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Hungarian puff cheesecakes: video recipe
In Russia, Hungarian puff cheesecakes are the names for the popular Hungarian dessert turos taska – a “bundle” or “purse” with cottage cheese. This dish is not very similar in shape to the famous round open pie with cottage cheese, but just as tasty and appetizing.
Hungarian puff cheesecakes: recipe
Ingredients for Hungarian Puff Cheesecake
To prepare the famous “wallets”, you will need the following ingredients for puff yeast dough: – 340 g flour; – 120 g unsalted butter; – 9 g of fresh yeast; – 1 glass of milk, 3,5% fat; – 1 tablespoon of sugar; – 2 chicken eggs; – a pinch of salt.
For the filling, take: – 2 chicken eggs; – 3 tablespoons of sugar; – 600 g of cottage cheese 20% fat; – 2 tablespoons of fat sour cream; – 30 g finely grated lemon zest; – 50 g of soft, small, golden raisins. You will also need 1 egg yolk and powdered sugar.
Other famous Hungarian dessert dishes are croissants with vanilla cream, Dobosh cake, ambassador’s donuts made from choux pastry, quince jelly, thin yeast dough cookies – angel wings
Hungarian Puff Cheese Recipe
Start cooking with yeast puff pastry. To do this, mix chopped butter with 100 grams of flour. Roll the resulting mass on cling film into a uniform layer, wrap and put in the refrigerator. Make a dough, for this, heat the milk to 30-40 degrees and dissolve fresh yeast in it, add about 1 teaspoon of sugar, stir and put in a warm place. Sift the remaining flour through a fine sieve. This will be most accurate if you use a special sieve mug. Beat eggs with sugar and salt, mix with dough, and then knead into a soft homogeneous cheesecake dough using sifted. Cover it with a linen towel and let rise in a warm place. It will take about an hour. Roll the finished dough into a square twice the size of your chilled butter layer. Put the butter on the layer, cover it with dough and roll it out, moving the rolling pin in one direction. Fold the dough into a “book” and refrigerate for 20 minutes. Roll and fold the dough, letting it rest, 2-3 more times. Roll the dough into a large layer one last time and cut into squares.
Rub the cottage cheese through a fine sieve, mix with granulated sugar, lemon zest, raisins and sour cream. Place the filling in the center of each square and wrap them in a knot, folding opposite corners to each other. Brush the cheesecakes with egg yolk.
If the filling seems too runny for you, add a few tablespoons of semolina or bread crumbs to it.
Bake turosh tashko in an oven preheated to 170 degrees. Cool the finished pies and dust with powdered sugar.