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Ingredients

Adjust Servings:
Cottage Cheese – 1 cup
Salt – 1 pinch
Butter – 5 ⅔ tbsp
Wheat Flour – 1 ¼ cup
Shortening – 1 tsp
Sugar – 3 tbsp
Shredded Coconut – 2 tbsp

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Cottage Cheese Rolls

Cottage Cheese Rolls

  • 40 min
  • Serves 8
  • Medium

Ingredients

Recipe

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There was a time when I was very apprehensive about working with yeast dough, avoiding recipes with it at all costs. Hence, I scoured the Internet and cookbooks to find simpler pastries. It was then that I first got acquainted with cottage cheese-based dough. It is easy to work with and versatile. I fell completely in love with it once I made cottage cheese rolls.

At first, I used only sugar as a filling. Over time, I began to experiment with components and found the perfect flavor combination. Shredded coconut is my secret ingredient. They make these cottage cheese rolls taste heavenly. Hope you enjoy them, as well!

Steps

1
Done

Combine cottage cheese with salt and cubed softened butter. Mash with a fork until smooth.

2
Done

Sift in half the flour and baking powder; stir. Gradually introduce the remaining flour and knead a firm dough.

3
Done

Divide the dough into two and form each portion into a sausage. Next, roll each sausage into a long, thin rectangle. Trim rough edges.

4
Done

Sprinkle sugar and coconut on each dough rectangle, then form them into tight rolls.

5
Done

Cut the rolls into 2-inch pieces. Arrange them on a baking sheet lined with parchment paper and bake at 355 °F for 20 minutes.

Sprinkle your cottage cheese rolls with some powdered sugar, and voilà! I won't speak much about the seductive coconut aroma and delicate texture of these pastries. Try them, and experience their deliciousness yourself. Don't forget to treat your friends and share the recipe with them!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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