Layered cheesecakes with lemon zest
4 servings
30 minutes
Layered pastries with lemon zest are an exquisite combination of delicate cottage cheese cream, the sweetness of honey, and a refreshing citrus note. Originating from Russian cuisine, they represent an elegant reimagining of traditional pastries in the form of airy baked goods with a fine flaky texture. The cottage cheese filling, enhanced with aromatic lemon zest, raisins, and dried apricots, makes the pastry rich and multifaceted in flavor. The golden crispy crust gives an appetizing appearance and pleasantly contrasts with the softness of the inner structure. These pastries are perfect for a cozy family tea time or as a refined dessert for a festive table. They can be served warm, enjoying each layer of crispy dough and velvety filling, creating a harmony of flavors and textures.
1
Beat 1 yolk with honey and sour cream. Add cottage cheese and mix thoroughly until smooth.
- Egg yolk: 2 pieces
- Honey: 2 tablespoons
- Sour cream: 1 tablespoon
- Full-fat curd cheese (18%): 150 g
2
Mix the zest of one lemon, a handful of raisins, and chopped dried apricots (a handful) into the obtained mass.
- Lemon: 1 piece
- Seedless raisins: to taste
- Dried apricots: to taste
3
Roll out the puff pastry into a thin layer. Spread the cottage cheese mixture over the dough and carefully roll it up with the filling into a roll, pressing lightly. Cut the roll into slices 1.5–2 cm thick with a very sharp knife.
- Unyeasted puff pastry: 250 g
4
Preheat the oven to 180 degrees. Line a baking tray with parchment paper, arrange the cheese twists spaced apart, and brush with egg yolk. Bake until golden brown for 15-20 minutes. Serve warm.
- Egg yolk: 2 pieces
