Curd cakes
4 servings
30 minutes
Cottage cheese pastries are a delicate and aromatic treat rooted in Italian culinary traditions. Their thin dough, soaked in butter, creates the perfect base for an airy cottage cheese filling with citrus notes. Lemon and orange zest add brightness and freshness to the pastries, while saffron adds a light spicy touch. Baked at high temperatures, they develop a crispy crust that contrasts with the soft center. Served slightly moist and dusted with powdered sugar, this tradition makes them particularly appealing. They pair wonderfully with a cup of fragrant tea or coffee, creating an atmosphere of coziness and enjoyment. Suitable for both a morning breakfast and an exquisite dessert after lunch.
1
Knead 200 g of flour with softened butter, add salt. Add a few tablespoons of warm water. Knead the dough. Wrap it in baking paper and refrigerate for an hour.
- Wheat flour: 240 g
- Butter: 50 g
- Salt: to taste
2
Mash the cottage cheese with sugar, eggs, the remaining flour, and saffron. Add finely grated orange and lemon zest. Mix everything thoroughly.
- Curd cheese (tvorog): 400 g
- Sugar: 80 g
- Chicken egg: 2 pieces
- Saffron: 1 g
- Oranges: 1 piece
- Lemon: 1 piece
3
Roll out the dough thinly, cut out several circles with a diameter of 10 cm. Place a spoonful of cottage cheese on each, lift the edges, and secure in several places. Place baking paper on a baking sheet, arrange the pastries, and bake at 200 degrees for about 20 minutes.
- Wheat flour: 240 g
4
Sprinkle the ready pastries with cold water and dust with powdered sugar.
- Icing sugar: to taste
