Cottage Cheese Cups with Hidden Rhubarb

Having moved from behind the stove to the terrace and now dangling my toes to the sound of crickets, it seems like the right moment to share with you the recipe for lovely cottage cheese cups from the June issue of Pere ja Kodu. Juicy, sweet, and worthy of a garden party! If you still have rhubarb left, put the last of it into the pot now. If your rhubarb is already eaten, put homemade apple jam or something else tasty inside the pastry instead. By the way, you can find seven more healthy dessert recipes in the August issue of Pere ja Kodu. As a special spoiler, I draw attention to the mascarpone and strawberry cake. It is so absurdly good that I will probably welcome my new decade next week in its company.

Prep Time 95 mins

Cook Time 15 mins

Rest Time 10 mins

Total Time 2 hrs

Cooking Method: Baking

Courses: Dessert, Snacks

Difficulty: Beginner

Servings: 12

Ingredients

Dough:

20 g yeast
40 ml agave syrup
2 dl milk
400 g white spelt flour
1 egg
100 g butter
1 tsp cardamom
salt

Filling:

600 g cottage cheese
80 ml agave syrup
1 tsp vanilla sugar
2 eggs
3 tbasp white spelt flour
200 g rhubarb jam

Preparation

1
Dissolve the crumbled yeast with the agave syrup. Heat the milk to 30 degrees and mix the yeast solution into the milk. Sift in the flour and knead the dough until smooth. Then knead in the beaten egg and the melted and cooled butter. Do not mix hot melted butter into the dough, otherwise the yeast will die and the dough will not rise. If necessary, sprinkle a little more flour on top and knead until the dough comes away from your hand. Cover the dough with a cloth and leave to rise for one hour. Add the cardamom and salt to the risen dough and knead through once more. Form 12 equal balls from the dough. Place them on a baking tray lined with baking paper, cover with a cloth and leave to rise for one hour.
2
Then prepare the filling. Put the cottage cheese and agave syrup in a bowl and puree with an immersion blender until smooth. Add the vanilla sugar, beat in the eggs and spelt flour. Press a hollow into the centre of the risen dough balls with the bottom of a glass so that the edges of the bun remain higher. Put 1 tsp of rhubarb jam into the centre of each bun and 2 tbsp of cottage cheese filling on top. Brush the edges of the bun with beaten egg and place the cups into a 200-degree oven to bake for 15 minutes. Remove and cool.

Note

For a lactose-free version, replace the dairy products with lactose-free alternatives.

Keywords: cottage cheese cups, cottage cheese, rhubarb

Read it online: https://paulasarekanno.com/en/recipe/cottage-cheese-cups-with-hidden-rhubarb/