Cottage cheese rolls with roasted nuts and cream sauce
Ingredients
Ingredients for 4 servings:
For the filo pastry
250 g of soft flour
140 ml of lukewarm water
1 egg
20 g of oil
half a tea spoon of lemon juice
a pinch of salt
Stuffing
750 g of Mu Cuisine cottage cheese
80 g of Mu Cuisine butter
100 ml of Mu Cuisine sour cream
2 eggs
a pinch of salt
a twig of tarragon
roasted nuts: pine nuts, walnuts, hazelnuts, almonds
Cream sauce
sweet cream
sour cream
salt
Preparation
Knead the dough out of the soft flour, egg, lukewarm water, salt, oil and lemon juice and leave it to rest for about an hour.
In the meantime prepare the filling for the rolls. Stir the butter once warmed to room temperature; add the yolk, previously drained cottage cheese, the sour cream and lastly the hard whipped egg white. Mix lightly; add salt and the coarsely chopped fresh tarragon.
Roll out the dough, apply the filling and roll up into a cylinder. Wrap the roll in a cloth and cook in salted boiling water for about 30 minutes.
Roast the nuts in a pan without additional oils, until they turn golden. Add salt and butter and pour over the rolls.
Prepare the cream sauce in a frying pan. Half-cook the sweet cream at low heat, i.e. until water evaporates leaving only half of the cream sauce in the pan. Once the cream cools down a bit, add the sour cream and stir well, in order to achieve a thick cream, to be served next to the rolls.