Hungarian cheesecakes are very tender and extremely airy pastries that are part of a very long list of truly Hungarian baked desserts. There are several options for its preparation, but two components remain unchanged - cottage cheese and puff pastry.
To prepare Hungarian cheesecakes, you will need 400 g of puff pastry, 2 eggs and 2 egg whites, 400 g of cottage cheese with a fat content of at least 9%, 100 g of butter, 1 lemon, 120 g of granulated sugar and 50 g of premium wheat flour. From the specified amount of ingredients, 9 servings are obtained.
Prepare the lemon zest first. To do this, wash the lemon thoroughly and grate its skin on a fine grater. Next, you need to beat two egg whites. To do this, put them in a mixer bowl and beat until a strong foam is formed. You can do this manually with a whisk, but then this procedure will take a little longer. As a result, the whipped mass should become similar to thick sour cream.
To ensure you get a strong egg foam, you need to use pre-chilled clean metal or glass dishes. The whites themselves must also be refreshed before whipping.
After that, you need to break the two remaining eggs into a separate bowl and add sugar to them. These eggs should also be beaten until the sugar is completely dissolved in them. This procedure can also be performed manually. A well-whipped and blended mixture should be a delicate milky color.
Then you need to pass the cottage cheese through a sieve to get a homogeneous mass without lumps. The procedure can be performed using a blender. But in this case, only the smallest speeds are permissible for use.
Next, the grated cottage cheese must be added to the egg-sugar mixture, adding lemon zest to it. All ingredients must be thoroughly mixed with a wooden spoon and only at the very end, carefully pour the whipped proteins into the container.
When the filling for future cheesecakes is ready, you need to do the dough. You can knead it yourself, or you can buy it ready-made. For this recipe, both yeast and yeast-free puff pastry are suitable. The finished dough will be a more convenient option, since it is initially rectangular in shape and is easier to cut.
It must be defrosted in advance and rolled out a little with a rolling pin on a table dusted with flour. The thickness of the rolled slab should be approximately 5 mm. After that, the dough should be cut into squares, the side dimensions of which should not exceed 10 cm.
With the help of a teaspoon, put the curd filling on the center of each such square, and then carefully connect the corners of the dough like an envelope. The junction of the corners must be properly pinched so that the cheesecakes do not open during the baking process, and the filling does not leak out.
Grease a baking sheet with butter or baking margarine, put the cheesecakes on it, leaving a small gap between them, and let them separate for 10 minutes.
Dessert should be baked in a preheated oven for 15-20 minutes. The baking temperature is approximately 180 ° C.
If you plan to sprinkle the Hungarian cheesecakes with powdered sugar, you need to let them cool to room temperature and only then serve. Traditionally, they are served on a large wooden platter and paired with high-fat whipped cream.
