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 Sweet Bars with Mango and Cottage Cheese Recipe
A perfect combination of tender cottage cheese with expressive notes of mango. A delicious pie is a great dessert for tea or coffee, which will both satisfy and lift your mood. Treat yourself to Breakfast, take it with you to work, or treat your loved ones.
Course Children's Food Ideas, Desserts Dishes, Lunch Second Breakfast Dishes
Cuisine Austrian Cuisine
Keyword For Beginners, Medium
Cook Time 150 minutes
Servings
Ingredients
Dough:
Filling:
Additionally:
  • 1 piece Egg yolk +1 tbsp milk + 1 pinch of sugar-beat
  • 1 tablespoon Sour cream 10%, if more than % fat., dilute with water
  • 2 teaspoons Sugar powder to taste
Course Children's Food Ideas, Desserts Dishes, Lunch Second Breakfast Dishes
Cuisine Austrian Cuisine
Keyword For Beginners, Medium
Cook Time 150 minutes
Servings
Ingredients
Dough:
Filling:
Additionally:
  • 1 piece Egg yolk +1 tbsp milk + 1 pinch of sugar-beat
  • 1 tablespoon Sour cream 10%, if more than % fat., dilute with water
  • 2 teaspoons Sugar powder to taste
Instructions
  1. Prepare the sourdough. Mix 2 tbsp wheat flour with sugar (1 tbsp) and yeast. Add 50 ml of warm water and mix. Put a bowl of sourdough in a warm place until the foam cap appears.
    Prepare the sourdough. Mix 2 tbsp wheat flour with sugar (1 tbsp) and yeast. Add 50 ml of warm water and mix. Put a bowl of sourdough in a warm place until the foam cap appears.
  2. Prepare the dough. Melt the butter in warm milk. Add 1 tbsp of sugar, vanilla sugar and sourdough.
    Prepare the dough. Melt the butter in warm milk. Add 1 tbsp of sugar, vanilla sugar and sourdough.
  3. Mix two types of flour and sift. Add salt and mix.
    Mix two types of flour and sift. Add salt and mix.
  4. In the oil mixture, add flour in small parts.
    In the oil mixture, add flour in small parts.
  5. Make dough.
    Make dough.
  6. The last two spoons of flour are poured on a cutting Board and knead a smooth, shiny dough that does not stick to your hands.
    The last two spoons of flour are poured on a cutting Board and knead a smooth, shiny dough that does not stick to your hands.
  7. Collect the dough in a bun and grease with vegetable oil.
    Collect the dough in a bun and grease with vegetable oil.
  8. Grease the bowl with vegetable oil and spread the dough. Cover the bowl with a film or transparent bag and put in a warm place until the dough increases by 2.5 times.
    Grease the bowl with vegetable oil and spread the dough. Cover the bowl with a film or transparent bag and put in a warm place until the dough increases by 2.5 times.
  9. Prepare the filling. Canned mango without liquid spread in a sieve and let the excess liquid drain.
    Prepare the filling. Canned mango without liquid spread in a sieve and let the excess liquid drain.
  10. Cut the mango into cubes. Pass the curd through a sieve or whisk with a blender.
    Cut the mango into cubes. Pass the curd through a sieve or whisk with a blender.
  11. Melt the butter.
    Melt the butter.
  12. Add sugar (1 tbsp), cottage cheese and whipped small egg white (2 tbsp), mix. Then add the mango and gently stir in the curd mixture.
    Add sugar (1 tbsp), cottage cheese and whipped small egg white (2 tbsp), mix. Then add the mango and gently stir in the curd mixture.
  13. Coming up the dough knead.
    Coming up the dough knead.
  14. Divide the dough into 2 parts.
    Divide the dough into 2 parts.
  15. Roll out each part of the dough in turn into a layer of 27*23 cm.
    Roll out each part of the dough in turn into a layer of 27*23 cm.
  16. Lay out the filling.
    Lay out the filling.
  17. Close the filling on the sides.
    Close the filling on the sides.
  18. Fold the dough layer into a roll.
    Fold the dough layer into a roll.
  19. Grease the molds with cold butter.
    Grease the molds with cold butter.
  20. We spread the cake blanks in the molds. Cut the top of the pies with strips to release steam. Grease the pies with liquid sour cream and give time for proofing.
    We spread the cake blanks in the molds. Cut the top of the pies with strips to release steam. Grease the pies with liquid sour cream and give time for proofing.
  21. I put the baking tray in the oven and turn on the temperature of 40 C, and after 15 minutes, the billets increase by 2 times. If you don't have such a min temperature (40 C), you can open a warm oven and put a baking tray with pies on the door.
    I put the baking tray in the oven and turn on the temperature of 40 C, and after 15 minutes, the billets increase by 2 times. If you don't have such a min temperature (40 C), you can open a warm oven and put a baking tray with pies on the door.
  22. Then I switch the oven temperature to 180 C and bake the pies until a beautiful crust, 35 minutes. Grease the pies with yolk, whipped with 1 tbsp milk and a pinch of sugar, and for 5 minutes, brown in the oven.
    Then I switch the oven temperature to 180 C and bake the pies until a beautiful crust, 35 minutes. Grease the pies with yolk, whipped with 1 tbsp milk and a pinch of sugar, and for 5 minutes, brown in the oven.
  23. Ready-made pies are greased with butter or sprayed with water and cooled under a towel. Bon Appetit!
    Ready-made pies are greased with butter or sprayed with water and cooled under a towel. Bon Appetit!
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