Curd and butter dough
4 servings
40 minutes
Cottage cheese-oil dough is a delicate and pliable baking base that originated in Italy, where the traditions of working with dough have a centuries-old history. Thanks to the cottage cheese, it gains lightness and a pleasant tanginess, while olive oil gives the dough softness and elasticity. This dough is perfect for pies, cookies, and snack bases, allowing experimentation with fillings from sweet to savory. The preparation is simple: cottage cheese is combined with salt, oil, and egg, then flour is added to achieve the desired texture. The result is a dough that rolls out easily, holds its shape, and delights with its rich flavor. It pairs wonderfully with fruits, nuts, greens, and cheese, making it a versatile tool in cooking.
1
Drain the liquid from the low-fat cottage cheese. Place the cottage cheese in a bowl, add salt, olive oil, and egg. Mix with a mixer.
- Curd cheese (tvorog): 200 g
- Salt: to taste
- Olive oil: 3 tablespoons
- Chicken egg: 1 piece
2
Sift the flour onto the cottage cheese and knead the dough by hand until it becomes pliable.
- Wheat flour: 175 g
