The Keyzhadash cakes with cottage cheese stuffing

The Keyzhadash cakes with cottage cheese stuffing

Ingredients:
~ on 20 pieces

400 g of puff pastry
400-500g sugar
200 ml of water
peel of one lemon
5 large eggs
2 yolks
250g cottage cheese
sugar powder for topping

Preparation:

To defreeze puff pastry.
To warm oven to 200 degrees.

Puff pastry is very thin to roll, cut out circles of the necessary diameter and to lay dough in formochka (for example, for cakes, with a diameter of 5-7 cm). To leave.

To fill in sugar with water, to put largely cut (or one big shaving) lemon peel. Weight to mix, put on fire. To bring to the boil. From ready weight to take out lemon peel.

To shake up eggs with yolks. And, without stopping shaking up, entering sugar syrup into this weight. To mix everything.

If cottage cheese very granular – to wipe it through sieve.
To add cottage cheese to lump. To mix. The stuffing is ready.
Now it is necessary to lay out stuffing (it will be quite liquid) in formochka with dough, almost to the brim.
To put in oven approximately for 30 minutes.
Cakes have to get golden shade, blush.
To cool, take out ready cakes from formochek and to strew with icing sugar.
They turn out with light crust from above and even crackling at the expense of puff pastry, but inside the stuffing will be quite soft.

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