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Tortilla with cheese and cottage cheese in the oven

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1774
Kitchen World
Calorie content 151.2 kcal
Portions 6 port.
Cooking time 35 minutes
Proteins * 10.4 g
Fats * 8.3 gr.
Carbohydrates* 24.5 g
* per 100 gr. product
Tortilla with cheese and cottage cheese in the oven
Content

Delicious savory pastries that are very similar to khachapuri, but made from yeast-free dough. The filling is a mixture of cottage cheese and cheese with herbs. Juicy, aromatic and very tasty! Hot, immediately after baking, the filling stretches and gently envelops the ruddy dough - the cakes are eaten in no time. The cakes can be formed in various sizes, larger or smaller. Considering that it is more convenient to stuff large blanks, we recommend making cakes fifteen to twenty centimeters in size.

Ingredients

Cooking process

step 1 out of 12
To prepare the dough, place warm kefir in a volumetric bowl. Add granulated sugar, salt and egg. Mix thoroughly until a homogeneous mass is obtained.
step 2 out of 12
Melt the butter to a liquid state and pour it into the kefir-egg mixture. We mix.
step 3 out of 12
Finally, add the sifted flour along with the baking powder. First, knead the dough with a spoon, and then switch to manual kneading. You should have a soft, smooth dough that doesn't run or stick to your hands. Roll the dough into a ball, place it in a bowl and tighten with cling film. Leave for fifteen to twenty minutes to ripen.
step 4 out of 12
While the dough is "resting", we make the filling. Place the cottage cheese in a separate bowl and knead it with a fork.
step 5 out of 12
Grate hard cheese and pour over the curd. Wash the green onion feathers, dry them and chop finely with a knife. Pour the chopped greens after the cheese into a bowl. Add salt and black pepper to taste and mix everything together thoroughly. The filling is ready.
step 6 out of 12
Divide the dough into eight parts.
step 7 out of 12
We roll each part into a ball and roll it into a flat cake of a round size. We try to make sure that all the cakes are the same size.
step 8 out of 12
Put the filling in the shape of a ring on half of the cakes, as in the photo. Lubricate the edges of the dough with a silicone brush moistened with water.
step 9 out of 12
Cover with the remaining cakes. Squeeze the edges with your fingertips and try to "glue" both cakes in a circle.
step 10 out of 12
Lightly press the central part of the cake with the bottom of the glass so that a depression forms, as in the photo.
step 11 out of 12
Preheat the oven to a temperature of 190 degrees. Grease the baking sheet with vegetable oil or cover with oiled parchment. We spread the stuffed cakes on a baking sheet. Shake the egg well with a fork and grease the surface of the cakes with it using a silicone brush. We set the baking sheet to the middle level of an already hot oven and bake them for twenty to twenty-five minutes.
step 12 out of 12
We take out the finished cakes from the oven, transfer them from the baking sheet to a plate. Grease the hot crust generously with butter. Serve hot.

Bon Appetit!

 

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