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Cheese cakes in the pan
These cakes can be cooked with cheese, or you can with cottage cheese, with apples, with minced meat. The secret is a wonderful test. The dough is thin, crispy, it doesn't tear. The filling can be put the most juicy - the juice remains inside and does not leak out.
The test is done in minutes. You can prepare for the future and store several portions in the freezer at once. If necessary, you reach and start. Anyway, it's a wand.
Cheese cakes in the pan Ingredients
Preparation
If in the refrigerator in addition to cottage cheese found kefir and sour cream, you can prepare a wonderful Ossetian cake with cheese and greens. Its blush crust and juicy filling will not leave anyone indifferent.
The test is done in minutes. You can prepare for the future and store several portions in the freezer at once. If necessary, you reach and start. Anyway, it's a wand.
Cheese cakes in the pan Ingredients
- 300g flour
- 300 ml of water
- 200g melted cheese or cottage cheese
Preparation
- Pour the flour into the cup. Boil water. Remove from the fire and immediately pour into the flour. Mix the dough well until homogeneous and leave for 30 minutes, covering with a wet napkin. Note that 300 g of flour is more than two faceted glasses. Sometimes readers automatically put a glass of flour on the same glass of water, and then complain of too liquid dough.
- Then cut the dough into pieces and roll with flour very thin tortillas. The dough is malleable, it will not be difficult to roll out.
- Put the stuffing out. Grated cheese or cottage cheese mixed with sugar and eggs. Or salted cottage cheese with greens...
- Roll up the flatbreads, trim the excess and just pinch the edges.
- Roast in a frying pan with heated butter to a golden crust.
- Fast cheese cakes Ready. Bon appetit!
If in the refrigerator in addition to cottage cheese found kefir and sour cream, you can prepare a wonderful Ossetian cake with cheese and greens. Its blush crust and juicy filling will not leave anyone indifferent.
