Curd snails
8 servings
40 minutes
Cottage cheese snails are an exquisite dessert of Russian cuisine, combining the tenderness of cottage cheese and the airy texture of dough. This recipe may originate from village baking, where cottage cheese was the basis for many dishes. The snails have a soft creamy flavor with a slight graininess and pleasant nutty notes thanks to sunflower seeds. Their sweetness can be adjusted, making them an ideal choice for both morning breakfast and cozy tea time. They are easy to prepare: thin dough with cottage cheese filling is rolled up and baked until golden brown, acquiring an appetizing crunchiness. This dessert not only delights the taste but also brings a sense of home comfort, creating an aromatic temptation in every serving.
1
Mix 100 grams of cottage cheese with an egg, add flour and baking soda, sweeten to taste. Knead a slightly sticky dough and refrigerate for half an hour.
- Cottage cheese 9%: 200 g
- Chicken egg: 1 piece
- Wheat flour: 100 g
- Soda: 0.3 teaspoon
- Sugar substitute: to taste
2
Mix the remaining cottage cheese with milk and seeds. It should have a soft and pliable consistency. You can also sweeten the filling if desired. Roll out the dough into a rectangle; if it sticks too much to the surface, add a little flour.
- Cottage cheese 9%: 200 g
- Skim milk: 3 tablespoons
- Sunflower seeds: 20 g
- Sugar substitute: to taste
- Wheat flour: 100 g
3
Spread the filling evenly on the dough, leaving a free edge for sealing. Roll into a tight roll and divide into 6-8 pieces.
4
Grease the mold with oil, place the snails on the edge, and slightly press down on top.
- Wheat flour: 100 g
5
Bake in the oven for 25 minutes at 190 degrees or in a multicooker on baking mode for 35-40 minutes at 170 degrees.