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Traditional Easter with cheese and sour cream

Traditional Easter with cheese and sour cream

Leave all the ingredients in time on the table to reach room temperature.

It is good to prepare the ingredients in advance carefully so that we have them at hand.

Sift the flour into the kneading bowl, then add the yeast previously prepared and mixed with milk and a little sugar to dissolve, then leave to rise for ten minutes.

Eggs mix well with a little salt and then with the sugar and flavors we use (vanilla, orange peel or lemon).

Add a little yogurt until a dough binds, then add the butter together with the oil. Knead lightly, without breaking the dough.

A fluffy and elastic dough comes out, and if necessary, add a little more flour until it sticks to your hands. I didn't knead it very much, maximum 20 minutes and an incredibly fluffy dough came out ...

Leave it warm (cover the bowl with a foil or a towel), until it doubles in volume (about an hour).

Meanwhile, prepare the delicious cheese filling:

Mix the cheese with the yolks rubbed with a little salt, then the sugar, sour cream, semolina, flavors and beaten egg whites.

When the dough is ready, break four pieces that are shaped as desired.

I placed a not very thick sheet in one piece, then I wove a wreath around it, I poured part of the cheese and I made a cross on top.

I left it to rise for about 30-40 minutes, I greased it with yolk and put it in the oven at 180 degrees for 50 minutes (now, depending on the oven, it is good to check and leave as much as necessary).

I like Easter sweeter if you think it's too much sugar, put less.



EASTER WITH FRAGED DOUGH

Easter with tender dough is the recipe I propose to you this year for the Easter holidays.

The holidays are approaching and the housewives have started the general cleaning and are already making plans for the Easter menu.

Easter is generally prepared on the eve of the Resurrection, and the traditional recipe has a cake top and a filling with cottage cheese and raisins.

Many people give up preparing Easter because they are afraid that their top will not work well or because preparing extra cake dough means more work, extra effort. I think this is why many have chosen to make Easter without dough.

The Easter version with tender dough is so easy to prepare that even a child would dare to do it. And, to make it easier for you, we have prepared a video with all the stages, so that anyone who wants to try the recipe will be guaranteed, from the first try.

I read that the custom of having lamb and Easter on the table on Easter Day comes from Jewish culture. Christians have given their own interpretations and symbols of the food consumed on this holiday: the lamb represents Christ sacrificed for mankind, and wine and Passover represent his sacrifice.

I kept in this recipe the traditional part of the Easter recipe, using cow's cheese, raisins and a cross as decoration, as a symbol of the Crucifix. Easter, as Christian symbolism, brings the promise of the resurrection of bodies and eternal life, which is why it is customary to take it to church and sanctify it before it is eaten. Few have kept this habit, while many have not even heard of it.

In the Easter recipe with tender dough, they meet fine and fragrant aromas, moist texture and a consistency that I dare to call perfect. If the dough is prepared in a few movements, the filling is even easier. The only secret of this dessert is to put the raisins in milk with rum essence to stay at least 30 minutes before being put in the cheese composition.

Because I know you are pressed for time, I will not hold your attention and I invite you to see how easy it is. I have only one request: to send me a picture of Easter made by you. And if you share the recipe you will have my thanks in advance.

This recipe is part of the campaign I am carrying out during this period together with Dr. Oetker & # 8220The joy of sharing something good & # 8221.

I invite you to prepare an Easter using the ingredients for cakes from Dr. Oetker, to take a picture with the ingredients used, then to post it in the comment of the contest that takes place on Facebook, in this link, during March 22-31, 2018 & # 8211 at 9 p.m.

The prize offered is a Slow Cooker Crock-Pot (the one in the picture), which will definitely become one of the best friends in the kitchen.

The winner must be over 18 years of age and will be chosen by random draw. org on March 31. Participants can win only one prize in the national campaign & # 8220The joy of sharing something good & # 8221. The prize will be sent only on the Romanian territory, within 14 working days from the draw, by courier.

Only your own pictures will be posted. Where there are suspicions, I will ask for pictures during the preparation or more pictures with the final product. If they cannot be offered, I will cancel the registration for the contest.

