A great recipe in case you have an extra pear in the fridge!
It is necessary
- For the test:
- - 150 g flour;
- - 80 g of cold butter;
- - an egg;
- - a pinch of salt.
- For cheese cream:
- - 120 g of pasty cream;
- - 1 tbsp. fatty sour cream;
- - a pinch of vanillin;
- - 3 tbsp. icing sugar;
- - 1 large pear.
Instructions
Step 1
Divide the egg into white and yolk. Set aside the yolk for now: it will go into the cream, but the protein is useful for making the dough.
Step 2
Before preparing the dough, the oil must be thoroughly cooled: send it to the freezer for an hour or two. Chop cold butter (it is very important to take quality!) With a knife or a kitchen processor with a pinch of salt and flour into crumbs. Add egg white and collect dough in a bowl. Divide it into equal parts and lay muffin molds with dough (from the specified amount of dough I got 5 blanks), which should first be greased with oil and sprinkled with flour (if you use silicone for baking, you can skip this step). Send the blanks to the refrigerator while the cheese cream is cooking.
Step 3
Wash the pear, peel and cut into slices or cubes - whichever you prefer.
Step 4
Pasty cottage cheese, sour cream, egg yolk, a pinch of vanillin, powdered sugar, beat with a mixer into a creamy fluffy mass. Add the chopped pear, leaving a few pieces to decorate the baked goods.
Step 5
Preheat the oven to a temperature of 180 degrees.
Step 6
Take the dough pieces out of the refrigerator and put the cheese cream in them. Top with the set aside pear slices. Send to preheated oven for about half an hour. These baskets are delicious both warm and cold!
