Curd Puffs with Quince Confiture

by Editorial Staff

The puffs turned out to be just super. Ruddy, soft, with delicious filling inside.

Ingredients

  • Cottage cheese – 500g
  • Butter or margarine for baking – 250g (cold)
  • Flour – 2.5 cups (sift)
  • Sugar – 0.5 cups
  • Soda – 0.5 teaspoon
  • Vinegar (extinguish soda) – 1 teaspoon
  • Vanillin or vanilla sugar – 1 sachet
  • Jam to taste. I chose quince confiture.

Directions

  1. Rub butter on a coarse grater and combine with flour and curd. Add vinegar quenched baking soda and knead the dough.
  2. Roll the dough into balls with a chicken egg. Place them on a cutting board and refrigerate for an hour.
  3. Mix sugar with vanilla sugar or vanilla. Pour some on a flat plate. Roll the balls of dough into flat cakes the size of a saucer. Then I even trimmed it with a saucer.
  4. Dip one side of the flat cake in sugar, fold it in half (with the sugar side inward), dip it again in sugar (now half the flat cake).
  5. Place the filling on the sugar side, fold in half and pinch the edges. Dip the curd puffs in the sugar.
  6. Put the finished puffs on a baking sheet covered with baking paper. We bake the curd puffs at 180 degrees for 30 minutes until golden brown.
  7. These are the curd puffs.

Bon Appetit!

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