Light yeast dough, delicate cottage cheese and ripe sweet fruits - these are the perfect summer pastries!
It is necessary
- Dough:
- - 400 g of premium flour;
- - a couple of pinches of salt;
- - 40 g of sugar;
- - 14 g dry yeast;
- - 80 g of butter;
- - 200 ml of milk.
- Filling:
- - 250 g of low-fat cottage cheese;
- - 250 g 20% sour cream;
- - 4 eggs;
- - 100 g of sugar;
- - 2 tbsp. starch;
- - 2 peaches;
- - 2 pears.
Instructions
Step 1
Sift flour into a large container and mix with sugar and salt. Make a depression in the mixture where you put the yeast.
Step 2
Melt the butter in a microwave oven or a water bath and let it cool down. Heat the milk slightly and mix with butter. The mixture should be warm, but not hot, otherwise the yeast will simply die. Pour the milk mixture into the flour mixture little by little, kneading the soft, elastic dough. Knead until it stops sticking to the surface, and then for another 5 minutes. Transfer to a greased container and leave to rise in a warm, draft-free place for an hour.
Step 3
Roll out the finished dough and put it on a large baking sheet, which should first be covered with baking paper or greased with oil. Don't forget to shape the bumpers.
Step 4
Put the oven to heat up to 180 degrees. Peel the fruit and cut into thin slices. Mix cottage cheese, sour cream, sugar, eggs and starch for the filling with a mixer and pour over the base. Put fruits on top and send to bake for 35-40 minutes. When the pastry is browned - it's ready!