Now I let you discover my Easter recipe with tender dough & # 8211 can inspire you and prepare it for the contest:

INGREDIENT:

For countertop with a diameter of 20 cm:

80 g old powder Dr. Oetker

For the filling:

1 sachet of vanilla sugar Bourbon Dr. Oetker

1 vanilla pod Dr. Oetker

1 teaspoon essential rum Dr. Oetker

1/2 teaspoon Finely grated orange peel

To prepare Easter with tender dough, we first make the dough by mixing all the indicated ingredients. Knead the dough until it sticks to your hands. We stop 30-40% of the dough for decoration, we spread the rest in the form in which we will bake the top, rooting the dough on its walls. Put the raisins in milk with rum, then mix the ingredients for the cream cheese until smooth. Drain the raisins from the milk, put them in the cheese composition, mix and then put it on the counter. We model a long cord for the edge and the cross that will be placed in the middle.

We will bake Easter in the preheated oven at 160 ° for 50 minutes, then grease it with egg yolk and continue baking for another 10 minutes at 180 ° C.

We turn off the oven, leave Easter in the oven, with the door ajar for 30 minutes, then let it cool completely on a grill. After 4-6 hours it can be sliced.

Here is the movie that will help you prepare Easter without fail with tender dough.


Easter with sour cream

Last year was the first time I tried Easter with sour cream. I didn't even do the traditional and classic Easter until last year. Just an impressive collection of cheesecakes. And that's because I've never been very happy to eat a lot of cake dough until I get to the fine cheese filling.

But, because everything changes with age, I rethought things. And I couldn't even let Easter pass without me even marking it with a traditional dish. That's how we gathered another dear and special recipe in the campaign "The joy of sharing something good", by Dr. Oetker.

I wanted today's recipe to be a truly traditional Romanian-inspired one. Since the Holy Passover is approaching, I sought to have a great spiritual and emotional charge. Thus, I turned to the book with recipes of a great Romanian collector of folklore and keeper of traditional Romanian recipes, Radu Anton Roman.

Before leaving you the chosen recipe, Gluten-free Easter with sour cream and raisins, I leave you with an explanation (taken from Radu Anton Roman's book) why this dish is crucial:

"The most important baking, which is eaten by both Romanians in Bucovina and those in Moldova during the Easter holiday, is Easter - plural Easter, dim. pasture plural pasture. Easter is made in most parts of Bucovina only from clean wheat flour selected, sifted through a thick sieve, which before that is molded and, after the dough is put in the dough, is left to leaven until it grows and gives to come out of the chiersin or covata in which it has been kneaded, outside. However, a number of Romanians, namely the poorest, make it from wheat flour sifted through a thick sieve and mixed with puppet flour, also sifted through a thick sieve. The reason why Easter is made everywhere only from wheat flour is the following: The biggest and most important holiday of the year is Easter, so the most important baking, which is made for this holiday is Easter.

The most advanced and widespread form given to the paste is the round one, because it is believed and said that the diapers with which the Lord Jesus Christ was wrapped were still round, then in four horns or rather quadrangular, for that the tomb in which our Lord Jesus Christ was buried was still square or square.

The thickness of the dough is at most a finger's breadth, that is, just like the unleavened bread that Romanian women make on different occasions, with the only difference that, while the unleavened bread is always made from unleavened dough, at that time Easter was made only from well-leavened dough. in which salt and sweet cow's milk are put, then, according to the circumstances, also crushed heads of cloves, crushed cinnamon and sometimes saffron.

Both on the sides or edges, and in the middle of it, are placed a kind of twists or braids, similar to dough, simple or adorned at certain distances with some stars, namely the twist or braid first or side in round or square shape, as is the Passover, and the middle ones in the shape of a cross, which means the cross on which the Savior of the world was crucified.

However, simple pastes are also made, ie without braids and without a cross in the middle, but only with teeth on the edge. These are called toothed or simple Easter eggs, and those with crosses are called cross Easter or Easter pills - singular Easter Easter. Between these braids or twists, that is, between the teeth, or the braids
marginal and between the cross, is usually put cottage cheese, rarely sheep, salted and kneaded with egg yolk, greased and smoothed on top with a felesteu or brush, made of chicken feathers, which is stretched into egg yolk , and adorned with raisins and small pieces of green larch leaf.

