn sour.
    Cool triangles well sprinkle with powdered sugar. Of course, you can not do this, but then they will turn sour.
  11. And what you prefer, it's up to you.
    And what you prefer, it's up to you.
  12. Bon appetit.
    Bon appetit.

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