Cottage Cheese "Delicacies" on the Tasty Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/tvorozhnye-lakomki/Notes on ingredients:

      Cottage cheese. The key ingredient that will determine both the consistency of the dough and the texture of the finished “Lakomki.” We aim for cottage cheese with 9% fat in blocks – the kind that is coarse-grained and moderately moist. Dry crumbly cottage cheese is a no-go. Homogenized in packs or jars is also not suitable.

      Butter. We take tasty butter with a fat content of 80% or higher. It gives that creamy flavor and provides the right texture. Before preparation, the butter should be at room temperature, soft but not melted.

      Sugar. We use regular white refined sugar for both the dough and for sprinkling.

      Flour. Regular high-grade flour with about 10% protein is ideal.

      Egg. Used for greasing the blanks, not included in the dough. It’s better to grease with a whole beaten egg, as it gives a characteristic strong shine. A yolk with milk, for example, gives a more muted shine but a darker color.

      There is no baking powder or soda in this recipe. The butter does all the work of creating a fluffy crumb, acting as a physical leavening agent.

      Now let’s move on to the preparation.

      Beat the butter with sugar and salt until creamy consistency. The sugar will not completely dissolve, which is normal.

      Add the cottage cheese and beat again.

      Add the flour and quickly knead. Don’t knead for too long, as prolonged kneading will develop gluten and make the baked goods tougher.

      Divide the dough into 2 parts, wrap in plastic wrap, and send to rest in the refrigerator for half an hour.

      After resting, place the dough on a generously floured surface and roll it out to a thickness of about 7-8 cm.

      Cut out round blanks with two cutters of different diameters – I have 6 and 4 cm.

      Place the larger circles on a baking sheet and brush them with the beaten egg. On top, place the smaller circles and make a dent in the center with your finger. Brush the top with egg and fill the dent with sugar.

      Send to a preheated oven at 200 °C and bake without convection until golden brown, about 20 minutes.

      Repeat with the remaining dough.

      This pastry is most delicious on the first day, especially when still slightly warm – at this time, the contrast between the crust and the crumb is most pronounced. But it’s also tasty the next day.

      Enjoy your tea!



       This recipe has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

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