Cottage cheese ring
6 servings
140 minutes
Cottage cheese ring is a delicate treat of Russian cuisine, rooted in French baking traditions. Golden rings of choux pastry are slightly crispy outside and soft inside, filled with a creamy mixture of cottage cheese, butter, and vanilla sugar. This pastry pairs perfectly with a cup of hot tea, creating a cozy atmosphere for family evenings. Its light sweetness and creamy texture make it a versatile dessert suitable for both everyday pleasures and festive gatherings.
1
To prepare the dough, heat water in a pot, pour in milk, add 100 g of butter, salt, and sugar. Once the mixture boils, remove the pot from heat and add the sifted flour.
- Water: 125 ml
- Milk: 125 ml
- Butter: 300 g
- Salt: 5 g
- Sugar: 10 g
- Wheat flour: 150 g
2
Mix the dough with a silicone spatula until smooth. Return the pot to the stove and heat over medium heat, stirring with the spatula until the dough begins to come together into a single mass.
3
Add the eggs one by one to the warm dough.
- Chicken egg: 5 piece
4
Transfer the dough to a piping bag with a star tip and pipe rings onto a baking sheet lined with parchment paper.
5
Bake the rings at 200-220 degrees for about 10 minutes, then lower to 180 degrees and cook for another 20-30 minutes.
6
Place the ready rings on a rack and cut them in half.
7
Beat 200 g of room temperature butter with powdered sugar, vanilla sugar, and cottage cheese. Place the cream in a pastry bag with a long nozzle and fill the cooled rings. Before serving, sprinkle with powdered sugar.
- Butter: 300 g
- Icing sugar: 150 g
- Vanilla sugar: 2 g
- Curd cheese (tvorog): 400 g
- Icing sugar: 150 g
