Lemon marshmallow cheesecake puffs
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ingredients
Cottage Cheese Pesto
300 g plain flour (type 00) 250 g soft cottage cheese 250 g butter/hera, palmarin 1 tsp salt
Filling
Plum jam as desired ground poppy seeds or nuts as desired vanillin and icing sugar for coating
progress
For little money, a delicious delicacy that will please even the discerning.
1.
Raw ingredients for the dough.
2.
Sieve the flour into a bowl add salt cut cold butter, cottage cheese. Using your hand, make a smooth dough,wrap in cling film and put in the fridge to harden for at least 1-2 hours.
3.
Raw ingredients for filling 1,2.
4.
Place the dough on a floured work surface and roll out to a thickness of about 0.5 cm. Using a pie tin, see photo, cut out rounds.
5.
Fill each round in the centre with plum jam, ground walnuts or plum jam poppy seed filling. Close as you progress on the pierogi.
6.
Line the baking tray with baking paper and place the bags on top. Preheat oven to 190 degrees bake for 20-25 minutes until golden. While still hot, dust with icing sugar and vanillin sugar, which have been mixed together.