But some women, in addition to the eggs they beat in the cheese, and in addition to the raisins, still put sugar in this cinnamon. Poor women, who do not have cheese, buy small grains of corn or pea, boil it in sweet milk and then make pills with it. Easter cakes, that is, those that are embellished with a diametrically woven or simple cross, as is the circle, are usually meant to be taken to church on Easter day, to sanctify the simple ones for family members to eat, and the little ones, called pastures, are made for the joy of the children, where they are, or to be given to the poor, who stand and beg at the door or gate of the church ”

Regarding the recipe that I propose to you today, Easter with sour cream, I have adapted the quantities of ingredients mentioned by Radu Anton Roman, so that it fits in my 20/25 cm tray. (A little Easter came out for us, but we weren't upset!)

I didn't refrain and didn't give it a classic shape, as the author says above, but I embellished it with some popcorn. That's because I really miss spring!


Easter with sweet cheese and raisins - the traditional recipe

Dough preparation.Put the yolks in a bowl, add the sugar over them and rub lightly. Over this composition add warm milk, salt powder, vanilla essence and grated lemon peel. Mix well until the ingredients are well mixed. Separately in another deep bowl sift the flour, make a small hole in the middle of the flour where you add the dry yeast and pour the liquid egg-milk composition over the yeast. Knead the composition by hand or you can mix it with a food processor. .Mover the melted and cooled butter over the dough and knead until it is well incorporated into the dough. Cover the bowl with a kitchen towel and set aside for about 1 hour, in a warm place until it grows and doubles in volume.

After the dough has risen, divide it into two equal parts. Part of the dough is shaped into a circle and carefully placed in a round baking dish with a diameter of 25 cm. Before putting the dough in the form, line it with baking paper and grease with a little oil or butter form baking.

The remaining part of the dough is divided into 3 strips, roll each strip until we get a roll and then knit a loaf that we will place on the edge of the dough put in the form of baking. Leave the tray aside, covered with a kitchen towel, until you prepare the filling.

Preparation of the filling.The raisins are hydrated by putting them in hot water with rum essence for 1 hour. After 1 hour, drain well. In a bowl put the sweet cottage cheese, add over the raisins, beaten eggs, sugar, sour cream, vanilla essence, grated lemon peel and mix well. We will get a slightly thick filling.


Easter without baking dough

Easter without baking dough recipes: how to cook easter without oven dough and the tastiest quiche recipes without dough, Easter with cheese and sour cream, filo pastry, filo chisinau dough, fasting dough, puff pastry dough with poppy seeds, filo pastry pie, filo house our house, pizza with pancake dough, cake with fasting grated dough.

Easter without dough - the simplest Easter recipe

Homemade cakes, Cakes, Sweets 700 g cottage cheese 350 g cream 5 eggs 200 g sugar 200 g butter 150 g raisins 4 tablespoons flour 4 tablespoons semolina 2 teaspoons vanilla essence

Easter without dough

Cream, Raisins, 6 eggs 700 g sweet cottage cheese 6 large eggs 400 g sour cream 200 g butter 200 g sugar 8 tablespoons flour 200 g raisins 2 sachets vanilla sugar

Flavored cheese pie / Easter without dough

Rum essence, Cognac, Rum the best Easter composition and cheese pie a mixture of salted and sweet cheese. 1 kg crushed sheep's cheese 1 kg cow's cheese 400 gr sour cream 8-10 eggs lemon juice 300 gr sugar lemon peel and oranges one.

Easter with cheese and cocoa

Sweets, Cozonac for Easter dough we need 250 g. Margarine 200 g. Sugar 100 ml. milk 6 eggs 1 sachet baking powder 1 tablespoon lemon juice 2 tablespoons cocoa 200 g flour 50 g. margarine for. greased tray for Easter filling we need 500 g. cheese.

Easter without dough

Powdered sugar, 6 eggs 6 eggs 1 cup sugar 3 sachets of vanilla sugar 1 packet of butter 5 tablespoons semolina 5 tablespoons flour 400 gr sour cream 800 gr cottage cheese / urda 200 gr raisins or less preferably lemon peel optional powdered sugar

Easter (without dough)

Sour cream, Lemon peel, Vanilla sugar 800g sweet cheese 5 tablespoons flour 1 sachet vanilla pudding powder 1 teaspoon baking powder quenched in lemon juice 200ml sour cream 5 eggs 12 tablespoons sugar peel lemon vanilla sugar 100g raisins

Easter without dough

Sweets, Cakes 800 gr cottage cheese 5 tablespoons flour 1 sachet of powder unprepared vanilla pudding a teaspoon of baking powder quenched with lemon 200 ml sour cream 25% (I think mine had only 15%) 5 eggs 12 tablespoons sugar lemon peel vanilla sugar (about 5.

