Shortcrust Pastry Cups with Cottage Cheese Filling

Baking and Desserts | European cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Shortcrust pastry cups with cottage cheese filling

Ingredients

Wheat Flour - 4.6 oz
Corn Flour for Polenta - 2.5 oz
Whole egg - 1 piece
Butter - 5.3 oz
Salt - a pinch
Cottage cheese - 14.1 oz
Chocolate eggs - 3 pieces
Sugar - 4.6 oz
Natural Yogurt - 5 fl oz
Fresh Berries - 18 pieces

Step by Step guide

Step 1

For the dough: sift the flour into a bowl, add sugar and salt, then add the butter and quickly mix the mass into crumbs.

Step 2

Add the yolk and knead into a uniform dough. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 90 minutes or place in the freezer for 25 minutes.

Step 3

For the filling, blend the cottage cheese with sugar (130 g) and yogurt until smooth, then add the eggs and corn flour (3 tablespoons) and mix until homogeneous.

Step 4

After the freezer, roll out the dough into circles of equal diameter. I used a muffin tin and placed the circles in it. Place 1 cherry in the center, top with filling (about 2 tablespoons each), and add a blackberry on top.