Desserts

Quick cocoa pastry

Made by:

Ingredients

25 dkg
Mizo lactose-free cottage cheese 25 dkg
flour 1/2 dl
Mizo lactose-free milk 5 tablespoons
oil 10 dkg
powdered sugar 1 pinch
salt 1/2 pack
baking powder (6 g)

to stretch:

as required
flour

for the filling:

3 tablespoons melted
Mizo lactose-free butter 4 heaped tablespoons
powdered sugar 2 tablespoons
unsweetened cocoa powder (20-22%)

Instructions:

 
Smash the cottage cheese, add the powdered sugar, milk and oil. Thoroughly knead the flour  mixed with baking soda and salt. Roll out the dough on a lightly floured surface into a 5 mm thin rectangle and spread the melted butter on top. Sift the mixture of cocoa and powdered sugar evenly on the dough, then roll up like a bejgli and cut approx. 2 cm “snails” out of it. Put everything on a baking tray lined with parchment paper and bake ready at 180 degrees C for 10–15 minutes. Be careful not to burn your dough, it is not a problem if it remains a bit pale  otherwise it may dry out.
 
 

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