Easter Without Dough

Sweets 8 eggs 8 tablespoons sour cream 11 tablespoons sugar 11 tablespoons flour 11 tablespoons sweet cottage cheese 3 sachets vanilla sugar grated peel from a lemon vanilla essence 1 sachet baking powder butter for greased form to absolutely all ingredients.

Easter without dough

Eggs, Yolks, Rom 4 egg whites 4 yolks 1 kg. of freshly drained cow's cheese 100 gr. of raisins soaked for at least an hour in warm rum or cherry water 145 gr. of sugar 2 sachets of vanilla sugar 40 gr. of gray grated peel from a lemon squeezed juice from a.

Easter with cozonac dough

Yolks, Gray, Salt powder 500 g flour 120 g sugar 250 ml warm milk 50 g melted butter and 50 ml oil 2 yolks 25 g fresh yeast peel from a lemon 1 salt powder for the filling 400 g cottage cheese 2 eggs 2 -3 tablespoons sugar 100 g raisins 3 tablespoons semolina peel.

Easter with sweet cheese

cake dough. filling: 800 gr. sweet cheese, 3 eggs, 100 gr. sour cream, lemon peel, rum essence, 8 tablespoons sugar.

Easter with chocolate

Sweets, Cake dough cake. 5 eggs, 150 g powdered sugar, a little vanilla 3 tablespoons grated chocolate, melted in a tablespoon of warm milk.

Gluten Free Dough

Sweets, Doughs, Recipes gluten free 100g rice flour 100g cornstarch 1/2 teaspoon salt 100g butter or lactose free margarine 1 beaten egg

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Aromatic Easter

Rum essence, Yolks, Wonderful rum this incredibly good Easter try it dough: 500 g good quality flour 200 ml sour cream 4 egg yolks 100 g butter 1 sachet dry yeast orange peel lemon peel rum essence 170 g sugar 2 sachets of sugar.

Easter without flour

Raisins 1 kg. cottage cheese 7-8 eggs 300 gr. sugar 200 gr. raisins 1 pack vanilla pudding orange peel lemon peel

Easter with rice

Sweets, Cake dough cake, 1 glass of rice, 4 glasses of milk, sugar to taste, 4 eggs, 1 tablespoon melted butter, 150 g raisins, a little vanilla, salt.

Easter with salted cheese

dough: 300 ml milk 1 egg 500 gr flour 2 teaspoons sugar 1.5 teaspoon salt 1 sachet of yeast dr oekter content: 600 gr bellows cheese 2 eggs and another egg for greased

Easter

1 kg sweet or urda cow cheese 1/2 kg sour cream 7 eggs (5 yolks) 400 g sugar (according to everyone's taste) grated lemon peel 300g raisins (soak a little in alcohol or water) 200 g cherries for cakes dough cake

Snails with cherries

Puff pastry puff pastry a jar of pitted cherries almond essence (optional) an egg 2 packets of vanilla sugar

Easter

Rum essence, Rum, Raisin cake: 500g cake dough (see cake recipe) filling: 500g sweet cheese 100g raisins 2 eggs 3 tablespoons sugar rum essence

Easter with chocolate

Sweets, Cakes dough: 300 g flour 2 tablespoons sugar 1 tablespoon margarine 1 egg half a teaspoon salt 10 g yeast filling 600 g cottage cheese 1 chocolate 3 tablespoons cocoa 1 tablespoon rum essence 4 eggs 100 g sugar 2 sachets vanilla sugar 300 g fresh

Easter with samntana

6 eggs dough (for 10 pastries) -2kg flour -10 eggs -300ml oil -1l milk -500g sugar -vanilinate sugar composition (4 pastries) 2kg seed 2 vanilla raisins pudding (kept in brandy in the evening) vanilla sugar 3 sachets 6 eggs 400g powdered sugar

Easter with cheese

6 eggs composition (4 pastries) 1.5kg cottage cheese 2 vanilla raisin puddings (kept in brandy in the evening) vanilla sugar 3 sachets 6 eggs 400g powdered sugar dough (for 10 pastries) -2kg flour -10 eggs -300ml oil -1l milk -500g old -old vanilla

