Ingredients
Dough:
- 250 ml Milk
- 50 gram Sugar + 1 tbsp.
- 1,5 teaspoon Dry yeast
- 550 gram Flour wheat / Flour
- 2 pieces Chicken eggs
- 1 pinch Salt
- 80 gram Butter
Curd filling:
- 200 gram Cottage cheese
- 40 gram Sugar
- 1 piece Chicken egg
Strawberry filling:
- 250 gram Strawberries
- 2 tablespoons Sugar
- 1,5 tablespoon Corn starch
Streusel:
- 3 tablespoons Flour wheat / Flour
- 2 tablespoons Sugar
- 60 gram Butter
Instructions
- Prepare the dough: Dissolve 1 tablespoon of sugar and yeast in warm milk. Leave in a warm place until yeast "caps" form for 10-15 minutes.
- Sift flour into a bowl, pour in the yeast mixture, add eggs, sugar and salt.
- Add the soft butter.
- Knead the dough, soft, not sticky to the hands, obedient (flour may require a little more or less, be guided in the process of kneading). Cover the bowl with a cloth and leave to rise for 1.5-2 hours.
- While the dough is rising, prepare the filling for the cheese cakes. Cottage cheese filling: Mix cheese, sugar and egg in a bowl. Whisk thoroughly with a blender into a homogeneous mass.
- Strawberry filling: Mix strawberries and sugar in a bowl, put on a small fire, let the sugar dissolve.
- Add corn starch, mix gently. Cook for another 3-4 minutes, as soon as the strawberry mass begins to thicken, remove from the heat and let cool.
- The dough came up.
- Divide the dough into pieces, I got 12 pieces.
- Roll a piece of dough into a ball, then begin to form a cheese tortilla, pressing down the center and forming small sides.
- Place the cheesecake blanks on a baking sheet covered with baking paper. In the recess in the center, put about 1 tsp of cottage cheese filling, on top - 1 tsp of strawberry filling.
- We leave the cheesecakes to rest for another 15 minutes and begin to preheat the oven to 200 degrees.
- Streisel: In a bowl, mix the flour and sugar.
- Add cold, sliced butter.
- Carefully rub the mixture with your hands into a crumb.
- Sprinkle the cooled cheesecakes generously with streusel. Bake in a preheated 200 degree oven for 20-25 minutes until cooked.
- Remove the finished cheesecakes from the oven, let them cool.
- Enjoy your tea!