Curd Buns with Cheese, Sun-Dried Tomatoes and Basil
by Editorial Staff
Make these incredibly flavorful and delicious cottage cheese buns with cheese, sun-dried tomatoes, garlic and basil, and words of thanks will not be long in coming. A minimum of time and effort will be required from you.
Servings: 2
Cook: 50 mins
Ingredients
For the test:
- Granular curd – 125 g
- Sour cream – 100 g
- Wheat flour – 125 g + for working with dough
- Baking powder – 1 teaspoon
- Salt – 1/2 teaspoon
For filling:
- Hard cheese – 75 g
- Butter – 60 g
- Sun-dried tomatoes – 15 g
- Garlic – 3 cloves
- Fresh green basil – 7 g
- Salt to taste
Directions
- Prepare all the ingredients you need. Rinse and dry the basil. Preheat the oven to 180 degrees.
- Melt the butter.
- Chop the basil finely and place in a bowl with melted butter.
- Peel the garlic, grate finely and add to the oil with herbs.
- Chop the sun-dried tomatoes and add to a bowl.
- Stir and season with salt to taste.
- Mix cottage cheese and sour cream separately.
- Sift flour into another bowl, add baking powder and salt. Stir.
- Combine the curd with dry ingredients and knead to a soft, non-sticky dough.
- Sprinkle flour on the table, lay out the dough and roll it into a 5-milli thick rectangle.
- Spread the oil with herbs, garlic and tomatoes evenly over the entire surface of the dough.
- Grate the cheese on a fine grater and spread over the surface of the greased dough.
- Roll the filled dough into a roll.
- Cut the roll into six pieces.
- Place the pieces of roll, cut side up, in a muffin tin. There is no need to lubricate the mold, there is enough oil in the filling.
- Bake curd buns with cheese, sun-dried tomatoes and basil in the oven at 180 degrees for 25 minutes
- Let the curd buns with cheese, tomatoes, basil and garlic cool slightly, transfer to a plate and can be served.
Bon Appetit!
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