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Print Recipe
Stuffed Peppers in the Dough Recipe
I offer a very tasty, juicy festive snack that will conquer you from the first bite. Treat yourself, your family and friends of this original, extremely beautiful snack with spicy cottage cheese filling with herbs. Cottage cheese is better to take home, well squeezed from the serum. This will help us leaven for cottage cheese and a miracle thermos yogurt maker, so we have no problem to prepare delicious, very tender, not sour cheese, which we need in this recipe.
Cook Time 50 minutes
Servings
Ingredients
For cottage cheese:
For pepper:
For filling:
Cook Time 50 minutes
Servings
Ingredients
For cottage cheese:
For pepper:
For filling:
Instructions
  1. In a scalded glass of boiling water from the yogurt maker - thermos pour milk and sourdough cottage cheese, mix well.
    In a scalded glass of boiling water from the yogurt maker - thermos pour milk and sourdough cottage cheese, mix well.
  2. Put in a container yogurt maker for fermentation. Pour the boiling water, close the lid and leave for 6-10 hours.
    Put in a container yogurt maker for fermentation. Pour the boiling water, close the lid and leave for 6-10 hours.
  3. At the end of time we will have fermented milk. The bunch should be cut lengthwise, crosswise into cubes of 2 cm and horizontally. Put directly in a glass on a water bath and heat to 50-60°C until the serum begins to separate, it is 15-20 minutes.
    At the end of time we will have fermented milk. The bunch should be cut lengthwise, crosswise into cubes of 2 cm and horizontally. Put directly in a glass on a water bath and heat to 50-60°C until the serum begins to separate, it is 15-20 minutes.
  4. Put the gauze in four layers, cover the colander, which put on a bowl or pan and pour the clot. Give the serum to drain completely in limbo.
    Put the gauze in four layers, cover the colander, which put on a bowl or pan and pour the clot. Give the serum to drain completely in limbo.
  5. For cooking, cottage cheese should be well squeezed. My pepper, cut from the sharp end to a wide not to the end and take out a teaspoon of the seed box. Beautifully for this dish use different colored peppers and a little podvyavshie, then it is easy to clean and is not destroyed. I specifically for this it in the sun held. Well, there is, as it will.
    For cooking, cottage cheese should be well squeezed. My pepper, cut from the sharp end to a wide not to the end and take out a teaspoon of the seed box. Beautifully for this dish use different colored peppers and a little podvyavshie, then it is easy to clean and is not destroyed. I specifically for this it in the sun held. Well, there is, as it will.
  6. In the finished cottage cheese add finely chopped dill, grated garlic, chopped chili, which take the taste, but the bitterness should be sure, it gives the dish a separate taste. Also add dry garlic, salt and black pepper or mixture of peppers. Spices can be changed to your taste.
    In the finished cottage cheese add finely chopped dill, grated garlic, chopped chili, which take the taste, but the bitterness should be sure, it gives the dish a separate taste. Also add dry garlic, salt and black pepper or mixture of peppers. Spices can be changed to your taste.
  7. All mix thoroughly, try to your taste. Beat egg with a fork and add to the stuffing a spoonful, it took me 1.5 tbsp. Else the egg will go to grease.
    All mix thoroughly, try to your taste. Beat egg with a fork and add to the stuffing a spoonful, it took me 1.5 tbsp. Else the egg will go to grease.
  8. Fill tightly with peppers, prepared with cottage cheese filling.
    Fill tightly with peppers, prepared with cottage cheese filling.
  9. Puff pastry roll out in length thickness 2-3mm, cut into strips 2-2.5 cm wide and begin to wrap the peppers on the wide side overlap, spiral. At the end of the dough well stung. If the strip is missing, add the next one. During winding, lightly lubricate in some places the dough with a beaten egg, so it sticks well.
    Puff pastry roll out in length thickness 2-3mm, cut into strips 2-2.5 cm wide and begin to wrap the peppers on the wide side overlap, spiral. At the end of the dough well stung. If the strip is missing, add the next one. During winding, lightly lubricate in some places the dough with a beaten egg, so it sticks well.
  10. Ready peppers are placed on a baking sheet with oiled paper and put in a heated oven to 180°C for 25-30 minutes. Be sure to watch out as soon as browned, you can take out. And yet, during baking, for 10 minutes, take the peppers, brush with egg and sprinkle with sesame seeds.
    Ready peppers are placed on a baking sheet with oiled paper and put in a heated oven to 180°C for 25-30 minutes. Be sure to watch out as soon as browned, you can take out. And yet, during baking, for 10 minutes, take the peppers, brush with egg and sprinkle with sesame seeds.
  11. Here they are handsome, just out of the oven. And flavor is worth, not hold. It is done very quickly and easily, and the result is amazing. Let the peppers cool.
    Here they are handsome, just out of the oven. And flavor is worth, not hold. It is done very quickly and easily, and the result is amazing. Let the peppers cool.
  12. Spread the peppers on a serving plate and serve. Can be whole, not slicing, and can be cut into rings. It's delicious. Definitely try. Let your home is always a holiday!
    Spread the peppers on a serving plate and serve. Can be whole, not slicing, and can be cut into rings.
It's delicious. Definitely try. Let your home is always a holiday!
  13. Bon appetit!
    Bon appetit!

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