Ingredients for the dough:
– 1 kg flour
– 200 g sugar
– 400 g milk
– 2 whole eggs + 2 egg yolks
– 200 g melted butter (or oil/lard)
– 50 g yeast
– 1 teaspoon salt
Ingredients for the filling:
– 700 g cottage cheese (well drained)
– 200 g sugar
– 4 eggs
– zest of 1 lemon
– vanilla
– 1-2 tablespoons of semolina (optional, if the cheese is soft)
– + 1-2 eggs for brushing
Preparation:
This composition yields two trays of pies, perfect for eating and sharing, as is the custom in the countryside.
- Begin by sifting the flour and adding the salt. Then prepare the starter, which involves mixing the yeast with 2-3 tablespoons of water, 1 tablespoon of sugar, and 2 tablespoons of flour. Leave it in a warm place for 15 minutes until it bubbles and forms froth.
- Pour the starter into the flour, add the eggs, and the milk in which the sugar has been dissolved. Mix well and knead for about 10 minutes.
- Gradually add the fat (butter or other) and knead for another 10-15 minutes or even longer, depending on how strong your arms are.
- Sprinkle some flour over the dough, cover it with a cloth, and let it rise in a warm place for about 1 hour. In the meantime, prepare the filling: mix the cottage cheese with the well-beaten eggs, sugar, lemon zest, and vanilla. If the cheese is watery, add a little semolina.
- The risen dough is divided into 20-25 pieces. Each piece is rolled out on a floured surface. Place a generous spoonful of filling and roll it like a cozonac (a sweet bread roll). Then, roll it into a snail shape.
- The pies sit in the tray for at least 30 minutes before brushing them with egg and baking at moderate heat until they turn golden brown. After baking, let them cool, and… Enjoy!