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Cottage cheese casserole with pumpkin

806

Kitchen Russian

Calorie content 167.5 kcal

Portions 5 port.

Cooking time 60 minutes

Proteins * 6.8 g

Fats * 3.4 gr.

Carbohydrates* 30.6 gr.

Content

Lush and bright pies are not only in pictures. Cottage cheese casserole with pumpkin turns out exactly like this at home. Cottage cheese gives tenderness and airiness to baked goods, and pumpkin - unusual color and unique aroma. Such beauty will surely delight the whole family.

Ingredients

Pumpkin 1 kg Cow's milk 500 ml Cottage cheese 500 gr. Semolina 130 g Granulated sugar 100 g Egg 4 things. Butter 60 gr. Breadcrumbs 1 tbsp Salt taste

Cooking process

Pour milk into a saucepan, bring to a boil. Then gradually add semolina, stirring constantly, cook for another 5 minutes.

When the semolina is ready, cover it with a lid and leave it to thicken.

Wash the pumpkin, cut, remove the seeds, cut the pulp into large cubes.

Put the chopped pumpkin in a pan and fry in vegetable oil for about 5 minutes.

We transfer the pumpkin to a deep container, let it cool. Then add the infused semolina, eggs, cottage cheese, sugar and salt to the pumpkin. Knead the dough thoroughly.

Grease the baking dish with plenty of oil and sprinkle with breadcrumbs.

Put the dough in a mold, smooth out the mass, brush with a beaten egg on top.

Cooking a cottage cheese casserole with pumpkin in the oven for half an hour, then we take it out of the oven, let it cool slightly. We serve aromatic pastries to the table with condensed milk or sour cream!