Usuba
Cottage Cheese Pastries with Cherry
Tender shortbread cakes with cottage cheese and cherry. In summer, use fresh cherries, in cold seasons — dried fruits: apricots, prunes, cranberries, or raisins.
- Total
- 90 min
- Standard serving
- 145.9 g
Ingredients
Total 9
Instructions
- 1
Step 1
Grate cold butter on a coarse grater. Mix with sifted flour, baking soda, salt and 80 g of sugar. Add sour cream and egg, quickly knead until you have a uniform dough.
Form a ball, wrap in plastic wrap, and refrigerate for 30–45 minutes.
- 2
Step 2
Rub the cottage cheese with the remaining sugar and the yolk of one egg. Add the cherries and stir.
- 3
Step 3
Preheat the oven to 180 °C.
- 4
Step 4
Dust the work surface and rolling pin with flour. Divide the dough into 7–8 parts and roll each one into a round flatbread 5–8 mm thick.
Spread about a tablespoon of filling on half of the flatbread and cover with the other half.
- 5
Step 5
Transfer the pies to a baking sheet, spacing them 2–3 cm apart. Brush each one with the remaining egg white mixed with a small amount of brown sugar.
Bake for 25–30 minutes until golden brown.
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