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Soppressata with cottage cheese

Gentle, slightly crumbly dough and soft cottage cheese filling. These soppressata are quick to prepare and perfect for an evening tea party.

sausages with cottage cheese

Composition:

batter:

  • flour - 350 gr.
  • sugar - 90 gr.
  • cream butter - 160 gr.
  • eggs - 3 pcs.

stuffing:

  • cottage cheese - 330 gr.
  • sugar - 70 gr.
  • flour - 50 gr.
  • sour cream - 40 gr.
  • egg - 1 pc.

Cooking jujubes with cottage cheese:

Prepare the dough. To do this, rub sugar with butter, add sifted flour and knead the mixture into a crumb. Add the eggs and knead the dough. Put the dough in the refrigerator for 15-20 minutes.

jujube batter

Meanwhile, mix the ingredients for the filling until homogeneous (if the cottage cheese is gritty, it should be grated through a sieve beforehand).
Roll out the dough into a layer 0,8-1 cm thick and cut out circles of 8-10 cm diameter with a mold.
Place the dough circles on a baking tray. Place cottage cheese filling on half of each circle using a pastry bag with a serrated nozzle and fold the circle in half.

sausages with cottage cheese filling

Bake the sausages at 230-240 degrees Celsius for 10-15 minutes.
Bon appetit!  

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