Cheese Twists with Jam
Soft, tender twists made from a light cheese dough, filled with a small amount of jam. A convenient Easter treat for tea time.
- Time
- 45 min
- Serving
- 375 kcal
- Ingredients
- ≈ $0.55
- Protein
- 12 g
Ingredients
- 1 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 45 g
- 2 Butterpack 180 g ≈ $1.58 15 g
- 3 Wheat flour 39 g
- 4 Sugar 7 g
- 5 Baking powder 1 g
- 6 Jam 15 g
- 7 Powdered sugar 3 g
- 8 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mash cottage1 cheese with softened butter2, sugar, and a pinch of salt.
Add flour with baking powder and quickly knead into a soft dough.
Chill the dough for 15 minutes, then roll it into a circle about 3–4 mm thick.
Cut the circle into triangles, place a small spoonful of jam on the wide end.
Roll up the triangles toward the narrow end and place on a baking sheet.
Bake at 375°F (190°C) for 18–20 minutes until lightly golden.
Cool and dust with powdered sugar.
Tips
- Why it works
- Chill the dough for 15 minutes, otherwise the rolls will spread while baking. If the edges of the dough spread as you roll it out, it's too warm.
- Substitutions
- Replace the jam with povidlo (15 g), which is thicker and won't run. Use 9% cottage cheese instead of 5%, but add 2 g of salt so it isn't bland.
- Common mistakes
- If the rolls are raw inside, the temperature was below 190 °C or they baked for less than 18 minutes. Cut one open: if the dough is white rather than golden, wait another 5 minutes.
- Storing and reheating
- Keep for 2 days in the fridge, sealed in a bag. Warm for 10 seconds in the microwave, covering the plate. Don't freeze, they turn soft.
- Serve with
- Serve with hot tea or coffee in the morning, when you want something sweet but not heavy. Give to kids after lunch so it doesn't spoil their appetite.
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