Retash with cottage cheese
4 servings
60 minutes
Retesh is a delightful dessert from European cuisine, originating from Hungarian baking traditions. Its thin dough melts in the mouth, while the filling of cottage cheese and raisins adds tenderness and a sweet tang. Whipped egg whites make the filling especially light, and toasted breadcrumbs add a crunchy texture. This dessert is perfect for cozy family evenings and festive gatherings.
1
Separate the eggs into yolks and whites.
- Chicken egg: 3 pieces
2
Pour 25 g of fat into the flour, add the yolks, 2-3 drops of vinegar, and a little water (add water 1 tbsp at a time; I needed about 5 tbsp). Knead an elastic, non-sticky dough, roll it into a ball, and coat it with a thin layer of fat.
- Wheat flour: 350 g
- Butter: 75 g
- Vinegar: 1 ml
3
Heat an empty pot of suitable size over the fire and cover the dough. Leave for 25 minutes.
4
Shape the dough into an elongated block and roll it out from the center to the edges until transparent (ideally thinner than in my photo, resembling phyllo dough).
5
Leave the dough for a few minutes to dry (make sure it doesn't dry out and become brittle).
6
For the filling, mix cottage cheese with sugar and raisins. Whip the egg whites into a fluffy foam and gently fold them into the cottage cheese mixture.
- Cottage cheese: 250 g
- Raisin: 95 g
- Sugar: to taste
7
Generously sprinkle the dough with the remaining fat, dust with breadcrumbs, add the filling, and roll it up.
- Butter: 75 g
- Crushed breadcrumbs: 50 g
8
Transfer to a greased baking sheet and bake in a preheated oven at 180 degrees for 40-45 minutes.
9
Cool the finished retash, cut it diagonally, and sprinkle with powdered sugar.
- Powdered sugar: to taste