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Print Recipe
Popovers with Curd Cheese Recipe
Popovers are bouncing buns that are hollow on the inside and beautifully toasted on the outside, similar to English Yorkshire puddings. Suitable for any filling in them. Today I will make popovers with curd cheese and herbs, adding a little fresh dill and pine nuts to it. I made buns for breakfast with fried eggs. An excellent replacement for ordinary buns, since they require a small amount of time to prepare them, as well as a set of products that can be found in the refrigerator for almost everyone, and curd cheese will simplify their preparation for u
Cook Time 30 minutes
Servings
Ingredients
Dough:
Filling:
Cook Time 30 minutes
Servings
Ingredients
Dough:
Filling:
Instructions
  1. From the number of ingredients I have given, you will get 16 rolls the size of a standard silicone muffin pan (the amount depends on the size of your tins!). For myself, I will bake 8 popovers. I will bake 2 times. I will make 4 for breakfast, and bake the other 4 a little later. I like popovers fresh. If they are made on a festive table for some kind of filling, then 16 pieces are quite enough. Break the eggs into a bowl, put a pinch of salt and whisk lightly with a hand whisk. Melt the butter, heat the milk. I melt the butter in the microwave for 55 seconds at a power of 800. Pour milk and butter into the eggs, beat lightly again. Next, add flour and beat the dough with a whisk until smooth so that there are no lumps. Everything!
    From the number of ingredients I have given, you will get 16 rolls the size of a standard silicone muffin pan (the amount depends on the size of your tins!).
For myself, I will bake 8 popovers. I will bake 2 times. I will make 4 for breakfast, and bake the other 4 a little later. I like popovers fresh. If they are made on a festive table for some kind of filling, then 16 pieces are quite enough. Break the eggs into a bowl, put a pinch of salt and whisk lightly with a hand whisk. Melt the butter, heat the milk. I melt the butter in the microwave for 55 seconds at a power of 800. Pour milk and butter into the eggs, beat lightly again. Next, add flour and beat the dough with a whisk until smooth so that there are no lumps. Everything!
  2. We turn on the oven, setting t-230-250 C and heat it, send a baking sheet with empty silicone molds there, warm them up so that they are hot. Take out the baking sheet and pour the dough into 2/3 of the height of the molds. We put everything in the oven for 15 minutes at the same temperature - 230-250 C. Do not open the oven. If there is glass on the door in the oven, then you will see how popovers grow before our eyes and climb out of the molds. After 15 minutes, reduce the temperature to 180 C and bake the buns for another 10 minutes, until they are beautifully colored. We also do not take it out immediately, turning off the oven, letting them stand for a while so that they do not settle abruptly. While the buns are baking, we make the filling. I'll take Hochland curd cheese with herbs and add some fresh dill and pine nuts to it. I will connect. Popovers are read
    We turn on the oven, setting t-230-250 C and heat it, send a baking sheet with empty silicone molds there, warm them up so that they are hot. Take out the baking sheet and pour the dough into 2/3 of the height of the molds. We put everything in the oven for 15 minutes at the same temperature - 230-250 C. Do not open the oven.
If there is glass on the door in the oven, then you will see how popovers grow before our eyes and climb out of the molds. After 15 minutes, reduce the temperature to 180 C and bake the buns for another 10 minutes, until they are beautifully colored. We also do not take it out immediately, turning off the oven, letting them stand for a while so that they do not settle abruptly. While the buns are baking, we make the filling. I'll take Hochland curd cheese with herbs and add some fresh dill and pine nuts to it. I will connect. Popovers are read
  3. These are such beautiful popovers. Hollow inside. Popovers are ready for filling!
    
These are such beautiful popovers. Hollow inside. Popovers are ready for filling!
  4. We cut the popovers with a knife and put the cottage cheese filling inside. My breakfast is ready!Popover's dough is similar to pancake dough, and to taste - to custard. They can be made salty and grated cheese added to the dough, you can make them sweet and vanilla, you can chocolate. You can eat with cheeses, salads or with fruits and various sweet creams.
    We cut the popovers with a knife and put the cottage cheese filling inside. My breakfast is ready!Popover's dough is similar to pancake dough, and to taste - to custard. They can be made salty and grated cheese added to the dough, you can make them sweet and vanilla, you can chocolate. You can eat with cheeses, salads or with fruits and various sweet creams.

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