Cottage cheese pastries – one of the most favorite in our family, so you can experiment with it indefinitely! I suggest you try cheese cakes with a delicate creamy, nut-cranberry flavor and fragrant cottage cheese filling!
Softened butter, sugar, vanilla sugar and yolk mix. I whipped with a mixer at low speed.
Continuing to whisk, add the cottage cheese.
I have cottage cheese, smooth, without pronounced grains. If your cottage cheese with grains, then wipe it through a sieve.
Add the chopped nuts and cranberries, mix.
Pour in two or three steps sifted flour, knead the dough. Roll the dough into a ball and put it in the refrigerator for 10-15 minutes.
For the filling, slightly whisk the protein, sugar and vanilla sugar.
Add the cottage cheese first, then the starch, mix.
Grease the pan with butter.
Roll the dough balls of small size, I have about like ping-pong balls.
Spread on a baking sheet. In the center of each ball do the groove, I did it with a potato masher. In the recess put about 1 tsp filling. I got 15 pieces.
Bake in a preheated 180 degree oven for 20-25 minutes until Golden top.