Easter with cocoa

Cocoa, 6 eggs dough (for 10 pastries) -2kg flour -10 eggs -300ml oil -1l milk -500g sugar -vanilinate sugar composition (4 pastes) 2 kg samntana 2 vanilla puddings raisins (kept in brandy in the evening) sugar vanilla 3 sachets 6 eggs 400g sugar cocoa powder

Simple Easter with sour cream

Sweets, Cake for dough: - 3 eggs - 75 g yogurt (1/2 cup) - 2-3 tablespoons lemon juice - peel of one lemon - 125 g melted butter - 75 g sugar - 450 g flour - 2 1/2 teaspoons dry yeast - salt the sweet mixture: 3 eggs 5 tablespoons sugar a sugar.

Easter with cheese

Bakery and pastry products, Sweet dough preparations: - 500 grams of flour - 25 gr of fresh yeast - 150 gr of sugar - peel of lemon and orange - 2 yolks - 2 egg whites - 200 ml of cold milk - lgt rum essence - ½-1 vanilla essence - 100-125 gr butter or margarine (I do not use.

Baked moss with cauliflower

Meat dishes 1 kg fat and boneless pork muscles 1 small jar with whole mushrooms a few bunches of cauliflower 1/2 cup red wine salt pepper a powder paprika 2 bay leaves 4 cloves garlic 2 tablespoons oil 3/4 of homemade tomato paste

Knitted Easter for Easter

Sweets, Cakes dough ingredients - 2 and 1/2 teaspoons dry yeast - 1 cup warm milk 1/2 cup sugar - 80 g soft butter - 1 teaspoon salt - 2 eggs - 4 and 1/2 cups flour 000 Ingredients stuffing 500g fresh cottage cheese sugar (to taste) 3 eggs.

Baked chicken legs

Peppers, Bell peppers 1 kilogram of fresh garden tomatoes 6 fresh bell peppers 3 fresh carrots (steamed afterwards) 2 bay leaves salt ground white pepper 1 tablespoon vegetable oil a little cold water and 8 fat-free chicken legs without skin .

Easter with chocolate

Finetti dough: 200g flour 100g margarine / butter 100g sugar 1 tablespoon cocoa 1 egg 1 baking powder. filling: 8 eggs 200g finettes 4 tablespoons cocoa 4 tablespoons flour approx. 200 ml milk 300 g sugar 200g butter vanilla essence a pinch of salt.

Easter

Sweets, Cake for dough: a tablespoon of brewer's yeast, 1 kg. flour, 8 egg yolks, lemon peel, a cup of sweet milk, 300 gr. sugar, 200 gr. butter. for the filling: 1 kg. thick sour cream, 3 egg yolks, vanilla, lemon peel, 100 gr. raisins, 300 gr.

Simple Easter with sour cream

Sweets, Cakes for dough: - 3 eggs - 75 g yogurt - 2-3 tablespoons lemon juice - peel of one lemon - 125 g melted butter - 75 g sugar - 450 g flour - 2 1/2 teaspoons dry yeast - salt for sour cream filling: 3 egg yolks 5 tablespoons sugar 1 sachet sugar.

Easter with sour cream

Rum essence, Vanilla, Whites 500 g cake dough or more (depending on the tray and tastes) about 1 kg of cream 7 yolks 5 egg whites 10 tablespoons sugar 4 tablespoons flour a vanilla salt powder raisin rum essence or pt uns.

Easter with tender dough and creamy filling

Baking powder, Salt powder, Raisin dough: 25 gr butter 1 egg yolk 2 tablespoons sour cream 1 tablespoon sugar 1 baking powder 1 teaspoon powdered sugar with vanilla pods flour filling: 650 gr creamier cottage cheese 2 tablespoons mascarpone 3 eggs + 1 egg for greased 2 egg whites 1.


Ingredients for the Easter recipe with cheese and raisins

For a shape with a diameter of 28 cm.

  • -300 g cozonac dough
  • -400 g fat cow's cheese
  • -50 g butter
  • -200 g sugar
  • -100-200 g of raisins, candied and / or dried fruits
  • -seeds from a vanilla pod or essence
  • -1 drop of salt
  • -4 eggs



How to make Easter with cream for Easter, with leavened dough and sour cream filling. The Easter cream recipe is perfect for those who don't get along very well with the filling.

