Cream horns with cottage cheese cream
Description
The recipe will not take much time. You can use any cottage cheese for the cream, but the milder the sour taste and the softer the texture, the tastier the cream will be. Before filling the tubes, blend the cream again thoroughly with an immersion blender. This will make the cream airy and give it a smooth, even consistency.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Soak the gelatin in 100 ml milk. Leave for 30–40 minutes to soften.
- 3
Step 3
Roll out thawed dough in one direction. The sheet should be 26–28 cm long. Cut into strips 2 cm wide.
- 4
Step 4
Prepare metal molds for baking tube pastries. Coat them thinly with butter. Take one strip and wrap the mold, starting from the pointed corner. As you wrap, gently stretch the dough and overlap it slightly. Roll up the rest of the dough the same way. Leave a couple of strips for crumbs.
- 5
Step 5
Spritz the baking sheet with cold water. Arrange the pastries and bake in an oven preheated to 200 degrees for 20–25 minutes. Also bake the dough for the crumb topping.
- 6
Step 6
Take the baked tubes out of the oven. Remove them from the molds and let cool.
- 7
Step 7
Cool the baked streusel dough and finely crumble it.
- 8
Step 8
Dissolve the bloomed gelatin over low heat, stirring; do not bring to a boil.
- 9
Step 9
In a bowl, blend the cottage cheese with the sugar and 100 ml milk using an immersion blender.
- 10
Step 10
Add the gelatin solution. Blend again with an immersion blender. Chill the cream. Once it holds its shape well, blend it again with the blender.
- 11
Step 11
Fill the tubes using a piping bag.
- 12
Step 12
Coat the cream sticking out of the tube in crumbs.
- 13
Step 13
Leave the pastries with cottage cheese filling at room temperature for 1 hour; then serve.
- 14
Step 14
The baking is ready. Serve with tea.