Cottage Cheese Pastry

Practically I love everything with cottage cheese but this one I especially like very much. The dough is fluffy and the filling is creamy. In Hungary we eat it often as part of our main meal for example after Goulash soup but it is also perfect for breakfast with coffee or just as a dessert any time. The preparation is not too complicated but takes some time.

Ingredients:
The dough
500 g flour
150 ml lukewarm milk
1 egg
1 pinch salt
80 g melted butter
2 tablespoon sugar
25 g yeast

The filling
500 g cottage cheese
2 tablespoon sour cream
5 tablespoon sugar or to taste
vanilla sugar to taste
1 grated lemon zest
2 tablespoon semolina
1 egg

To glaze the top
1 yolk
1 tablespoon milk

Preparation:
First we prepare the dough. Put the flour in a bowl and make a hole in the middle. Add 3 tablespoon of lukewarm milk (in the hole), a pinch of sugar and the yeast. Add a little flour to the mixture from the side of the hole and cover it for 3-5 mins until the leaven is ready. Then we add the rest of the lukewarm milk, egg, salt, sugar, melted butter and mix it thoroughly. It must be elastic but not sticky, you can add more milk or flour if needed. Cover bowl with a towel and let dough rest for 60 mins at room temperature.
While the dough is resting we prepare the filling. It is very easy, put the ingredients in one bowl and mix it.
When the dough is ready, roll out into a 1 cm thick rectangle and then cut into 10×10 cm squares.

Put one tablespoon of filling on the squares and close by putting together the 4 corners tightly. Glaze the top with the mixture of yolk and milk then put the pastry on a baking tray and bake it at 180°C for approximately 20 mins.
Allow to cool them and dust with icing sugar before serving. If the corners decide not to stay together in the oven (like some of mine) no problem, you can decorate them with some fruits. I put frozen raspberries on the top, I think it looks and tastes even more delicious.
Bon appétit!