My mother makes cake dough for Easter, but she advised me that, in the absence of time, I can approach any kind of dough. It is also called FOIETAJ, they are found frozen. Easter with sour cream and chocolate - my mother's recipes.


Ingredients

  • 750 g sweet cottage cheese (urda or ricotta)
  • 6 eggs
  • 200 g sugar
  • 200 g cooking cream
  • 50 g butter
  • 100 g flour
  • 60 g gray
  • 150 g raisins
  • 40 g candied fruit (optional, you can replace raisins)
  • a teaspoon of salt
  • peel of a lemon
  • peel from a small orange
  • a tablespoon of vanilla essence (or 2 sachets of vanilla sugar)

Preparation Traditional Easter with cheese and raisins

Knead the dough from the following ingredients: sugar, eggs, a little fine salt, milk, yeast dissolved in milk and a little sugar, vanilla sugar, vanilla essence, grated lemon peel, then add flour and knead well. After that, gradually pour the oil, until it comes off the hand.
The obtained hull is left to rise hot in the vessel in which it was kneaded.
Prepare the filling: put the sweet cottage cheese in a bowl, add the sugar, rum essence, lemon peel, vanilla sugar, eggs, raisins (raisins put in hot water with rum essence for 5 minutes, then place on a paper napkin (to absorb the excess)) and mix until smooth.
In the resulting composition add flour and mix again until everything is well blended.
After the dough has risen, grease the table with oil and spread a piece of dough as thin as possible and a little bigger than the baking form, then put the dough sheet in a round baking form (the baking form is greased with butter and then cover with baking foil) with the edges next to the walls of the form upwards, then put the prepared filling, then make some more balls of dough and put over the filling, on the edges, the wheel around, then make a cross shape in the middle also from dough balls.
Leave to rise again until the composition slightly exceeds the shape. Place in the oven and leave on the right heat.
Bake for about 45 minutes in the oven. Remove from the oven and grease with honey, I also powdered a little sugar, for even more appearance. Leave to cool a bit, then cut and serve.

Try this video recipe too


Delicious Easter with sweet cheese and raisins is a traditional and delicious homemade cake. Make a yeast mayonnaise, 1 tablespoon flour and 100 ml of warm milk. It is allowed to increase until it doubles in volume. Separate the egg whites from the yolks. Rub the yolks with a pinch of salt until they turn white.

Put the milk to boil together with the sugar and let it boil for the first time, then let it cool. When it is warm, add 1 ampoule of rum essence, the yolks and the grated lemon peel.

In a tall bowl we put sifted flour 2-3 times, this way it will be looser, and the cake will grow nicely. Make a hole, add mayonnaise and warm milk. Knead until all the liquid is incorporated. Heat the butter a little and gradually incorporate it. Knead vigorously until the dough no longer sticks to your hands. Add the raisins kept in rum and knead until you incorporate all the raisins.

Cover the dough and leave it to rise, about 40-45 minutes, in a warm place, until it doubles in volume.

Meanwhile, mix the cheese with the sugar, sour cream, lemon peel and raisins kept in rum. Divide the dough into two parts. In turn, the pieces are further divided into two.

We spread a part of the dough and put it in a round cake shape. Spread the second half in a long roll and twist it. Add it on the edge and let it rise again, until it doubles in volume.

Put the cheese filling in the middle and put it in the preheated oven until it browns nicely on top. Do the same with the remaining dough.
Let the Easter with sweet cheese and raisins cool before cutting.


Easter with cheese and cream

1. For the dough, dissolve the yeast in warm milk, put a tablespoon of sugar and two tablespoons of flour and leave it to warm until the mayo grows well.

2. Sift the flour into a bowl, pour the mayonnaise in the middle, mix a little, then, in turn, add salt, egg yolks, oil and lemon peel. Knead the dough well, until it becomes fine and smooth, and leave it to rise for an hour.

3. From the dough stops a piece from which the cross is shaped, and the rest extends only on the bottom of the tray.

4. For the filling, mix the cheese with the cream and mix with the hand blender to get rid of the lumps of cheese. Thus, a frothy cream is obtained, in which the rest of the ingredients are added and homogenized.

5. The cream cheese is poured over the dough in the pan, which is baked at 180°C. When it starts to brown, mount the cross made of the dough set aside. Easter is ready when the toothpick test passes.

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